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Food » alt.food.barbecue » Please share you inside information on juicy hamburgers
| Please share you inside information on juicy hamburgers [message #75624] |
Fr, 13 Mai 2005 03:42 |
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Hello,
Thanks to all of you who gave me great information on cooking steaks.
Due to the price of steaks, we won't be eating them frequently- but when
we do, I have a lot of ideas to help me.
Something that we can afford to eat more frequently is hamburgers. When
I was younger, I remember eating- on a number of occasions really juicy
and delicious hamburgers.
Any ideas on how to grill really juicy and delicious hamburgers would
sure be appreciated. I will be grilling them on a Weber Kettle.
Thank you very much
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| Re: Please share you inside information on juicy hamburgers [message #75626 ] |
Fr, 13 Mai 2005 03:55 |
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Craig Busch wrote:
> Any ideas on how to grill really juicy and delicious hamburgers would
> sure be appreciated. I will be grilling them on a Weber Kettle.
I'll start with a tip: Grind your own burger. It's not hard to do. You
can choose the types of primal cuts of beef that have the flavor, the fat,
and the safe handling which will allow you to cook a burger on the rarer
side, rather than well done. The longer on the grill, the less juicy it
will be.
Who want's to throw in the next tip?
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/
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| Re: Please share you inside information on juicy hamburgers [message #75627 ] |
Fr, 13 Mai 2005 04:13 |
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Dave Bugg wrote:
> Craig Busch wrote:
>
>
>>Any ideas on how to grill really juicy and delicious hamburgers would
>>sure be appreciated. I will be grilling them on a Weber Kettle.
>
>
> I'll start with a tip: Grind your own burger. It's not hard to do. You
> can choose the types of primal cuts of beef that have the flavor, the fat,
> and the safe handling which will allow you to cook a burger on the rarer
> side, rather than well done. The longer on the grill, the less juicy it
> will be.
>
> Who want's to throw in the next tip?
>
Not much to add to that Dave. Grinding your own is probably the best
recommendation that can be given. No better burgers to be had. Fresh
ground, cooked to med-rare tops and you've got some good eatin'.
--
Steve
Ever notice that putting the and IRS together makes "theirs"?
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| Re: Please share you inside information on juicy hamburgers [message #75628 ] |
Fr, 13 Mai 2005 04:19 |
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"Steve Calvin" <calvins [at] optonline.net> wrote in message
news:s2Uge.3037$Ee6.1277 [at] fe12.lga...
> Dave Bugg wrote:
>
>> Craig Busch wrote:
>>
>>
>>>Any ideas on how to grill really juicy and delicious hamburgers would
>>>sure be appreciated. I will be grilling them on a Weber Kettle.
>>
>>
>> I'll start with a tip: Grind your own burger. It's not hard to do. You
>> can choose the types of primal cuts of beef that have the flavor, the
>> fat, and the safe handling which will allow you to cook a burger on the
>> rarer side, rather than well done. The longer on the grill, the less
>> juicy it will be.
>>
>> Who want's to throw in the next tip?
>>
>
> Not much to add to that Dave. Grinding your own is probably the best
> recommendation that can be given. No better burgers to be had. Fresh
> ground, cooked to med-rare tops and you've got some good eatin'.
>
> --
> Steve
> Ever notice that putting the and IRS together makes "theirs"?
Grinding your own is the best way, but when I'm pressed for time and
just can't get to the store and get back in time to grind my own I like to
use ground chuck that's 80% lean.
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| Re: Please share you inside information on juicy hamburgers [message #75629 ] |
Fr, 13 Mai 2005 04:21 |
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"Dave Bugg" <davebugg2 [at] yahoo.com> wrote in message
>
> I'll start with a tip: Grind your own burger. It's not hard to do. You
> can choose the types of primal cuts of beef that have the flavor, the fat,
> and the safe handling which will allow you to cook a burger on the rarer
> side, rather than well done. The longer on the grill, the less juicy it
> will be.
>
> Who want's to throw in the next tip?
Grinding your own means no re-calls for tainted burgers
Keep the meat very cold and don't overwork it forming the patty. Don't
compress it in some lame burger press. Be sure you have sufficient fat.
that 93% lean stuff is about equal to frying a shoe.
--
Ed
http://pages.cthome.net/edhome/
..
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| Re: Please share you inside information on juicy hamburgers [message #75630 ] |
Fr, 13 Mai 2005 05:02 |
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"Edwin Pawlowski" <esp [at] snet.net> wrote in message
news:DaUge.1444$1A6.203 [at] newssvr17.news.prodigy.com...
>
> "Dave Bugg" <davebugg2 [at] yahoo.com> wrote in message
>>
>> I'll start with a tip: Grind your own burger. It's not hard to do. You
>> can choose the types of primal cuts of beef that have the flavor, the
>> fat, and the safe handling which will allow you to cook a burger on the
>> rarer side, rather than well done. The longer on the grill, the less
>> juicy it will be.
>>
>> Who want's to throw in the next tip?
>
>
> Grinding your own means no re-calls for tainted burgers
>
> Keep the meat very cold and don't overwork it forming the patty. Don't
> compress it in some lame burger press. Be sure you have sufficient fat.
> that 93% lean stuff is about equal to frying a shoe.
> --
> Ed
> http://pages.cthome.net/edhome/
>
> .
