I fast smoke all the time: Offset heat, lots of smoke, finish over hot grate/open flame.
Posted on 06/27/2023 3:41:49 PM PDT by Libloather
The smell of charcoal burning and meats cooking defines the summer for many people.
As soon as the barbecue comes out, many will tuck into a juicy burger alongside fresh salads, delicious buns and veggie skewers.
But now a Michelin starred chef has revealed you should never cook your burgers on the barbecue - describing it as a 'horrible' way to cook meat.
David Chang, whose flagship restaurant Momofuku in New York has two Michelin stars, said a barbecue is just a 'marketing lie'.
Speaking on his podcast, The David Chang Show, the chef, 45, explained: 'Grills suck for burgers.
'We have assumed as a culture that in summer, we eat a burger, and it's grilled.
'I actually think the grill is a horrible thing for the burger ... I think this viewpoint could get me in trouble.'
Instead, Mr Chang suggest firing up a griddle or frying pan.
'The success rate of the griddle is better than the grill, and also there's no clean-up, you have nothing to worry about,' he added.
'A juicy burger is going to turn into a guaranteed grease fire, why use it?'
'This whole idea of imparting flavour from the grill, the only flavour that's being imparted is the carbonised c–p that's on it.
'You would need to cook a burger over charcoal for 12 hours to get that smoky flavour.
'I think the grill and the burger is a marketing lie.'
He went on to say that people associate barbecues with nostalgia, which is the only reason people enjoy it.
'A backyard burger is an experience that you try to convince yourself that it's better than it actually is. It's the nostalgia, it's the smells, it's your friends.
'But if you actually take it out of the context, it's not that good,'...
(Excerpt) Read more at dailymail.co.uk ...
Oh, yeah ... never trust a hyphenated woman.
“I go to Burger King late at night and dumpster dive.”
Wendy’s is better.
“He also whined about how long it took to smoke a burger. I doubt it takes the 12 hours he claimed.”
He didn’t claim it took 12 hours to smoke a burger.
He can go to he’ll.
I love my charcoal cooked burgers.
He can go to hell.
Harvey’s Wineburger
Wait, what?
Same to you for posting that dribble to me.
https://www.harveyswineburger.com/
https://www.phoenixnewtimes.com/restaurants/the-elusive-history-of-the-wineburger-in-phoenix-9527426
“I also agree with the author. A chargrilled burger is subpar.”
Agree too. Plus, the really, really, healthy part of the burger, the fat, drips away, never to be consumed - so you wind up with mostly protein, which is also healthy, just not nearly as healthy as that fat you saw drip away.
I fast smoke all the time: Offset heat, lots of smoke, finish over hot grate/open flame.
I’ve tried every possible way to cook a burger, including sous vide and finishing on a sear station (great for steaks!).
My favorite (at the moment) is smoking them at 225 F for one hour.
Amazing taste and juicy as can be.
Thanks. I like Sriracha. Don’t need no ketchup though... To me they just ruined some perfectly good Sriracha. :)
I recently bought a Lodges 14” Bold cast iron pizza pan to use as a one burner flat top griddle. Used with an infrared thermometer, it is amazing. Kinda like having a 14 in cast iron skillet. Cooks a great burger whether it is regular or a smash burger. Makes a great patty melt as you can grill the onions and the Texas toast as well as the burger in one place.
Grilling and bar b que are NOT THE SAME THING.
“Heck, I cooked a steak over burning linoleum and imparted a linoleum flavor in 20 minutes. (true story)”
NEVER cook a steak for 20 minutes!
Chargrilled can be excellent, but typically isn’t. People cook them to death. Only takes a couple of minutes per side for a 5 Oz burger. The juice should run down your arm when you eat it.
I have been doing smash burgers lately on the griddle. Sautéed onions, white American cheese, grilled rye bread. Mmmmmm!
It might have been less. In any event the linoleum had imparted its flavor in a short period of time.
Seasoned cast iron, garlic, butter and a little seasoning. Justice to any steak or even steak burger.
Agree with your burger cooking method. I add a little, 1/4 cup or so, of olive oil when I mix in my seasonings, put it in a zip lock bag or pressed between seran wrap into parties, then place in freezer to stiffen up the patties, and then place on a hot charcoal grill away from the fire. Good burgers!
😂😂😂
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