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    You are in: Home / Cookbooks / "The Grill of Hickory...."
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    73 recipes in

    "The Grill of Hickory...."

    The Grill of Hickory, The Agony of Burnt Meat...Favorite Grill and BBQ Recipes
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    I lived in Big Sur during the 70' and 80's. I went to Nepenthe practically everyday! My friends lived and worked there. This is one of the favorite dishes served there made by Chef Willie Nelson. And now some history: In 1947, Lolly and Bill Fassett moved with their five children into the Log House in Big Sur. Once a get away for the Trail Club of Jolon, the cabin is perched on a hillside overlooking the south coast of Monterey County. Big Sur, with yellow genesta popping in August heat; purple lupine tangling with sage on mountains shrouded in fog, was a wild sanctuary. Bill and Lolly imagined an open-air pavilion with good food and wine and dancing under the stars. It would be a place where people from up and down the coast would come and forget their cares. Working with Rowan Maiden, a student of Frank Lloyd Wright, they sketched out their vision. Legendary Big Sur builders, Frank and Walter Trotter built the structure using native materials; redwood, hewn from the canyons and adobe bricks, which Lolly made with her own hands. And people came, not just from the ridge-tops and canyons, but from all over the world: vagabonds, poets, artist, lovers. Later, the Phoenix Shop would grow out of the traveling merchants who spread their colorful wares on Lolly's living room floor. When there were fewer people on the coast, when nights were longer and days lonelier, Nepenthe was a place to gather. Famous even before it opened for it's unique architecture and incandescent views, Nepenthe is known today for its family hospitality, legendary guests, and irresistible "Ambrosiaburger." In Greek, Nepenthe means "isle of no care," a place to find surcease from sorrow. So it continues to be for travelers today. A place to stop, to dream, to lift a cup to kindness... It's important to use the best quality beef you can find! Serve with a tossed green salad and shoestring fries.

    Recipe #239674

    This is a simple but great tasting burger. Recipe is for 1, but double or quadruple ingredients for more.

    Recipe #274404

    This is one of the best burgers I've ever had! I must give credit to my co-worker Allen for the basic recipe.....he grilled them for a casual dinner party and I pestered him for hours to get the 'secret'. I've now perfected my own version and frequently serve them up fully dressed and folded into large lettuce leaves for a fun low-carb meal.

    Recipe #364967

    19 Reviews |  By Noo

    This comes from a burger book that I bought for a friend of mine. A very easy and tasty burger. Top with cheese and my recipe #309199 #309199-yum!

    Recipe #309195

    a recipe I came up with one night, that was created on my own, Very good.

    Recipe #310415

    9 Reviews |  By Noo

    Juicy, full of flavour,and not that bad for you either.....!! I sometimes serve these in a low fat flour tortilla that has been quartered..just for a change!

    Recipe #402689

    7 Reviews |  By Nasseh

    This is a variation of my daughter's Recipe #387595.

    Recipe #380921

    I get bored with just the plain burgers. I found this recipe in Taste of Home and had marked it to save. It is a simple yet tasty sounding burger.

    Recipe #267858

    I always used to play around with my burger recipes until the night i made these- I'll never make burgers any other way. Enjoy! NOTE: The addition of a slice of your favorite cheese melted over the top of your burgers can never hurt. ANOTHER NOTE: I make my patties and let them sit in the fridge covered in clear wrap for a half hour before grilling. MORE NOTES: A good juicy burger can tend to make the bun soggy so it's a good idea to lightly toast the bun on the grill. LAST NOTE: For a great sauce for all your burgers check out my 'Amazing Burger Sauce' recipe.

    Recipe #398589

    This is a delicious and easy to make sauce for all your burgers. Check out my recipe for 'Amazing Burgers' if you like. This recipe will make enough sauce for about 6 burgers.

    Recipe #398590

    I found this in an old BH&G mag, it's a bit different to the other mexican burgers here. My DH just loved this.

    Recipe #281061

    This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'.

    Recipe #352129

    2 Reviews |  By CoCaShe

    I tried these one night when I had defrosted some ground meat and wanted flavourful burgers. The burgers come out quite large so make sure you get the good kaiser buns!

    Recipe #249074

    These are sooooo good! A burger kicked up a notch - just how I like my food. These have a wonderful smokey flavor. THE KETCHUP MAKES THE BURGER - it is so tangy and delicious! I tripled the recipe and took it to a potluck at work...they were the first thing to disappear. This recipe came from a Rachel Ray show, and I tweeked it a bit.

    Recipe #222631

    I got this recipe off another site and want to post it here for easy access. We love these burgers!

    Recipe #290973

    This is a Weight Watchers recipe. Its a delicous alternative to hamburgers. The salsa adds a slightly sweet touch to tame the heat of the jerk seasoning. The salsa can be prepared up to one day in advance and refrigerated until ready to use.

    Recipe #351317

    A beefburger with added bite, suitable for grilling (broiling) or pan-frying.

    Recipe #189095

    1 Reviews |  By blucoat

    A light, healthy, and fresh-tasting recipe from The Bon Appétit Test Kitchen and printed in "Bon Appétit Magazine" (June 2008). Make extra veggies; the leftovers are fabulous warm or cold.

    Recipe #354822

    Another recipe that I found in some old newspaper clippings. This is not a bad sauce.

    Recipe #255205

    From Kraft Food and Family booklet; posted for ZWT 5.

    Recipe #373111

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