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 ...
“Now that’s a fire!” (Language)
https://www.youtube.com/watch?v=SWtyZoN2Vz4
The George Forman makes a great grilled cheese!
MMM boy, a soy burger cooked on an electric range, with a chemically treated non-stick pan.Tastes almost as good as the packaging it all came in.
However, a slice of meatloaf with the grill marks on it is a totally different thing and very delicious.
“Cooked low and slow on a smokey grill, then seared. I guarantee my burgers are better than anything he cooks”
I bought one of those Masterbuilt gravity feed grill / smokers. There is a Facebook page for owners sharing Ribs, Brisket .... recipes, Grill maintenance issues and what not. The method you mentioned is the go to for many owners.
Yep, it gives meat time to tenderize naturally, gather favor, and remain moist.
Ok I gotta know, was this a planned linoleum cook or accidental ?
I’ll use a grill, thank you
I was trying to rehab a 1890 house in central Meriden, CT. The local landfill stopped taking construction material. There was no room for a roll off dumpster. The kitchen had four layers of linoleum and I had no way to get rid of it. You can have an outdoor fire for a cookout. I opted for steak instead of hotdogs. Tasted faker than a Steak-mmm!
Ok...
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