Rate my burgers /10

[MadInNc]

Originally Posted by Little Red L98.

Unless you’re doing wagyu, which I haven’t, 80/20 ground beef of decent quality makes the best burgers. Salt and pepper is all it needs.

Wagyu is cooked griddle only, no grill... to fat.

On grill would be Cherborynl

[FLEXjs]

Originally Posted by MadInNc

Wagyu is cooked griddle only, no grill... to fat.

On grill would be Cherborynl

Good for the sear.

I drench my steaks in olive oil before I throw them on the grill.

The resulting fire sears them perfectly then i move them to the other side of the grill.

[Steve_R]

Originally Posted by FLEXjs

I drench my steaks in olive oil before I throw them on the grill.

.

[Little Red L98.]

Originally Posted by FLEXjs

She puts in eggs, Lea & Perrins Worcestershire sauce and Montreal Steak Spice.

I love it.

Nothing wrong with that. We’d do egg salt pepper Worcestershire granulated garlic onion.

Originally Posted by MadInNc

Wagyu is cooked griddle only, no grill... to fat.

On grill would be Cherborynl

I prefer cooking them on the griddle. More contact with hot surface = more char/carmelization/flavor. This was a cast iron skillet inside. Pan has to be hot as you can get it and dry. Waaay too smoky. Smash burgers have to be done outdoors unless you have a freakin industrial hood.

[FLEXjs]

Originally Posted by Steve_R

.

Lulz my steaks are legendary.

Seriously.

[Little Red L98.]

Originally Posted by FLEXjs

Lulz my steaks are legendary.

Seriously.

Flare ups are grease fires from dripping fat or olive oil, butter or whatever. If you like your food covered in soot I guess it’s ok.

[FLEXjs]

Originally Posted by Little Red L98.

Flare ups are grease fires from dripping fat or olive oil, butter or whatever. If you like your food covered in soot I guess it’s ok.

It's a legit and well known technique for searing steaks.

Everyone loves my steaks.

[Old Ben]

Originally Posted by FLEXjs

She puts in eggs, Lea & Perrins Worcestershire sauce and Montreal Steak Spice.

I love it.

Add some bread crumbs and diced onions and you have meatloaf.

[Steve_R]

Originally Posted by Old Ben

Add some bread crumbs and diced onions and you have meatloaf.

Meatloaf, Kettle of Waste and Lowenbrau. That’s a Flex meal right there.

[Little Red L98.]

Originally Posted by Old Ben

Add some bread crumbs and diced onions and you have meatloaf.

Add a dab of tomato juice and that’s my exact recipe.

Pretty damn good too.

[FLEXjs]

Originally Posted by Steve_R

Meatloaf, Kettle of Waste and Lowenbrau. That’s a Flex meal right there.

You are such an egregious ****.

Steaks, pre-grill, with Montreal steak spice and olive oil:




Off the grill and resting:




Served up with Basil bread and grilled/marinated onions:





















































please









































STFU

[Steve_R]

[Old Ben]

Originally Posted by Little Red L98.

Add a dab of tomato juice and that’s my exact recipe.

Pretty damn good too.

My wife cooks it with ketchup on top of it.

[Little Red L98.]

Originally Posted by FLEXjs

You are such an egregious ****.

Steaks, pre-grill, with Montreal steak spice and olive oil:

Off the grill and resting:
Served up with Basil bread and grilled/marinated onions:



please
STFU

Looks good.

Two words: espresso rub

One more: griddle

[Little Red L98.]

Originally Posted by Old Ben

My wife cooks it with ketchup on top of it.

Yeah that’s pretty popular. Not a fan.

[MadInNc]

Originally Posted by FLEXjs

It's a legit and well known technique for searing steaks.

Everyone loves my steaks.

There is a style called Pittsburg.... from steelworkers cooking their lunch in the ovens......

https://barbecuebible.com/recipe/mot...gh-rare-steak/

NORTH AMERICA (U.S. AND CANADA)

My Mother’s “Pittsburgh Rare” Steak

Fearless. Impetuous. Passionate. Impatient. Extreme. These may be odd words to describe a steak. But they certainly described my mother. Whatever she did, she did boldly, even recklessly. Whether executing a complicated ballet routine or the simple task of grilling of a steak, she did so with grand gestures and a blithe disregard for convention. No politically correct chimney starters for my mother, no. She doused the charcoal with gasoline and lit it with a Vesuvian vwoomp! (Do not try this at home.) No handsome crosshatch of grill marks. No carefully monitored cooking times or instant read meat thermometers. She’d throw the meat on the grill, char it until the outside was just a little paler than the color of coal and the inside was just shy of still mooing, and slap it onto a plate. The name for this style of steak in the 1950s was “Pittsburgh rare”—the black evoking the smoke or perhaps coal from the Pittsburgh steel mills. And if you love the sanguine flavor of beef, there was no better way to grill it—carcinogens be damned. Of course, Mom used nothing more than salt and pepper for seasoning, but I think she would have approved of the brash Roquefort butter below.

My Mother’s “Pittsburgh Rare” Steak


Yield: Makes 2 servings

INGREDIENTS
For the Roquefort butter:
1 ounce Roquefort cheese
2 tablespoons unsalted butter, at room temperature
2 T-bone steaks, each 12 to 14 ounces
Coarse sea salt and cracked black pepper

RECIPE STEPS
Step 1: Place the cheese in a bowl and mash to a paste with the back of a fork. Add the butter and stir to mix. Set this mixture aside.

Step 2: Set up your grill for direct grilling and preheat to high. Ideally, you’ll be using a charcoal grill and you’ll bank the coals thickly on one side. (A sort of extreme three zone fire.) Brush and oil the grill grate, although Mom would never have done it.

Step 3: Very generously season the steaks on both sides with salt and pepper. Arrange the steaks on the grate over the hottest part of the fire and grill until darkly browned, even charred black on the outside, but still very rare in the center. You’ll want to cook a 1-inch thick steak about 3 to 4 minutes per side.

Step 4: Transfer the steak to plates or a platter and let rest for 2 minutes. Place a dollop of Roquefort butter in the center of each and serve at once.

[Cybercowboy]

Originally Posted by Little Red L98.

Nothing wrong with that. We’d do egg salt pepper Worcestershire granulated garlic onion.




I prefer cooking them on the griddle. More contact with hot surface = more char/carmelization/flavor. This was a cast iron skillet inside. Pan has to be hot as you can get it and dry. Waaay too smoky. Smash burgers have to be done outdoors unless you have a freakin industrial hood.

On mobile. Oh hell yes smash burgers are outside only. Propane burner, cast iron griddle, loss of arm hair. 2.5 oz. burger meat weighed up and very cold. Smasher and pusher downer at the ready. All fixins good to go. Smash, smoke/splatter, melt cheese, stack, repeat. I can do 6 burgers, 12 total patties, in about 10 minutes. Everyone needs to be ready, goes quick.

[Rikki Z-06]

Originally Posted by FLEXjs

You are such an egregious ****.

Steaks, pre-grill, with Montreal steak spice and olive oil:




Off the grill and resting:




Served up with Basil bread and grilled/marinated onions:





















































please









































STFU

No fiddy seben = fail.


YW

[dvarapala]

Originally Posted by Raazor

**** bison

Beef!

What do you care? Drown either one in Fiddy-Seben and the shit takes exactly the same.

[aerovette]

Originally Posted by Little Red L98.

Nothing wrong with that. We’d do egg salt pepper Worcestershire granulated garlic onion.

Same here.