Lola35 knows exactly what I'm talkin' bout. There really is nothing better for a burger than a big spoon of quacamole. It just works. But then again you could put guacamole on a car bumper and it would taste good.
Mayo is almost pure fat, and while on chicken it's good because chicken has a low fat content, ground beef usually has a really high fat content (especially the stuff you want for a burger). Then if you add cheese that is three high fat...
I made salmon last night with a chili glaze and it was awesome. Just shallot, garlic, white wine vinegar, honey, chili powder, chayenne, and salt/pepper. Reduce that, brush it on during cooking and pour a little extra on at the end. ...
MattFin is right. Start it just like you would an omelet and then throw it down in the oven at 350 until it is almost cooked through and then pull it out to finish on it's own. I actually like the flipping and serving upside down...
Bluezebra is exactly right. Low and slow! 250 degrees for about three hours. Make sure and start with a good rub recipe (I like spicy) and then you can mop with some sauce a couple times during the last 30 minutes of cooking. If you...
That is completely true. Meat that has been sitting in the store is not aging. You need to get it out of that plastic wrap, pat it dry, and put it on a rack on the top shelf of your fridge. If any of the meat becomes dry just cut it...
I actually have been experimenting with stuffing my burgers lately. I really like to stuff them with softer cheeses and sauces that would be too sloppy to melt on top of the patty. Strong cheeses and sauces in small amounts inside the...
Almost any degree of aging at home will help. I would say that with something like a beef tenderloin you can actually notice a change for the better after only a couple of days of aging in your secondary fridge.
