italie |
MAME owes italie many thank yous, hah
|
|
|
Reged: 09/20/03
|
Posts: 15246
|
Loc: BoomTown
|
|
Send PM
|
|
Re: So I put my new Master Force grill together today, and
05/29/11 05:49 AM
|
|
|
> 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.
|
|