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  • To Divot, or Not To Divot

    Good day in the yard today, nursing a sunburn and watched an hour special of Guy Fierie, "The Top Ten Burgers".  
    I've always thought that at least half of us always put a divot, or thumbprint, or thin area in the center of our burgers before grilling, to keep them from becoming a ball rather than a patty once cooked.  
    None of the featured burger-meisters did that.  I noticed one place's burger did indeed "ball up", didn't look very easy to eat (much less stack goodies on top of).  Several of the places made a nice, thick patty, and they were perfectly flat after cooking, the way it should be.  At least two of them went the "smash-burner" route (something I can't do as I don't have a Blackstone or even a CI griddle for my Egg), and two of the "best burger places" actually used pre-formed patties with squares of paper in between (!!).  
    I've done tests myself, cooking two burgers with the divot and two without, at the same time from the same batch of beef, and yes the divot keeps my burgers flatter, and I will continue to do that.  However, how do others not do it, and get flat cooked patties?  
     
    Another point, which maybe should be another thread:  I would've only ordered maybe a couple of the above burgers, because most of them were too damn tall to get in your mouth!!!  Seriously, why do restaurants and food stands do this?!?  Anything over 2" thick is too hard to get your mouth around (ymmv) and that's why I normally don't order burgers or sammiches when I'm out; I make them at home and thin enough to eat.  WTH.  
  • Re: Here it goes !! First leg of Lamb

    Hntnhrd said:
    Time to take the edge off!!! 
    love this picture!  If you could've added just a bit of fill-flash (to light up the logo) it'd be perfect!
    Where do you live, @Hntnhrd ?  (and what the heck does your handle stand for?).  The sky, & mountain in the background, are beautiful.  :triumph:

  • Re: Black Fri / Cyber Mon "Found this deal and am letting you know" thread

    I appreciate that.  Are the "K" series also something offered by ThermoWorks, or somewhere else?  
    I have no problem spending extra to get decent equipment.  Again, thanks!  
  • Re: Time For A New Gasket

    John, when my felt gasket needed replacing I used the Copper Gasket stuff, but used the glue itself as the gasket:
     
    http://eggheadforum.com/discussion/1144387/permatex-copper-gasket-install-w-pics#latest
     
    Was quite simple to do, and although I haven't cooked a pizza since (I burned myself out on pizza, badly) the gasket material has held up perfectly (I have done one clean burn, no problems).  
    A Rutland would look neater, no doubt, but for $3 I'm quite happy with what I did.   
  • Re: OT - What are you doing right now?

    If Every Day is a Gift, today it was socks.  
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