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Men who hate grilling (1 Viewer)

Patrick_S

Senior HTF Member
Joined
Apr 1, 2000
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No mooing but I can still see the jockey marks! (Inside joke from Lexington KY.)

I like my steaks medium rare and 8 minutes seems to produce a great Ribeye.
 

Alex-C

Screenwriter
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Apr 18, 2000
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8 minutes can work. Especially if you get your grill nice and hot (think 500 + degrees) before throwing them on.
That sear will lock in the taste, then its a matter of how well your eaters want them. There is nothing better than a well grilled steak on the bbq. Most people cannot replicate that indoors, I know I can't. So if we want steak, and we spend $50-$80 on bone in ribeyes, you want to make it count.
 

Dick

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May 22, 1999
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Bubba Burgers, as the box will tell you, are supposed to be put FROZEN on the grill. You wait until you see a bit of liquid (fat) rising from the top side, then flip them. Personally, considering the high price of these supposedly heavenly patties, I prefer 80-85% lean burger from the supermarket, molded to the size and thickness I choose.
 

Dennis Nicholls

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Lew,
I've only tried it on Costco 1/2" burgers. Probably something thicker won't work. The grill only takes 10 minutes to get up to cooking temperature.
 

teapot2001

Senior HTF Member
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Apr 20, 1999
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Thi
Mmmm ... Bubba Burgers. I remember the craze years ago here at HTF when everyone was trying out those patties.

~T
 

Greg_R

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Apr 9, 2000
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The fat is also what makes the burger taste good (assuming a quality beef is used). IIRC the Bubba Burgers give very explicit instructions on how to cook them. They are probably the best frozen patty I've tried. Some key tips:

- Your grill must be ultra-clean prior to placing food on it
- Lightly oil your cooking surface to prevent sticking
- Use tongs or a spatula, never a fork (puncture holes drain all the juices)
- No mashing the burger while it cooks (juices = flavor... don't squeeze it out)
- Let the cooked items 'rest' a few minutes before eating (more time for larger cuts of meat)
- Burgers and steaks like high heat. Pre-heat the grill before throwing meat on it. You should get nice sear marks.
- Minor flare-ups are normal. Some cookers offer a drip pan or deflector to prevent the grease from hitting the flames directly.

It sounds like you need a book covering the basics. Your description of "black on the outside, raw on the inside" tells me that your are doing something fundamentally wrong. Look for a book called the "BBQ Bible"... the first chapter is on how to use a grill. There are also a ton of recipes that most people do not associate with a grill (many are very good).
 

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