Quote:
Originally Posted by Fire Me Boy!
Nah, eat what you like, dude. 
Agree 100% on the Thermapen.
Burgers: S&P only, sometimes a homemade seasoned salt. Grill over high heat for 2-3 minutes for medium rare-medium. I like a hard sear on burgers.
Steak: S&P only, maybe also some granulated garlic. I prefer a compound butter. I often sous vide and finish over high heat for 60-90 seconds. If I'm grilling the entire piece, I usually reverse sear.
Brisket: I used to do complex rubs, it since I did a Dalmatian rub a few months ago, don't think I'll go back. Smoked in the PBC for 6-7 hours. Separate point and flat, warp flat and leave in a cooler wrapped in towels. Chop point and back out to the smoker for 1-2 hours.
Pork: Usually sous vide, and usually S&P only. But I'm more apt to braise pork in something. |
I at least presume you mean 'per side'. 2-3 minutes on a hot grill will give you raw hamburgers. I take mine off at 140 and that's generally in the 8-10 minute total range (and I don't adhere to the 'flip once' school; I do about 2 minutes and flip; 3-4 flips total).
__________________
"If there's a god, he's laughing at us.....and our football team..."
"When you look at something through rose colored glasses, all the red flags just look like flags."
|