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Old 12-03-2009, 02:41 AM   #11
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Originally Posted by cford1 View Post
Hmm... I think you're joking. But I am not sure. Either way, I am pretty sure I will have to try this!
That's no joke. They are truly delicious.
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Old 12-03-2009, 02:48 AM   #12
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For me, cooking burgers (or just about any meat) on a hot cast iron skillet (~$10 on Amazon) will always, always give better results than a grill. The sear that you get is more even, and all the juices stay in the meat instead of dripping into coals. Yum.

I'm definitely going to try your bacon-on-a-rack trick, though. And then I'll add some of the bacon fat to the skillet, to better flavor the burger.

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Old 12-03-2009, 02:49 AM   #13
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drop an over-easy egg on that mother....you'll never go back to eggless burgers again

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Old 12-03-2009, 03:12 PM   #14
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If you use a baking/cookie sheet for cooking bacon in the oven, line it with parchment paper (NOT wax paper) first. No sticking whatsoever and the pan is soooo easy to clean (it's just greasy is all). When you cook bacon in a lined baking/cookie sheet; draining (and always reserving!) the grease about 2/3-3/4 of the way through cooking will improve the final product. Perfect bacon everytime.

I agree on the pan seared burgers (and steaks). I like grilled too.

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Old 12-03-2009, 04:02 PM   #15
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Oven bacon is definitely the way to go. I use a wire rack inside a half-sheet pan. The rack just barely holds a pound of my home-cured bacon. It goes into a cold oven, which is then turned to 400°. This allows the bacon to render slowly. Flip the bacon at 20 minutes and put it back into the oven for another 15-20. Perfectly done, perfectly flat, no sticking, and all of the grease is contained in the sheet pan. Best of all it frees up the stovetop for eggs, hashbrowns or other breakfast treats.

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Old 12-03-2009, 04:06 PM   #16
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this thread is making me hungry - krameresq

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Old 12-03-2009, 05:00 PM   #17
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Re-posted to add:

While bacon grease does have a lower smoke point relative to canola or peanut oil, it's still 350-370° and should be fine for medium-temp pan frying of a hamburger. I wouldn't deep fry with it, but I've popped popcorn with bacon grease before. Damn tasty, too.

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Old 12-03-2009, 10:05 PM   #18
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And that thing was so good I'm doing it again tonight! Going to grill tonight since its nice out, but when you live alone and you get a pound of beef, kind of have to make it a two night affair. Grilled potatoes with olive oil and fresh thyme, and some of Daniel Boulud's braised carrots, oh and just tapped a fresh pumpkin ale. I am digging tonight!

Oh and Phish in two days, woop woop!

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