Here Come The Meat Sweats!

Angie2B

Here's a photo of my steaks from the other night. 1st time with posting a photo, so may take a couple tries.

Angie2B

Can anyone see these?

Little Steven

Nice looking Tees

Pork N Stein

Is that a medium CI grate sitting on a large firebox? Looks like a nice sear setup! Great grill marks!

Angie2B

Nope, just a medium with medium firering and Medium CI Grid.

AuntieEgger

Wowers Angie2b, nice steaks!!!!

Krusty

Good lookin' eats!!

ILL--EGGER

Looks fantastic! Nothin' like a nice T-Bone to make a person .

Unknown

What's the best way to make a burger on the egg? I like em crusty on the outside and medium to mid rare on the inside. THanks.

Billy Grill Eggster

Angie2,

Sweeeett! Nice job on the grill marks.

TomM24

Very Nice! Now we know wheres the beef

Angie2B

Cathleen,
I wish I could help you, I have never been steller with my hamburgers. We like them well done and they always turn into hamburger balls. You might post it as a new topic to the whole group. Sorry.


Look here

http://www.greeneggers.net/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=430609#430661

BENTE

i usually grioll them around 400 degrees and the outside gets a little more crisp... use a instant read thermometer to make sure it does not get well done... here is a recepie to try if you want::::


Beef, Burger, Joel's Killer


leanest possible ground beef
pinch of garlic powder
1 twist of white peppercorn shavings (from a small pepper mill)
1-1/2 tsp of minced white onion
pinch of dried rosemary
1/2 Tbs or so of finely chopped apple (preferrably fuji or gala)
coating of rub
1-1/2 slices of minced bacon (thick cut hickory smoked)
Dime sized amount of molasses, or honey
small splash of sake, red wine or soy/terayaki sauce



1 I start with the leanest possible ground beef, and try to make burgers that are approx 4-5 inches in diameter and 1.5-2inches thick. I buy the beef in bulk, so it comes in 4 managable rectangular bricks per package. I take one brick out and cut it into 4 equal sized pieces which make up the correct sized patties. I then take the 4 pieces and do the following to each one, individually.
2 I first sprinkle a pinch of garlic powder on each patty. (I have added small hunks of fresh garlic in the past will excellent results)
3 I then give 1 twist of white peppercorn shavings (from a small pepper mill) to each patty. (This is optional.... I suggest for the first attempt, don't as the rub of your choice probably includes pepper)
4 I then take about 1-1.5 teaspoons of minced white onion and put on each patty.
5 Next I add a small pinch of dried rosemary to each patty.
6 Then comes 1/2 tablespoon or so of finely chopped apple (preferrably fuji or gala)
7 I like to apply a nice coating of rub on top of the concoction. (I can't really give you an exact amount here, as I do it differently depending on the type of rub and the people I am cooking for. I have found that Dizzy Pig's Cow Lick rub.... my favorite combo is chicago steak rub mixed with Durkee grill creations "kansas city style" steak seasoning)
8 I then add around 1.5 slices of minced bacon (thick cut hickory smoked)
9 This last step is optional, and I recommend only doing it on one of the burgers to try.... I add a dime sized amount of molasses, or honey, just to keep everything together really well, and to sweeten it up a bit.
10 After you have added all of the ingredients work them into the meat (sometime's i'll add a small splash of sake, red wine or soy/terayaki sauce, depending on mood) and make the ground beef into a ball. then place it on a cutting board and form into a smooth cone. Then pick up the cone and turn it over (nose of the cone side down) and press down..... I find this method creates the firmest "hold" of the beef and allows you to flip the burgers, and pull them off the grill easier.
11 I have experimented a lot with this recepie, and it always comes out well. I have a poleynesian style garlic version, a terayaki version, an itallian version, and even a japanese version (with rice).
12 Enjoy!


Servings: 1

Recipe Type
Beef, Main Dish

Recipe Source
Author: Joel Ferman

Source: BGE Forum, Joel Ferman, 01/31/03