Many dog breeds are noted for their personalities and behavioral traits, from the distinctive vocalizations of huskies to the herding of border collies. People have worked to identify the genes associated with many of these behaviors, taking advantage of the fact that dogs can interbreed. But that creates its own experimental challenges, as it can be difficult to separate some behaviors from physical traits distinctive to the breed—small dog breeds may seem more aggressive simply because they feel threatened more often.
To get around that, a team of researchers recently did the largest gene/behavior association study within a single dog breed. Taking advantage of a population of over 1,000 golden retrievers, they found a number of genes associated with behaviors within that breed. A high percentage of these genes turned out to correspond to regions of the human genome that have been associated with behavioral differences as well. But, in many cases, these associations have been with very different behaviors.
Gone to the dogs
The work, done by a team based largely at Cambridge University, utilized the Golden Retriever Lifetime Study, which involved over 3,000 owners of these dogs filling out annual surveys that included information on their dogs’ behavior. Over 1,000 of those owners also had blood samples obtained from their dogs and shipped in; the researchers used these samples to scan the dogs’ genomes for variants. Those were then compared to ratings of the dogs’ behavior on a range of issues, like fear or aggression directed toward strangers or other dogs.
Our best friends come in a fantastic array of shapes and sizes; a Borzoi looks nothing like a Boston terrier, except for a certain fundamental, ineffable (except to taxonomists) doggyness about them. And it’s been that way almost from the beginning. A recent study of dog and wolf skulls from the last 50,000 years found that dogs living just after the last Ice Age were already about half as varied in their shape and size as modern dogs.
“Shaped like a friend” means a lot of different things
Biologist and archaeologist Allowen Evin, of CNRS, and her colleagues compared the size and shape of 643 skulls from dogs and wolves: 158 from modern dogs, 86 from modern wolves, and 391 from archaeological sites around the world spanning the last 50,000 years. By comparing the locations and sizes of certain skeletal landmarks, such as bony protrusions where muscles attached, the researchers could quantify how different one skull was from another. That suggested a few things about how dogs, or at least the shapes of their heads, have evolved over time.
The team’s results suggest that dogs that lived during the Mesolithic (before settled farming life came into fashion in the Middle East) and the Neolithic (after farming took off but before the heyday of copper smelting; 10,000 BCE is a general starting point) were a surprisingly diverse bunch, at least in terms of the size and shape of their skulls.
Summer cookouts are about two things: the people you hang out with and the food you eat. If you are like me, you probably want to impress your guests with the food when hosting a cookout. I’m often asked how many grills I use to cook all the food. Whether you are cooking with one or six grills, you can prepare a delicious spread for your friends and family.
Recipes for Your Summer Cookout
There are two classic items that are on the menu when attending a cookout: hamburgers and hotdogs. I think you can have lots of fun with how you dress them up. Feel free to keep it simple, but if you are looking for creative ways to prepare hamburgers and hotdogs, check out my previous blog posts—“Battle Of the Grilled Beef Burgers” and “Battle of the Grilled Hotdogs.”
I realized it would be difficult to prepare hamburgers and hotdogs multiple ways like I did for a big crowd. So, pick one or two of your favorites from below and fire up the grill. Here is how I utilized what I had.
I decided to prepare two appetizers as well as grilling hamburgers and hotdogs. The appetizers were not necessary but gave me a reason to fire up the smoker.
Creative Recipes to Boost Your Summer BBQ
I made hotdog burnt ends and smoked meatballs. To prepare the hotdogs, I lightly coated them with yellow mustard and then seasoned them with my homemade barbecue rub. I smoked the hotdogs at 225 degrees for about an hour. The hot dogs were then sliced into one-inch pieces and topped with brown sugar, honey, butter, and barbecue sauce. I turned the temperature up to 350 and smoked the hotdogs for an additional 30 minutes.
