Re: Hamburger Question - (Newbie)
- From: Larry <larmil@xxxxxxxxxxxxx>
- Date: Sun, 10 Jul 2005 17:40:17 GMT
On Sun, 10 Jul 2005 13:17:36 -0400, DayDreamer2111@xxxxxxxxx (Day
Dreamer) wrote:
>Thanks to everyone for the responses. Sounds like I`m doing two things
>wrong - flipping too soon, and using the wrong kind of meat. I usually
>buy the lean type of ground beef, for dietary reasons. I believe the
>last batch of burgers, I was using 93% lean.
>
>As far as far as breadcrumbs go, I always made them that way - not sure
>why. They could simply be left out - but I`m thinking they might add
>something to help keep the burger together better?
>
>As far as the matchlight charcoal goes, yes I did use it, and no I`m
>definately not a troll. That`s why I put the word "newbie" in the
>subject line in case any one didn`t want to be bothered with my dumb
>newbie-ness, they could simply skip my post.
>
>Oh, one more thing - I have seen a post referring to the FAQ`s for the
>group - can someone kindly direct me to these FAQ`s?
>Thanks very much, and happy eating!
Hi, you can find the FAQ at http://www.eaglequest.com/~bbq/ .
Save your 93% lean for spaghetti sauce etc. We use 73% to 81% for
grilling hamburgers. The fat will largely go away.
I would suggest trying egg (one per pound of hamburger) if you need a
binder.
The chemicals in matchlite charcoal do nothing for the flavor of the
food. You might want to invest in a chimney starter. There are a
number of ways of lighting your charcoal in one of these. I am sure
responses will outline all of them.
A suggestion if you stick have problems with patties sticking - wipe
the cooking grill with oil after it has been heated by the charcoal.
Good luck and have fun/
.
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