>
Thses guys have it right. All I add to mine is a little salt and pepper. I
have a friend that gave me some smoked tellicherry peppercorns. That's it
for me.
Oh, and don't mash the burger on the grill!
Matt
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| Re: Please share you inside information on juicy hamburgers [message #75631 ] |
Fr, 13 Mai 2005 05:36 |
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"Craig Busch" <clbusch [at] earthlink.net> wrote in message
news:42840602.8590F0C9 [at] earthlink.net...
> Hello,
> Thanks to all of you who gave me great information on cooking steaks.
> Due to the price of steaks, we won't be eating them frequently- but when
> we do, I have a lot of ideas to help me.
> Something that we can afford to eat more frequently is hamburgers. When
> I was younger, I remember eating- on a number of occasions really juicy
> and delicious hamburgers.
> Any ideas on how to grill really juicy and delicious hamburgers would
> sure be appreciated. I will be grilling them on a Weber Kettle.
> Thank you very much
>
I actually opt for the LEAST lean ground meat or patties I can find. That
results in a lot of the fat dripping off while grilling, which also creates
a nice flare-up of the flames. And, that flare-up also sears the meat which
traps in a lof of the juice.
Also, fresh-made patties from fresh ground meat is preferable to frozen
patties. Charcoal grilling is preferable to gas grilling--and you indicated
a Weber Kettle, so that's more than likely a charcoal grill.
Just don't use short tongs or a short spatula, as the flare-up can become
quite
intense.
Hope this helps.
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| Re: Please share you inside information on juicy hamburgers [message #75632 ] |
Fr, 13 Mai 2005 08:13 |
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HI:
None of the above posters have given us an inkling about grilling a juicy
hamburger. No one is routinely going to grind his own, and no one does that
routinely. We all want less, rather than more fat. What we all want is a way
to make the burger flavorful, and to fall apart in the mouth, the way a
juicy burger does.
Please help us!!!
Kent
As one with the same question, please help us!
Kent
"Craig Busch" <clbusch [at] earthlink.net> wrote in message
news:42840602.8590F0C9 [at] earthlink.net...
> Hello,
> Thanks to all of you who gave me great information on cooking steaks.
> Due to the price of steaks, we won't be eating them frequently- but when
> we do, I have a lot of ideas to help me.
> Something that we can afford to eat more frequently is hamburgers. When
> I was younger, I remember eating- on a number of occasions really juicy
> and delicious hamburgers.
> Any ideas on how to grill really juicy and delicious hamburgers would
> sure be appreciated. I will be grilling them on a Weber Kettle.
> Thank you very much
>
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| Re: Please share you inside information on juicy hamburgers [message #76087 ] |
Fr, 13 Mai 2005 13:56 |
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Craig Busch wrote:
> Hello,
> Thanks to all of you who gave me great information on cooking steaks.
> Due to the price of steaks, we won't be eating them frequently- but when
> we do, I have a lot of ideas to help me.
> Something that we can afford to eat more frequently is hamburgers. When
> I was younger, I remember eating- on a number of occasions really juicy
> and delicious hamburgers.
> Any ideas on how to grill really juicy and delicious hamburgers would
> sure be appreciated. I will be grilling them on a Weber Kettle.
> Thank you very much
>
I made burgers the night before last. This is what I do for three or
four burgers:
1.5 # ground beef ~80% lean
1-2 TBS crumbled gorgonzola cheese
1 tsp Thai fish sauce
Mix well and form into patties. I make mine about an inch thick as they
run close to .5# each before cooking.
I cook mine like I cook steaks but with a shorter dwell and without the
90 degree rotation. They get 3 minutes a side at 650-750 degrees and
dwell for 2-3 minutes. If I'm adding bacon and/or cheese it goes on for
the dwell period.
--
Matthew
I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
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| Re: Please share you inside information on juicy hamburgers [message #76088 ] |
Fr, 13 Mai 2005 15:03 |
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"Matthew L. Martin" <nothere [at] notnow.never> wrote in
news:11895f3pr79gm1d [at] corp.supernews.com:
> I made burgers the night before last. This is what I do for three or
> four burgers:
>
> 1.5 # ground beef ~80% lean
> 1-2 TBS crumbled gorgonzola cheese
> 1 tsp Thai fish sauce
>
> Mix well and form into patties. I make mine about an inch thick as they
> run close to .5# each before cooking.
Yummy, I'm going to have to try that.
I have found that finely minced onion, mixed into the meat before shaping
and cooking helps with both taste and moisture.
Be sure not to smash the burgers with a spatula as they cook, that makes
the juices run out.
--
"...The job is to seek mystery, evoke mystery, plant a garden in which
strange plants grow and mysteries bloom. The need for mystery is greater
than the need for an answer." - Ken Kesey
http://www.aros.net/~jchapman - The Wiblovian Institute of Kibology
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| Re: Please share you inside information on juicy hamburgers [message #76089 ] |
Fr, 13 Mai 2005 15:58 |
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<Snip> Fresh ground, cooked to med-rare tops and you've got some good
eatin'
Here is what I've been lead to beleive (and seems logical) about rare
hamburger.
Meat when cut at most packing houses can be subject to contamination. Lots
of bacterial etc floating around. Steaks, when cooked rare are not a problem
because the inside of the steak has not been exposed to any of the
contamination, only the outsides which will be seared and therefore cleansed
when grilling.
If you take that same steak, and grind it, some of the outside meat
(potentially contaminated) can end up in the middle, and if it is not cooked
enough.... well we you know what that means....
