My wife and I used to love that show.
Until Chris Kimble left.
No way I would like to see either of the 2 girls in a thong.

quote:

Originally posted by Jim Shugart:
Here's Dan Souza'a (America's Test Kitchen) on burgers. I really enjoy ATK's videos. They use controlled experiments to answer culinary questions.



Link to original video: https://youtu.be/WXZZj9vio5E

(I'll also confess to having an occasional sexual fantasy starring Bridget Lancaster, but that's beside the point.)

Who ever posted the link to the Grill Grate, thanks.... I just ordered a new grate for my Camp Chief grill.... little more than I wanted to spend but should fit perfectly.... I'm sure I could have spent more time searching or going to the scrap metal yard and picking something up and then cutting it myself... but you know there is less and less time left in this life....

Thanks for the good info, always on a quest for a better burger.

quote:

Originally posted by Blume9mm:
Who ever posted the link to the Grill Grate, thanks.... I just ordered a new grate for my Camp Chief grill.... little more than I wanted to spend but should fit perfectly.... I'm sure I could have spent more time searching or going to the scrap metal yard and picking something up and then cutting it myself... but you know there is less and less time left in this life....

I've been using Grill Grates on 1/2 of my Weber Gaser for close to a year. They cook great, either gill channels up or flat side up. Only problem is keeping them clean. Unlike the standard grill (Grate) set up which will pretty much self clean if you heat it on high for 15-20 minutes and then spray with a little water and brush, the grill grates especially on the channel side, requires a lot more effort to clean. But I guess that's the price you pay for good tasting meats.

Every time I've cooked burgers or steak on a griddle or cast iron pan, the meat gets a funny liver like taste/texture. What am I doing wrong? The griddle or pan aren't hot enough?

I love the griddle for eggs, bacon, pancakes, sauteed onions, peppers and mushrooms.

quote:

Originally posted by trapper189:
Every time I've cooked burgers or steak on a griddle or cast iron pan, the meat gets a funny liver like taste/texture. What am I doing wrong? The griddle or pan aren't hot enough?

I love the griddle for eggs, bacon, pancakes, sautéed onions, peppers and mushrooms.

Try using hamburger.

quote:

Originally posted by trapper189:
Every time I've cooked burgers or steak on a griddle or cast iron pan, the meat gets a funny liver like taste/texture. What am I doing wrong? The griddle or pan aren't hot enough?

Perhaps the iron isn't clean and has a layer of bad or rancid fat on there? Otherwise, I have no idea unless your meat has turned before you get a chance to cook/eat it.

As far as heat, it doesn't need to be all that hot for the burgers. A low/med on my stove works great for burgers. The bonus to that is that it doesn't splatter grease all over God's creation.

As far as the steaks go, a steak has no business being anywhere within 6 feet of a pan/griddle IMO. Grilled only. Two minutes/side and two minutes of smoke. Perfection.

Oh sure...the fancy dancy sous vide reverse whatever folks will be here soon to say I don't know what I'm talking about, but just know this: They're wrong!

NavyGuy— There’s a Silicone cleaner ma bob, about size of grill brush, that is sold on Amazon and Grill Grates too I think, about 35--40$. It’s red. Dip it in water and clean away on channel side medium hot grill. Works great. Any little left over pieces can be pushed to the back. Kind of steam cleans it. Makes it so easy. Works on grate side too.

An iron cooktop griddle isn’t in the same class as a restaurant griddle, but it’s a pretty danged good pan. Lighter than an iron frying pan of the same diameter because it doesn’t bear tall heavy sides. And the absence of tall sides makes it easier to maneuver a spatula and other utensils.

My griddle isn’t large but it’s plenty big enough for me:
Weight: 3.84 lbs
Edge to edge diameter: 9-7/8”
Flat surface diameter: ~8”

I bought it shortly after I originated this thread. It’s wrought iron rather than cast iron. Completely smooth inside and out except for a bead blast finish to hold the seasoning. Some photos…

My griddle, ready to go to work:


Frying Spam at high heat to get it crispy outside, tender inside:


The (nearly) assembled spamburger:


An older photo of a hamburger. Its patty of 22% fat Wagyu ground beef was cooked in my griddle:


For “buns” I always use German-baked Mestemacher Pumpernickel. High in flavor and fiber, low in calories.

+1 for smoking then searing on a skillet, especially if you put some bacon grease in the skillet…

I will be cooking 120 burgers and 120 brats for a grad party coming up in two weeks. I plan to put the burgers in my wood fired smoker and sear them on a grate over the fire box if they need it. I should be able to get them all done in two batches. The brats will get a steam bath in beer and onions and then finished on the smoker.

I haven't done burgers or brats on my smoker for a long time but I seem to remember the burgers got a decent crust just being on the smoker.

I have a steel griddle for my 36" Camp Chef stove and have done smash burgers that come out great. I will admit I think they are even better in my cast iron pan.

quote:

Originally posted by Pipe Smoker:

My griddle isn’t large but it’s plenty big enough for me:
Weight: 3.84 lbs
Edge to edge diameter: 9-7/8”
Flat surface diameter: ~8”

I bought it shortly after I originated this thread. It’s wrought iron rather than cast iron. Completely smooth inside and out except for a bead blast finish to hold the seasoning. Some photos…

What is that, and where can I get one? Thanks
.

^^^^^^^^
The brand name is AUS-ION, made in Australia. I found it on Amazon, but as of this moment the griddle isn’t there. Check again in a few days. Search for “AUS-ION griddle”. Prices have risen, but here’s a similar-sized frying pan:

AUS-ION Skillet, 10.2"
https://www.amazon.com/dp/B01M...MXGD2V01K5NQNJ15B9A8

Need some burgers for upcoming camping trips so gonna mix some burger meat from last years Elk tonight. Haven't done this before so a little curious how it will turn out. This is my thought:

2lbs ground Elk
1lb bulk Elk Italian sausage
a splash of soy sauce
Garlic salt & pepper

Mix and press into 1/3rd lb patties

That should last me a couple camping trips. I think we have a grill grate so have to find it and try it out.

We have a 4 burner Blackstone cast iron griddle that we love ! We will even do a full on breakfast of eggs, hash browns and bacon all at the same time. Just outstanding results!

Burgers are perfect as well !

quote:

Originally posted by sig229-SAS:
We have a 4 burner Blackstone cast iron griddle that we love ! We will even do a full on breakfast of eggs, hash browns and bacon all at the same time. Just outstanding results!

Burgers are perfect as well !

Same here. I can’t imagine not having the Blackstone (or similar) anymore.

Yup, this is where I cook all our burgers.

I have a gas stove and a Lodge square griddle.

My burgers are awesome every time.

I was planning on grilling burgers for the extended family this weekend on the Kamado. I now have a Lodge cast iron griddle on the way that will fit on the Kamado.

quote:

Originally posted by holdem:
I was planning on grilling burgers for the extended family this weekend on the Kamado. I now have a Lodge cast iron griddle on the way that will fit on the Kamado.

Get the Blackstone spatula set from Wal Mart.

They are amazing.