Don't forget the ketchup

The buttermilk soak isn't really about flavor - you're not going to get some "buttermilk" flavor from it. It's about seasoning, tenderness, and moisture, and it does do that.

Sounds like he never tried buttermilk to begin with lol.

I remade the Teriyaki, oops I mean Apricot Chicken last night. It was still brown, not orange, just not the original blackish brown. Tasted like the one the previous night, only better with more flavor and juices. Juices lightened the sauce just a bit. So, I still couldn't get it to come out that nice orange or apricot-looking color that the previous cooks got. Don't know why. It tasted just like my own teriyaki chicken recipe.

FMB, I'm wondering if the lighting in your photo made your chicken look orange like apricots? You had mentioned this in another thread. Ya' know the one where your steak looked like a flattened, grilled banana?

Screw you!!! :cuss:

No, the apricot chicken photo was taken with my pro gear and in my light tent and white balanced.

Could be the tamari, could be the type of apricot jam used, or the sherry. Any number of things, I'd think.

Is also note, my chicken wasn't swimming in sauce. The sauce in my pan was still quite dark.

Gonna do my own burger tonight on a charcoal grill, with one of those delicious tomatoes. Any tips FMB? Got some 80/20 ground beef ready to go.

Most important thing for me on the patty is not to overwork the meat. Handle it gently and pat it into shape as gently as possible.

I season burgers with only salt and pepper.

My sauce in the pan was quite dark around the edges where there was little to no juice from chickens. Where the juice was heaviest I could see some orange.

I used Smuckers Apricot preserves.

Nice, you have a light tent. I see mini tents for product shots on those airline catalogs when I fly to trade shows. I've been meaning to get me one. Are you a photographer by trade?

Yum, burgers...I think that's my number one favorite meal believe it on not...on a charcoal grill and thick. Just not a half-a-pound tho....then I can't finish it.

I work I'm TV now, but I shot in HS, college, and my first job.

I made my light tent out of white bed sheets, PVC cut to 24", and binder clips. Works well enough and cost me about $15 all said and done. Basically just made a cube from PVC and connector joints.

There's absolutely nothing wrong with burgers on the grill, but I think I actually prefer them in my cast iron. I love a good thick, crunchy crust on a burger.

That reminds me I need to get some cheese. Any suggestions? Not American.

My man, likes them in a cast iron too....but I don't get a crust. Maybe, I should try that to piss him off since he hates anything dry on the surface like that.

What I like are:

White cheddar
Danish Havarti

I never ever buy orange colored cheese.