italie |
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MAME owes italie many thank yous, hah
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Reged: 09/20/03
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Posts: 15246
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Loc: BoomTown
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Re: So I put my new Master Force grill together today, and
05/29/11 05:49 AM
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> I don't know about that doggy comment. To me the fat is like flavor bursts. When I
> look for a steak I want the fattiest one I can find, preferably marbled well instead
> of just chunk here and there. The only exception is a filet which somehow stays lean
> and still perfectly delicious but those are too expensive for me most of the time.
> Occasion only.
>
> Of course hard outer fat is a different story, I don't eat that part. I also like the
> fattier content hamburger meat. The only problem is a lot of the fat cooks out so
> they shrink when you cook them but still a better deal for the money. It basically
> tastes the same when you take it off the grill because fat cooks out. I cook burgers
> as hot and quickly as possible to give them minimal time to lose juices (partially
> fat). Flavor bursts FTW.
Funny, I make my burgers with sirloin only. You add the FlavorBurst™ in your mix.
1.3 lbs sirloin
1 egg
Couple of shakes of some worstishisheshire sauce
Couple of squirts of your favorite barbeskew sauce
A decent amount of your favorite breadcrumb mix
A dash of citrus. Lemon, orange, grapefruit, pineapple, or mango.
To taste:
Pepper
Salt, or Lawreys Salt.
Your favorite grill seasonings. Mix 'em up. Tonight I used a little turkey rub.
Mixed it up. Make 3-4 patties. Plenty juicy if you sear 'em hott, and none of the fatty mc fatsalot sauce.
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