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1
Posted on 6/10/12 at 9:02 pm to Coater
Nicely done. How do you prevent them from breaking when you flip them? Why don't they stick? Do you oil the grates really well?
On gas, mine always stick to the grates and/or break apart when flipping. I never have this problem on charcoal.
On gas, mine always stick to the grates and/or break apart when flipping. I never have this problem on charcoal.
Posted on 6/10/12 at 9:04 pm to Jax-Tiger
Yum!
Posted on 6/10/12 at 9:24 pm to tewino
Clean all debris, get grill really hot, /Rub the grates with vegetable oil on paper towels.
This post was edited on 6/10/12 at 9:33 pm
Posted on 6/10/12 at 9:28 pm to tewino
quote:
On gas, mine always stick to the grates and/or break apart when flipping. I never have this problem on charcoal.
simple, you are trying to flip them too soon...and your grill may not be hot enough .... you really don't even need to oil the grates.... the meat will release from the grill when it's time to flip...
Posted on 6/10/12 at 9:43 pm to Jax-Tiger
Nice call on the Hawaiian Sweet Rolls.
Posted on 6/11/12 at 4:29 am to tewino
quote:
On gas, mine always stick to the grates and/or break apart when flipping. I never have this problem on charcoal.
I don't oil my grill with hamburgers. Use a very hot grill and don't flip too soon. The food will release from the grill when it's ready.
Posted on 6/11/12 at 5:03 am to Jax-Tiger
Nice read and good pics.
quote:This made me laugh.
The sweetness offsets the bite of the salt and pepper.
Posted on 6/11/12 at 11:41 am to GarmischTiger
look great
Posted on 6/11/12 at 1:08 pm to GarmischTiger
quote:
Nice read and good pics.
I don't claim that my way is the only right way, but there are a lot of wrong ways to cook burgers in my experience. Starting with frozen patties, over-cooking, underseasoning, etc... Obviously, how you dress your burger is up to your own personal taste.
I just do what works for me, and as long as I'm paying attention, I get a great burger.
Posted on 6/11/12 at 1:10 pm to GarmischTiger
quote:
quote:
The sweetness offsets the bite of the salt and pepper.
This made me laugh.
Maybe I've been watching "Chopped" and "Iron Chef: America" on TV a little too much...
Posted on 6/11/12 at 5:00 pm to Jax-Tiger
I've been using the Hawaiian rolls for a while now. I made sliders for my kids birthday party and our friends and family killed them. I use the exact same recipe except I cook mine using the griddle cover from my stove center burner on teh grill. I get griddle flavor without the entire house smelling like a Waffle House. THe griddle cover is cast iron and just sits on the grates. Also because its a griddle I prep it with bacon so there is that for a topping. Greasy, delicious and decadent, everything a burger should be.
Posted on 6/11/12 at 5:03 pm to TulaneTigerFan
I have to disagree. American cheese is the cheese of American hamburgers. Blue cheese is fantastic on a burger but I think these burgers are a different animal. Save the blue cheese for that short rib grind burger on brioche.
Posted on 6/11/12 at 6:52 pm to Jax-Tiger
quote:Totally doing this next time burgers are in the rotation. Thanks for the idea and motivation.
Jax-Tiger
Posted on 6/11/12 at 6:57 pm to TIGER2
i do the same thing except i add onion to the meat and cook them in a cast iron skillet. Makes for some good sliders
Posted on 6/11/12 at 7:59 pm to GarmischTiger
quote:
Thanks for the idea and motivation.
No problem. You are very welcome.
Posted on 6/11/12 at 8:57 pm to Jax-Tiger
Some caramelized onions would go nice with the rolls but the kids may frown on it.
Posted on 6/12/12 at 9:07 am to Catman88
nice thread. i'm going to try the 'dimple' in the middle technique.
Posted on 6/12/12 at 3:41 pm to Nativebullet
quote:An absolute must. Done properly it completely negates constriction - regardless the size of the burger.
i'm going to try the 'dimple' in the middle technique.
Posted on 6/12/12 at 4:10 pm to GarmischTiger
Yep. A tip I picked up here.
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