And you need patience.Īfter prepping your patties and seasoning, the trickiest bit with a charcoal grill is lighting and heating. HOW TO COOK BURGERS ON CHARCOAL GRILLĬharcoal takes time. There are plenty of other methods, and if you need help with a few of the basics, we’ve got you covered. Start Traegering.īut if you’ve not got the right tools yet to reach the pinnacle of your burger game, don’t panic. If you're just grilling, you aren't delivering as much flavor from your burgers as you could be. They also deliver a more consistent smoke with little ash or build-up. What makes wood pellets so great? They burn hotter and slower than wood chips, giving grillers more control over burger temperature. No matter how you grill it, hamburgers come off tasting better because cooking over 100 percent all-natural hardwood just tastes better and makes more sense. The taste, versatility, ease, and consistency of cooking on a wood pellet grill make hamburgers taste smokin’ without all the fuss. When it comes to a wood-fired burger versus a charcoal or gas burner burger, there’s just no comparison. Let’s face it, not all burgers are created equal. Unless you’re after a fruity burger, leave Apple pellets to veggies, pork, and chicken. In fact, pretty much any pellet apart from Apple works well with beef. Mesquite pellets offer a smokier and robust taste you can pair with spicy BBQ flavors, while natural Hickory gives off a big punch that goes well if you’ve added garlic or a bit of spice to your seasoning. The wood pellets for you are going to depend a lot on the seasoning you’ve used. Your burger will only be as good as the meat that you choose, so choose wisely. Ground chuck is tender and it’s way richer in flavor. This is the perfect fatty sweet spot in order to keep your burger from drying out while giving you the perfect amount of flavor. Ground chuck is cut from the shoulder and is normally between 15 and 20 percent fat. Ground chuck - knowing what we know about ground beef, sirloin, and rounds, that leaves ground chuck as the superior choice.Fat content here can be as low as 10 percent which isn’t really enough to render the best flavor. Ground rounds - normally lean and tough.That’s way too low, but we’ll get to that in a minute. Ground sirloin - this cut will normally give you a tasty and wholesome beef flavor, and because it’s cut from the midsection, ground sirloin tends to give you fat content between 7 and 10 percent.We recommend you go with one of three more identifiable and consistent specific types of ground beef. When you’re using a recipe to make a burger, you’ll normally be asked to use ground beef – but if you see anything in the store that’s simply labelled ground beef, it’s normally just code for some random collection of cuts that have all been mushed together. The most important part of crafting the perfect hamburger is actually making sure you’ve got the right meat to get the job done. The long and winding road to burger glory begins way before it’s time to fire up the grill.
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