Ice Burgers
- Thread starter MadJack
- Start date
Where's the lettuce, onions & shrooms.......:shrug:
And put some gloves on if you're handling my food......:0003
And put some gloves on if you're handling my food......:0003
I'm very skeptical that this makes a big difference.
I'll try it this week and do a side by side comparison. One with ice and one without.
I hope everyone here knows that basting meat is a complete waste of time. This is nothing more than a version of it. Who knows, I'll give this a shot since it is a slight variation as you don't have to open and close the grill constantly.
I also question anyone that grills "open surface".
I'll try it this week and do a side by side comparison. One with ice and one without.
I hope everyone here knows that basting meat is a complete waste of time. This is nothing more than a version of it. Who knows, I'll give this a shot since it is a slight variation as you don't have to open and close the grill constantly.
I also question anyone that grills "open surface".
I always marinade my burgers in Worcestershire, Teriyaki, or Soy Sauce with Garlic, Onion, Old Bay, Salt n Pepper and let set for a couple of hours.....
Then I fry those bad boys up in one of these......Damn Skippy they are good.....:0074
Then I fry those bad boys up in one of these......Damn Skippy they are good.....:0074
I always marinade my burgers in Worcestershire, Teriyaki, or Soy Sauce with Garlic, Onion, Old Bay, Salt n Pepper and let set for a couple of hours.....
Then I fry those bad boys up in one of these......Damn Skippy they are good.....:0074
:0003
I always marinade my burgers in Worcestershire, Teriyaki, or Soy Sauce with Garlic, Onion, Old Bay, Salt n Pepper and let set for a couple of hours.....
Then I fry those bad boys up in one of these......Damn Skippy they are good.....:0074
I have been gone and this is your grilling answer by frying? Damn shame you even posted that. Surely you are kidding, or does this cause possibility of losing Mod Status? Looking in the outfield for the Scoreboard to see how your method rates
:facepalm:
Try it, you may like it......some of the best tasting burgers you may have eaten.....:0008
any bets when kittycat checks in this thread because I posted?
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I am kidding Sir. I truly will and do believe you. My best Filet Mignon recipe consists of an iron skillet for 5 minutes on medium high heat and turn it over and put in an oven at 425 for another 7 mins for rare, 9 for med rare, and 10-11 for medium. Details if asked. Best juice EVER on a piece of meat stored in.
:0069
edit......confirming it was thick cut filet mignon, not a thin cut
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I grew up eating out of a cast iron skillet....best burgers, steaks, pork, fish, hash.....have the skillet my mom cocked on for over 60 years.......:0008
.......and me my Grandmothers 2 skillets with no manufacturing markings that were never washed, only treated (mainly bacon grease) and used the next time. If there was squirrel cooked, she had to add some oil because of the "firmness" .
.......and me my Grandmothers 2 skillets with no manufacturing markings that were never washed, only treated (mainly bacon grease) and used the next time. If there was squirrel cooked, she had to add some oil because of the "firmness" .
I use the electric skillet mostly on family get togethers........lager cooking area with a top.....:toast:
