TCRT 4 - Can't Stop? Won't Stop! - The Karl Heist

Begun, the BBQ war has.

Preezy wrote:Begun, the BBQ war has.

Jesus strawberry float. How about a warning before you post that gooseberry fool?

Hexx wrote:Jesus strawberry float. How about a warning before you post that gooseberry fool?

Sorry. It is, after all, from a film with a 12 rating, so maybe I should have spoilered it.

Jesus strawberry float, indeed.

Hexx wrote:Jesus strawberry float. How about a warning before you post that gooseberry fool?

Taking the moral high ground.

#BBFeud

lmao

Poser wrote:

Hexx wrote:Jesus strawberry float. How about a warning before you post that gooseberry fool?

Sorry. It is, after all, from a film with a 12 rating, so maybe I should have spoilered it.

Jesus strawberry float, indeed.

It's from ROTS you sick berk. Warn a fella

Taking the moral high ground.

It's over. I have the high ground.

The problem here is that barbecue has become the catch all term for outdoor cooking when really it should be limited to low and slow cooks like Hexx said. For something like a pork shoulder/butt and beef brisket then a charcoal barbecue with added chunks of wood is the ideal as the smoke from the wood flavours the meat while it's cooking over the course of a few hours.


For outdoor grilling then there isn't a massive difference between gas and charcoal as you wouldn't be cooking a burger long enough for it to really pick up much of a smoky flavour. 2-3 minutes a side isn't going to give you a smoke ring.

Who only cooks a burger for 2-4 minutes each side? Do you go for food poisoning as the next course?

Hehehehe.

'Butt'.

Ad7 wrote:Who only cooks a burger for 2-4 minutes each side? Do you go for food poisoning as the next course?

I lost 2 stone in 2 weeks using this simple method...

Doctors hate him!

Ad7 wrote:Who only cooks a burger for 2-4 minutes each side? Do you go for food poisoning as the next course?

If you grind the beef yourself to form the burger and use it within a few hours of shaping then the burger cooks quickly so 2-3 minutes per side is plenty for a quarter pounder.


If you buy a burger from the butcher then it'll probably need longer as the myosin will have had time to tighten the burger so it will cook slower.

It looks like bear has the facts here, Ill let him take this round.

I'll readily admit that it sounds wrong and until I actually cooked a "fresh" burger I was very sceptical about the cooking times that were being listed but they really do cook a lot faster. They're also ridiculously juicy.

bear wrote:I'll readily admit that it sounds wrong and until I actually cooked a "fresh" burger I was very sceptical about the cooking times that were being listed but they really do cook a lot faster. They're also ridiculously juicy.

But... surely cooking beef is about making sure the surface has been cooked. Hence blue is ok if you seal it.

But if you take a nice piece of steak, and grind it, then the surface bit, that part that's been exposed to the air, is potentially not getting cooked properly.

Or do you trim off all the surface bits before immediately grinding into a burger?

Just bung it in the microwave for 20 minutes to be safe.

bear wrote:If you grind the beef yourself to form the burger

All that effort.

Just grab a burger from Burger King, they are flame grilled so exactly the same as a barbecue.

Poser wrote:

bear wrote:I'll readily admit that it sounds wrong and until I actually cooked a "fresh" burger I was very sceptical about the cooking times that were being listed but they really do cook a lot faster. They're also ridiculously juicy.

But... surely cooking beef is about making sure the surface has been cooked. Hence blue is ok if you seal it.

But if you take a nice piece of steak, and grind it, then the surface bit, that part that's been exposed to the air, is potentially not getting cooked properly.

Or do you trim off all the surface bits before immediately grinding into a burger?

I don't serve the burgers rare, 2-3 minutes per side will have them cooked through. The first time I cooked them like that I had to check them with a thermometer as even though they looked cooked I was still very sceptical.
If you wanted to serve then rare then the correct procedure from what I've read/seen on YouTube is to buy your chuck steak in a lump, dunk it in boiling water for 30 seconds then trim the surface off before quickly cutting it into chunks and putting them in the freezer for half an hour before grinding.

Clearly the best way is the Burger King/Rustlers method. Flame grilled and then microwaved for 4 hours.