You gotta love the all-weather grillers who live in the rainy Northwest. Dave's been out in rain, sleet and snow working his beloved Weber, and no showery Memorial Day is going to keep him inside, and he proved it by smoking a 9-lb. brisket (known as "The Big-Ass Brisket") yesterday. Contributor Jim Dixon of RealGoodFood is a brother-in-barbecue, and sends the following as proof.
Given our wetter than usual weather, you may have forgone the traditional holiday weekend kickoff of the outdoor cooking season. I’ve stoked the Weber a few times in the last month, and I first cooked the pork patties below over charcoal. But they do just fine in a skillet on the stove or even as porky meatballs in the oven.
Pork and Cabbage Patties
I can’t bring myself to call these pork “burgers,” even after Bittman’s story in the NYT about other-than-beef hamburgers. If I cook them flat, they’re patties; round, I call them balls.
For a pound of ground pork, finely chop enough green cabbage to make about a cup. Chop half a medium onion equally fine. Combine the diced vegetables with the pork, add about a tablespoon of fish sauce, and, if you like a little heat, a spritz of sriracha. Add an egg and about a half cup of bread crumbs; mix with your hands. The mixture should hold together, but if it seems wet add more bread crumbs.
Form into patties and grill or pan fry. Or make into meatballs slightly large than golf balls, arrange on a baking sheet, and cook at 350° for about 20 minutes.
And yes, the photo above is on a (gasp) gas grill. Looking for a better one.