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Old 07-05-2010, 06:33 AM   #11
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Quote:
Originally Posted by arturo7 View Post
My buddy's g/f always buys frozen hamburger patties when she has a Q. Even properly thawed they make shvtty burgers.
If she doesn't make you pay for them, it can't be that bad.
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Old 07-05-2010, 06:42 AM   #12
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One should never thaw frozen burgers before grilling.

One should never grill frozen burgers at all.
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Old 07-05-2010, 07:01 AM   #13
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There is a strange instinct that people seem to have when grilling, or even frying. If it rises, smash it. It makes for dry burgers and super-dense pancakes. Please, resist the Hulk smash. You let Ballpark Franks "plump when you cook 'em," why can't other foods be afforded the same common courtesy?

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Old 07-05-2010, 11:51 AM   #14
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Clean a grill??? what? Just crank up the heat, give it a quick brushing and you're good to go.

I have poked sausages, I have squished burgers, I have flipped a steak 10 times... just needs to be pointed out, or shown a better way.

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Old 07-05-2010, 11:44 PM   #15
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Originally Posted by strat_thru_marshall View Post
my mom used to boil ribs for an hour and then grill them for 20 minutes. she didn't remove the membrane. they were consistently like rubber.
I boil my ribs sometimes. I use crawfish or crab boil and it comes out pretty dang good. Sauce it up and throw it on the grill for a few minutes and your good to go.
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Old 07-06-2010, 01:28 AM   #16
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Originally Posted by arturo7 View Post
One should never grill frozen burgers at all.
Actually I buy ground beef in bulk, pat out .5lb burgers and freeze, and grill them directly from frozen. If done right, I think they turn out great. Not as good as a proper fresh one, but easier to grab and make.


Also I have a little unorthodox rib technique. Since I just have an electric kettle smoker that gets way too hot to properly "barbecue', I throw them in the smoker for 2 hours to get the smoke flavor, seal up in foil and bake at 225 for 2-3 hours, then finish on the grill for about 10 minutes, with or without sauce. Better than the ribs at most restaurants, if you ask me.
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Old 07-06-2010, 02:56 AM   #17
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I have been guilty of smashing burgers, cutting open steak to see if its done, cooking on too high heat thus charring the outside and leaving the inside undercooked, etc...

I think the worst thing that I have personally done is flip a steak too many times, too soon, never got the grill marks, just kind of browned it...

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Old 07-06-2010, 05:51 AM   #18
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My mom use to boil ribs too. Rib meat shouldn't hurt your jaws and teeth after eating it!

I use to be so paranoid about under cooking chicken that I would cut into the thick part of every piece. Now I just just a meat thermometer on the thickest part of the largest piece. I think I'll stay content with that.... As for steaks I think it might still be twitching when I take it off the grill.

When It comes to marinades I generally don't marinade over 1/2 hour to an hour. To me I think it makes the meat taste rubbery when you do the "over night" marinades.

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Old 07-06-2010, 08:29 AM   #19
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If you want to be a gg griller you need to be able to know when meat is cooked to your liking or type by touch of the meat

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Old 07-06-2010, 08:52 AM   #20
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For fillet steak on the BBQ : when the coals are ready pour 1/2 a cup of cooking oil onto the coals. It makes a huge flame which sears the outside of the meat and then dies down so the meat doesn't burn. Sometimes the oil smokes without catching - it needs an open flame from a lighter to get going.

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