Well... I went by Walmart on the way home and lo and behold they had beef fat in big ol' tubs. And not one to be deterred by pesky cholesterol I nabbed a couple of the smaller ones.

The genesis of this experiment was that I listened to a pod cast the other day about McDonalds French fries in the pre-do-gooder days. I can remember going in the McDonalds in Roebuck and buying me an egg Mcmuffin and watching a guy in the back spear fresh potatoes and stick them in a French fry splitter and pulling the lever down on each one of them big Idaho potatoes. They would keep them in water until lunch and dinner and then fry them in a mixture of beef lard and peanut oil and if you remember they were some of the best fries you could eat.

About 1990 all that changed and a bunch of do-gooders set out to save the world from the evil McDonalds and shamed them into changing their recipe to some kind of unholy blend of semi-toxic oils that when heated turn into all kinds of crazy aldehydes, but you will get no science lesson from me today only some of the best burgers and fries you missed by not eating at the Irish's house last night.

Start by seasoning about 2 pounds of organic grass fed beef. No I'm not making meatloaf there is a reason for everyone of those ingredients, including the fish sauce and brown sugar. We've been working on this recipe for over a year.



After I get it all mixed up and I press them out between two pieces of wax paper. They look thin now, but they will shrink up and pull together, plus I have some nice buns from the bakery and I want them to fit the bun.



While all that is going on get you one of them little Tubs O'Lard and invert it in Granny's old cast iron skillet and put a fire to it.



When that baby is pushing about 400 degrees carefully load that baby up with our scrubbed and julienned taters.



Yes my friends... Golden tater goodness!

About this time if you got the Kamado started a while back it should be well past the 400 degree stage itself and the burgers only need about 5 minutes per side. When you pull them off the brown sugar has helped give them a nice bite of a crust on the outside...



I like mine with the cheese melted, Lettuce, tomato, onion, mustard and some smoked, garlic mayo that Mrs. Irish whips up. Serve it all on a buttered bun toasted on the cast iron griddle.



The only problem is that when I went in the kitchen to get my coffee this morning is smells like an old diner in there. If I'm going to keep doing this, I may have to get me a burner outside to do the frying.