Jump to content

Thanks for visiting BtownBanners.com!  We noticed you have AdBlock enabled.  While ads can be annoying, we utilize them to provide these forums free of charge to you!  Please consider removing your AdBlock for BtownBanners or consider signing up to donate and help BtownBanners stay alive!  Thank you!

Sign in to follow this  
Followers 0
JaybobHoosier

The Grilling Thread

By JaybobHoosier, in Off Topic Forum

Recommended Posts

MartintheMopMan    7,765

MartintheMopMan
Posted

For the burgers, I have to disagree with mdn. Though, I'll say the important part of literally all cooking is that you enjoy it, so if that's how you and your family enjoy burgers then there is no such thing as wrong.

 

But... I go with a slightly lower fat content first. Pregound we're looking at 85/15, if I'm working to impress and grinding my own, I'll shoot for about 88/12. Like all cooking, measurement is optional, so it's all about feel, smell, and sight. You want a slightly leaner mix to avoid grease fires as a grease fire is an uncontrolled flame.

 

Worcestershire sauce is a definite must, but I will only mix it in if the burgers are going to be placed immediately on the grill. You don't want your meat sitting in that salt overnight, it's not poultry. Add enough to slightly discolor the meat if mixing, just drown it if on top. Pepper and breadcrumbs should be mixed in.  If you want to add some fun for family burgers, add some hunks of Velveeta tossed in breadcrumbs for gooey American cheese bites mixed in. Lawry's seasoning salt may be mixed in if you are also mixing worcestershire sauce, otherwise it follows identical rules as worcestershire. If it looks dry, crack an egg in there.

 

If you're willing to cheat with science, definitely get some monosodium glutamate in there, about the same amount as your pepper. Mixed immediately prior to cooking. Science has shown there are no ill effects, it just still has a bad reputation. It's no different than using cream of tarter in your whipped cream or sodium citrate in your cheese dips in my opinion. Kicking a tiny amount of liquid smoke in can be a game changer too.

 

I use propane, though I'd prefer natural gas. Lava rock base to maintain temperature. Charcoal can offer a better flavor but, I am more likely to grill if I don't feel like I have to get the most value out of my bag of charcoal. Keeping smoking pellets on hand and sneaking them into the grill with your burgers will make up for the loss of charcoal flavor. Plus, you get a superior ability to control the heat in your grill with gas.

akhosrof and seanmm1971 reacted to this

Share this post

Link to post
Share on other sites

HoosierAloha    30,102

HoosierAloha
Posted

Does anyone know good dry rubs?  I found one for ribs and I've been messing with adding a few other things.  What are your favorite dry rubs?

Cumin, paprika, salt, pepper, chili powder, and garlic powder.  I added some cayenne pepper to spice it up.  I used that along with some spicy honey BBQ sauce on burgers tonight, melted some havarti cheese on top and put some bacon I cooked on the grill.  It was pretty solid.  I like the layers of taste with the dry rub and then the BBQ sauce.

IUsafety and Naturalhoosier reacted to this

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  
Followers 0
Go To Topic Listing Off Topic Forum


×