Is there something wrong with this logic?
Ben
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| Re: Please share you inside information on juicy hamburgers [message #76090 ] |
Fr, 13 Mai 2005 16:23 |
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On 13-May-2005, "Matthew L. Martin" <nothere [at] notnow.never> wrote:
> Craig Busch wrote:
> > Hello,
> > Thanks to all of you who gave me great information on cooking steaks.
> > Due to the price of steaks, we won't be eating them frequently- but when
> > we do, I have a lot of ideas to help me.
> > Something that we can afford to eat more frequently is hamburgers. When
> > I was younger, I remember eating- on a number of occasions really juicy
> > and delicious hamburgers.
> > Any ideas on how to grill really juicy and delicious hamburgers would
> > sure be appreciated. I will be grilling them on a Weber Kettle.
> > Thank you very much
> >
>
> I made burgers the night before last. This is what I do for three or
> four burgers:
>
> 1.5 # ground beef ~80% lean
> 1-2 TBS crumbled gorgonzola cheese
> 1 tsp Thai fish sauce
>
> Mix well and form into patties. I make mine about an inch thick as they
> run close to .5# each before cooking.
>
> I cook mine like I cook steaks but with a shorter dwell and without the
> 90 degree rotation. They get 3 minutes a side at 650-750 degrees and
> dwell for 2-3 minutes. If I'm adding bacon and/or cheese it goes on for
> the dwell period.
>
> --
> Matthew
I like Mathew's methods although I haven't tried either the cheese or
the fish sauce yet. I do indorse a variety of additives right up to and
including faux salisbury steak, but not as a standard process. Soy,
Worcestershire, and fish sauce are good basic choices for use all
the time. Used in moderation as Mathew does (1 tsp/1.5#) it brings
out the flavor of the meat without overpowering it and turning a tasty
burger into something foreign. Fresh, crusty buns are my choice, when
I can find them. Otherwise I like to toast my buns on the cut side only
while I'm finishing up the burgers.
Use a very hot fire. Mathew indorses 650° to 750° and I heartily agree.
That hot a fire will produce the nice searing that is desirable, while
almost eliminating flare ups and the common greasy texture that is
often produced by grease flare ups. (The fire is so hot that dripping
grease is mostly incinerated before it can reach the cooking grate.)
Resist the urge to mess with food on the grill. Develop the skill to
determine when to turn food and then do it just once. If you actually
want it dry, then flip it four or five times.
Cheap 80% lean beef is good. El cheapo bread is not. Go for the
good stuff if you can. Fresh is good. Day old (or older) SUX. Find
the small buns for the kids, if you can. They are no prouder of
leaving half a burger uneaten then you are. Condiments are just
as important. Yellow mustard is traditional and still desired by
many. More and more people though are developing a taste for
the Dijon spinoffs and the brown mustards. Some like mayo.
Lots of people opt for thin sliced onion, iceburg lettuce, tomato
and of course dill pickle slices.
I presume that you asked for advice, because you are not interested
in developing great skill at mediocre burgers.
--
The BrickŪ said that ( Keep the shiny side up )
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
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| Re: Please share you inside information on juicy hamburgers [message #76091 ] |
Fr, 13 Mai 2005 17:05 |
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On Fri, 13 May 2005 01:42:22 GMT, Craig Busch <clbusch [at] earthlink.net>
wrote:
>Hello,
>Thanks to all of you who gave me great information on cooking steaks.
>Due to the price of steaks, we won't be eating them frequently- but when
>we do, I have a lot of ideas to help me.
>Something that we can afford to eat more frequently is hamburgers. When
>I was younger, I remember eating- on a number of occasions really juicy
>and delicious hamburgers.
>Any ideas on how to grill really juicy and delicious hamburgers would
>sure be appreciated. I will be grilling them on a Weber Kettle.
>Thank you very much
Well, this isn't exactly a RECIPE, however I think it adequately
describes the result you are aming for in terms of how the hamburger
should make you FEEL...
http://www.chefjuke.com/burger/
;-)
-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com
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| Re: Please share you inside information on juicy hamburgers [message #76092 ] |
Fr, 13 Mai 2005 17:33 |
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"Chef Juke" <juke [at] NOTQUITEchef.net>
>
> Well, this isn't exactly a RECIPE, however I think it adequately
> describes the result you are aming for in terms of how the hamburger
> should make you FEEL...
>
> http://www.chefjuke.com/burger/
>
I remembered the story, but forgot the author. That's a good story to
remember, how many years ago did you post that the 1st time?
Thanks for posting it again.
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| Re: Please share you inside information on juicy hamburgers [message #76093 ] |
Fr, 13 Mai 2005 18:14 |
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Brick wrote:
> Fresh, crusty buns are my choice, when
> I can find them. Otherwise I like to toast my buns on the cut side only
> while I'm finishing up the burgers.
>
> Develop the skill to
> determine when to turn food and then do it just once. If you actually
> want it dry, then flip it four or five times.
>
> Cheap 80% lean beef is good. El cheapo bread is not.
>
> Condiments are just
> as important. Yellow mustard is traditional and still desired by
> many. More and more people though are developing a taste for
> the Dijon spinoffs and the brown mustards. Some like mayo.
> Lots of people opt for thin sliced onion, iceburg lettuce, tomato
> and of course dill pickle slices.
