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!
In many parts of the country, beef brisketis BBQ. Indelibly tough and bland when cooked with conventional methods, brisket magically transforms, after a long bath in smoke, into a melt-in-your mouth, sweet, savory, smoky treat. Starting with a full 10-12 pound brisket (called a "Packer.") A “packer” brisket is made up of two parts, the flat, and the point. The "flat" runs the whole length of the brisket (slice this against the grain and serve as brisket) while the "point" is a cap that sits on top of one end. (It's this cap or "point" you want to use for your burnt ends, more on that later...)
1/4 cup sea salt
1/4 cup Hickory salt
1/3 cup coarse black pepper
1/3 cup granulated garlic
First, mix all of the rub ingredients together in a shaker bottle with large holes. One hour before smoking, pat the brisket dry, and set in on a sheet of butcher paper in a rimmed baking dish. Next, trim off as much of the hard, external fat as you can, until only about 1/4 inch remains. Next, coat both…
This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.
The stone walls of the
Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply
trains, encampments, field kitchens, and some of the earliest depictions of
Asian barbecue. Specifically,
you'll see chicken skewered on split sticks and grilled over
pyramid-shaped fires. Nine hundred years later, you'll find the same chicken
grilled exactly as it was done during the height of the Khmer empire. This
recipe may look complicated, but it's really just a series of simple steps. Like most S.E. Asian recipes, the end result is a succulent, savory, melt-in-your-mouth delight. (Feet are optional... ;) )
For the Chicken and Marinade:
1 whole chicken (3 1/2 to 4 pounds)
5 cloves garlic, peeled and cut in half
2 tablespoons sugar
1 teaspoon coarse sea salt
1 tablespoon soy sauce
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…
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