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Post by Apricky on Jul 2, 2011 16:40:16 GMT -5
^Good tip. I always forget to bring my meat to room temperature first.
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Post by Steph on Jul 2, 2011 18:33:07 GMT -5
The idea of stuffing it with cheese sounds SO GOOD
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Post by darckonquest on Jul 2, 2011 21:31:16 GMT -5
Mix diced green chilis (the canned/pickled kind) into the meat after draining well. Add a little worcestershire, salt, pepper, paprika, smoked ancho chili powder, and a few dashes of habanero based hot sauce (I've been using Yucatecco Caribbean [ www.hotsauce.com/El-Yucateco-Caribbean-Hot-Sauce-p/1435el.htm ] lately after bring it back from Mexico, but it's sold locally) Mix all together well. Make two patties, half the thickness of the desired patty, for each burger. Form them well, lay one down, lay cheese on the center of it (I prefer pepperjack), then lay the second thin patty on top. Go around the edges and pinch with your thumb/finger to seal the edges - it sucks if they open up on the grill. So, basically what was posted above on the cheese idea + how I do it. -darc |
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Post by Moot on Jul 2, 2011 21:34:14 GMT -5
beer basted ribs.
om nom nom.
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