What did I cook this weekend.....

Rubbed some chicken titties down with whole grain mustard, pepper, garlic salt, paprika, cayenne, olive oil and placed in a roasting pan w/ rack to keep out of juices. Thinly sliced some onions into rings and completely covered the chicken with them and baked. Then mash and some misc steamer veg. Totally winged the chicken thing, but it turned out awesome. Reminded me a lot of the schwenkbraten I ate a lot in Germany. Tonnes of onions with some mustard and paprika makes anything fantastic I guess. Now I'm going to make some schwenker and cabbage soon. I'll try to remember to take pictures next time so I can join along with the cool kids.

 

Yeah, those are grilled meatloaves.

Hamburgers are ground beef. Salted before cooking, maybe peppered afterward, but nothing goes in the meat.



Now, if you want to fry an egg and slide that sucker on top of the cooked hamburger, I am down! But bread near a hamburger should be the bun only.

 

Word. Otherwise, it's criminal adulteration of real food.

 

No no no no no! We need a poll

Ps +1 for monster burger with egg on top though.

 

No poll necessary. If you are adding egg & breadcrumbs, you are grilling either meatloaf or meatballs.

 

Yeah that's def meatloaf no binders in burgers please. Bacon and egg breakfast on top of a burger is amazing. What do I know though? I'm from Ohio we put chili, onions and cheddar on our spaghetti

 

Urf...




Haven't done chicken, but turkey is a no go. Nasty, nasty meat paste.

I have been known to add a chunk f bacon fat to a 93/7 ground beef Patty. Plenty on moisture there.

Stuffed peppers last night. Bog standard, but filling and good.

 

While we're talking about burgers, which does HBT prefer: thin or thick burgers?

Thin with nice caramelization is my personal favorite.

 

Pan fried or flat top has be be thin. If it is grilled, big is the way to go.

 

This, and I'm down with an egg on top!

 

My apologies, ground poultry is an abomination. At least in raw form. I have had some tasty stuff made using it. I meant grill up some chicken quarters or such.

 

You MIGHT be forgiven.

 

Burgers - thick (at least 8 oz. each), stuffed with cheese/bacon, and grilled.

 

Sounds like a Juicy Lucy. I'm with @banesong on burgers: thin on a flat top griddle and thick on a grill. No binders... But I do like meatloaf and meatballs! Usually do mustard, ketchup, pickle, OR, mustard, ketchup, lettuce, tomato. Don't like mayo on burgers. I'm not big on crazy toppings, but a "Carolina burger" is good...mustard, onions, chili, and slaw.

 

I prefer thin just because i always make a mess trying to eat thick burgers. Always gorram slides out the bun.

 

A couple of pork inner filets - pan fried for a while, then into the oven for a while, then back on the stovetop for a while. Served with a mayo-caper-ground rosemary sauce.

 

Burgers:
Fatty, grass fed beef, salted (outside only!), screaming hot cast iron pan, rare to med-rare interior.

 

Burgers for me are 1/3 lb (or 150 grams which is much easier to weigh out on the scale). I live very close to a wonderful butcher, which is Milwaukee's go-to place when people make steak tartare, so the quality is excellent.

I get the nice 80/20 stuff and handle it as little as possible to shape into patties, then it goes on the grill over the hottest fire I can muster (a hair dryer does wonders for getting those coals nice and hot). Kosher Salt when they are on the grill, flip once, maybe finish off with cheese, and pull when the IT is around 127-130. The temp rises to a perfect medium rare in 5-10 minutes.

Fresh good bakery buns are key, too.

 

Please forgive my ignorance and explain what those numbers mean.

 

Flipping once is actually "bad" for lean cuts & burgers. You get a larger portion of grey (overdone) meat on the outside compared to the red, tender, juicy interior meat. Flipping multiple times keeps the interior of the burger more rare.

 

80% lean and 20% fat.

 

Not if the ground beef is nice and loose fresh from the grinder. The IT goes up pretty fast.

 

Even then. It really makes a difference.

http://aht.seriouseats.com/archives...s-should-you-flip-a-burger-while-cooking.html

Note - Kenji doesn't use crap ground beef, either. There's usually a good amount of short rib & other cuts in there, fresh ground from their butcher.

 

Interesting! I like how the guy uses an infrared thermometer to measure the skillet temp. I'm a firm believer that an IRT should be in any kitchen - I hate it when recipes say "heat skillet to the point where a drop of water skips across the surface" or some sh!t. WTF does that mean??

Anyway, I'll have to give that a shot. Makes sense. I always follow Bob Uecker's "turn often!" advice with sausages, so I should try burgers the same way.

 

I am glad to see you with an open mind! I said the same thing to a guy on another site, and he argued with me, even after showing him that article. I wasn't even the one that found this out, and he felt like he needed to berate me.

 

Stuff you eat when you're smacked.

Lipton chicken noodle soup (2 packs), smoked ham and a scrambled egg. Ghetto.

View attachment ImageUploadedByHome Brew1452298776.343649.jpg

 

Breaking down a duck for confit and stock tommorow and I fried up the extra skins for a snack tonight. unbelievably good! Better than pork cracklings. Great snack to pair with a beer.

View attachment 1452304741994.jpg

 

I found an interesting rub on the NY Times cooking pages so decided to give it a whirl. Not bad.

 

Sous vide sockeye salmon with dill and lemon pepper, avacado, and quinoa/orzo Mediterranean salad.

 

That looks simply phenomenal, juicy and tender.

Fantastic pictures.

 

Sirloin for London Broil.

 

+1
And well + egg and panko?
Bun is huge and mayo.
@podz i have same pan still struggle with patience using cast iron, like your stove
@ lakesidebrewing those look good i must admit

I asked the cherry cricket in Denver which is famous for hamburgers what they did and they said seasoning on the stove and they don't press them keeping the flavor in

 

Nice tip
Sure you sear without overdoing it

 

Never press a burger.

Never!

 

I disagree. Taking a ball of meat and pressing it onto a hot cast iron pan is perfectly acceptable!

Now, once you start cooking, I agree; never press.

But, pressing a ball of ground meat onto hot ass cast iron creates wonderful texture and seared crust.

 

Some of the best burgers I've ever had were created by placing a weight on the patty so that it sears hard on the flattop. Like you said that crust and all it's maillard reaction flavors mmm that's tough to beat.

 

That's a different story.

 

Oh, man, that's quite a high fat percentage. Any ground beef over 9% fat, I leave it in the store for the paupers.

 

Enjoy your tough, dry, hockey-puck hamburgers!

The "paupers" applaud you.

 

Paupers? What are you some kind of feudal lord?