>
I heartily endorse this product and/or service.
--
Matthew
I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
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| Re: Please share you inside information on juicy hamburgers [message #76094 ] |
Fr, 13 Mai 2005 18:52 |
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On Fri, 13 May 2005 08:33:50 -0700, "Duwop" <Lookdown [at] mysig.com>
wrote:
>"Chef Juke" <juke [at] NOTQUITEchef.net>
>>
>> Well, this isn't exactly a RECIPE, however I think it adequately
>> describes the result you are aming for in terms of how the hamburger
>> should make you FEEL...
>>
>> http://www.chefjuke.com/burger/
>>
>
>I remembered the story, but forgot the author. That's a good story to
>remember, how many years ago did you post that the 1st time?
>
>Thanks for posting it again.
>
>
Gee, I don't recall when I first posted to AFB. The story came about
from an email thread at my work about 9-10 years ago when someone
asked who made the best burgers in town it sparked my memories of the
best burger I ever had and my reply turned into that story.
A big part of how much we enjoy food is the circumstances we are in
when we eat it. To me, cooking and sharing food with a bunch of
friends is pretty much the ideal way to eat...probably part of the
reason I like BBQ so much.. usually involves sharing with a group of
friends (otherwise you're sitting alone trying to eat a whole boston
butt's worth of pulled pork by yerself)...
Those summers I spent on that little island in Canada are some of my
fondest memories of my childhood.
And MAN, were those burgers good...
;-)
-Chef Juke
"EVERYbody Eats When They Come To MY House!"
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| Re: Please share you inside information on juicy hamburgers [message #76095 ] |
Fr, 13 Mai 2005 18:53 |
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Several years back one of the "high end" cooking mags did a section on
burgers, full of fairly decent experimental work. End determination
was that ideal blend of mouth feel, taste, etc was at about 17% fat
content.
Buy a pound of 80% lean and a pound of 85% and mix gently. Form
patties with cold meat and minimize handling. Cook as rare as your
preference dictates. No forks, no knives for turning. Spatulas and
untined tongs only. DO NOT press on the burger once it's on the grill.
Flip it once. Just once. DO NOT cut into the burger to see if it's
done. If you must do that, cut it in half, let all the flavor cook out
of it, and feed it to the dog/cat/least favorite neighbor. And if you
can grind your own, do so.
And ignore Kent.
Jason
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| Re: Please share you inside information on juicy hamburgers [message #76096 ] |
Fr, 13 Mai 2005 19:00 |
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Kent wrote:
> HI:
> None of the above posters have given us an inkling about grilling a juicy
> hamburger. No one is routinely going to grind his own, and no one does that
> routinely.
Wanna bet? If you don't want to haul out the grinder a good grade food
processor works fine.
> We all want less, rather than more fat.
Wanna bet. Fat is your friend, You sound like the fellow who buys the
lean, lean steak and then complains that the steaks at a restaurant are
so tender and juicy and his are dry and tough and wonders why.
I grind briskets, (please forgive me o'bbq gods) if I want chili or
taco meat I add a little heart for a crumbly texture and more chew.
> What we all want is a way
> to make the burger flavorful, and to fall apart in the mouth, the way a
> juicy burger does.
So make it fresh, with 20 to 40% fat, grind it twice, don't overwork the
meat when you make the patty, and cook it as rare as you dare.
If it's a hamburger its made with beef period, to get what you want you
need additives and it becomes a mystery meat patty :-)
> Please help us!!!
> Kent
> As one with the same question, please help us!
> Kent
> "Craig Busch" <clbusch [at] earthlink.net> wrote in message
> news:42840602.8590F0C9 [at] earthlink.net...
>
>>Hello,
>>Thanks to all of you who gave me great information on cooking steaks.
>>Due to the price of steaks, we won't be eating them frequently- but when
>>we do, I have a lot of ideas to help me.
>>Something that we can afford to eat more frequently is hamburgers. When
>>I was younger, I remember eating- on a number of occasions really juicy
>>and delicious hamburgers.
>>Any ideas on how to grill really juicy and delicious hamburgers would
>>sure be appreciated. I will be grilling them on a Weber Kettle.
>>Thank you very much
>>
>
>
>
Dave
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| Re: Please share you inside information on juicy hamburgers [message #76097 ] |
Fr, 13 Mai 2005 19:46 |
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On Thu, 12 May 2005 23:13:29 -0700, "Kent" <kh6444 [at] comcast.net> wrote:
>HI:
>None of the above posters have given us an inkling about grilling a juicy
>hamburger. No one is routinely going to grind his own, and no one does that
>routinely. We all want less, rather than more fat. What we all want is a way
>to make the burger flavorful, and to fall apart in the mouth, the way a
>juicy burger does.
>Please help us!!!
>Kent
>As one with the same question, please help us!
>Kent
>"Craig Busch" <clbusch [at] earthlink.net> wrote in message
>news:42840602.8590F0C9 [at] earthlink.net...
>> Hello,
>> Thanks to all of you who gave me great information on cooking steaks.
>> Due to the price of steaks, we won't be eating them frequently- but when
>> we do, I have a lot of ideas to help me.
>> Something that we can afford to eat more frequently is hamburgers. When
>> I was younger, I remember eating- on a number of occasions really juicy
>> and delicious hamburgers.
>> Any ideas on how to grill really juicy and delicious hamburgers would
>> sure be appreciated. I will be grilling them on a Weber Kettle.