To make the meatballs, I used ground beef (2 pounds) and mixed in sautéed onions and mushrooms, egg, breadcrumbs, parsley, salt, and pepper. I cooked a tester patty to check the seasoning. I used an ice cream scoop to portion out the meatballs so they would all be the same size. The meatballs smoked with the hotdogs at 225 degrees for 30 minutes. I basted the meatballs with barbecue sauce, and they smoked at 350 degrees until they reached 160 degrees on an instant-read thermometer.
Now for the main event. I set up my Big Green Egg XL (BGE) for direct grilling. To create a safety zone, I left one of the half-moon diffuser plates in the BGE. I inserted the cast-iron grates into the Egg. I like how the cast-iron grates create a crusty exterior on hamburgers. I seasoned the hamburgers with kosher salt and black pepper. Once the cast-iron grates were hot, I placed the hamburgers and hot dogs on the grill. The hotdogs cooked quickly, about a minute a side. The hamburgers cooked 90 seconds, and then I gave them a quarter turn and cooked for another 90 seconds. I flipped the burgers and repeated the process. I topped the hamburgers with smoked Gouda cheese and then moved them to the safe zone while the cheese melted. I toasted the brioche buns, and it was time to put it altogether.
I went with a classic preparation for the hotdogs and served them with Dijon mustard, relish, and celery seeds. The hamburgers were prepared with my wife’s and my favorite toppings. For my wife’s hamburger, lettuce, sliced tomato, sliced avocado, and ranch dressing. My toppings included lettuce, tomato, bacon, pickles, and ketchup.
The Results
The hotdogs had a great beef flavor. There was a nice snap when I took a bite of the hotdog. The spice of the mustard and sweet relish paired well with the hotdog. The hamburgers were juicy on the inside due to the marbling. The seasoning and the high heat of the cast-iron grates created a crusty exterior. The charcoal fire added a smoky aroma. The lettuce, tomato, and pickle add a fresh flavor to the hamburger. The smoked Gouda cheese and bacon boost the smoky flavor of the burger.
The hotdog burnt ends were sweet, crusty, and the beef flavor came through. They will not be confused with true brisket burnt ends, but they were tasty and took less time to cook. The smoked meatballs were moist, and the onions and mushrooms complemented the flavor of the beef. The barbecue sauce created a flavor profile I’m not used to on a meatball, but was delicious.
If you like macaroni-and-cheese and you like burgers, then you’re going to love this recipe for the Ultimate Mac-and-Cheese Burger featuring a cheese stuffed burger set between a bun made entirely out of deep fried mac-and-cheese! Oh, and we’ve added some bacon just because!
Created by our grilling guru Clint Cantwell on behalf of Kingsford.com, this is arguably the cheesiest burger you'll ever have!
Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400-425 degrees.
Form ground beef into 4 flat patties. Place 1/2 of the grated cheese in the center of each of two patties. Top with the remaining two patties and pinch the edges closed to create cheese stuffed burgers.
Place the burgers on the grill and cook until they reach an internal temperature of 160 degrees.
To assemble the burgers, place the cheese stuffed patties on the bottom mac-and-cheese buns. Add 2 slices of bacon and the top bun to each burger then serve immediately.
PANKO CRUSTED MAC-AND-CHEESE BUNS
Ingredients
2 (8oz.) boxes elbow macaroni and cheese mix
2 cups flour
1 tsp. Kosher salt
4 eggs, beaten with 2 tbsp. milk
4 cups panko breadcrumbs
Canola oil or peanut oil for frying
Instructions
Make macaroni and cheese mixes according to directions. Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken.
Using your hands, form 2 divided cups of the mac-and-cheese into two 4.5-inch wide disks for the bottom buns. To create the top buns, use 3-4 cups of mac-and-cheese to create two 4.5-inch wide domes. Wrap each bun half tightly with plastic wrap and place in the freezer for 15-20 minutes to harden but not completely freeze.
As the grill comes to temperature, place the flour and salt in a shallow bowl and stir to combine. Place beaten eggs in a second bowl and the panko in a third. Working one at a time, dredge each bun half in flour, then the egg mixture, then panko.
In a medium saucepan, add approximately 4 inches and heat over medium-high heat. When the oil begins to shimmer, add the mac-and-cheese “buns” one at a time and fry for approximately 2 minutes until golden brown. Remove the bun from the oil and set on paper towels to drain.
