This is my video response to Ballistic BBQ's YouTube contest<\/p>\n
Hope you approve and perhaps take the time to leave a comment!<\/p>\n
<\/iframe><\/p>\n<p style=\"text-align: justify;\">(Closed captioning available on this video)<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Pepper-Crusted-Filet-Migon-Burger-300x169.jpg\" \/>\n<div class=\"item ERName\">Pepper Crusted Filet Mignon Burger video<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Hamburger<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Gary House<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 1\/4 pound (90\/10) angus beef<\/li>\n<li class=\"ingredient\">1 tablespoon olive oil<\/li>\n<li class=\"ingredient\">2 tablespoons chives, minced<\/li>\n<li class=\"ingredient\">3 tablespoons butter, softened<\/li>\n<li class=\"ingredient\">1 1\/2 ounce blue cheese, crumbled<\/li>\n<li class=\"ingredient\">3 tablespoons olive oil<\/li>\n<li class=\"ingredient\">3 tablespoons freshly cracked peppercorns<\/li>\n<li class=\"ingredient\">1 tablespoon coarse salt<\/li>\n<li class=\"ingredient\">1 tablespoon sweet sauce<\/li>\n<li class=\"ingredient\">2 tablespoons onions, crispy<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Soak cedar plank in water.<\/li>\n<li class=\"instruction\">Prepare chive butter by mixing together softened butter, chives and blue cheese.<\/li>\n<li class=\"instruction\">Get it thoroughly mixed and then set the butter aside.<\/li>\n<li class=\"instruction\">Pour olive oil in a pan and drop in a freshly ground pepper.<\/li>\n<li class=\"instruction\">Put it on heat and let the pepper simmer in oil until it releases its aroma, roughly 5 minutes.<\/li>\n<li class=\"instruction\">Transfer to a bowl and let it cool down to room temperature. Mix salt and set this salt pepper blend aside.<\/li>\n<li class=\"instruction\">Preheat the grill.<\/li>\n<li class=\"instruction\">Divide Angus beef into 2 portions.<\/li>\n<li class=\"instruction\">Take each part and form a burger out of it.<\/li>\n<li class=\"instruction\">Apply salt and pepper blend on both sides of the burgers and wrap them into saran wrap as seen in video.<\/li>\n<li class=\"instruction\">Pat to firm the pepper on both sides.<\/li>\n<li class=\"instruction\">Drop olive oil on Island Grillstone.<\/li>\n<li class=\"instruction\">Remove the burgers from the saran wrap and place them on the grill.<\/li>\n<li class=\"instruction\">Sear them on both sides for about 2 minutes each.<\/li>\n<li class=\"instruction\">Meanwhile, place cedar planks on the grill to prepare for cooking.<\/li>\n<li class=\"instruction\">Transfer the burgers to cedar plank and place the planks on to the island grill stone.<\/li>\n<li class=\"instruction\">Bring up the grill temperature to about 325 F.<\/li>\n<li class=\"instruction\">Cook the burgers under the dome for about 8 to 10 minutes or until the internal meat temperature reaches up to 140 F.<\/li>\n<li class=\"instruction\">Drizzle some sweet sauce on the serving dish.<\/li>\n<li class=\"instruction\">Put some crispy fried onion rings on top.<\/li>\n<li class=\"instruction\">Arrange the burger over the onions and then top up with chive butter.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n<blockquote>\n<p style=\"text-align: justify;\"><strong>Video Transcript:<\/strong><\/p>\n<p style=\"text-align: justify;\">Presenter:<br \/>\nGary House with Cooking Everything Outdoors.<br \/>\nJust recently Ballistic BBQ threw down a challenge of the hamburger contest.<br \/>\nThey are looking for the best hamburger recipe from the best cooks.<br \/>\nAnd I am stepping up to plate because I think that\u2019s me.<br \/>\nWhat do you think?<br \/>\nI\u2019m bringing it.<br \/>\nAnnouncer:<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nPresenter:<br \/>\nAccepting the Ballistic BBQ challenge means I have to come up with my favorite recipe.<br \/>\nWell, it\u2019s a can of worms to open up right there, buddy.<br \/>\nBut I\u2019ll tell you what, I just recently learned how to make the most incredible filet mignon I\u2019ve ever eaten in my life.