>> Thank you very much
>>
Kent,
A few points:
1) Yes, a lot of folks around here DO grind their own. Maybe not ALL
the time, but more than you might expect.
2) Fat. Well, while many people are trying to cut fat out of their
diet, if you are trying to achieve a "juicy" hamburger without fat, or
with less fat, you are almost certain to fail. The main part of what
makes a burger 'juicy' IS the fat. Getting the right mix of fat in
your ground beef is paramount in the search for the perfect burger.
In a perfect world, with perfect sources, making the perfect, juicy
hamburger would be as simple as...
a) Take fresh ground beef with between 13-18% fat content (whether
store bought or home ground)
b) season to taste (I generally start with just sea salt & fresh
ground pepper...people can add other condiments after the cook).
c) Grill to desired doneness, turning as little as possible, and
disturbing the patty as little as possible.
d) place on bun, sturdy enough to hold the patty and any juices than
leak from it and any condiments you add without disintegrating.
e) add desired condiments.
f) eat.
YMMV
-Chef Juke
"EVERYbody Eats When They Come To MY House!"
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| Re: Please share you inside information on juicy hamburgers [message #76099 ] |
Fr, 13 Mai 2005 20:06 |
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Jason Tinling wrote:
>
> And ignore Kent.
>
Sage advise, indeed.
--
Matthew
I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
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| Re: Please share you inside information on juicy hamburgers [message #76100 ] |
Fr, 13 Mai 2005 20:50 |
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Kent wrote:
> HI:
> None of the above posters have given us an inkling about grilling a
> juicy hamburger. No one is routinely going to grind his own, and no
> one does that routinely.
Am I crazy, or did several people write that they do just that? I never
have. But after reading about the difference it makes, I intend to
(assuming I don't have to spend a fortune on a grinder).
> We all want less, rather than more fat. What
> we all want is a way to make the burger flavorful, and to fall apart
> in the mouth, the way a juicy burger does.
> Please help us!!!
I suppose you could add a lot of water, soy sauce, etc. Perhaps you
could even use an injector to add more after cooking. But I don't think
that's the kind of juiciness you're after.
--
Mike
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| Re: Please share you inside information on juicy hamburgers [message #76101 ] |
Fr, 13 Mai 2005 21:27 |
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Chef Juke wrote:
>
> Well, this isn't exactly a RECIPE, however I think it adequately
> describes the result you are aming for in terms of how the hamburger
> should make you FEEL...
>
> http://www.chefjuke.com/burger/
>
I wish you got that recipe! I gotta tell ya, being from NY (Brooklyn,
then Long Island--LOL, as if Brooklyn isn't part of Long Island) I got a
chuckle out of the mustard on a hamburger thing. Even the Mickey Dee's
and BKs didn't do it where I lived. The first time I ate a hamburger
with mustard on it I nearly freaked out. To this day I have to think
twice about it (actually, I don't think I've ever used mustard on
hamburgers I've made for myself).
--
Mike
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| Re: Please share you inside information on juicy hamburgers [message #76102 ] |
Fr, 13 Mai 2005 21:51 |
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Kent wrote:
> HI:
> None of the above posters have given us an inkling about grilling a juicy
> hamburger. No one is routinely going to grind his own, and no one does that
> routinely. We all want less, rather than more fat. What we all want is a way
> to make the burger flavorful, and to fall apart in the mouth, the way a
> juicy burger does.
> Please help us!!!
> Kent
> As one with the same question, please help us!
> Kent
No one does? Well, if burgers are served in this house they are freshly
ground, PERIOD. As I said, we like them med-rare and I'm not trusting
anyone but me to grind the meat. Is there a very slight possibility of
contamination? Maybe, but in 20 years we've never had one instance of
anyone getting sick from my burgers, even if they asked for them rare.
As for the technique, I believe several folks have given great advice
but for your sake, I'll try again. Try reading slower this time ;-)
Grind the meat fresh from cold meat and use grinder parts that have been
in the freezer for a while.
Form into patties, do *not* over work the meat. I make them "dimpled" in
the center and thicker toward the edges. The middle will plump up when
cooking which is why so many people squish them with a spatula
<shudder>. Kosher salt and fresh ground pepper on both sides and onto
a very hot grill (lump fired preferably). Do *not* poke, prod, squish,
move or do anything to it until ready to flip. Flip it over and do *not*
poke, prod, squish, move or do anything to it until ready to hit the
fresh bun which has been gently toasted on the grill.
Move to bun, top with your favorite toppings and eat.
--
Steve
Ever notice that putting the and IRS together makes "theirs"?
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| Re: Please share you inside information on juicy hamburgers [message #76103 ] |
Fr, 13 Mai 2005 22:25 |
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"Matthew L. Martin" <nothere [at] notnow.never> wrote:
> Craig Busch wrote:
> > []
> > Any ideas on how to grill really juicy and delicious hamburgers would
> > sure be appreciated. I will be grilling them on a Weber Kettle.
> > Thank you very much
> >
> I made burgers the night before last. This is what I do for three or
> four burgers:
>
> 1.5 # ground beef ~80% lean
> 1-2 TBS crumbled gorgonzola cheese
> 1 tsp Thai fish sauce
>
> Mix well and form into patties. I make mine about an inch thick as they
> run close to .5# each before cooking.
