Cooked some Bobby Flay Cuban burgers last night!

SomedayMommy

...and is was freakin' delicious! This was my second cook, and my ribs were delicious the first go, and now these burgers were phenominal.

I'm two for two!! And I don't know what it is, maybe I have "the knack" - but both times my temperature control was spot on. During the ribs, spot on. And during the burgers, spot on (granted for a short period of time so it was easier). This thanks to the instructions about not chasing temps.

But I'm two for two! I'm bound to mess something up here!

reelgem

Way to go Stacie!!You're off to a great start, way better than I was. Getting the temp under control is important and I struggled with that for a long time. Just wondering how you did the Cuban burgers and what the ingreidents are. I love Cuban sandwiches so I'm sure I'd love the cuban burgers.

gdenby

Good for you. While there is a little luck involved, every fire is a bit different, not messing with the vents is a key skill. Took me 6 months to realize that the temperature didn't have-to-be-exactly-250-and-stay-right-there!

SomedayMommy

I followed this to a T!

http://www.foodnetwork.com/videos/bobbys-miami-burger/36594.html

I had the dome at 400, and cooked each side for 5 minutes (we like well done)

I did the second part around 250 - 300 if I remember.