Mac N Cheese Bun Burger
DISCLOSURE: Recipe was created on behalf of Kingsford.com and reprinted thanks to Kingsford. Compensation was received for the development of this recipe.
This Thursday is St. Patrick's Day and in celebration of the holiday, we've got one of my favorite original burger recipes -- the St. Patty Melt.
It all came to me as I walked past one of the countless delicatessens surrounding my New York City office and spied my favorite corned beef Reuben sandwich! A great sandwich, true, but why stop there? I then turned to another local favorite, the patty melt, and asked myself why the heck I couldn’t turn corned beef into a burger and create a Reuben inspired patty melt.
Now for those of you who are unfamiliar with corned beef, it is basically beef brisket that has been brined for several days and is then boiled until extremely tender. My plan, therefore, was to treat it as a brisket, grinding it to the consistency of hamburger meat before forming in to patties and grilling. As with a brisket, corned beef has two distinct cuts – the flat and the point. Given the fact that the point is the fattier of the two I opted to use it in the burger making process.
With uncooked corned beef in hand, I then turned to my trusted local butcher for advice on the best way to grind it. After a few test runs we eventually determined that triple grinding the meat produced a perfect burger consistency and eliminated any firmness that had been caused by the brining process. A quick test burger sandwiched on rye bread with a slice of Swiss cheese, some homemade sauerkraut and a touch of course ground mustard confirmed what I already suspected…the St. Paddy Melt parade has begun!
ST. PADDY MELT
Ingredients
1 uncooked corned beef brisket (preferably the point cut*), approximately 3 pounds and triple ground to achieve a hamburger-like consistency
8 slices Swiss cheese
16 slices rye bread
Course ground mustard
Kwik ‘kraut (recipe follows)
Instructions
Form ground corned beef into eight even sized patties. Heat grill to high and cook burgers for approximately 5 minutes per side until medium (160 degrees internal temperature). Meanwhile, place bread slices on the grill, turning occasionally until lightly toasted, 2-3 minutes per side, and remove. Top each burger with kwik ‘kraut and a slice of Swiss, cover grill and cook an additional 1-2 minutes until cheese has begun to melt. Spread mustard on each slice of rye according to personal preference, sandwich burger between two slices and serve.
* Available in many grocers’ meat department labeled as “point cut” or “thick cut”
KWIK 'KRAUT
Ingredients
1 tablespoon olive oil
1 clove garlic minced
½ sweet onion, thinly sliced
½ head of green cabbage, cored and thinly sliced
1 tsp salt
¼ cup apple juice
¾ cup apple cider vinegar
¼ cup water
Sugar to taste
Instructions
Heat a sauté pan over medium-high heat. Add olive oil, garlic and onions and sauté until soft. Add cabbage and stir to combine. Pour in apple juice, water and vinegar and reduce heat to medium. Cook mixture, stirring occasionally for approximately 10-15 minutes until cabbage has become tender and most of the liquid has evaporated. Drain sauerkraut in a colander, squeezing out any excess moisture and add sugar to taste if too bitter. Refrigerate sauerkraut until ready to use.
Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes below!
GRILLED PINEAPPLE SALSA
Traditional salsa takes a backseat to this sweet and smokey grilled pineapple salsa. Find the complete recipe here.
GRILLED PORK TENDERLOIN QUESADILLA BITES
Grilled pork tenderloin quesadilla bites are a great appetizer, not only for Cinco de Mayo but for any gathering. Find the complete recipe here.
CHARRED CORN AND RED BELL PEPPER SALSA
Fresh vegetables are the stars in this charred corn and red pepper salsa. Find the complete recipe here.
Grilled limes are the secret to these amazing margaritas. Find the complete recipe here.
SMOKED PULLED BEEF TACOS WITH TANGY SLAW
If you've never smoked a chuck roast then you don't know what you're missing, especially when used for these pulled beef tacos with tangy slaw. Find the complete recipe here.
