At the heart of every burger is the meat to fat ratio, when selecting your cuts of meat to mince, you ideally want to achieve around 85% lean meat. The fat is very important to your finished burger, much of the flavour comes from the fat during cooking and is responsible for the correct mouthfeel of the finished product.
I am a massive fan of big, hearty, smoky American style BBQ ribs. I love eating with my fingers, any shellfish, chicken on the bone and of course sticky BBQ ribs in BBQ sauce
Don't be afraid to cook with beer, the Belgium’s have made an art of using beer much as the French would use wine. I don't include hot dogs broiled in beer as a culinary classic but it is a staple at the Super Bowl and many American recipes include beer, especially as they have under gone somewhat of a renaissance in brewing with many new craft and artisan breweries. As a marinade for meat, fish or seafood, beer penetrates, flavours and tenderizes.
On October 30, 1964, in Buffalo, New York, at the now legendary Anchor Bar**, the owner Teressa Bellissimo created a late-night snack for her son and his friends
My recipe for beer-brined pork chops has a crisp, fresh and spicy Mexican flavour which you could compliment by serving the finished chops with a tomato salsa, and crisp, dressed salad.