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Elements of a perfect burger

Discussion in 'Anything goes' started by JR, Jul 1, 2009.

  1. playthrough

    playthrough Moderator Staff Member

    Anyone have opinions on propane grills vs. old-school charcoal? My wife bought a Weber last year, thought it would be more backyard-y and more tasty. I just think it's a pain in the neck for frequent use.
     
  2. MacDaddy

    MacDaddy Active Member

    We have both. I prefer charcoal, but it's difficult to beat gas for convenience. We use it a lot more.
     
  3. three_bags_full

    three_bags_full Well-Known Member

    Throw the coals on one side and put a log in the middle for indirect cooking. Smoke-charcoal combination can't be beat, in my opinion.

    And my Weber is the best grill I've ever owned.
     
  4. JackReacher

    JackReacher Well-Known Member

    I put together some burgers tonight. I was in a hurry, so I didn't get too complicated. Just some mustard, salsa and a few spices. Threw 'em on the Foreman. Not bad.
     
  5. Frank_Ridgeway

    Frank_Ridgeway Well-Known Member

    I see no reason not to use gas for fast-cooking things like burgers, steaks. It's not like you're smoking it. For a pork shoulder or a chicken, charcoal is better. On slow stuff, you're going to be cooking off the coals regardless, but you get more smoke from the charcoal. In 1990 I had an electric grill and I fucking hated it, but I think I hated the idea of it rather than its actual performance. But my apartment complex then did not allow gas or charcoal grills, and I believe the poor electric grill bore the brunt of my vast, seething resentment.
     
  6. YankeeFan

    YankeeFan Well-Known Member

    Get an electric starter.
     
  7. I perfer no seasonings on my hamburg - just the taste of the grilled, juicy meat, particularly from a local butcher's shop. Love charcoal myself.

    Toppings wise - can't go wrong with lettuce, onion, spicy mustard, and a pickle. Or plain on a fat roll if it came out really good and the toppings will sometimes smother the taste.
     
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