Page 8 - Leisure Living Magazine August 2019

Great Grilling
Continued from page 7
1⁄2 teaspoon freshly ground black pepper 4 ounces smoked cheddar cheese, grated 4 hamburger buns, split
4 leaves romaine lettuce, shredded
8 slices ripe tomato
Soak the wood chips in water for at least 30 minutes. In a heavy, medium saucepan over me- dium heat on the stove, warm the oil. Add the bacon strips and fry until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the saucepan. Add the onion to the saucepan, reduce the heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about
20 minutes, stirring occasionally. Turn off the heat and stir in the fried and cooled bacon. Cover and keep warm. Meanwhile, in a skillet over medium heat on the stove, fry the eight bacon slices until browned and crisp, 8 to 10 minutes, turning oc- casionally. Transfer the bacon to paper towels to drain. Mix the ground chuck, salt and pepper, and then gently form four patties of equal size, each about 3⁄4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrig- erate the patties until ready to grill. Prepare the grill for direct cooking over medium-high heat (about 400° F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, un- til cooked to medium doneness (160° F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-quarter of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat. Build each burger on a bun with lettuce, tomato slices, a patty, bacon slic- es and sauce. Serve warm.
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8 |LeisureLiving August 2019
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