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 ...
Nothing beats White Castle
That’s just like, your opinion, man.
While it may be easier to ruin a burger on a charcoal BBQ than cooking it stove-top in a cast iron pan. But, if done right, charcoal fired burgers can be very tasty.
Ditto that; I enjoy grilling, and my burgers, steaks and vegs are great.
Cleaning a griddle properly is a real chore. You do NOT want to use soap. I used a special brick and lots of towels for the grease. You also have to clean the grease trap.
When I cooked burgers at home, the broiler pan gave MUCH better results than the frying pan. No nostalgia influencing that, as I had both as a youth.
I think this chef has an unimaginative palate.
I prefer making my burgers in a fry pan. Even outside.
Turn it over, put the cheese in, put a lid on to retain heat and help the cheese melt.
I agree. Grilled is better than fried. are the Michelin chefs the ones that came up with foam - which looks and kind of tastes like it was skimmed off of dishwater
I do not agree at all. A burger is a burger.
The grill is a communication hub. If you cannot cook a burger on a grill, maybe tweak something.
Try buttered buns off the grill or roasted cucumbers.
...I mean, I’m sure there’s a better way...
Rather than steaming your burger you should try boiling it. Probably done in England all the time.
The fancy chef is partly right, cooking on a grill has the immense advantage of people hanging out together around the grill enjoying the experience. You do not get that around a stove top with burgers on a griddle.
I agree about using indirect heat until the end. Charcoal to the sides.
I like to use my Cuisinart electric grill, or even bake burgers in the oven.
I’m not as good with burgers as many local restaurants, so when we want a great one, we go out.
Like I’m gonna trust any cook or journalist that calls a grill a “barbecue”...
He’s a frog.
LOL...Right you are.....
If you cant produce an outstanding burger on a grill you arent a real chef.
Send me your address I’ll be your taste tester.
I’ll bring the potato salad.
I agree. I make burgers at home with an iron skillet, parchment paper, olive oil, and premium meat like Bison or the high end supermarket beef patties.
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