View Single Post
Old 01-03-2013, 02:26 AM   #22
is one Smokin' Farker

TailGateJoecom's Avatar
Join Date: 02-01-10
Location: NYC & WPB FL

Originally Posted by Lupus View Post
Cool video. I am still trying to replicate some of the great burgers I had in the US. For some reason, most of the burgers I have had back home are solid and dry pucks. And your video gives a possible reason. Now if I can impart that information to the resident "grill king", my father in law.

According to him, no one does the grill better than him, but everything comes out overcooked and dry. And now I know why. He has the patience of a gnat and has to constantly fiddle with the meat!

Thanks again
Thanks, I'd bet a bag of Darrell Lea licorice that he is mashing the burger down while cooking it.
__________________ -- the #1 NY Jets gameday fanclub/tailgate party
Fast Eddy's Cookshack: Dual FEC120s
Meadow Creek: BBQ42
Weber: Ranch Kettle, 22.5 WSM, OTG 22.5
Crown Verity gassers: MCB72 72in grill, MCB48 48in grill, Dual PCB36 36in grills
16x7 v-nose Haulmark cargo trailer with hd directv
If you are looking for the BEST commercial grade gas/propane grills let me know!
TailGateJoecom is online now   Reply With Quote