Here at Dallas HQ we have smoke.
And mirrors.
And hamburgers. It's not hard, make up some 80/20 patties, apply salt and pepper, and place on a hot, oiled grill. The meat should sizzle when it hits that grill. Yes, there is a rule.
Perhaps you drink a cold one as you watch heat work its magic on these burgers in potentia, well done, you've deserved it. But only gaze at the open grill for a minute as the meat sears, then cover and cook for two minutes.
random grill shot
Inhale the magic aroma of burgers doing their thing on a charcoal grill. And then, two minutes over, remove the lid of the grill, admire your beautiful medium rare burgers, place 'em on a tray to rest, covered, and toast some buns.
That done, put it all together and fall upon your scoff, like a warrior.
Cheers,
LSP
There's just something about a charcoal grilled burger versus fried.
ReplyDeleteAs much as I like charcoal grilled, since becoming a carnivore, I eat way too many steaks and burgers to be doing the grill routine. However, I am not a heathen. I pre-make 20 or 30 burger patties with a neat little burger press from Amazon. I pre-heat my cast iron to blazing hot, throw in 3 or 4 frozen patties in tallow, and in 3 or 4 minutes have perfectly charred burgers. I reverse sear my steaks now, too. It takes about 15 minutes in the convection oven at 275° (bake to about 100°-110°) after which they're thrown in a searing/ screaming hot cast iron pan for a few minutes. Pure heaven!!
ReplyDeleteFunny - I always thought I loved veggies and discovered I don't miss them at all. After much study I've come to believe that veggies will kill you.
God bless, LSP.
I dunno about veggies, but grain can definitely kill you …
Deletehttps://m.youtube.com/watch?v=TDoj_T5cYhE
Sounds good to me, Parson.
ReplyDeleteYou all be safe and God bless.
I'm very pro-meat. I'm working on an invention I like to call "Miracle Kale." It has the same great taste of kale we all know and love. Only it's made from red meat.
ReplyDeleteI agree, DOS. Mind you, fried is awesome too, in a diner kind of way. Hot, hot skillet, smash down the patties! And get that great seared burger. Messy, mind you, and without the... substance/flavor (?) of the charc burger. At least that's what I'm inclined to think, right now.
ReplyDeleteAdrienne, you can afford steak!?! Well, I can too but only when it's on special sale, which happens every week or two at the local super. Sometimes you get these amazing standing ribs for very little. I always buy several.
ReplyDeleteThen there's burgers. I LIKE your method. A lot. And I go down that route too, so tasty. And reverse searing steak. Huh. I need to try that, maybe with some thick cut pork chops (6 bucks for 3 of those bad boys at Brookshires) by way of a pilot.
Veggies? Please don't scorn me, but I quite like asparagus, wrapped in bacon, which I think is a kind of vegetable. Or is it a fruit, like the delicious tomato? Hmmmm.
So tasty, Linda.
ReplyDeleteBless you.
Mr. Infidel, file that patent!
ReplyDeleteWhoa, Mike, what a movie!
ReplyDeleteOkay - one of my money saving tips re: steaks. Every week one or the other of our two local stores has some sort of roast on sale for 3.99 - 4.99 per lb. Bring one home, slice it into thick steaks. Before cooking throw them into a bag with a bunch of baking soda and water and soak the "steaks" for 15 minutes. Rinse, pat dry, and reverse sear. Sprinkle with Maldon flaked salt and a bit of garlic (garlic bread sprinkle works well.) No resting time required. The baking soda tenderizer works a bit of magic. Is it a prime ribeye? No. But, it's perfectly acceptable. I add a a bunch of tallow or butter to make up for the absence of lots of fat in the roast.
ReplyDeleteLast night I did a 3 lb tri-tip roast that had been vacuum sealed since 2021 (oooops) It was fine. No tenderizing necessary. Seared in cast iron on both sides, stuck in oven for about 20 minutes to 125°, rest for 10 minutes. Slice and chow down. It was delicious.
Re: bacon wrapped asparagus. I love it too, but guess what I discovered? It wasn't the asparagus I really wanted, but the bacon. I don't miss veggies one little bit once I got over the weird feeling of something being missing from the dinner plate.
I think Dr. Ken Berry does the best job of explaining carnivore and the science behind it. There many other doctors out there backing him up. https://www.youtube.com/@KenDBerryMD
For an everyday guy I love watching Kerry at HomeSteadHow who has been carnivore for a bit over a year. He's buddies now with all the big carnivore doctors and has produced some documentaries with them. He puts vegans to shame with his zeal :-) His anti-sugar rants are epic!! https://www.youtube.com/@Homesteadhow/videos