Quote:
Originally Posted by mattdavis11
If you can get a burger that's still moo'ing and it's better than coming from the grill in the back yard, please advise. Just curious, who likes what blend best? I like 80/20, ground sirloin.
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I buy Pat La Frieda burgers, cook them in a skillet. The problem I have with cooking burgers over charcoal is dripping fat causing flare ups. I like to taste the meat, not the char. Pat's cousin owns a burger joint called Boom about a half hour away, they do great burgers there, cooked perfectly medium rare.
Unbeatable Meat: Pat La Frieda’s Burgers at Home - BlackBook
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95 968 Cab, Speed Yellow, Kinesis Supercups, Promax chip, Big Reds, SS brake lines, 5/35 brake bias valve, H&R sport springs, mo30 sway bars, LSD, Brey Krause control arm brace, Dynatech billet strut brace, Cargraphic 100 cell cat and ss exhaust, Club Sport steering wheel, short shift, sport seats
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