Home made burgers and buns! [Cooking]
2010 Apr 3
Wish you could smell this!
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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.
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2012 Jul 18
Thanks Bobby, I'll look out for them next time I'm there.
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