SpurHunter
Well-known member
Here is a good article I found a while back that i thought was fitting.
http://www.grillingishappiness.com/...utm_content=trick&utm_campaign=ManbQue_Burger
The Perfect ManBQue Burger
In the video above, we reveal the secrets for our perfect ManBQue burger. And, like most secret recipes, it’s more about taking the time to do things right than the result of some sort of sauce- or spice-based wizardry. So, to complement our video, we give you our official Formerly Secret Rules for the Perfect Burger.
1. From the time you cube the meat to the time you’ve got patties ready to go on the grill, keep everything cold. Chill the meat in the freezer until it’s firm and cold, but not frozen throughout. Keep your grinder equipment clean and in the freezer whenever you aren’t using it. This keeps the fat from turning into mush and your burgers from becoming a sadness parade.
2. In terms of the meat blend, we used chuck and short rib, but everything from hanger to brisket to oxtail brings a different element to a burger. Try a few different kinds to figure out your favorite blend, then stick to it with the stubbornness of a Soviet gruel farmer.
3. Don’t be afraid of fat. Chances are, the creator of your favorite restaurant burger wasn’t.
4. So long as we’re not worrying about things, don’t get the vapors about some pink in the burger. You ground it yourself, and as such can ignore alarming news reports about slaughterhouse-ground beef trimmings. Hooray for you!*
5. When making the patties, make them slightly wider than your buns, and create an indent in the middle with your thumb. As the burger cooks and the proteins on the outside contract faster than the cooler interior, the juices will run from the outside to the center. They’ll cook up perfectly bun-sized and even. Failure to do this results in those oblong Memorial Day footballs your Uncle Frank serves every year. Don’t be Uncle Frank. He’s awful.
6. Don’t let anyone tell you any particular method of flipping or not flipping is sacrosanct/verboten. Just don’t force the meat off the grate if it’s not ready to flip yet. Be patient. It’ll lift off a properly-oiled grate when it’s ready. Don’t screw around with it and end up with taco meat. And if you’ve got a buddy by your elbow telling you when and how to flip, you stab him with a grill fork. It’s about all they’re good for anyway.
7. You spent the time to make a great-tasting burger with minimal extra seasoning. Don’t let the bun get in the way at the very last. A toasted potato roll is your ideal medium. Yes, I’m sure your local bakery makes a wonderful Asiago ciabatta bun. But no one ever took a two-handed bite and said “damn, this is a GREAT bun!”
Most importantly, enjoy yourself. Even a mediocre burger can seem great with the right friends and a good local beer. And if it’s not perfect right away, don’t worry. You’ve got all summer to work out the bugs.
- See more at: http://www.grillingishappiness.com/..._campaign=ManbQue_Burger#sthash.GCxZjhLS.dpuf
http://www.grillingishappiness.com/...utm_content=trick&utm_campaign=ManbQue_Burger
The Perfect ManBQue Burger
In the video above, we reveal the secrets for our perfect ManBQue burger. And, like most secret recipes, it’s more about taking the time to do things right than the result of some sort of sauce- or spice-based wizardry. So, to complement our video, we give you our official Formerly Secret Rules for the Perfect Burger.
1. From the time you cube the meat to the time you’ve got patties ready to go on the grill, keep everything cold. Chill the meat in the freezer until it’s firm and cold, but not frozen throughout. Keep your grinder equipment clean and in the freezer whenever you aren’t using it. This keeps the fat from turning into mush and your burgers from becoming a sadness parade.
2. In terms of the meat blend, we used chuck and short rib, but everything from hanger to brisket to oxtail brings a different element to a burger. Try a few different kinds to figure out your favorite blend, then stick to it with the stubbornness of a Soviet gruel farmer.
3. Don’t be afraid of fat. Chances are, the creator of your favorite restaurant burger wasn’t.
4. So long as we’re not worrying about things, don’t get the vapors about some pink in the burger. You ground it yourself, and as such can ignore alarming news reports about slaughterhouse-ground beef trimmings. Hooray for you!*
5. When making the patties, make them slightly wider than your buns, and create an indent in the middle with your thumb. As the burger cooks and the proteins on the outside contract faster than the cooler interior, the juices will run from the outside to the center. They’ll cook up perfectly bun-sized and even. Failure to do this results in those oblong Memorial Day footballs your Uncle Frank serves every year. Don’t be Uncle Frank. He’s awful.
6. Don’t let anyone tell you any particular method of flipping or not flipping is sacrosanct/verboten. Just don’t force the meat off the grate if it’s not ready to flip yet. Be patient. It’ll lift off a properly-oiled grate when it’s ready. Don’t screw around with it and end up with taco meat. And if you’ve got a buddy by your elbow telling you when and how to flip, you stab him with a grill fork. It’s about all they’re good for anyway.
7. You spent the time to make a great-tasting burger with minimal extra seasoning. Don’t let the bun get in the way at the very last. A toasted potato roll is your ideal medium. Yes, I’m sure your local bakery makes a wonderful Asiago ciabatta bun. But no one ever took a two-handed bite and said “damn, this is a GREAT bun!”
Most importantly, enjoy yourself. Even a mediocre burger can seem great with the right friends and a good local beer. And if it’s not perfect right away, don’t worry. You’ve got all summer to work out the bugs.
- See more at: http://www.grillingishappiness.com/..._campaign=ManbQue_Burger#sthash.GCxZjhLS.dpuf
