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 used to cook steaks on the Treager, too, but now I use the slow cook method in my countertop oven. I cook a 1.5" thick steak at 250 degrees F for about 45 minutes (or 129 degrees internal), and then sear it for 1 minute a side in bacon fat on the stove in a large cast-iron skillet. This gives it the perfect cook all throughout.
For the bacon fat, I cut up 3 slices of thick cut bacon into half-inch pieces (for bacon bits for my baked potato), and then use the rendered fat to sear my steaks. The next day, I will sauté onions in the bacon fat and then cook hamburgers in it.
I also just bought a French fry cutter, so I buy large russet potatoes and make my own fries in the counter-top oven in its air fry setting.
Yum Yum.
-PJ
I go to Burger King late at night and dumpster dive.
Seriously, cook your damned burger however the phuck you want.
This is friggin’ America. Stop the damned whining. Geezus...
“To a degree, a well versed cook can cook various items in any number of ways.”
But if you make your living as a grill star, you aren’t going to show how to cook on the stove.
“Raichlan is the Supreme God of BBQ! Ill listen to him before this butthole.”
He confuses grilling versus BBQ!
Ya! I’ve got that book, and catch him on tv when I can. I love grilling burgers, and anything else I can put on it.
I have a gas grill for the convenience, but NOTHING beats charcoal wether it’s briquettes or real wood charcoal. AND the smoke, too!
Wood chips. Soak em and smoke em, before the meat goes on.
I think this chef has an unimaginative palate.
You’re being diplomatic- he sounds like an elitist snob to me.
We have one of those, but I’ve never figured out where to put the charcoal…
Five minutes, flip, another 4-5 minutes. I never push down on the patties either. You get a medium-rare juicy burger every time.
I make 8-oz patties with grass fed beef.
My wife would disagree on the burgers. Most things do well in cast iron but not burgers.
Now you’ve gone too far. I am so hungry looking at that.
He is an idiot.
He should learn to cook.
British. Their food is bland at best.
“Krystal.”
Have you had one lately? They taste like boiled veggie burgers. *yuck*
“Most things do well in cast iron but not burgers.”
I think the high heat a cast iron has gives burgers a fantastic taste. Smash ‘em or make ‘em thick, either way, the high heat is what makes it great. I prefer a grilled burger, but a cast iron pan fried burger is great too. I also love a nice crust with a medium center. A well done burger just loses too much flavor.
I know how to cook burgers on the grill and in the skillet or griddle.
They’re all a delicious way to prepare burgers and when done right are juicy and very flavorful meat. He’s obviously not a good grill chef, that’s his problem.
I don’t care how many “michelin stars” this dude has ...
He’s wrong.
Dead wrong.
Meat cooked over open coals is superior.
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