****, I clicked on the link. They dab butter all over that bread! However, I do like the warnings in that webpage. I thought that was funny.
Buy meat from a meat market and not the grocery store. Better yet, if you ever get a chance to get meat directly from a friend who has cows, that is the best EVER. It is amazing the difference in taste when the beef wasn't "mass produced" and over steroidized. And yes, 80% lean meat is better than 95% lean. The taste (and moisture) comes from the fat. I also concur that simple is better on the seasoning...esp if the meat is good. I only do salt, pepper and garlic powder. If I want more flavor, I put it on top after grilling...not mixed in with the beef. Finally, I concur again, don't mash the patties while on the grill.
I just discovered those last month, those are actually pretty good. I use them when Im short on time and dont want to actually have to do it the long way. I normally only use garlic powder, onion powder, lemon pepper and seasoned salt (all in small amounts)..then cook them off to the side of the heat and take your time grilling them...if you have them over the hottest part of the fire...it dries them out quickly. oh yea...and as said already...dont squeeze the juices out with a spatula. Briskets are easy(tho time-consuming)...getting burgers done right can be tought at first...once you get a method down that works for you....its a breeze. baytownson...first time I have seen you here...what part of baytown are you in?(if you are)
On the contrary...if you have the heat high, it seals in the juices. The longer the meat stays on the grill, the more fat and moisture drip off. It's similar to cooking a steak. A burger won't dry out if it has an adequate fat content. Oh, and rrj_gamz, I cook burgers like that sometimes...but I call it meatloat!
The biggest mistake most people make is pressing the juices out of the meat while it's cooking. That makes the meat dry. Add any seasoning you want, but create a pyramid in the middle that's hot and have the outer part of the grill the "not as hot" area. Sear the meat in the middle and then move it to the outside. Don't squeeze the jaaaa-uce!!!
I didn't know Hebert's had hamburger patties, I will try them out. Have you bought anything else there to cook at home? I go there sometimes for lunch, but I've never actually bought anything from the meat market. I've heard the stuffed cornish hens are good.
Oh snap, I havent made cornish hens in forever. That sounds fantastic. Stuff them with some rosemary, lemon and crushed garlic cloves along with some goat cheese scallopped potatoes, asparagus, and a nice bottle of Sonoma Cutrer and you have a fantastic meal!!
some might go that way, but I have done burgers on the smoker while doing briskets, and although it took longer because of the lower temp, they came out fine. smoking/grilling isnt a science...its an art.