>
> I cook mine like I cook steaks but with a shorter dwell and without the
> 90 degree rotation. They get 3 minutes a side at 650-750 degrees and
> dwell for 2-3 minutes. If I'm adding bacon and/or cheese it goes on for
> the dwell period.
Sounds good. I'll be trying that. I like your judicious use of Nam Pla!
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76104 ] |
Fr, 13 Mai 2005 22:30 |
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"Person" <sirspee599a [at] earthlink.net> wrote:
> <Snip>
> If you take that same steak, and grind it, some of the outside meat
> (potentially contaminated) can end up in the middle, and if it is not
> cooked enough.... well we you know what that means....
>
You can always wipe down the outside of the steak with vinegar before
grinding if you're concerned about contamination. I've even done that with
moldy bacon on weeklong hikes with no ill results.
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76105 ] |
Fr, 13 Mai 2005 22:33 |
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Person wrote:
> Is there something wrong with this logic?
No, the logic is correct. However, the facts are not applicable to the
situation that we're talking about for several reasons.
1. Contamination of primal cuts CAN occur at the slaughter and butchering
facility, but that is increasingly less likely.
2. Virtually all contamination of hamburger comes from the large commercial
facilities grinding bulk burger. The chance for a small amount of surface
contaminated meat to slip by inspection for surface contaminates and get
tossed into the hopper is increased based on the sheer volume of meat
processed.
3. As the primal cuts are shipped and distributed, they are also further
processed and inspected at each stage of packaging. Surface washing and
sanitation to the exterior of these cuts is done as they work their way
through each destination.
4. Retail grocers and butchers recieve both pre-packaged and bulk meats.
These meats, regardless of packaging, have significantly little risk of
fecal contamination which can contribute to illness. The bulk meats will
also go through additional inspection and sanitation, if needed. However,
fresh ground burger that is packaged, or the pre-packaged meat chubs of
burger have more of a risk. There is also the additional risk of
contamination from equipment which is not properly sanitized.
5. At home, or a restaurant, quality control of equipment and meat is the
best it can be. For example:
--- you have total control of cleanlines of the equipment and food
prep area.
--- every piece of meat can be inspected for spoilage or gunk (ie
surface contamination)
--- each piece of meat you process can be thoroughly rinsed to
reduce any surface bacteria present to insignificant levels. You can even
rinse with a dilute bleach or brine solution which will
destroy bacteria.
6. This is what allows someone to eat their own ground burgers on the rare
side. It is also why a restaurant can still serve steak tartar (sp) --
which is essentially raw ground steak -- and not be concerned that the
customer will become ill.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/
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| Re: Please share you inside information on juicy hamburgers [message #76106 ] |
Fr, 13 Mai 2005 22:56 |
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n_cramerSPAM [at] pacbell.net wrote:
> "Matthew L. Martin" <nothere [at] notnow.never> wrote:
>
>>Craig Busch wrote:
>>
>>>[]
>>>Any ideas on how to grill really juicy and delicious hamburgers would
>>>sure be appreciated. I will be grilling them on a Weber Kettle.
>>>Thank you very much
>>>
>>
>>I made burgers the night before last. This is what I do for three or
>>four burgers:
>>
>>1.5 # ground beef ~80% lean
>>1-2 TBS crumbled gorgonzola cheese
>>1 tsp Thai fish sauce
>>
>>Mix well and form into patties. I make mine about an inch thick as they
>>run close to .5# each before cooking.
>>
>>I cook mine like I cook steaks but with a shorter dwell and without the
>>90 degree rotation. They get 3 minutes a side at 650-750 degrees and
>>dwell for 2-3 minutes. If I'm adding bacon and/or cheese it goes on for
>>the dwell period.
>
>
> Sounds good. I'll be trying that. I like your judicious use of Nam Pla!
>
It adds something without being obvious. You would notice it by it's
absence. The gorgonzola is a little more forward, but the result still
tastes like a hamburger.
--
Matthew
I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
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| Re: Please share you inside information on juicy hamburgers [message #76107 ] |
Fr, 13 Mai 2005 22:58 |
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>Thanks to all of you who gave me great information on cooking steaks.
>Due to the price of steaks, we won't be eating them frequently- but when
>we do, I have a lot of ideas to help me.
>Something that we can afford to eat more frequently is hamburgers. When
>I was younger, I remember eating- on a number of occasions really juicy
>and delicious hamburgers.
>Any ideas on how to grill really juicy and delicious hamburgers would
>sure be appreciated. I will be grilling them on a Weber Kettle.
>Thank you very much
------
Here's a secret.
If you add a little gelatinized beef stock to your ground meat, you'll
have a juicier burger (given that it's cooked appropriately of
course).
When I say gelatinized beef stock, I'm talking about homemade stock
made from marrow bones, without added salt or other flavorings/spices.
The amount to add is between 1 and 2 tablespoons per pound.
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| Re: Please share you inside information on juicy hamburgers [message #76108 ] |
Fr, 13 Mai 2005 23:10 |
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Chef Juke <juke [at] NOTQUITEchef.net> wrote:
> Craig Busch <clbusch [at] earthlink.net> wrote:
>[]
> >Any ideas on how to grill really juicy and delicious hamburgers would
> >sure be appreciated.
>
> Well, this isn't exactly a RECIPE, however I think it adequately
> describes the result you are aming for in terms of how the hamburger
> should make you FEEL...
