Clay Neubauer
TVWBB Pro
I see there have been some REALLY nice burger cooks posted here lately, I'm especially going to use that idea of the stuffed beer can burgers. But, I've been a blue cheese aficionado recently and decided to capitalize on that for this one. Some of the ingredients laid out.
Prepping what I consider to be the star of this plate, pears marinating in balsamic vinegar.
Meanwhile, caramelizing some onion in butter.
Cooking outdoors after dark- checking the flip with a flashlight.
Everything topped with blue cheese.
About 4 minutes later.
Time for the cook to be marinated- making a Mint Julep from some nice Woodford Reserve bourbon.
And, here's your plate.
And for good measure, it's farming season and I always try to leave you guys (and gals) with a glimpse of that.
Heck there's room for one more cool thing, we flew my buddy's Cherokee up to the Davenport airshow and shared the ramp with Fat Albert!

Prepping what I consider to be the star of this plate, pears marinating in balsamic vinegar.

Meanwhile, caramelizing some onion in butter.

Cooking outdoors after dark- checking the flip with a flashlight.

Everything topped with blue cheese.

About 4 minutes later.

Time for the cook to be marinated- making a Mint Julep from some nice Woodford Reserve bourbon.

And, here's your plate.

And for good measure, it's farming season and I always try to leave you guys (and gals) with a glimpse of that.

Heck there's room for one more cool thing, we flew my buddy's Cherokee up to the Davenport airshow and shared the ramp with Fat Albert!
