Posted on 04/10/2016 5:47:39 PM PDT by nickcarraway
Edited on 04/10/2016 5:52:30 PM PDT by Admin Moderator. [history]
I was very disappointed with The Habit.
Nothing special about the hamburgers, not bad. But overpriced.
In n out far superior and cheaper.
How to make the Best Burger!
Cook one pound of fine ground Angus hamburger.
Cook one pound of high quality bacon.
Acquire 1/4 pound of fine Vermont chedder.
Slice one tomato, one onion, one jalapeno.
Toast a bun.
Throw out the hamburger, buns, cheese, tomato, onion, and jalapeno.
Eat the bacon.
Serves one.
See? Cruz freak right down to your food.
It takes time, and experience to cook with any stove, but an old wood stove is a real challenge that takes years of cooking on one to be adept at it. Kudos for your mom. She must have grown up with it.
I bought a small grill last fall for tailgating and it makes it really easy to grill the best burgers I’ve ever had. Honest.
It’s a Char-Broil Tru-infrared model and the burgers don’t flame up the way they normally do. I don’t know how it works, but it works.
If you’re in the market for a grill I’d recommend that you look at the Tru-infrared models.
And I have no connection whatsoever with Char-Broil except I’m a customer.
Don’t use lean ground beef. They need the fat for the flavor even if it burns off.
Kobe beef hamburger in Hawaii was the best hamburger I ever had.
But it cost $15.
Explicate.
“Love me, love my dog” A basic test of character from time immemorial.
Will try the smoked sea salt. Going into Lowe’s I walk past those Boeing 747 propane grills & think there has to be a simpler way.
An old charcoal Hibachi would work just fine if you have one of those starter chimneys to speed up getting the grill ready. They’re better on charcoal but it’s too much time, mess and trouble for most people anymore, apparently.
When we were first married, I attended a 13 week training class in Dallas. We lived in an area called Turtle creek which was just changing from on old middle class neighborhood to sort of a hippy haven.
There was a new place called Wendy’s and we loved their burgers. The only trouble was there was always a bunch of gay guys there. We thought it was probably a gay chain but we ate there anyway.
We eventually learned that it was just the neighborhood.
Probably the best hamburger I ever had was at a Burger King in Mobile, Alabama. A bit of an oddity since most of them seem to be pretty bad.
Simple.
Get a fresh chuck roast. Cube it and mix with 2 slices of bacon per pound. Run it through a grinder on fine. Loosely form patties by hand to preserve interstitial spaces. Fry, broil or grill as you prefer. From the heat source immediately into a bun to sop the juices. Dress by preference.
Done.
Medium rare hamburger meat is a danger and an abomination. Use at least 20% fat for flavor and they will be tender and juicy even when cooked through.
Indoors:
Best way to get a good burger - Add a room to your house with a 1” gas line, a commercial flat-top, vent hood and fire suppressor.
2nd best way, a well seasoned iron skillet or griddle on a gas stove.
Outdoors:
Pat out 1/3 to 1/2 lb burgers and dimple in the middle.
Put in the freezer for 10 to 20 minutes.
Place on INDIRECT heat on the grill with some hickory chips added and SMOKE them at med-low heat until done through. The longer it takes, the better the burger. Baste often with BBQ sauce. A hamburger with a smoke ring is a wondrous thing.
You have the mark of a fine Swedish chef.
I've really experimented with, and have accumulated a lot of different varieties of wood chips and they all give a unique character to the meat...some work better with some meats than others. Right now, in my smoking chips collection I have:
Hickory
Cherry
Mesquite
Apple
Tabasco Barrel Oak
Jim Beam Barrel Oak
Maybe a few others I can't think of off the top of my head, lol. Try experimenting with them...as a hint, the Jim Beam Barrel oak makes for a great burger! :-)
In and Out Burger.
Cruz likes the old In and Out with other women.
Q.E.D.
I can't see how you can.
That's why I always grill mine over hot coals.
What part of the cow is the Angus?
Got my Dad’s fired ceramic hibachi we brought from Japan in 1958. Need to replace the original hand crank blower & also the holder for fish - grill, flip, finish. Should work for burgers.
I think the ingenuity, planning, & preparing is almost more fun than the eatin’. Am I wrong?
Wall Street?
Checkout this instead: http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html
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