>
> http://www.chefjuke.com/burger/
>
Damn, Pat! Not only are you a Gourmet and Master Chef, but yer one Helluva
writer. Thanks for chronicling those days of yesteryear. I, too, hope ya
can get yer kids up there.
My [at] #$%^ uncle sold my Grandfather's island off the coast of Maine, so I'll
never be able ta take my kids or grandkids to a place where I had so much
fun and adventure back in the late 40's. ^%$# [at] !
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76109 ] |
Fr, 13 Mai 2005 23:19 |
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Dave Morrison <moonlightrefrig [at] nospamqwest.net> wrote:
> Kent wrote:
> > blah, blah blah
>
> Wanna bet?[]
>
> > blah, blah, blah
>
> Wanna bet. Fat is your friend, You sound like the fellow who buys the
> lean, lean steak and then complains that the steaks at a restaurant are
> so tender and juicy and his are dry and tough and wonders why. []
>
> > blah, blah, blah
>
> . . . to get what you want you need additives and it becomes a mystery
> meat patty :-)
>
Dave, thanks for quoting enough for me to remember why Kent joined Kevvie
in my beloved kf! LMFAO
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76110 ] |
Fr, 13 Mai 2005 23:25 |
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Chef Juke <chefjuke [at] NOTQUITEchefjuke.com> wrote:
> On Thu, 12 May 2005 23:13:29 -0700, "Kent" <kh6444 [at] comcast.net> wrote:
> > blah, blah, blah
> Kent,
>
> A few points:
>[ . . . ]
> YMMV
>
Pat, you are so patient, polite and non-judgemental. Your kids are very
lucky to have a Dad like you!
In Kent's case, however, I think you're wasting your breath. YMMV ;-)
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76112 ] |
Fr, 13 Mai 2005 23:36 |
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> 6. This is what allows someone to eat their own ground burgers on the rare
> side. It is also why a restaurant can still serve steak tartar (sp) --
> which is essentially raw ground steak -- and not be concerned that the
> customer will become ill.
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
Thanks for the very detailed answer...
I personally love a good juicy med rare burger, but have been concerned
about this when a few family members got a little FP, and we strongly
suspected rare burgers... It's been a few years, and I now feel okay about
using fresh "butcher ground" meats... even considering the very slight
possibility of contaminations... not when using preground meats though. As
for ordering in a restaurant; if I'm not REAL comfortable with the place,
it gets me thinking, and then I can't enjoy the meal...Even if the wait
person insists they use only the best meats, if I'm not sure, I ask for "no
pink"
But then again, it's probably over thinking the situation... I do eat raw
oysters now and then, and I'm sure that's like shooting craps...
Best...
Ben
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| Re: Please share you inside information on juicy hamburgers [message #76113 ] |
Fr, 13 Mai 2005 23:36 |
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Steve Calvin <calvins [at] optonline.net> wrote:
> Kent wrote: blah, blah, blah
>
> [ . . . ]Try reading slower this time ;-)
>
Gor'forgimme. I love you guys, but this all reminds of the bleeding hearts
who keep letting violent career criminals back on the street in the hope
that they've been 'rehabilitated'. Back in the 60's, my pet rock never
learned anything (but he did polish up nice)!
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76114 ] |
Sa, 14 Mai 2005 00:01 |
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"Matthew L. Martin" <nothere [at] notnow.never> wrote:
> n_cramerSPAM [at] pacbell.net wrote:
> > [MLM's recipe snipped]
> > Sounds good. I'll be trying that. I like your judicious use of Nam Pla!
> >
> It adds something without being obvious. You would notice it by it's
> absence.
Exactly!
> The gorgonzola is a little more forward, but the result still
> tastes like a hamburger.
Even here, you're only talkin' less than 4% of finished product. Jeez, I've
been thinkin' about it ever since I saw yer post. I can just taste that
barely imperceptible penicillium tang! Now, if Jun had got those water
buffalo, we could be makin' our own Thai Panerone Bufalo!
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76115 ] |
Sa, 14 Mai 2005 00:05 |
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On 13 May 2005 21:25:24 GMT, n_cramerSPAM [at] pacbell.net wrote:
>Chef Juke <chefjuke [at] NOTQUITEchefjuke.com> wrote:
>> On Thu, 12 May 2005 23:13:29 -0700, "Kent" <kh6444 [at] comcast.net> wrote:
>> > blah, blah, blah
>> Kent,
>>
>> A few points:
>>[ . . . ]
>> YMMV
>>
>Pat, you are so patient, polite and non-judgemental. Your kids are very
>lucky to have a Dad like you!
>
>In Kent's case, however, I think you're wasting your breath. YMMV ;-)
Nick,
You may be right in terms of how much it would help Kent, but I always
figure for everyone who posts a message, there are other lurkers who
read and may agree with some or all of the poster's sentiment...so I
figure it could be worth the effort to address the points made for
THEIR benefit, if not for Kent's.
Also, with a few exceptions, I tend to forget some of the blatherers
on the list (especially when I have been skipping over some of the
threads) so I didn't particularly recall Kent's history when posting
my reply.
Oh, and I don't tend to use killfiles...I just ignore uninteresting
threads & posts...don't read 'em once they start going astray...
-Chef Juke
"EVERYbody Eats When They Come To MY House!"
