Cast iron skillet/griddle + grill

[Kaido]

Heh, a Webber Pizza Stone even.

Ought to take the regular pizza stone and just plop it in there one day, had never thought of trying that.

I've been collecting pizza info here:

http://catch42.pbworks.com/w/page/83958658/Pizza

Aside from building a traditional oven, the Serious Eats Kettle Pizza special edition is the best system I've come across: (based on the Baking Steel)

http://www.kettlepizza.com/Serious-Eats-KettlePizza-Special-Edition-Kit-p/kpse-22.htm

 

[Kaido]

I don't care for the milk as much as the egg. The egg is a nice binder. Milk just makes it juicier. Both help for different reasons. Try it some time if you havn't.

Oh, I do agree on garlic ... but it has to be enough that it hits. At that point, mihgt as well toss some horseradish on top as a condiment instead. ..... Oh try that!

I sometimes do a meatloaf mix for burgers, gives it a nice meaty flavor. One trick is to use a beef bouillon cube (with a liquid, then mix into the ground beef) to amp up the beefy flavor.

 

[Kaido]

I want this:
http://www.bakingsteel.com/shop/the-big

$110 though.


Might do it anywys. I'll have it till I die.

Yeah, you can use it in your oven too, so it's not just limited to the grill. People say stuff like cookies & whatnot comes out awesome on it.

 

[Kaido]

Weber makes a "wok" grill. It appears that you can buy flat pans that will fit in the space just fine.

//edit

OOOOOOOOOOOOOOOOOOOOOH

http://store.weber.com/accessories/category/gourmet-bbq-system/

I'll give you my take on it:

1. Buy a portable gas burner. Iwatani ZA-3HP is $35 on Amazon, uses standard butane cartridges. Has a good grate for a wok, gets HOT, is portable (cook inside, outside, when camping, etc.), and can be used for power outages:

http://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/

2. Buy a cast iron wok. This is the one I use:

http://eleanorhoh.com/wokset/

3. Buy the Wok Star kit. It has a training DVD & some printed info that gives you a good workflow for getting excellent results on the wok (as opposed to blindly stir-frying stuff). That lady's kit also includes a good spatula, the basic flavorings, and so on.

 

[Ns1]

I'll give you my take on it:

1. Buy a portable gas burner. Iwatani ZA-3HP is $35 on Amazon, uses standard butane cartridges. Has a good grate for a wok, gets HOT, is portable (cook inside, outside, when camping, etc.), and can be used for power outages:

http://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/

no way man. I have a similar version already, give me that gourmet bbq kit lol

 

[Drako]

I prefer my burgers with quality beef only ... heavy salt and pepper on the outside is the only seasoning I use. I really like the idea of using my cast iron skillet on the grill to avoid the massive clouds of greasy smoke which result from using it for burgers indoors though.

In my opinion heavy seasoning is best reserved for larger and/or mixed-meat patties intended to be eaten with a knife & fork. (chopped steak?)

Same here - a burger should be a ground beef patty with the only seasoning on the outside.

I don't understand the meatloaf burger thing. If I want a meatloaf, I'll make a meatloaf.

 

[Kaido]

no way man. I have a similar version already, give me that gourmet bbq kit lol

My friend got one of the electric woks. Actually works pretty well, have had some delicious food out of that thing :thumbsup:

 

[Kaido]

Same here - a burger should be a ground beef patty with the only seasoning on the outside.

I don't understand the meatloaf burger thing. If I want a meatloaf, I'll make a meatloaf.

Nice to have something different once in awhile. Plus, meatloaf burgers are awesome - LOTS of flavor, but melts in your mouth. I usually do burgers 3 ways:

1. Smashburger (600F+ cast iron pan)
2. Charcoal-grilled thick patty (hardwood lump preferably)
3. Meatloaf burger

Mostly smashburgers because they're fast & easy. Also sometimes do bison burgers if the meat is available.

 

[Ns1]

My friend got one of the electric woks. Actually works pretty well, have had some delicious food out of that thing :thumbsup:

interesting. been eyefucking one of those too.

 

[IHateMyJob2004]

I sometimes do a meatloaf mix for burgers, gives it a nice meaty flavor. One trick is to use a beef bouillon cube (with a liquid, then mix into the ground beef) to amp up the beefy flavor.

DAMMMMNNNNNNNN


OK, that's all I have to say to that.


