His misfortune is my joy.
All right, it's barbecue season. There is nothing quite like charred meat. Any ways, I think I will put a few burger tips up.
#1. Use a mixer to add your seasoning. Sprinkling the spices on the meat as it is spun at a high rate of speed by a Sunbeam is a lot easier than mixing in the spices by hand.
#2. Get a coffee plate. Pour ground black pepper upon it. Roll the edges of the burgers in the pepper until they are coated all the way around. Trust me on this.
#3. The Ove Glove. Use it, and be happy.
That's about it.
Discordant thought; men CAN produce milk. Do you think there are any male members of La Leche?
Every gun that is made, every warship launched, every rocket fired signifies, in the final sense, a theft from those who hunger and are not fed, those who are cold and are not clothed. This world in arms is not spending money alone. It is spending the sweat of its laborers, the genius of its scientists, the hopes of its children.
- President Dwight D. Eisenhower
Thursday, May 04, 2006
Patrick Kennedy
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6 comments:
hmmm...working ground meat too much can make the burgers tough. I am wary of your mixer advice. plus putting your hands into the squishy mess of ground beef, choppd onions, and spices is half the fun! squeeeeeeshy!
the pepper idea sounds good, though.
Jack Daniels BBQ Sauce works wonders on ANY kind of barbecued meat.
I, too, am wary of your mixer advice. However, I'm a fan of the pepper plan.
My grilling advice: Never flip burgers more than once. Let it cook half way, then flip, and NEVER UNDER ANY CIRCUMSTANCES squish the burger with the spatula. Unless you like dried out burgers. Then, squish and flip away.
I am afraid of your mixer idea. The best burgers are mixed with spice by HAND. When mixing though, adding Jack Daniels or some type of beer can help. Not a lot though. just for flavor.
Last night we were discussing male lactation around the campfire...this afternoon, I read your post. *spooky music*
Oh, discordant thought...ORCA BESTIALITY???!!!! Good God!
amy, sage advice. though, personally i cook it for time on one side, then rotate it 45 degrees to get the applebee's signature diamond grill marks. and as far as only flipping once, that only works with medium and below over charcoal. otherwise you char the the meat. however, if you can find a cold spot on the grill then you're golden. basically, you just gotta know your grill, and know your meats.
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