Barbecue secrets
Barbecue seacrets,Barbecue recipes,
Outdoor Barbecue, Barbecue plans,
Barbecue grill.
How to make the Best Possible Hamburger
There are people who flip burgers and then there
are Master Grilllsmen.
Anybody can buy frozen shuffleboard discs
in the supermarket, load them onto the grill
and magically transform them into rubbery
hockey pucks.
Most of the time these burgers don't even
qualify as burgers. They are more like mustard
and ketchup sandwiches with some ground
beef in them.
A master griller knows how to select and
season a thick portion of aged ground beef
and present it between soft thick cushions
of fresh bread.
Ultimately the burger you make is only as
good as the meat that you select. The best
burgers are not made from prepackaged beef.
They must be freshly ground, aged lean beef.
When selecting hamburger keep in mind that
the barbecue grill is no place for lean or
extra lean ground beef. Both lack too much
fat to impart any flavor to the meat and have
a tendency to crumble apart on the grill.
The best meat to use is chuck roast that is
ground up for you by the butcher. Your
second best choices are ground sirloin,
rump and round roast.
You can also grind your own burgers if you
are willing to invest in a meat grinder
attachment for your food processor at home.
If you have bought high quality meat, then
your burger should need no seasoning. It will
get it's flavor from the smoke of BBQ.
Shape the meat into firm patties. Allow the
meat to warm to room temperature.
Gently place the meat on the grill. If the
temperature is right, meat will seize to the grill.
Do not move or turn the patties until each
easily stops "clinging" to the grill. As soon as
they release, turn them over. When the second
side also appears not to cling to the grill
remove the burgers and serve.
There should be no flame-up but if flames
appear, close the lid.
For even more tips on how to grill up the best
possible burger, including the best buns and
condiments to use, more specific tips:
http://www.barbecueabc.visit.ws/
Outdoor Barbecue, Barbecue plans,
Barbecue grill.
How to make the Best Possible Hamburger
There are people who flip burgers and then there
are Master Grilllsmen.
Anybody can buy frozen shuffleboard discs
in the supermarket, load them onto the grill
and magically transform them into rubbery
hockey pucks.
Most of the time these burgers don't even
qualify as burgers. They are more like mustard
and ketchup sandwiches with some ground
beef in them.
A master griller knows how to select and
season a thick portion of aged ground beef
and present it between soft thick cushions
of fresh bread.
Ultimately the burger you make is only as
good as the meat that you select. The best
burgers are not made from prepackaged beef.
They must be freshly ground, aged lean beef.
When selecting hamburger keep in mind that
the barbecue grill is no place for lean or
extra lean ground beef. Both lack too much
fat to impart any flavor to the meat and have
a tendency to crumble apart on the grill.
The best meat to use is chuck roast that is
ground up for you by the butcher. Your
second best choices are ground sirloin,
rump and round roast.
You can also grind your own burgers if you
are willing to invest in a meat grinder
attachment for your food processor at home.
If you have bought high quality meat, then
your burger should need no seasoning. It will
get it's flavor from the smoke of BBQ.
Shape the meat into firm patties. Allow the
meat to warm to room temperature.
Gently place the meat on the grill. If the
temperature is right, meat will seize to the grill.
Do not move or turn the patties until each
easily stops "clinging" to the grill. As soon as
they release, turn them over. When the second
side also appears not to cling to the grill
remove the burgers and serve.
There should be no flame-up but if flames
appear, close the lid.
For even more tips on how to grill up the best
possible burger, including the best buns and
condiments to use, more specific tips:
http://www.barbecueabc.visit.ws/
posted by Dan G at 11:51 AM
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