Home made burgers and buns! [Cooking]

2010 Apr 3
Wish you could smell this!


2010 Apr 3
I agree with Bobby Fillet, no flipping and no squishing out the moisture/fat content. At least not for me.

It's not a matter of uppity hooey. It's more about the finished product. I like my gas grilled burgers and steaks to have the criss cross grill marks. (The eyes feast first. I also like the moisture content I seek to have an equal distribution in the meat. To achieve these standards I have had the best success with room temperature meat, one flip (with a quarter-turn to get the criss cross marks), and no squishing.

Also, the whole idea of using a gas/charcoal grill is to allow the fat/moisture drippings to hit the hot coals to produce smoke that flavours the meat, which I also like alot. A flat grill plate on a gas bbq ? That's not BBQing/grilling, that's frying. Might as well use a cast iron frying pan on the stove top.

I'm not saying Zyms methods are wrong. It just looks like we have different expectaions.


2012 Jul 18
Thanks Bobby, I'll look out for them next time I'm there.