Tonight, we decided to have him make dinner. We thawed out a couple pounds of ground beef and I instructed him on how to make a consistent patty without blowouts on the edges. I also explain to him that you need to make the inside of the burger thinner than the edges, so when it expands, you don't wind up with a meatball.
I've been cooking and grilling for years. Recently, my latest outdoor cooking addiction comes in the form of Low and Slow cooking. I'm talking about Smoking or BBQ...not that Sauced up messy bbq most think of, but good cuts of meat slow roasted to perfection over natural wood smoke.
Friday, April 3, 2009
Jason's Garlic Burgers
A while back, our 14 year old son, Jason asked Kelli, "Why doesn't Dad take pictures of the things I cook?" Well the fact is, Jase doesn't cook much....a little Ramen noodles here, a little Mac and Cheese there.
Tonight, we decided to have him make dinner. We thawed out a couple pounds of ground beef and I instructed him on how to make a consistent patty without blowouts on the edges. I also explain to him that you need to make the inside of the burger thinner than the edges, so when it expands, you don't wind up with a meatball.
Here I was showing him how to fire up the lump in the chimney, on the Char-Griller.
Tonight, we decided to have him make dinner. We thawed out a couple pounds of ground beef and I instructed him on how to make a consistent patty without blowouts on the edges. I also explain to him that you need to make the inside of the burger thinner than the edges, so when it expands, you don't wind up with a meatball.
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