FoxTrot Classics by Bill Amend for June 21, 2016

get with the program, Peter AND Roger

So … Andy’s tofu-eggplant casserole doesn’t looks so bad now, hey, boys?

Thank Goodness for Pizza Deliveries…

Add enough catsup, anything becomes edible…

Now they are hockey pucks.

I hate it when people keep smushing the burgers with the spatula and squeezing out all the juice. On top of that they put the burgers on frozen. But it is free food and that makes up for deficiencies.

The sauce is to enhance the burger, not protect it from the flames!

I know someone who comes very close to fixing burgers like this.

That’s what I like about my smoker. Fire on one side, chimney on the other. Scorch the burgers on each side over a flame hot enough to melt steel for a very short time. This seals in the juices. At this point, the burgers are still raw inside.

Move them over to the chimney side and close the vent, lid and chimney cover to smother the flames. Let sit for another 10-15 minutes.

The same technique works with steaks and most other meats.

Looks like they’ll be ordering pizza again, preferably before Andy tries to cook her idea of a dinner involving soybeans and/or tofu.