JMSetzler
Babbling Farker
I have always grilled my burgers over scorching heat for a short time... typically 3-4 minutes per side for a 1/2 lb patty. How do you cook yours?
I read somewhere it even better to cook them on a cast iron pan rather than the grill grate.
Hot and done. I am one of the people that will not touch undercooked burger. I like my steak black and blue but burger that has had the surface bacteria spread everywhere in the meat must be fully cooked and clear juices flowing. Not dried out but cooked.
Flavor of course will be my favorite oakridge either comp beef/pork or their ap gamebird and chicken. I have not used the Santa Maria in burgers yet.
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Gotta try that! :thumb:Little tip... mix some Santa Maria rub in the burger and put the Competition Beef & Pork rub on the outside... Wowser! :thumb:
Watch for popping charcoal!nude
This is what I do as well.I like a little smoke flavor in my burgers, so I do mine indirect for about 10 mins with a little smoke, then a super hot sear. Works great on 80/20.
Hot-n-fast! ;o)
Get a cast iron pan on the grill, do them for about a minute per side on the grill then finish them in the cast iron pan. They will cook in their own fat and re-absorb it, as opposed to it just drip out onto the coals. I always did mine hot and fast until I read this method in Adam Perry Langs 'Serious BBQ', and have done them this was since. He recommends using 73/27 beef. if you like them greasy and juicy give this a try. I think I remember a pic from you a while back that yoiu have a cast iron pan or branding pan, etc, correct?