Burgers, Bacon Weave, and Soy Garlic Wings

Taking advantage of a nice day (and Kim's day off), I decided to fire up the grill and make some nice, flame charred goodies. At the store, I picked up some 80/20 ground beef for the burgers, some bacon for weaving, chicken breasts, italian sausages, and some wings.

Why so much? Well, I don't like firing up the grill to cook 4 burgers. If I cook all this stuff, I'll have a variety of things to eat through the week. Burgers one night, wings for lunch, a buffalo chicken sandwich another night, and slice up the sausage and make a calzone when you think you've had enough grilled sandwiches.

For the burgers, I just splash some Worcestershire sauce onto the ground beef and smoosh it up real good. Grab it by the handful and start forming patties. Once you have the patties made up, season each side of the patties with whatever seasoning you like. I opted for the McCormick's Fiery Five Pepper.

If you've got a brother like mine (he likes to tie his shoe laces up real crazy like) then you'll have no problem pawning off the responsibility of weaving the bacon. It's really not that hard, but I just didn't feel like doing it. When he's on his game, the bacon weave looks like this.

Throw it in the oven at 375 until it's nice a crispy. Finished product serves as a burger topping or an edible coaster for you and your perspiring beverage.

Mike, Carol, and Fredo have been talking about Bon Chon for about a week now. I've never had Bon Chon but they're going to enlighten me this weekend. But, in the mean time, I decided to try a copycat of their soy garlic wings. Bon Chon is known for their crispy chicken more than the soy garlic sauce but I wasn't in a frying mood. With the grill set up for indirect heat, I crunchified the skin on the chicken and then moved the pieces away from the heat to finish slow cooking.

Once the chicken wings were done cooking, I coated them in the copycat sauce and returned them to the grill for a quick roll on the hot side. I did this because there's sugar in the sauce and I was hoping it would add a little crunch when the sugar melted down. And because the sauce was room temperature and I didn't want the wings to lose any heat being tossed in the sauce. Looks pretty good to me.

Oh yeah. I almost forgot about the burger. Toast the bun for a few seconds, toss a slice of pepper jack onto the patty, throw the bacon weave on top and crack open a beer.