<br \/>\nAnd I think I can pull that off with a hamburger.<br \/>\nThis is my pepper crusted blue cheese chive herbed buttered filet mignon burger.<br \/>\nThis is what we\u2019re going to do first.<br \/>\nWe\u2019ve got to make our butter.<br \/>\nChives, I\u2019m going to need 2 tablespoons minced chives.<br \/>\nEasy enough to do.<br \/>\nIt can be approximate.<br \/>\nIt doesn\u2019t have to be exactly.<br \/>\n2 tablespoons.<br \/>\nMake sure your knife is razor sharp.<br \/>\nWe don\u2019t want to crush these.<br \/>\nWe want them minced.<br \/>\nRight there, roughly 2 tablespoons of minced chives.<br \/>\nI have 3 tablespoons of softened butter.<br \/>\nWe\u2019re going to need about an ounce and a half of blue cheese.<br \/>\nThis is some wonderful crumbled blue cheese aged in a cave.<br \/>\nI just love this stuff.<br \/>\nIt\u2019s very aromatic.<br \/>\nReally wonderful.<br \/>\nWhat is 1 and 1\/2?<br \/>\nLooks like about 2 tablespoons to me.<br \/>\nDon\u2019t worry about measuring it.<br \/>\nWe just want that flavor, that aroma, gosh the aroma, this is going to ooze out of this thing.<br \/>\nSo we need to blend it all together.<br \/>\nJust take a fork soften butter and start making nice little butter blend.<br \/>\nJust get it thoroughly mixed.<br \/>\nYou already can smell the chives releasing their pungent aroma.<br \/>\nBlue cheese is also releasing.<br \/>\nSo we get it blended up just about like that.<br \/>\nI\u2019m going to have roughly 4 tablespoons of blended blue cheese and chive butter.<br \/>\nI\u2019m going to set that aside.<br \/>\nWhat we\u2019re going to do next is make our pepper crust for our filet mignon burgers.<br \/>\nAnd it\u2019s really, really simple.<br \/>\nIf you have a side burner, easy enough to do to put your skillet on top of that.<br \/>\nAnd in this case I don\u2019t have a side burner.<br \/>\nI\u2019m going to pop it in the kettle.<br \/>\nSo I\u2019m heating it up right now and getting it super hot.<br \/>\nBut what we\u2019re going to need is 3 tablespoons of olive oil.<br \/>\nAnd 3 tablespoons of freshly cracked peppercorns.<br \/>\nI\u2019m using a rainbow peppercorn, so they get a little bit more heat in my opinion, but you could use all black, and the flavor and aromas when you\u2019re cracking these are just incredible.<br \/>\nSo what we\u2019re going to do is we\u2019re going to temper this taste though, it\u2019s not an overwhelmingly powerful pepper burn when we eat into our steak.<br \/>\nFilet mignon stake burgers.<br \/>\nSo 3 tablespoons of olive oil.<br \/>\n3 tablespoons of crushed fresh black pepper or rainbow pepper if you have it.<br \/>\nSo what we\u2019re going to do is we\u2019re going to put this in our barbecue and we\u2019re going to heat this up until it is a slow simmer and at that point it\u2019s going to start releasing its fragrances, its aromas and we\u2019re going to just let that simmer for probable 5 minutes, just stirring it a little bit.<br \/>\nAnd then we\u2019re going to pull it and show you what to do next.<br \/>\nJust want to take a second and show you what it\u2019s going to look like while it\u2019s simmering.<br \/>\nYou can see the bubbles.<br \/>\nJust basically cooking that pepper.<br \/>\nStarting to smell the pepper aromas coming through.<br \/>\nThat\u2019s what we are looking for.<br \/>\nWe\u2019re going to do this for about 5 minutes.<br \/>\nTime me.<br \/>\nBeen about 5 minutes, peppers are done.<br \/>\nCan really smell the aromas.<br \/>\nNow this is a screaming hot pan.<br \/>\nYou do not just want to walk in there, reach in and grab it.<br \/>\nDouble up.<br \/>\nYeah, look at that.<br \/>\nJust beautiful.<br \/>\nSmells incredible.<br \/>\nNow we\u2019ve got to let this cool off.<br \/>\nAnd cool off fast.<br \/>\nSo I am going to transfer it out of this really hot pan before we burn any of it.<br \/>\nAnd we\u2019re going to let that cool down to room temperature.<br \/>\nOkay.<br \/>\nHot.