solewoman
Staff member
- Jul 27, 2006
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What kind of sauce would you have used? Condiments are loads of salt/sugar unnecessary cals. lol.
- Jul 18, 2012
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For what u made, probably just some dollops of sriracha.
solewoman
Staff member
- Jul 27, 2006
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kdawg
Staff member
- Jun 25, 2003
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Jesus. I didnt even think 32% of people used a thermo when grilling, let alone grilling a ****ing burger. For some meats/cuts a thermo is necessary but burgers is definitely not one.
That's a joke right? Unless you just ground down steak into burgers you're playing roulette with all the bacteria that can hide in the crazy surface area - or you're drying them out by "making sure". There's no inbetween. Eyeballing it isn't accurate to within 20 degrees.
- Feb 11, 2013
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what are the peppers on the left called? and where can i buy em? theyre kinda sweet but got a nice spice to em
- Mar 31, 2011
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So you are one of those burger thermometer folks?
kdawg
Staff member
- Jun 25, 2003
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Definitely - I want to know that they are safe and I also want to know that they aren't overdone.
- Oct 13, 2001
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Last time I went was the late 90s, so I am sure nothing tastes the same. But I remember Cajun, Lemon Pepper, and Sweet Chili being solid
solewoman
Appreciate you showing the young child how to eat a balanced/healthy meal.
- Oct 13, 2001
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The fallacy of, "You don't know what you are doing if you use a thermometer" is wild. If anything, proper food safety SHOULD be encouraged. Many folks have that mentality, read it here and throughout the BBQ Thread
- Jan 11, 2014
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I cook all my burgers well done, and i always make my patties very thin - so i can tell when they are done just by looking at them. Do i overshoot sometimes? sure, i guess, but i have never had any issues in the 20+ years ive been grilling burgers.
Maybe if you are someone who makes 1"+ thick burgers then its necessary, but thats not me.I use a thermapen mk4 for almost every protein i cook, besides for burgers and hot dogs.
- Mar 31, 2011
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Haven’t been in a minute. Just don’t get the Nuclear.
- Aug 31, 2012
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It’s not that people who use meat thermometers don’t know what they’re doing, but there is a skill in being able to identify the “doneness” by feeling the meat.
I also wouldn’t bug out about food safety on a meat that’s commonly served tartare.
- Apr 30, 2010
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I don't use thermometers, but it does sound silly. Like "you don't know what you're doing because you use the tools available to you".
kdawg
Staff member
- Jun 25, 2003
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But like I said the issue is surface area. If you’re buying premade burgers or using ground beef to make them then that’s asking for trouble. The only safe way is to take fresh steak and grind it down before making it into a burger - then you can make them rare like a steak. Same with tartare - it needs to be fresh.
- Oct 13, 2001
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Thanks for the breakdown Konnan because I was wondering the same things that Harrison Ford mentioned
- Dec 11, 2007
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I thought cluck U was the name of the chicken joint in GTA.
- Aug 21, 2013
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I think they're spur or serrano chillies, marinated in vinegarwhat are the peppers on the left called? and where can i buy em? theyre kinda sweet but got a nice spice to em
- Jul 18, 2012
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- Sep 21, 2008
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Making wings tonight. Trying to take my traditional sauce to a new level in terms of spiciness
- Jul 1, 2015
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You beat me to it.
- Aug 21, 2013
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i thought of cluckin bell too when i read that
- Jan 12, 2005
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Every burger I had with bacon tasted so salty.
- Jan 12, 2005
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- Aug 31, 2012
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...are you surprised by this?
Burgers are my food of choice when I'm feeling hedonistic. If it's not a salt/grease bomb I want no part of it.
