Grilling prep

Here's what I prepped for grilling at the lake, July 6, 2019.


The day before I labeled and pre-chilled the containers. Labeling before chilling is necessary so they'll stick, and pre-chilling all of the containers make sure they're thoroughly cold before going into the cooler.

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1 tomato and some green leaf lettuce for burgers, in 2 and 4 cup containers, respectively.

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Red bliss potato salad. That's about 1 1/2 16 oz. packages in a 4 cup container.

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Coleslaw, about 3/4 of a 15 oz. package in a 2 cup container.

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Rotini pasta salad, about 3/4 of a 13 oz. package in a 2 cup container.

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Crunchy vegetable salad in a 2 cup container.

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All packed and ready to go back in the refrigerator for now.

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Sauerkraut for hot dogs or bratwurst. In a 1 cup container.

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Hamburger dill chips for burgers, in a 1 cup container.

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Dill pickle relish for hot dogs, in a 1 cup container.

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Small sides. Also a lime, sliced, for gin and tonics.

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Bratwurst and onions packed and ready.

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Japanese sushi rice for Jan.

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Prepared burgers from 90/10 ground beef. Two packages of around 1.33 lbs.

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Scaled out to 8 burgers of 5.0 oz. each.

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I use a burger press to get them nice and uniform. This makes grilling a lot easier.

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Seasoned with salt, freshly ground black pepper, garlic power, and a little cayenne. And a light spray of olive oil.

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I was originally going to just use the jars of mustard, but decided to transfer to containers to avoid contamination. The ketchup and regular mustard are in squeeze bottles and should be fine.

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All packed and ready to go!

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About this Entry

This page contains a single entry by Rick Kasguma published on July 6, 2019 7:12 AM.

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What I ate: July 6, 2019 is the next entry in this blog.

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