Cast iron skillet/griddle + grill

[IHateMyJob2004]

Nice, what size & thickness did you go with?

The 1/2" thick one. Can not wait. I'll atleast try pizza on it to. Maybe on the grill!

 

[CraKaJaX]

Just made this in my cast iron skillet - http://cafedelites.com/2015/04/24/one-pot-italian-chicken-and-rice/

Very very tasty! Would make again.

 

[IHateMyJob2004]

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

Did this tonight. Mixed in some garlic, salt and pepper. Turned out OK but I didn't have my griddle yet so it was just on the grill. Had promise but just wasn't there.

I might get the meat grinder attachment for my mixer and grind my own meat. I keep reading about recipes that literally use bacon. I think that is on my todo list!

Also reading what isverifying what I thought I knew. Grilling burgers on propane is kinda stupid. You loose the juice and tend to get dryer burgers. Grilling on charcoal is fine thoguh ... you still loose some juices but you get that smokey flavor ... which I admittedly love. Flat top is the way to go for the best burgers unless you want smoked flavor.

 

[MongGrel]

Did this tonight. Mixed in some garlic, salt and pepper. Turned out OK but I didn't have my griddle yet so it was just on the grill. Had promise but just wasn't there.

I might get the meat grinder attachment for my mixer and grind my own meat. I keep reading about recipes that literally use bacon. I think that is on my todo list!

Knock yourself out, I want nothing to do with a meatloaf burger.

Doing Pulled Pork tonight.

 

[slag]

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

Mouth has been too swolen from the tumor to eat anything not smooth. I know, it sucks

 

[Ns1]

Knock yourself out, I want nothing to do with a meatloaf burger.

Doing Pulled Pork tonight.

what the fuck is this picture

 

[Muse]

Yeah, cast iron stuff is amazing. I recommend the 12" Lodge:

http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/

When they say 12" is that the interior or the exterior dimension? What does that thing measure on the interior?

I ordered this a couple days ago, hoping I could heat up 12" tortillas on it. I think I may have erred. I have a cast iron griddle that's 10.5" on the interior dimension but 12" when you flip it over and measure it that way.

 

[IHateMyJob2004]

You don't like the taste of meatloaf burgers?

Knock yourself out, I want nothing to do with a meatloaf burger.

Doing Pulled Pork tonight.

 

[MarkXIX]

what the fuck is this picture

Looks like blended pork, not pulled pork.

 

[Kaido]

You don't like the taste of meatloaf burgers?

The nice thing about using meatloaf is that you can make a ridiculously thick burger because it's so soft that you can bite through it easily, yet it's still full of flavor:

 

[CraKaJaX]

Love me some slaw on a burger. :thumbsup:

 

[Kaido]

Mouth has been too swolen from the tumor to eat anything not smooth. I know, it sucks

Oh yeah, sorry man I can make you a burger shake in my Blendtec if you want...

 

[Howard]

The nice thing about using meatloaf is that you can make a ridiculously thick burger because it's so soft that you can bite through it easily, yet it's still full of flavor:

The problem with any burger too thick is that you'll overcook the outside by the time the inside is safe to eat. Unless you cook it sous vide.

 

[JM Aggie08]

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

//edit

OOOOOOOOOOOOOOOOOOOOOH SHIT

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

That Wok is some next level shit. Thank you for posting that -- might have to get that.

 

[Rudee]

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.

After reading your post I asked a friend who is a professional chef with 25 years of experience, about the idea of mixing a cube of bouillon in the meat before cooking to give it a more meaty flavor. He told me it would indeed give the meat a bolder flavor, but he said it's overall a very bad idea to do such a thing, as bouillon is extremely high in sodium and would draw too much moisture out of the meat leaving it dry and rubbery.

 

[Rudee]

My girlfriend got me a Burger Press as a stocking stuffer last Christmas. Thought it was a silly gimmick that would be a hassle to use. Boy, was I wrong. Just started using it the past couple weeks and it's friggin' amazing. I wish I would have had this years ago. You can crank out perfectly shaped patties by the dozens, and super fast too.

http://www.amazon.com/Weston-Burger...r_1_1?s=kitchen&ie=UTF8&qid=1431991228&sr=1-1

 

[waggy]

My girlfriend got me a Burger Press as a stocking stuffer last Christmas. Thought it was a silly gimmick that would be a hassle to use. Boy, was I wrong. Just started using it the past couple weeks and it's friggin' amazing. I wish I would have had this years ago. You can crank out perfectly shaped patties by the dozens, and super fast too.

http://www.amazon.com/Weston-Burger...r_1_1?s=kitchen&ie=UTF8&qid=1431991228&sr=1-1

Nice. i wouldn't mind that myself.

My kids got me the stuffie the other year.
It works great. the kids love them filled with cheese

 

[Muse]

My girlfriend got me a Burger Press as a stocking stuffer last Christmas. Thought it was a silly gimmick that would be a hassle to use. Boy, was I wrong. Just started using it the past couple weeks and it's friggin' amazing. I wish I would have had this years ago. You can crank out perfectly shaped patties by the dozens, and super fast too.

That reminds me, I think we made one in my shop class in junior high. You just cut out a circle from a piece of wood, glue it to another piece of wood and hinge a 3rd piece of wood to the other affair, varnish it, there you go. I'd forgotten all about it. What happened to it I have no idea.

Actually, I rarely make a burger any more. I do buy cheap lean steak at Costco, grind it in my kitchen and fashion 6 oz. patties and freeze them. That way I know what I'm getting. My uncle, who was a butcher all his life, told me to never buy ground beef, always either grind it yourself or have them grind a package of something you know is OK. He said if you knew what they put in pre-ground beef it would make you sick.

 

[MongGrel]

what the fuck is this picture

I'll admit that was a bit of a failure, compared to the norm.

Usually comes out better but still tastes good.

 

[Howard]

I'll admit that was a bit of a failure, compared to the norm.

Usually comes out better but still tastes good.

We still don't know what it is yet.

 

[JM Aggie08]

Knock yourself out, I want nothing to do with a meatloaf burger.

Doing Pulled Pork tonight.

I feel like if you're going to criticize someone else's food, you should certainly be posting something that looks more appetizing than a crock pot of dysentery.

 

[MongGrel]

I knew I shouldn't have bothered replying to begin with.

Off to catch up on The Vikings.

 

[MongGrel]

I feel like if you're going to criticize someone else's food, you should certainly be posting something that looks more appetizing than a crock pot of dysentery.

I just said I didn't want anything to do with a Meatloaf Burger.

Not sure that is considered criticism in reality.

Would be like saying I do not want anything to do with Sushi, even if I do eat that in reality.

You're the one busting on my ass.

 

[MongGrel]

Isn't really worth commenting any more really, but thanks for jumping on the bandwagon.

I never should left the wife in charge of that Pork Roast, my bad.

 

[Kaido]

The 1/2" thick one. Can not wait. I'll atleast try pizza on it to. Maybe on the grill!

My 1/2" shows up this week, how are you liking yours so far?