NACHO BURGER
We love burgers and we love nachos so why not combine the best of both worlds and create a grilled nacho burger? Find the complete recipe here.
GRILLED CARNE ASADA TACOS
Fajitas are great but grilled carne asada tacos are even better! Find the complete recipe here.
GRILLED GUACAMOLE
Finally, few things go faster at a party than a big ol' batch of guacamole. That is except for GRILLED guacamole! Find the complete recipe here.
[FTC Disclaimer: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. The recipe and opinions are my own.]
Prime grilling season is officially upon us and that means nearly 80 million Americans will be soon be firing up the grill in the backyard, in parks, and countless other venues.
Arguably the most popular item on those cookout menus is the hamburger, but just because most of us grew up eating patties that were as black and dry as a hockey puck doesn’t mean we can’t strive to be better today!
This year, why not surprise your guests with something a bit outside the burger box?
I present to you a burger that combines two favorites in one -- a beautiful Certified Angus Beef® brand patty that has been reverse seared* on the grill before being nestled between two grilled cheese sandwiches to create the ultimate Grilled Cheese Burger!
Created as part of Grillocracy’s ongoing relationship with the fine folks at Certified Angus Beef® brand the Grilled Cheese Bun Burger is sure to be a hit with your guests, wowing both their eyes and their tastebuds! When selecting the beef for your burgers, be sure to check out the online tool for locating a Certified Angus Beef®brand retailer near you.
* About reverse searing: With the reverse sear method, meats such as steaks or burger patties are started on a covered grill over indirect heat in order to slowly bring them to temperature while adding a deep smoky flavor. Once the steaks reach an internal temperature of approximately 150°F, the steaks are moved to the direct heat side of the grill to create a nice deep sear.
4 thick cut slices of bread, preferably Texas toast
Canola cooking spray
4 slices sharp cheddar cheese
Your favorite burger condiments and toppings including ketchup, mustard, BBQ sauce, mayonnaise, bacon, lettuce, sliced tomatoes, sliced onion, jalapeños, sliced pickles, fried onion straws, sautéed mushrooms, and more
Method
1) Prep. Divide the meat into two 8-ounce portions. Gently form the meat into patties that are approximately 1/2-inch wider than the bread slices to allow for shrinkage during the cooking process. Season both sides of the patties with kosher salt.
2) To create the “buns,” lightly spray one side of each bread slice with Canola cooking spray to help them brown easily. Place two of the bread slices sprayed side down, top each with two slices of cheese, and add a second slice of bread with the sprayed side facing up to create two cheese sandwiches.
3) Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 300°F on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 300°F on the indirect side.
4) Cook. Place the cheese sandwiches on the hot side of the grill and cook for approximately 2-3 minutes until the bottom of the sandwich has browned, gently pressing down on the sandwich with a spatula to help the cheese melt. Flip the sandwich and repeat until both sides of the bread are nicely browned and the cheese is fully melted. Remove the grilled cheese sandwiches from the grill and wrap loosely with foil to keep them warm as you prepare the burger patties.
5) Place the burgers on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 8 minutes.
5) Push the tip of a rapid-read thermometer such as the Super-Fast Mk4 Thermapeninto the side of both burgers. When the temperature reaches 105°F, flip the burgers and cook for approximately 8more minutes. Because they are not over direct heat, you do not need to flip them often.
6) When the burgers are about 20°F below the final doneness temp you want (135-145°F for medium) get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, take the meat off of the grill and close the lid while the hot side heats up.
7) Put the burgers on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.
8) Once the burgers reach the desired degree of doneness (135-145°F for medium), place them on a plate and tent loosely with foil while you reheat the grilled cheese “buns.”
9) Place the grilled cheese sandwiches on the indirect heat side of the grill as far from the heat source as possible. Cover the grill and allow the sandwiches to reheat for 2-3 minutes until the cheese is fully melted.
9) Serve. To assemble the burgers, place each patty on a grilled cheese sandwich. Add your favorite burger condiments and toppings then crown each burger with one of the remaining two grilled cheese sandwiches. Serve immediately.
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