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#1 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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There's a lot of bad advice in this thread.
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Posts: 35,253
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#2 |
MVP
Join Date: Sep 2005
Casino cash: $2051115
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Posts: 60,758
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#3 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
Casino cash: $138880
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Thread.
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****Official TFWdemB Trivia Commisioner**** |
Posts: 73,021
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#4 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-860901
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Quote:
The rest of you are making grilled meatloaf. Kosher salt, coarsely ground black pepper, 80-20 beef - done. Yes, the thumb-print in the middle is a must; nothing worse than baseball burgers. High high high heat until until the flare-ups start, then I go ahead and drop the lid. Some guys will say never drop the lid and just use a spray bottle to keep the flares down but if you leave all your vents open (including the top), you get plenty of draft and don't 'steam' the burgers. One flip after 4 minutes; repeat the above process. I've moved back to American as my cheese, while still on the grill of course. A trick I absolutely love is cream cheese on the bottom. The cream cheese is an emulsifier that keeps the juice from running into the bottom bun and making it a soggy mess. Lot of folks use Mayo instead, but cream cheese is just richer and better. And another tip - if you can't find tomatoes from a garden, look for campari tomatoes from the grocery store. Those are the only halfway decent grocery store tomatoes I can find anymore.
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"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." |
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#5 |
Resident Glue Sniffer
Join Date: Nov 2003
Casino cash: $1709358
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Salt pepper. A smidge of Italian bread crumbs. Patty into a small baseball size. Party quickly. Meaning don't over work it. Just smash in two or three times and be done.
50/50 sirloin and chuck. Piping hot grill. Good charcoal. Put lid on about halfway through the 2nd side to get a little smoke in there. Rest 5 min.
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Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy |
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#6 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
Casino cash: $9555998
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85/15 for plain burgers, 90/10 if I know I'll be adding sauce.
![]() we had these last week. BEST. HOME. BURGER. EVER. http://therecipecritic.com/2013/06/g...ranch-burgers/
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#7 |
Better to burn out...
Join Date: Aug 2000
Location: Bible Thumping Country
Casino cash: $10010618
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You broads made me go to the store and get stuff for burgers tomorrow!
They will be grilled over charcoal. |
Posts: 9,306
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#8 |
Better to burn out...
Join Date: Aug 2000
Location: Bible Thumping Country
Casino cash: $10010618
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I'm partial to Cavenders seasoning.
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Posts: 9,306
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#9 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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#10 | |
Scarlett Johansson's boytoy
Join Date: Nov 2006
Casino cash: $9555998
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Quote:
egg...bread crumbs.....**** that.
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#11 |
The man you could post like.
Join Date: Oct 2010
Casino cash: $-1480345
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#12 |
Resident Glue Sniffer
Join Date: Nov 2003
Casino cash: $1709358
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A pinch or two of bread crumbs jack wagons.
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Life is 99% inspiration, 1% Perspiration, and 1% Attention to Detial. RIP & Godspeed: Saccoppo Lonewolf Ed Fire Me Boy |
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#13 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
Casino cash: $16866178
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Yes, no eggs, no bread crumbs. If you're going to make spaghetti and meat balls, then OK. And we don't need french onion soup mix in the hamburger meat. Just buy a nice vidalia onion and put a slice on your burger. Keep it simple.
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#14 |
DT CARD COLLECTOR
Join Date: Mar 2002
Location: ManCave
Casino cash: $10005837
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Okay, you guys convinced me, I gotta grill some burgers tomorrow and try something a little different. But something that makes burgers really great I get tomorrow.....the first batch of Iowa's BEST, Grimes peaches and Cream Sweet Corn! Yummy.
![]() It's summer time folks.
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#15 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $594112
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A really good burger. 80/20, or ground sirloin and 80/20 mixed. Salt, pepper. Form into 1/3 to 1/2lb patties. Place an indentation in the party center to avoid oval burgers. Cook over coals to medium, turning once.
That's it. That'll produce a great burger that actually tastes like a burger, not a marinaded melt or a meat loaf. |
Posts: 17,217
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