|
|
Post by Vladimir Kortensky on Jul 2, 2011 16:29:27 GMT -5
I'm new to bbq and grilling and have 2 days to learn for this good ole 4th of july summer party.
Anyone have any good info on grilling burgers as far as spices, temp, ect?
|
|
|
|
Post by George WB on Jul 2, 2011 16:30:06 GMT -5
vinegar + fork
low heat
5 flips
|
|
|
|
Post by Vladimir Kortensky on Jul 2, 2011 16:30:24 GMT -5
5? Wont it burn?
|
|
|
|
Post by George WB on Jul 2, 2011 16:31:14 GMT -5
No. That's why I said low heat.
|
|
|
|
Post by Balto Bob on Jul 2, 2011 16:31:42 GMT -5
Stuff meat with cheese FTW.
|
|
|
|
Post by George WB on Jul 2, 2011 16:32:16 GMT -5
Balto Bob, Patty melts are the BOMB on the grill. Cant believe I forgot about that.
|
|
|
|
Post by Balto Bob on Jul 2, 2011 16:32:36 GMT -5
Right! You ever try it with Provolone instead of American? It's 10x better.
|
|
|
|
Post by George WB on Jul 2, 2011 16:33:23 GMT -5
I was thinking bout trying some ranch powder packets on the beef. Thoughts on this?
|
|
|
|
Post by Tampaboy19N on Jul 2, 2011 16:33:54 GMT -5
@bush, You mean mixed in to the beef? Yeah, some people do this. It's not good.
|
|
|
|
Post by browneyedsugar on Jul 2, 2011 16:34:42 GMT -5
cook bacon, cut it into pieces, mix into ground burger w/ pepper + salt...put on grill and enjoy
|
|
|
|
Post by Ʈiffanƴ on Jul 2, 2011 16:36:05 GMT -5
go to a meat place and get them to give you 80% brisket 20% ribeye fat
obviously only flip them only once, about 4.5 mins per side, patties about 3/4" thick
If you are putting something inside them, put a thumbprint in the burger, that way juices wont all run to the middle and drip out
|
|
|
|
Post by The Mrs. on Jul 2, 2011 16:36:58 GMT -5
make your own burgers, add some sharp cheddar and they will come out great
|
|
|
|
Post by George WB on Jul 2, 2011 16:37:23 GMT -5
^cheddar burgers are win if you make mini square patties. mmm cant wait
|
|
|
|
Post by Steven on Jul 2, 2011 16:38:15 GMT -5
high heat, closed grill, one flip if possible, tony chachere's creole seasoning, cheese in final 20 seconds, high quality honey wheat buns
|
|
|
|
Post by Rube on Jul 2, 2011 16:39:06 GMT -5
Probably obvious pointers here.
Make the meat into patties, and let them out of the refrigerator for about an hour prior to cooking.
Heat up the grill before you put the meat on.
Let the burgers rest a few minutes before serving.
Kosher dills, NOT sweet pickles.
|
|
