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 ...
A hot charcoal grill with real charcoal that has had mesquite chips that have been soaked over night placed in with the burgers to smoke and stem is better than any fried burger.
Smash burgers in a cast iron pan are far better than anything I’ve grilled. Much better flavor and crust.
I think he has one point, the best burgers are made in an iron skillet.
Heat the skillet up, throw patties in. Black pepper and Goya adobo seasoning, in moderation. Cook it ‘til it’s DONE on one side.
Flip it, then immediately administer cheddar cheese to the previously cooked side.
Cook it ‘til the cheese is all melty and then that’s when it’s done on both sides. Sliced FRESH jalapenos are optional.
No ketchup or other disgusting condiments. Not at my house. That’s how we do them.
That said, I can’t trust anyone who advocates for lab-grown ersatz meat.
“Nothing beats White Castle”
I second that!!
Was raised on them!
“Who cleans up the griddle/fry pan?”
We just had steak. Wiped the cast iron pan clean with a leftover paper napkin.
“A 45 year old guy telling me how to cook a burger. Like right, sure. I’ve been grilling long before he was born. It’s both good.”
Who is making the big bucks?
“That said, I have had some sensational burgers that have been smoked,”
He is referring to grilling, not smoking.
I believe this has triggered my grill master husband. To such culinary apostasy, he has channeled The Dude: “That’s just like, your opinion, man.”
Just guessing the times as I go by primal instinct.
My goal is to get the burger or steak on and off the grill as fast as possible retaining juicy moisture and getting a nice crisp on the outside.
Chicken is indirect until the end.
That said I live near a Culvers and their grilled butter burgers are to die for imho.
The fun part of cooking is that you are the god of your universe and can do it however you see fit and whatever works for you and there is more than one right answer.
Blessings =)
“Raichlan is the Supreme God of BBQ!”
Doesn’t make him the God of hamburgers!
“I have enjoyed grilled burgers. I would never tell anyone not to grill them.”
I would! We used to grill. Now it is a cast iron pan.
Best way to do a burger is turn the flames down on one side of the grill and after seasoning your burger let it warm on the grill until interior warms up. Move burger to flame side for a minute on each side. Reverse sear method.
“Nonsense. If you don’t know how to grill, you don’t know what you are doing. A lot of factors. Never use 80/20 ground beef. Use 90/10 (lean/fat ratio) and never use direct heat until the end. “
I like mine juicy. Cast iron pan. 90/10 - NEVER!
'I actually think the grill is a horrible thing for the burger ... I think this viewpoint could get me in trouble.'
Wow, "expert" burger frying directions from a guy that wears a marshmallow puff themed hat, and that named His New York City restaurant Momofuku.
How cool is that?
Listen up America! This is Pure Gold!
You sound like a guy who has never had a Krystal.
To a degree, a well versed cook can cook various items in any number of ways. I can take pork chops and barbecue grill them with anchovy-honey glaze, bake them with apple towers, smoke them with apple wood or fry them in an electric skillet and get you something you can enjoy. It is all, just heat control and seasoning.
feh...
I wrap my burgers in foil and throw it in the oven. Zero cleanup
I bake my patties in the oven at 350F for 20 minutes, flipping them after 10. They come out pretty decent.
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