Chef's Tips for Better Burgers Burgers might just be my favorite food. Now, there's not a thing wrong with the good old-fashioned American Cheeseburger, in fact, it's awesome, but if you feel like expanding your horizons just a bit, here are my three favorites "gourmet" burger styles, as well as some tips for cooking a better burger. All the patties for these recipes are prepped and grilled the same way, so it's easy to make a big batch of one recipe, or set up a burger-bar and let your guests choose which style they want to try. Pan-searing your burgers in a hot skillet is a great method as well!
Four “Better Burger” Tips
· 80/20 ground beef
· Chill patties 15 minutes, after forming
· Season AFTER grilling (except salt)
· Toast buns for flavor and burger stability
· I like to sear my burgers REALLY close to the fire, so I flip my top grill over so that the grates are resting directly on the coals. You can also “re-purpose” an old flat grate from another type of grill. Works great!
1.…
4 Rules for Becoming a Pit-Master Chef Perry Perkins
PitMaster: One in charge of the pit. Someone who, not only has mastered the techniques to create great BBQ, but is proficient in using a variety of pits, or grill to do so.
While there's no one single accepted definition of the title, "Pit Master" (in fact, they vary wildly), I like the one above. I see someone who has "mastered" the pit, as being able to produce delicious BBQ with any number of meats, and a variety of equipment. The proof, as they say, is in the pudding. Here are four things that I think anyone needs, to achieve the title. 1. Practice Practice Practice!It can't be said enough (though I'll stop at three times), like anything else, the more you do it, the better you get.Chose the cut of meat you want to perfect, then keep working on it until you're doing it the best it can be done. I recommend starting with pork shoulders (the most forgiving) and working your way up to smaller, thinner cuts.Experiment with varied cook…
Humans have been eating beef since prehistoric times and for good reason. Pound for pound, beef is one of the best sources of high-quality protein and nutrients. It’s also the third most widely-eaten meat in the world, accounting for about 25% of modern meat production, after pork and poultry. I love beef. It’s such a straightforward and simple food to cook. Though you can get fancy with it, if you want to, all you really need is a little salt and heat to create one of the most delicious foods on the planet. Loaded with health-promoting amino acids, and it’s one of the single biggest sources of protein in the human diet. How much to serve:I recommend 8oz (½ lb) per “average” person, or ¾ lb (12 oz) for big and lovers of leftovers. Some Definitions: Grass-Fed “Grass-fed” beef refers to cattle that were allowed to graze for their own fresh forage, possibly supplemented with some alfalfa during the winter, providing the closest approximation to the animal’s natural diet. Grains, which are much…
Score: 1.5
Privacy settings changed!
Article is saved. Do you want to continue editing the article or leave and edit later?