It’s time for another installment of my ongoing Overthinking Classics series. If you’re new here, Overthinking Classics is a video series where I dissect beloved dishes, overthink them from every angle, and rebuild them into my version of perfect. I say “my version of perfect” because what you look for in, say, a plate of pasta might be very different than what I look for. Today, I’m tackling the classic cheeseburger. A year-round favorite that really comes into its own in the summer. Pair this bad boy with a milkshake and a side of fries for the full nostalgic experience.
This is not a BBQ blog for one very simple reason, I am not a BBQ expert. I’m what you would call an enthusiastic amateur. I enjoy eating BBQ, I enjoy BBQing but I am still very much a novice in terms of skill. Mostly because when I do something good on the grill I struggle to replicate it. This immediately suggests I don’t understand what I got right. But I have been making inroads. I feel fairly confident smoking beef ribs for instance because today’s Smoked Beef Ribs with Sumac Onions forced me to buckle down and figure the damn thing out. So maybe that’s the key to my future BBQ success. Make it part of my work and I’ll actually pay attention and document the process.
I’m a terrible gardener. But people tend to think of me as the green-thumb type because I work with food. And I suppose a lot of food people are green thumb people, but I am certainly not one of those people. I think it all comes down to a general dislike of yardwork. I love being outside but weeding is not my idea of a good time. But what makes weeding better? Cooking something slowly and lazily on the BBQ while you work. Something like these Beer-Braised Chicken Tostadas with Schmaltzy Refried Beans. Oh! And a cold beer reward certainly doesn’t hurt.
Once upon a time, I ate a really good taco. And 10 years later it continues to live rent-free in my mind. It was a tri-tip taco and I was in San Diego, California. It’s funny, I don’t remember the specifics of the taco. All I remember is the quality of the corn tortilla, and the meat. That meat was so tender, smokey, and flavorful – I just could not handle it. So you can imagine my disappointment when I realized tri-tip was far from common here in Canada. Thankfully, in the intervening years, tri-tip has become easier to find here in Toronto. So without further ado, I present my attempt to recreate a beloved food memory with these Tri-Tip Tacos with Chipolte Peanut Sauce.