<br \/>\nYou can see what we\u2019re cooking on, stone.<br \/>\nLet\u2019s shut this down.<br \/>\nPart 3 is to make our filet mignon burgers.<br \/>\nNow probably up to this point you thought I was actually going to use ground-up filet mignon.<br \/>\nNo.<br \/>\nNot on my budget.<br \/>\nMaybe yours and if you do, invite me over.<br \/>\nBut it\u2019s the same concept.<br \/>\nWe\u2019re going for a super thick hamburger.<br \/>\nNow filet mignons are about an inch and a half to 2 inches thick for a really good one, about like that.<br \/>\nAnd if you\u2019ve ever tried to cook a hamburger, that thick, you\u2019d run into problems.<br \/>\nTypically you get a greasy ball.<br \/>\nUncooked, burned on the outside, somewhat rear on the inside.<br \/>\nVery difficult to do.<br \/>\nBut with the technique that I\u2019m going to show you, you\u2019re going to ace that.<br \/>\nYou\u2019re going to be able to present a monster hamburger that looks like a filet mignon.<br \/>\nVery cool.<br \/>\nSo what I have here is about a pound and a quarter of 90\/10 beef.<br \/>\nPretty lean.<br \/>\nI don\u2019t need a lot of fat in this.<br \/>\nI don\u2019t want it to swell up.<br \/>\nSo what we\u2019re going to do is form 2 nice big filet mignon burgers.<br \/>\nI don\u2019t work this an awful lot.<br \/>\nSo basically we\u2019re going to cut it in half, form it, and then top it with our crusted black pepper.<br \/>\nNow roughly equal portions.<br \/>\nSo we\u2019re talking about 3\/4 pound of burger here.<br \/>\nJust get it worked together.<br \/>\nI\u2019m not adding anything to this.<br \/>\nWe want it to taste like the beef.<br \/>\nBut we\u2019re super enhancing the crust.<br \/>\nWhat is a filet mignon look like?<br \/>\nJust about like that.<br \/>\nHave you had a burger like that?<br \/>\nI don\u2019t think so.<br \/>\nOkay, we\u2019re going to form the other one and I\u2019ll show you how to put the pepper crusting on.<br \/>\nSo now we have both of my patties formed.<br \/>\nThey are easily 2 inches thick.<br \/>\nChallenge to grill, maybe.<br \/>\nSo I have my roasted crushed black pepper.<br \/>\nI\u2019m going to add a teaspoon of coarse salt to that.<br \/>\nI\u2019m going to mix it up.<br \/>\nThis is going to give you that nice salt pepper blend that we all enjoy so much.<br \/>\nAnd then what I want to do is take roughly a fourth of this and I am going to apply it to the top of my burger making a beautiful thick pepper crust.<br \/>\nExcuse me.<br \/>\nJust like so.<br \/>\nOkay, see where I\u2019m going with this?<br \/>\nNow I\u2019m going to flip this over very carefully, keeping it on my wrap, Saran Wrap, if you will, keep the patty formed properly and put the other coating on there.<br \/>\nDon\u2019t need it on the sides, but if a little bit dribbles over there no big deal.<br \/>\nNow, we need to basically press this pepper crusting into our burger.<br \/>\nAnd I\u2019m going to do that by wrapping it up in the Saran Wrap nice and tightly.<br \/>\nThat way I can manipulate the form of the filet mignon burger and get that pressed in there nicely.<br \/>\nAnd you can just see how well that works.<br \/>\nOkay.<br \/>\nI\u2019m going to do this one more time.<br \/>\nSo, now I have 2 2-inch thick black–excuse me–pepper crusted filet mignon burgers.<br \/>\nThese are ready to go on the grill now.<br \/>\nBut we just can\u2019t throw it on the grill.<br \/>\nWe are going to sear them on the Island Grillstone and then once we\u2019ve built the crust up on both sides I\u2019m going to bake them on a cedar plank to finish it all off.<br \/>\nNow it\u2019s time to put this on the grill.<br \/>\nYou just set for maybe 10 minutes while I preheat my Grillstone inside my barbecue.<br \/>\nI\u2019ve taken the time to soak up some cedar planks which I\u2019m going to finish my recipe on.<br \/>\nNow when you cook filet mignon you just don\u2019t throw it in the pan or throw it in the oven or really probably not even throw it on the grill because it\u2019s so thick.