Marinate meat in the refrigerator, not on the counter or outside.Use hot, soapy water with clean cloths to wipe prep areas and spills.Avoid cross-contamination by using separate utensils, cutting boards, and serving dishes for raw meat and cooked meats.Keep meats cold and within the temperature safety zone until ready to prepare and cook.Serve meat that is safe by following these tips when preparing your meal. Quick & Easy Marinated Veggie Salad – The Perfect BBQ side.Miso Glazed Grilled Potatoes Recipe: The Perfect Summer BBQ Side.Coleslaw : Mayonnaise and Vinegar Recipes.Kansas City Style Brisket Dry Rub Recipe.Quick and Simple Grilled Salmon with Rub.How To Smoke a Turkey With Brine Recipe.Grilled Chicken Shawarma with Creamy Green Harissa Sauce.Smash Burger – The Best Burger Recipe Made from Scratch.Health Impacts of Consuming Smoked Foods.6 Interesting Facts on Cooking With Charcoal.Hamburger Safe Handling and Cooking Temps.How To Grill Chicken- Thighs, Breast, Drumsticks and Wings.Resting Meat : Should You? : Angry BBQ’s Perspective.How to Smoke Salmon: Smoked Salmon Recipe.How to Smoke Ribs: Not the Overcooked 321 Method.Meater PLUS Wireless Thermometer Review. ChefsTemp Finaltouch X10 Thermometer Review.Difference Between Smoking Wood Chips And Chunks.Z Grills 700D3 Wood Pellet Grill Review.Camp Chef SG 24 WIFI Pellet Grill Review.Traeger Ironwood 650 Long Term Test & Review.Yoder YS640s Competition Pellet Grill Review.We call them Bacon Rings and they are a treat, this is our take on the bacon ring burger. You can top the burgers with cheese during the last 2 minutes or so, and you can also toast your buns for about the same length of time. If you make thick burgers, sauté the onion/bacon mix for a couple of minutes on your stove top before you mix it in with your ground beef. You should cook this until medium-well to insure the bacon cooks thoroughly. If you want, add some diced Ortega chilies. Here’s the good stuff: Mince an onion and a half slice of bacon. Cut into the thickest part to check for doneness (red-rare pink-medium rare barely pink – medium brown – medium well/well). Depending on the thickness of the burger and your preference for doneness, you should grill it for about 5-11 minutes per side. Pour a small amount of water into the depression. Make a slight depression in the middle with your thumb. Mix it into the meat and knead for a minute or so. Take whatever size fistful of ground beef you decide to use and add a few shakes of GMG Beef Rub. Their are so many possibilities for some beef a bun and some fixing and that’s what a hamburger is all about. We just want to give your our take on burgers and we wanna see what you guys some up with. Everyone has a special way to make their burgers and we won’t stop you from doing your own thing. I also like to make two thin patties for a “double” rather than one thick one, but that’s just me. Personally, I prefer the leanest I can afford. The argument for burgers and whether to use lean and fat ground beef will never get settled.
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