Quote:
Originally Posted by thetincook
I can understand the beet hate. The chemical that gives beets their earthy taste is the same chemical that makes dirt taste like dirt. In dirt, it's produced by...
Quote:
Originally Posted by linecook854
I don't flip them often/too soon, just enough time to make a cross-hatch. Am I the only the one here who applies a little oil to steaks/burgers/fish? I always have and the two...
A big ass, greasy burger, to satisfy someone.
Food would probably be the last thing on my mind, for whatever reason that was the last dish I was ever cooking.
Quote:
Originally Posted by linecook854
Just curious, does anyone here not oil burgers before tossing them on the grill? It drives me nuts when people say don't worry there's enough fat in them that we don't need to...
Quote:
Originally Posted by Someday
Bunk. You might as well tell me that searing a piece of meat "seals in the juices." The probe is no thicker than a paper clip. And again, maybe, a small amount...
Quote:
Originally Posted by Grillbeast
Reading comprehension is fun! The chicken was cooked to temp. It was being reheated. If salmonella tends to grow in poultry that has already been cooked to temp then that is news to...
Quote:
Originally Posted by TJsBeer
@Recky that's the way I do it. Comes out perfect.
Yep, par cook it, cool it down on a sheet pan, ready to go for service.
Quote:
Originally Posted by AdamBurgerDavis
I cook it much like RJ for a side to a meal but if it is an appetizer or entree all by itself I use a small amount of light cream right before its finished with butter. It...