<br \/>\nAnd one of the tricks with filet mignon is to sear it and then bake it.<br \/>\nThat\u2019s very common in restaurants where you get a really good filet mignon.<br \/>\nAnd that\u2019s exactly what we\u2019re going to do here right now.<br \/>\nSo I have a very, very hot stone.<br \/>\nI\u2019m going to put just put a little bit of olive oil in there.<br \/>\nMy stone\u2019s fairly well seasoned.<br \/>\nI\u2019ll just get a little bit on there to help with the sear and we\u2019re going to unwrap these bad boys and place them on the grill.<br \/>\nWhat we want to do is sear them for just 2, maybe 3 minutes on each side.<br \/>\nI\u2019m just building up a crust.<br \/>\nOh, those look beautiful and they\u2019re a little messy.<br \/>\nOkay, number 1.<br \/>\nYeah, hear it.<br \/>\nThat\u2019s what we\u2019re looking for.<br \/>\nNumber 2.<br \/>\nShape is perfect.<br \/>\nKeep it separate a little bit so the heat will surround it.<br \/>\nIn about 2 minutes I\u2019m going to flip it.<br \/>\nSo our first side\u2019s been on about 2 minutes.<br \/>\nI also took the cedar planks and put them in there to get them ready.<br \/>\nNow we need to flip our filet mignon burger.<br \/>\nKind of tough to get a spatula under there because we could break the crust.<br \/>\nSo typically what we\u2019ll do is we\u2019ll go in with a pair of tongs on these.<br \/>\nTake a look here, releases nicely and look at that.<br \/>\nOkay, one more.<br \/>\nCarefully, it\u2019s hot.<br \/>\nRight there.<br \/>\nNice crust.<br \/>\nGot some browning going on<br \/>\nI\u2019m going to do the same thing on the other side, 2 minutes.<br \/>\nAlright, done searing the other side.<br \/>\nI need to get these on the planks.<br \/>\nSo you can see seared on both sides really, really beautiful.<br \/>\nI\u2019m going to turn my planks over.<br \/>\nThe cedar aroma that\u2019s coming through is just incredible.<br \/>\nNow the reason I want to do this is to separate the burger from the searing heat.<br \/>\nWe\u2019ll just take this one and set it right there.<br \/>\nThis one and set it right there.<br \/>\nLet me get that stone cleaned a little bit.<br \/>\nAnd I\u2019m still going to use this stone, but I\u2019m using the cedar planks to accent the flavors.<br \/>\nSet that right there.<br \/>\nSet that right there.<br \/>\nNow I\u2019m going to seal this up because our hamburgers are still raw inside, it hasn\u2019t been enough time to cook them in there.<br \/>\nAnd I\u2019m going to turn this down.<br \/>\nI want to get it down to about 325 degrees.<br \/>\nIn fact I\u2019m going to turn the center burner off.<br \/>\nSo we\u2019ll watch the temperature.<br \/>\nThis is going to cook for maybe probably 5 to 7 minutes more.<br \/>\nI\u2019m going to get them just about medium, is what I personally like.<br \/>\nSo let\u2019s see what happens.<br \/>\nThey\u2019ve been baking for a little while.<br \/>\nI\u2019m at 140.<br \/>\nI\u2019m going to pull them.<br \/>\nThey\u2019re going to cook a little bit more.<br \/>\nI\u2019m going to get around 145.<br \/>\nYou can cook it for a lot less if you want.<br \/>\nJust take a peek at these.<br \/>\nLook at that.<br \/>\nMaintain their shape.<br \/>\nLook like filet mignon.<br \/>\nNice.<br \/>\nI\u2019m going to turn off the heat.<br \/>\nLet them set there for a bit.<br \/>\nI\u2019m going to decorate this plate up and I\u2019ll show you how we\u2019d put it all together.<br \/>\nPepper crusted blue cheese and chive butter filet mignon burgers.<br \/>\nLet\u2019s get a little plating done here.<br \/>\nLet\u2019s get a little sweet on our plate just for some decoration, it\u2019s nothing fancy.<br \/>\nNice crispy fried onion rings.<br \/>\nA little bit more.<br \/>\nJust get a little sweet, a little crunch.<br \/>\nNow we need a little burger.<br \/>\nWhew!<br \/>\nLook at that.<br \/>\nHmm, pepper is just absolutely incredible.<br \/>\nRemember our chive blue cheese butter that we made up earlier.<br \/>\nAnd we just want to get a little topping on there.