last night's dinner

TRex

<p />Last night it was the good ole fashioned hamburger. Now I've gone back and forth on how to do these - I started cooking burgers at 300 degrees indirect, more like a slow smoke. Then, I switched to steak-like temps of 700 degrees direct for hot and fast. Well, I've settled somewhere in between and I think I like this method the best - I was encouraged by JSlot to cook them this way: 350 direct for roughly 12 minutes a side for these 1" burgers. JSlot uses 15 minutes a side, I believe, but anywhere between 10 and 15 and you're between medium and medium well.[p]They were superb! A nice char-crust on the outside, tender and juicy on the inside. Incidentally, I used a mixture of Dizzy Cow Lick and Lemon Pepper for the rub and a coating of olive oil.[p]By the way, Chris, it's almost time for a new Dizzy order - I'm running low on several rubs!! [p]TRex

Rumrunner

TRex,
What kind of bread is that nice hunk of burger sitting betwixt?

TRex

Rumrunner,[p]They're called wheat kaiser rolls. Our local HEB grocery store bakes them fresh daily. I like them because they're big enough to contain my 1/2 lb burgers, but at the same time they're not real dense like some buns that make you feel like you're eating bread with a hint of beef.[p]TRex

DTM

Yo T,
That is a great burger pic. If it was half as good as the pic I want one. Thanks for the good photo.
What kind of grind? Store or an at home thing?
Dan

TRex

DTM,[p]Fresh store grind - 85% lean, 15% fat.[p]TRex