Something’s Fishy! Thank Goodness!

Well, I’m back!  My apologies for not posting during the past couple of weeks.  We had a birth in the family, and wedding preps for the Viking Princess and I have gone into full gear.  With that aside, let’s get right to it.

In this entry, I will share a recipe for a Great Lakes grilled Walleye dinner I made just this evening.  I will also give the first of my product reviews.

Let’s start with the product review.  Whenever I go to a hardware store for whatever, I always take a peek in the grill accessory area.  In this case, I went to my local Great Lakes Ace Hardware.  I grabbed a couple of extra grill tops to use on my fire pit, and then something caught my eye, so I had to get it to try out.  What I got was a plastic burger press to make stuffed burgers.  Stuffed burgers seem to be the craze these days, and this product seemed affordable enough to grab.

Yesterday, I tried it out.  I got 4 pounds of 80/20 ground beef, and went to work.  First lesson learned, the ground beef sticks to the plastic.  That makes it difficult to get the final product out of the press.  I solved that with a light spritz of cooking spray.  With that issue solved, the meat slid out of the form.  A little trial and error on the first two burgers allowed me to get the right amount of ground beef per stuffed burger.  Let’s be honest, who’s going to actually weigh each portion of beef to put into the press?  I don’t have the time for that!  As a final tally, I filled the press 2/3s of the way with ground beef, and pressed the indentation form into it to create the stuffing pocket.  I made two types of stuffing, bacon and cheddar cheese, and salsa with Mexican four cheese blend.  I used precooked bacon, and it worked out great.  Make sure to drain the salsa, so there isn’t a lot of excess juice.  After stuffing the burgers, I topped the form with about a quarter pound of ground beef and finished the pressing process, which is supposed to seal the burger.  “Sealing” is a loose term.  It did okay, but the seal wasn’t perfect.  I ended up making six stuffed burgers, and that process took nearly an hour.  The final result was a filling monster sized stuffed burger.

Unfortunately, the bottom line is this…save your money.  You don’t need a burger press.  It doesn’t work without extra tips, not in the instructions, and it is very time consuming.  Just make two quarter pound patties, and use the bottom of a measuring cup (1 cup size) to make the stuffing pocket.  Press the two halves and seal, then grill them up.  You will save a ton of time doing it by hand.


And now for my “Where’s Walleye?” recipe (based on a meal for two):

  • Two Wild caught Walleye filets
  • 1 orange
  • 1 lemon
  • 1 lime
  • Garlic Butter, 1 stick (Regular Butter and Garlic powder can be used)
  • Lemon Pepper
  • Herbamare Sea Salt/herb blend

Take a sheet of foil and place a filet, skin side down, on it.  Sprinkle a bit of lemon pepper over the filet.  Repeat for a second filet.  Cut two slices from the lemon, lime, and orange, and place one of each over top of the filet.  With the remainder of the citrus, squeeze just a bit of juice over the filet.  (Save the fruit!).  Cut the garlic butter into small pats, and place into the gaps to cover the rest of the filet. Cover the filet with another sheet of foil and seal all the edges.  I make three small folds for a good seal. Put those into the fridge long enough to prep your side dish.

For the side dish, I took asparagus spears and placed them on a sheet of foil, sprinkled some seasoning and a light spritzing of olive oil, then covered and sealed that as well.

Preheat your grill at a medium-high heat, and place your walleye filet pouches on the grill.  Let it grill for 18-20 minutes.  You will hear the sizzle, and the well-sealed pouches will inflate as they finish.  At about the ten minute mark, place the side dish pouch on a burner set at low heat.  When the walleye filets are done, the side will be done as well.

Plate the filets and sides.  Keep the fruit slices on for presentation, or just take them off.  Sprinkle the  Sea Salt/Herb blend on your walleye and enjoy!

Remember those fruit pieces you saved?  You DID save them, right?  I took mine, and put them in a 2 quart pitcher of water, and stirred some sugar in.  Let it chill in the fridge for a citrus-ade.  Add some rum of you want the drink to have a kick.

I made the Viking Princess so happy, she is currently making banana bread for dessert!

Until next time, safe grilling!  I’ll be grilling for Father’s Day, and maybe a few times until then.

Welcome Aboard!

mikeandreaGreetings, and welcome to my blog.  For those who do not know me, my name is Mike Rezabek.  I am a Land Surveyor, living in Taylor, Michigan, just outside of Detroit. I am also a Veteran of the United States Navy, and proud of it! I am engaged to be married to a beautiful woman, named Andrea, that you will see me refer to as my “Viking Princess”. Among the things I love to do, barbequing on a grill is what this Old Salt lives for.

This blog is primarily for the experiences, trials, successes, and failures of backyard grilling. At times, I will post blogs about home improvement, landscaping, and gardening, because those are things I enjoy as well. Over the years, I have absorbed skills and knowledge about these things. Part enjoyment, and part that I don’t want to pay someone else to do what I can do for myself! And neither should you. It is my intention to share my hints and tips as I do them for myself.

On the BBQ front, I will experiment with different meats and flavors. Recipes formulate as I try and perfect different techniques. So far, my Viking Princess, Andrea, has lived through my meals. I have to give her credit, she IS brave!

A little about the name of this site. I want to make it perfectly clear that I am not a BBQ Pit Master. I have no professional culinary training. I have just learned from many people I have met over the years, mixed with my own Mad Scientist experiences. “Veteran BBQ” is simply this: I am a Navy Veteran who loves to BBQ. I am a patriot, and the well being of all Veterans is on my mind very often.

Those who were in the Navy, and served aboard ships, can relate to a love of BBQ. At times, when we could, we sailors would have what is called a “Steel Beach Picnic”. Spending days and weeks underway at sea can be tough on morale, and to improve that, ships’ Captains would allow for time to relax and burn off our energy by holding a picnic on the weather decks. Grills would fire up, and the crew would enjoy some home-style cooking, play basketball or volleyball, sit in the sun, Listen or play music, or just kick back with a good book for the good part of a day. Nothing felt like home, while deployed at sea, quite like the smell of burgers and hot dogs being grilled. Smiles and laughter were never hard to find among sailors who were stuffing their faces, while forgetting for the time that they were thousands of miles away from home, serving their Country.

So, as you follow my blog, you may get an additional story from my Navy days that tie to the topic at hand. Call it a bonus, or even a curse. 😉

I welcome comments, but please be respectful to me and my readers, and be aware that kids have access. Constructive criticisms are never ignored, as we all can learn lessons from one another. And please, if you are going to comment, I ask that all solicitations and advertisements be cleared through me or Andrea. Anything like that will be removed, and the person(s) given a one time reminder and warning.

So let’s have a lot of fun. Again, Welcome Aboard, and hold tight onto something bolted down, because we are going Full Speed Ahead!