<br \/>\nAnd that\u2019s going to melt in to our burger.<br \/>\nLike there\u2019s no tomorrow.<br \/>\nWell Ballistic BBQ stepped up to the plate.<br \/>\nThis is my creation, filet Mignon burger.<\/p>\n<\/blockquote>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-21021\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Pepper-Crusted-Filet-Migon-Burger-300x169.jpg\" alt=\"Pepper Crusted Filet Mignon Burger\" width=\"300\" height=\"169\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Pepper-Crusted-Filet-Migon-Burger-300x169.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Pepper-Crusted-Filet-Migon-Burger-510x287.jpg 510w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2012\/07\/Pepper-Crusted-Filet-Migon-Burger.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pepper Crusted Filet Mignon Burger video This is my video response to Ballistic BBQ’s YouTube contest Hope you approve and perhaps take the time to leave a comment! (Closed captioning available on this video) Pepper Crusted Filet Mignon Burger video Recipe Type: Hamburger Cuisine: American Author: Gary House Ingredients 1 1\/4 pound (90\/10) angus beef […]<\/p>\n","protected":false},"author":1,"featured_media":21021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,25,499],"tags":[848,2056,2061,2047,2048,2060,2054,2049,2051,45,26,2046,1586,1755,2065,2050,2055,2057,2063,2059,1374,2052,2053,2062,2058,2064],"class_list":["post-4119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","category-how-to-videos","tag-how-to-grill","tag-barbecue-hamburger-recipes","tag-barbecue-hamburgers-recipe","tag-barbecue-recipes","tag-bbq-recipes","tag-beef-burger-recipes","tag-crusted-filet-mignon","tag-filet-mignon-burger-recipe","tag-filet-mignon-hamburger","tag-grill","tag-grilling","tag-grilling-burgers","tag-grilling-hamburger-recipes","tag-grilling-recipes","tag-hamburger-grilling-recipes","tag-hamburgers-recipe","tag-homemade-burgers","tag-homemade-burgers-recipe","tag-homemade-burgers-recipes","tag-homemade-hamburgers-recipe","tag-how-to-grill-hamburgers","tag-pepper-crusted-steak","tag-recipe-for-hamburgers","tag-recipe-for-homemade-hamburgers","tag-recipes-for-hamburgers","tag-recipes-for-homemade-hamburgers","course-hamburger-2","cuisine-american"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pepper Crusted Filet Mignon Burger video<\/title>\n<meta name=\"description\" content=\"Pepper Crusted Filet Mignon Burger recipe video. 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If you remember from\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"BBQ Pork Burgers with Smoky Cheddar Cheese","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/04\/BBQ-Pork-Burgers-with-Smoky-Cheddar-Cheese.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19,"url":"https:\/\/cooking-outdoors.com\/the-great-american-hamburger\/","url_meta":{"origin":4119,"position":5},"title":"The Great American Hamburger","author":"Gary House","date":"May 30, 2008","format":false,"excerpt":"The Great American Hamburger \u00a0 Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing) \u00a0 Total preparation and cooking time: 30 to 35 minutes Makes 6 servings. Ingredients: 1-1\/2 pounds ground beef 2 to 3 tablespoons butter, melted or extra-virgin olive oil (optional) 6 Vidalia or other sweet onion\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"http:\/\/ad.linksynergy.com\/fs-bin\/show?id=ZOhCJpeBY7Y&bids=63155.10000157&type=4&subid=0","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=4119"}],"version-history":[{"count":5,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4119\/revisions"}],"predecessor-version":[{"id":21025,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/4119\/revisions\/21025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/21021"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=4119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=4119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=4119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}