Men who hate grilling - Page 2

Chris Lockwood · 05-09-2008, 12:44 PM

Bubba Burgers come out pretty well on a George Foreman grill.

Jeff Gatie · 05-09-2008, 12:52 PM

For flareups. you can use a spray bottle filled with water. Set it to just above a mist and spray the coals to prevent flaring. Alton Brown uses one shaped like a dinosaur, but that is optional.

Patrick_S · 05-09-2008, 03:45 PM

I'll have to chime in as someone who loves grilling and barbequing.

Grilling is just great for steaks because it is so mind numbingly easy and simple. Four or so minutes for side one, flip, wait two minutes for a quarter turn, another two minutes off the grill for five minute of rest and it is all good eats afterward.

Sure barbequing takes all day but the wait is worth it in the end.

Fortunately in CA I can easily do both all year round.

DaveF · 05-09-2008, 04:15 PM

Quote:

Originally Posted by Bob McLaughlin

Any tips for frozen burgers? Usually we hand-make our own but recently we tried Bubba Burgers. The results have been bad--much flare-up, scorching and shrinkage. Are you supposed to thaw them first, or just throw them on the grill fully frozen? Or is it the brand?

I'd think you'd want to thaw the burgers first. Or adjust the cook time and temperature to accomodate. It won't be the same as for fresh patties.

A burger made from ground beef from the fridge, kneaded and shaped, and even resting for a few minutes, will be 43+ degrees. This is cooked on high for about three minutes per side.

But a frozen burger straight from the freezer will be 32 degrees or lower. Cooking it on high for the same short period might cook the outside but leave the inside raw. Cooking longer could char the outside to get the inside cooked.

Bryan X · 05-09-2008, 04:45 PM

Quote:

Grilling is just great for steaks because it is so mind numbingly easy and simple. Four or so minutes for side one, flip, wait two minutes for a quarter turn, another two minutes off the grill for five minute of rest and it is all good eats afterward.

After 8 minutes on the grill is it still mooing?

I need mine a little more done than that.

Lew Crippen · 05-09-2008, 05:58 PM

Of course it all depends on the steak’s thickness. As my wife and I like ours cooked medium-rare, 8 minutes seems about right.

Grilled, frozen meat will not work well.

Dennis Nicholls · 05-09-2008, 07:46 PM

With a gas BBQ, you can throw frozen burgers on right when you first light it off. They will defrost while the BBQ heats up.

Lew Crippen · 05-09-2008, 08:55 PM

That sounds like an interesting trick Dennis. Will it work for 1"-1 1/2" burgers?

joe goswami · 05-09-2008, 09:09 PM

I love the BBQ. In Canada we even do it in the winter either outside or in the garage with the big door wide open. And you know those shiny new Stainless Steel BBQ's that are bigger than some of our RPTV's out there? Well, its not the quality of the grille that counts Gentlemen, its the knowledge of the guy operating the grill that counts.

Any takers??

mylan · 05-09-2008, 09:32 PM

Quote:

Originally Posted by Chris Lockwood

Bubba Burgers come out pretty well on a George Foreman grill.

But they smoke like the dickins on a regular grill. I have to keep a spray bottle handy or i'll get flame-ups from hell. We have a screened in porch instead of a deck and it looks like the house is on fire when I cook those things, the fat content must be through the roof! I do love grilling steaks, I do better when its just the two of us, I cook four or five and I cannot give each one the attention it needs and one gets overly done every time.

Patrick_S · 05-09-2008, 09:49 PM

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