Why We Love to BBQ (And You Should, Too!)
If you've been resigned to eating hockey puck hamburgers this summer, it's time to make this perennial barbecue food the right way. Your burger should be juicy, tender, with a slight crisp to it. It should be able to stand alone in the flavor department, without the need for condiments to mask the taste, although you'll probably want to load up on the toppings to make your homemade burger the best it can be. First off, ditch the frozen burger patties. Instead, head down to the butcher shop and pick up a few pounds of grass fed beef. Why grass fed...
