Closing up shop, or thinking about it?

We don't have those around here, when I went out to Colorado last year on vacation I saw a bunch of them but never stopped Lol.

 

Look at y’all big spenders able to afford hamburgers. Some us have to make do.

 

If Your wanting to grill a gourmet burger.. that's the worst thing you can possibly do is freeze a patty ..( it destory's the muscle tissue in the hamburger) if the hamburger was frozen before hand .. it doesn't matter then because the damage was already done
If your wanting to grill a quality burger use 80% lean fresh ground beef .. ( that hasn't been frozen)
Mix 1/2 cup of crushed soda crackers & 1 table spoon of worcestershire sauce ( I personally prefer 2 ).. mix that throughly in to 1 lb of hamburger.. forum your patties and put them.on a glass or ceramic plate (not a metal or paper plate ) and cover them with plastic wrap ( I prefer to season the patties before wrapping) ...then chill in refrigerator for 2 to 4 hrs.before grilling at a temp of 180- 220°... DO NOT ... I repete DO NOT press the patties when grilling .( you squeezing all the taste out .. Nothing pisses me off faster than watching somebody do that cause they just completely ruined a piece of meat
BTW ... I like my burger big and thick & blood red in the middle and all but moving .. I only get 2 patties out of a pound
And the froze patties..well you grill those when your freeloading neighbors or in- laws come over

 

Don't you know Darth Schwab and the wef wants us eating insects. Man you got a Michelin star southern course right there. I assume fermented gator is the side dish?

 

Pork loins still affordable. Cut up into cubes, marinated in fridge overnight in a little oil, and Italian, or Greek dressing. Whatever you like. Makes a nice tender shish kabob.

 

Wrapped in foil on the grill and the last 15-20 min, un wrap it and baste it in some bbq sauce they turn out awesome

 

Interesting read.


STEVENS TRUCKING SELECTS LOCOMATION TO DEPLOY ITS AUTONOMOUS TRUCK SERVICE; WILL BOOST CAPACITY, INCREASE MARKET SHARE, REDUCE EMISSIONS

 

Beleive as you will, by using fresh beef, especially doing what you describe, youre tearing the meat down to pate and messing with natural marbling. If you must do as youre saying, get the coarsest grind you can, and touch it as little as possible when mixing it up.

By freezing it, you actually break cell walls a little making it more tender. The other reason of course is to maintain structural integrity of the patty, utilizing fresh meat, it is more difficult to not end up with overdone outside vs an underdone inside.
Doing it you way is also why people tend to press the patty, they sear the outside, then when the patty starts to bulge, they flatten it because they didnt want a fat burger, and more often than not, they also make them highly uneven and too thick.

I absolutely agree, you should touch it as little as possible, but thats exactly why mixing it in with other stuff is not advisable. Youre also adding in unneccesary steps and obscuring more natural meat flavor, consider your cracker mix, youve introduced filler because you need to bind it, but youve also made it more susceptible to burning, its more likely to drip out rather than seal juices in and evenly cook. You say use a very low heat, but what youre recommending is impractical and misleading. and the vast majority of people arent patient enough or have any idea how to get it that low. (Doubly so for gas, height adjustability from coals is part of the superioriority of charcoal) i say impractical because at 180-220, what are you looking for? Grate temp? Sealed grill temp? A temp of 350ish with the grill closed is about 400-500 at the grill surface, with very high variability acrross the total area. As for your 2-4 hour chilling, youre still going for the structural integrity of freezing, just less evenly and not as easy to use.

patty thickness 1/2 to 11/16 max, low even heat, seasoned outside only and touch it after placing on the grill only 3 times. Just like a steak. And just like a steak, seasoning only out to be on the outside

Red centered meat is uncooked, burger by running through a grinder has some issues though, i prefer about med-rare, where the center begins to turn pink. Mostly its probably fine, but bacteria ingress is why ground meat is recomended to be cooked to a minimum of medium, (not quite necessary, but theres fda recommendations for you) and also why many people want it well done (ruined) freezing has many of the same characteristics of cooking though, youre looking to destroy harmful bacteria by getting it too hot or cold to survive.

You like what you like. Fair enough, but it doesnt need to be as hard as you make it out to be. Doing it my way, (so long as the patty is decent), even storebought patties can still be an excellent dinner