So screw that guy. What does Uncle Roger have to say about it?
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 ...
I like both. But I disagree. I can cook a killer steak with a cast iron pan, but my rib roast over a fire is incredible. I will alway choose fire first.
I’ll take grilled every time. Ground chuck (leaner meat makes a dry burger), properly seasoned, on charcoal or gas grill with smoking chips. Sharp cheddar, fresh-picked tomato and onion.
Guys welcome to his opinion, but nothing compares to a properly grilled burger..
It ain’t nostalgia.
Next time I’ll be sure to check with you before I post. :-)
since the guy have verifiably false assertions, his opinion goes in the trash can.
One is “it takes 12 hours over the grill to get the smokey flavor”. Really. Do you believe that? Or that if you have a juicy fatty burger it will burn? That’s because you are an inattentive cook, who would get fired as a fry cook. Go back to the microwave and charging dolts 100$ a plate for microwaved seafood.
The wine burgers sound similar to sizzle burgers.
He is a new yawker, they do not go outside anyway.
They are!
Haven’t had them in a looooong time, though.
Need to dust of that (old) recipe :)
Wendys burger pattys, cooked at Burger King, served at Mc Ds in a big mac.
M’kaaay…
This veggie-burger eating fool can KMA.
one thing I have finally admitted to myself....anything more than a 80/20 mix is usually dry and not very flavorful....a burger needs a little fat in it to be really tasty...
I make my burgers by rolling them into 5-1/3 ounce balls, putting them in a plastic produce bag and flattening them with the bottom of a fry pan. I take them out and season them on both sides with Johnney’s Seasoning Salt.
Meanwhile, with the top down, I have a chunk of apple wood smoking on the right hand burner of my gas BBQ, and the left hand burner getting up to temperature.
I put the probe of my wireless temperature meter through the middle of the patty and lay it on the grill with the other patties. I set my meter to 145 degrees for a rare burger. When the temperature gets up to 90 degrees, I flip the burgers and wait until they reach 145 degrees. Then off the grill they go to a plate. The burgers will climb up to 150 degrees for a perfect medium rare. The smoke from the apple wood gives a perfect flavor.
So screw that guy. What does Uncle Roger have to say about it?
Yeah. Our Cuisinart looks a lot like that. I like that it senses the thickness of the food and it beeps when it’s rare, then when medium, then when well done.
Before cooking, you program (push buttons) whether it’s frozen or not, and what you’re cooking — fish, burgers, steak, etc.
“I think he has one point, the best burgers are made in an iron skillet.”
I’m not a cooker but wouldn’t a hot surface under the meat help to keep the juices in the meat. Also it’s easy to set a temperature for a hot surface.
Well that's a stretch.
“flagship restaurant Momofuku…”
M’kaaay…
Yep I was double checking if it was something written by the Babylon Bee when I saw that.
Michelin man says, "Yum yum good".
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