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| Re: Please share you inside information on juicy hamburgers [message #76116 ] |
Sa, 14 Mai 2005 00:04 |
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n_cramerSPAM [at] pacbell.net wrote:
> "Matthew L. Martin" <nothere [at] notnow.never> wrote:
>
>>n_cramerSPAM [at] pacbell.net wrote:
>>
>>>[MLM's recipe snipped]
>>>Sounds good. I'll be trying that. I like your judicious use of Nam Pla!
>>>
>>
>>It adds something without being obvious. You would notice it by it's
>>absence.
>
>
> Exactly!
>
>
>>The gorgonzola is a little more forward, but the result still
>>tastes like a hamburger.
>
>
> Even here, you're only talkin' less than 4% of finished product. Jeez, I've
> been thinkin' about it ever since I saw yer post. I can just taste that
> barely imperceptible penicillium tang! Now, if Jun had got those water
> buffalo, we could be makin' our own Thai Panerone Bufalo!
>
You can make a lot of Thai Panerone Bufalo with a 26 hand bufalo:-)
--
Matthew
I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
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| Re: Please share you inside information on juicy hamburgers [message #76117 ] |
Sa, 14 Mai 2005 00:09 |
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"Person" <sirspee599a [at] earthlink.net> wrote:
> > []
> > Dave's Pit-Smoked Bar-B-Que
>
> Thanks for the very detailed answer...
>
> []As for ordering in a restaurant;
I occasionally lunch with the Burbank Road Kings at the Tin Horn Flats
Cafe. The chef has even come out and told me, "I can't make you a 'rare'
burger. The Health Dept says it's gotta get up (some Food Nazi number)
inside before I can serve it." My tax $$s at work. I feel so much safer
now!
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76118 ] |
Sa, 14 Mai 2005 00:13 |
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"Matthew L. Martin" <nothere [at] notnow.never> wrote:
> n_cramerSPAM [at] pacbell.net wrote:
> > "Matthew L. Martin" <nothere [at] notnow.never> wrote:
> >>n_cramerSPAM [at] pacbell.net wrote:
> >>>[MLM's recipe snipped]
> >>>Sounds good. I'll be trying that. I like your judicious use of Nam
> >>>Pla!
> >>>
> >>It adds something without being obvious. You would notice it by it's
> >>absence.
> >
> > Exactly!
> >
> >>The gorgonzola is a little more forward, but the result still
> >>tastes like a hamburger.
> >
> > Even here, you're only talkin' less than 4% of finished product. Jeez,
> > I've been thinkin' about it ever since I saw yer post. I can just taste
> > that barely imperceptible penicillium tang! Now, if Jun had got those
> > water buffalo, we could be makin' our own Thai Panerone Bufalo!
> >
> You can make a lot of Thai Panerone Bufalo with a 26 hand bufalo:-)
OK, OK! Don't rub it in, you shroonz (Sicilian for contractor). Now look
whatcha did! Ya made me spray my Bloody Mary all over the monitor! [at] #$%^
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76119 ] |
Sa, 14 Mai 2005 00:25 |
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Chef Juke <chefjuke [at] NOTQUITEchefjuke.com> wrote:
> On 13 May 2005 21:25:24 GMT, n_cramerSPAM [at] pacbell.net wrote:
> >Chef Juke <chefjuke [at] NOTQUITEchefjuke.com> wrote:
> >> On Thu, 12 May 2005 23:13:29 -0700, "Kent" <kh6444 [at] comcast.net> wrote:
> >> > blah, blah, blah
> >> Kent,
> >>
> >> A few points:
> >>[ . . . ]
> >> YMMV
> >>
> >Pat, you are so patient, polite and non-judgemental. Your kids are very
> >lucky to have a Dad like you!
> >
> >In Kent's case, however, I think you're wasting your breath. YMMV ;-)
>
> Nick,
>
> You may be right in terms of how much it would help Kent, but I always
> figure for everyone who posts a message, there are other lurkers who
> read and may agree with some or all of the poster's sentiment...so I
> figure it could be worth the effort to address the points made for
> THEIR benefit, if not for Kent's. []
You're a better man than I am, Gunga Din!
--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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| Re: Please share you inside information on juicy hamburgers [message #76122 ] |
Sa, 14 Mai 2005 01:30 |
|
On 13 May 2005 20:25:50 GMT, n_cramerSPAM [at] pacbell.net wrote:
>"Matthew L. Martin" <nothere [at] notnow.never> wrote:
>> Craig Busch wrote:
>> > []
>> > Any ideas on how to grill really juicy and delicious hamburgers would
>> > sure be appreciated. I will be grilling them on a Weber Kettle.
>> > Thank you very much
>> >
>> I made burgers the night before last. This is what I do for three or
>> four burgers:
>>
>> 1.5 # ground beef ~80% lean
>> 1-2 TBS crumbled gorgonzola cheese
>> 1 tsp Thai fish sauce
>>
>> Mix well and form into patties. I make mine about an inch thick as they
>> run close to .5# each before cooking.
>>
>> I cook mine like I cook steaks but with a shorter dwell and without the
>> 90 degree rotation. They get 3 minutes a side at 650-750 degrees and
>> dwell for 2-3 minutes. If I'm adding bacon and/or cheese it goes on for
>> the dwell period.
>
>Sounds good. I'll be trying that. I like your judicious use of Nam Pla!
I've done the cheese thing before and abandoned it. But the Fish
sauce is a MUST TRY for the next go. It's sounds like a step up from
using Wooster [Worcestershire] sauce.
Harry
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