Fourth of July BBQ
Monday, 6th July 2009 | 5 Comments
Last night I celebrated the Fourth of July in the American Academy yard with the cooks of the Rome Sustainable Food Project, delicious beers, and some damn good burgers. Rusty, an experienced grill man, fired up the wood burning BBQ, summoning the hot flames that Brian would skillfully tame while grilling the burgers. The patties were a mixture of ground beef and guanciale (pork jowl), a combination that turned out stellar results. The grill’s hot flames kicked off the Malliard reaction, giving the meat a crispy and intensely flavored crust. When Brian pulled the burgers off the grill, each was topped with a paper thin slice of prosciutto, the fat of which melted nicely into the burger’s crust. The pork rich patties were served on toasted slices of Roscioli’s Pane di Lariano with homemade ketchup and a side of pickles. There is literally no better way to celebrate being an American in Italy than this.
Shout out to Zack for his food styling assistance that provided the light for this photo.
July 6th, 2009 at 1:22 am
Here we go! I have been listening to the whole recipe and list of ingredients in details and now I get to see the magic burger! Looks like it’s a sort of secret and that you were allowed to lighten for just 2 seconds on it! Next time will be my turn..
July 6th, 2009 at 1:55 am
Alright, then. Get to work gathering olive branches for the BBQ!
July 6th, 2009 at 2:34 am
That sounds like one terrific burger. And at the beautiful grounds of the American Academy to boot. well done for the fourth! Love the resourceful lighting too.
July 8th, 2009 at 12:57 am
Ahh…the best 4th of July celebration ever. Thanks Rusty, Brian, and Zack!
June 18th, 2010 at 8:30 pm
[...] In fact, the only one remotely worth mentioning was served at the American Academy in Rome on the Fourth of July. Thankfully, London is the burger capital of Europe, so an amazing one is only a 2.5 flight away. [...]