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  1. #1
    Join Date
    Oct 2003
    Location
    Big in Japan
    Posts
    36,015

    Happy 4th. Now, stop grilling the burger.


    Let's do some livin'
    After, we die

  2. #2
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,602
    All the cool kids are doing their burgers sous vide these days.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  3. #3
    Join Date
    Oct 2009
    Location
    seatown
    Posts
    3,235
    i eat my beef right outta the bag

  4. #4
    Join Date
    Mar 2006
    Location
    General Sherman's Favorite City
    Posts
    18,137
    1 out of 10 Mags boil their beef.
    I still call it The Jake.

  5. #5
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,757
    Iím sorry. I didnít realize that so many chefs were fucking communists.

  6. #6
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,713
    Prost to George and Co.
    watch out for snakes

  7. #7
    Join Date
    Mar 2011
    Location
    North,NorthEast
    Posts
    2,496
    Quote Originally Posted by BmillsSkier View Post
    1 out of 10 Mags boil their beef.
    Al Dente

  8. #8
    Join Date
    Nov 2004
    Location
    YetiMan
    Posts
    10,712
    What's the point of that article? To tell me what foods I like and how I should like to cook them?

    fukkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk

    youuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu uuuuuuuuuuuuuuuuuuuuuuuuuu

  9. #9
    Join Date
    Jan 2010
    Location
    2 hours from anything
    Posts
    7,948
    This is true though. Skillet burger bears grilled burger.

  10. #10
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    10,758
    Quote Originally Posted by shroom View Post
    i eat my beef right outta the bag
    I eat my beef directly off the steer. While it's alive.

  11. #11
    Join Date
    Dec 2005
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    Posts
    10,789
    Knock it down, wipe its ass, serve it.
    Donít give up until.

  12. #12
    Join Date
    Oct 2007
    Posts
    8,227
    If you are getting your cooking tips from Bloomberg, you aren't doing it right.

  13. #13
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,262
    Quote Originally Posted by Meadow Skipper View Post
    Knock it down, wipe its ass, serve it.

    That sounds like a lot of work. Are all of those steps absolutely necessary?

  14. #14
    Join Date
    Oct 2010
    Posts
    1,064
    The biggest benefit to grilling (aside from drinking a beer) is not having to clean a cast iron pan. So, fuck that.

  15. #15
    Join Date
    Feb 2006
    Location
    Among Greatness All Around
    Posts
    5,170
    Quote Originally Posted by The Tortoise View Post
    The biggest benefit to grilling (aside from drinking a beer) is not having to clean a cast iron pan. So, fuck that.
    Cleaning the Cast Iron Pan is really easy if all you did was cook some beef...

    Bloomberg probably should stick to what they do best, and they are not known as any go to source for cooking tips. Nothing un-American about cooking a burger over a grill...

  16. #16
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,713
    Grilling, drinking and blowing shit up is just the way most folks here abouts do it.

    Feel free to make up yer own tradishsuns.

    You are for the most part free to do so.
    watch out for snakes

  17. #17
    Join Date
    Oct 2007
    Posts
    8,227
    Cooking a large amount of burgers on a cast iron pan or griddle would be a huge PITA and cleanup would be too. Meanwhile, I just brush off my grill and turn it off, clean it a few times a summer.

  18. #18
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,262
    McDonald’s used the large griddle to cook millions of hamburgers for decades before they fucking went to the crappy assed microwaves meats.

  19. #19
    Join Date
    Mar 2008
    Location
    the ham
    Posts
    6,190
    wtf? McD's microwaves now?

  20. #20
    Join Date
    Mar 2012
    Location
    The Bull City
    Posts
    4,054
    It's just a stealth marketing piece for George

    Go that way really REALLY fast. If something gets in your way, TURN!

  21. #21
    Join Date
    Jan 2016
    Posts
    310
    Quote Originally Posted by shredgnar View Post
    Cooking a large amount of burgers on a cast iron pan or griddle would be a huge PITA and cleanup would be too.
    Agreed - but steak needs to be high on that list.

  22. #22
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    10,758
    Quote Originally Posted by shredgnar View Post
    Cooking a large amount of burgers on a cast iron pan or griddle would be a huge PITA and cleanup would be too. Meanwhile, I just brush off my grill and turn it off, clean it a few times a summer.
    If you're cleaning your grill you're doing it wrong.
    I still prefer the taste of grill hamburgers, they have a smoked taste. I prefer Burger King to MacDonalds, although I assume the smoky taste is some chemical they use.
    I prefer steaks done on a cast iron pan, although I'm still working on getting it right.
    Truckee has banned wood and charcoal outdoor cooking, including wood for smoking. They although propane and for some reason pellets. I guess I need to get some pellets for my smoker, or maybe I'll break down and get a fancy, self feeding pellet smoker.
    I have a brisket on at the moment.

  23. #23
    Join Date
    Jan 2008
    Location
    livin the dream
    Posts
    3,492

    Happy 4th. Now, stop grilling the burger.

    Having quality ingredients is more important than how you cook the patty. Have your butcher grind some chuck rather than buying a preground mix.... buy a nice fresh baked bun rather than what comes in a plastic bag.... slice a quality whole pickle from the refrigerated section rather than buying a jar of precuts from the canned veggie shelf...

    Also. I am super particular on how I stack my burger. It makes a huge difference and a lot of people and restaurants get it wrong:

    1) Mustard spreads on bottom bun - protects the bottom bun from being a grease sponge
    2) pickles go on bottom bun - they work well with the mustard and are the one veggie that can handle the grease from the patty
    3) patty with cheese
    4) onions on top of cheese - The cheese glues the onions down to the burger so they donít pull out on that first bite. The onions can handle the heat and steam from the burger better than other veggies above
    5) tomato on top of onions - insulates the lettuce from the heat.
    6) lettuce on top. Need that crunch on the top of the bite
    7) top bun with spread / ketchup mayo mix. Glues the lettuce there.

    Eat.


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  24. #24
    Join Date
    Mar 2012
    Location
    The Bull City
    Posts
    4,054
    Iron skillet is SOP for proper steak and eggs..
    Go that way really REALLY fast. If something gets in your way, TURN!

  25. #25
    Join Date
    Oct 2009
    Location
    seatown
    Posts
    3,235
    Quote Originally Posted by nickwm21 View Post
    Having quality ingredients is more important than how you cook the patty. Have your butcher grind some chuck rather than buying a preground mix.... buy a nice fresh baked bun rather than what comes in a plastic bag.... slice a quality whole pickle from the refrigerated section rather than buying a jar of precuts from the canned veggie shelf...

    Also. I am super particular on how I stack my burger. It makes a huge difference and a lot of people and restaurants get it wrong:

    1) Mustard spreads on bottom bun - protects the bottom bun from being a grease sponge
    2) pickles go on bottom bun - they work well with the mustard and are the one veggie that can handle the grease from the patty
    3) patty with cheese
    4) onions on top of cheese - The cheese glues the onions down to the burger so they donít pull out on that first bite. The onions can handle the heat and steam from the burger better than other veggies above
    5) tomato on top of onions - insulates the lettuce from the heat.
    6) lettuce on top. Need that crunch on the top of the bite
    7) top bun with spread / ketchup mayo mix. Glues the lettuce there.

    Eat.


    Sent from my iPhone using TGR Forums
    process guy. i like where your head is. i chase efficiency and have really come to enjoy the taste of the beef right outta the bag. mustard is too messy but iíll throw some diced onion in there.

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