Genious!

 

[IHateMyJob2004]

Someone at work has the meat grinder attachment for his mixer and says that it is awesome. He uses cheap fatty beef and says it is awesome.

I mentioned the 50/50 pork mix to him and he liked it.

Some new place in town has burgers that are 25% ground bacon meat. 75% beef. Sounds genius!

 

[IHateMyJob2004]

Same here - a burger should be a ground beef patty with the only seasoning on the outside.

I don't understand the meatloaf burger thing. If I want a meatloaf, I'll make a meatloaf.

Purist .... boooooo

Ya, I get it. I kinda agree. If you are basically making meat loaf and forming it into patties and grilling it .... It is not a burger. But it has no other name.

Bottom line for me is taste. I've tried tossing green peppper (diced) into patties and while good in meat loaf it doesn't help a burger. Burgers should be minimal but meat loaf fillers should be toppings on burgers. Put raw gren pepper on a burger. AWESOME!b And I'd still call it a burger.

 

[IHateMyJob2004]

baking steel ordered!

 

[MongGrel]

Same here - a burger should be a ground beef patty with the only seasoning on the outside.

I don't understand the meatloaf burger thing. If I want a meatloaf, I'll make a meatloaf.

I'll have to agree on this one

 

[BUTCH1]

you want one of these, Lodge cast iron griddle, paid around $29 for it but it can be used on top of a propane grill or inside as well. for ultimate sliders I put it across my turkey-fryer stand and heat it with 185,000BTU of propane power!

 

[MongGrel]

I just avoid propane these days myself I guess.

Stopped using it again years ago I suppose, personal preference.

 

[Ns1]

you want one of these, Lodge cast iron griddle, paid around $29 for it but it can be used on top of a propane grill or inside as well. for ultimate sliders I put it across my turkey-fryer stand and heat it with 185,000BTU of propane power!

Dear mother of god. Do you have pictures of that setup? Is it safe? Lol

 

[BUTCH1]

Dear mother of god. Do you have pictures of that setup? Is it safe? Lol

I use it outdoors only. Basically you just remove the large pot that comes with the turkey-fryer and set the griddle on top of the square stand. It get's so hot that fat combustion happens on contact!, the result is a crispy-crust burger patty.

 

[slag]

I have several Lodge skillets that I use on my propane grill for burgers, fish, veggies, etc. They work great.

Ditto. Also use one in the smoker for smoked mac and cheese. However, with a gas stove, its just as easy to cook in the kitchen on a cast iron griddle and open the windows for the little bit of smoke that is created or turn on the smoke hood above the cook top.

 

[slag]

DAMMMMNNNNNNNN


OK, that's all I have to say to that.


Genious!

I used minced onion mixed with the meat and it comes out great. I've tried onion soup mix, but its too salty for my taste. A little garlic really helps also. It's been months since I've eaten a burger though, can't wait to try one again in a few weeks.

 

[Kaido]

Someone at work has the meat grinder attachment for his mixer and says that it is awesome. He uses cheap fatty beef and says it is awesome.

I mentioned the 50/50 pork mix to him and he liked it.

Some new place in town has burgers that are 25% ground bacon meat. 75% beef. Sounds genius!

Yeah, we have a local one called The Squealer. Half pork, half beef, 100% awesome. Made with whole-grain mustard :wub:

 

[Kaido]

I used minced onion mixed with the meat and it comes out great. I've tried onion soup mix, but its too salty for my taste. A little garlic really helps also. It's been months since I've eaten a burger though, can't wait to try one again in a few weeks.

Wow months? I couldn't go more than a week without a burger...

 

[Kaido]

I use it outdoors only. Basically you just remove the large pot that comes with the turkey-fryer and set the griddle on top of the square stand. It get's so hot that fat combustion happens on contact!, the result is a crispy-crust burger patty.

Same trick I use with mine, only I use the 12" skillet to keep the oil from running off the sides. Works awesome. I think I've gotten it to over 1000F before :thumbsup:

 

[Kaido]

baking steel ordered!

Nice, what size & thickness did you go with?

 

[BUTCH1]

Same trick I use with mine, only I use the 12" skillet to keep the oil from running off the sides. Works awesome. I think I've gotten it to over 1000F before :thumbsup:

Yea, I got mine so hot one time trying to spray Pam on it resulted in it instantly igniting!