OK, folks. Here it is.
Feel free to post your favorite recipes - your own creation, family passed down ones, from a favorite restaurant, whatever it is food wise that you like and enjoy sharing with others. As we have seen in other threads here, there are some pretty good cooks here (grilling and smoking, anyway). This is not limited to those types of cooking - we all like to eat and good food is prepared in may other ways besides grilling and smoking.
Cite your sources if you wish - however, you're not obligated to. Let's enjoy this; add new recipes as you learn or find them. Please keep it food related only. Thank you.
I will lead it off with my home ground hamburgers: I keep them simple and like to enjoy the flavor of the meat.
I use a 50 / 50 mix of chuck steak and beef rib meat, then add some fat pieces for flavor. That's an eye test and "feel" thing. The grinder parts have to be cold, and I cube the meat up and put it in the freezer (just to chill) before I grind it.
I put it through the grinder twice, then back in the freezer for a few minutes.
While the charcoal is getting hot, I pat out the burgers (about 8 to 10 oz. each). I salt them on both sides with kosher salt, and just a splash of worcestershire sauce. No pepper (it burns too easily).
Grill to desired doneness. I like mine med. rare, Mrs. BTG likes hers med. well).
I grill the buns too, then add desired condiments when ready to serve.
Feel free to post your favorite recipes - your own creation, family passed down ones, from a favorite restaurant, whatever it is food wise that you like and enjoy sharing with others. As we have seen in other threads here, there are some pretty good cooks here (grilling and smoking, anyway). This is not limited to those types of cooking - we all like to eat and good food is prepared in may other ways besides grilling and smoking.
Cite your sources if you wish - however, you're not obligated to. Let's enjoy this; add new recipes as you learn or find them. Please keep it food related only. Thank you.
I will lead it off with my home ground hamburgers: I keep them simple and like to enjoy the flavor of the meat.
I use a 50 / 50 mix of chuck steak and beef rib meat, then add some fat pieces for flavor. That's an eye test and "feel" thing. The grinder parts have to be cold, and I cube the meat up and put it in the freezer (just to chill) before I grind it.
I put it through the grinder twice, then back in the freezer for a few minutes.
While the charcoal is getting hot, I pat out the burgers (about 8 to 10 oz. each). I salt them on both sides with kosher salt, and just a splash of worcestershire sauce. No pepper (it burns too easily).
Grill to desired doneness. I like mine med. rare, Mrs. BTG likes hers med. well).
I grill the buns too, then add desired condiments when ready to serve.