The Grilling Thread

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Originally Posted by KHenry14

I'll agree with everyone who's mentioned a thermometer. This is the one I use: ThermoWorks - The New Splash-Proof Super-Fast Thermapen Sure, it's really expensive, but it's really accurate and really fast. My cooking has improved a whole lot since I switched to this bad boy. And yes, this is the one used by a lot of the TV chefs like Alton Brown.

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Got a question on this thing. Does it work on extremely thin meat?? The wife is getting on me about hamburger and turkey burger patties and doesn't think they are getting done enough (up to proper temperature). Every thermometer I have tried to use so far won't get a reading on a burger patty (I admit I use the store frozen patties - too lazy to pat my own!).

Thanks.

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Originally Posted by Hipcheck

My two cents....I have a propane BBQ for what its worth. It must be that time of year because like Daxx I got some new lava rocks for my bbq as well as some new chips. Fish- by all means Cedar Plank it. Ive done Shrimp, Scallops, and almost every other fish and you simply cant go wrong. Even Chicken is fantastic. The Merkins guide to Plank prep was pretty much dead on. And by all means use this stuff as well....use it liberally-its almost impossible to use too much its that good. http://ecx.images-amazon.com/images/...XL._AA300_.jpg

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I can agree on this stuff. I have used it liberally on salmon, halibut and rockfish and it is the bomb. Just a great combo of flavors that works with your grill. Started using on Hip's recommendation and was very happy about it.

Of course it kicks ass, cause it's MAGIC!

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Originally Posted by roenick

Got a question on this thing. Does it work on extremely thin meat?? The wife is getting on me about hamburger and turkey burger patties and doesn't think they are getting done enough (up to proper temperature). Every thermometer I have tried to use so far won't get a reading on a burger patty (I admit I use the store frozen patties - too lazy to pat my own!).

Thanks.

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stop being lazy lol. with just a few minutes, you can make a 1000x better burger by adding a few spices/Worcestershire sauce, etc.

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Originally Posted by nosoupforyou

stop being lazy lol. with just a few minutes, you can make a 1000x better burger by adding a few spices/Worcestershire sauce, etc.

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Here's the secret to amazing homemade burgers.

http://www.americansweets.co.uk/ekmp...mix-4804-p.jpg

Must use Bacon Salt when making burgers.

Forget all these wussies. You want to grill like a real man? You only need one thing:

http://www.wpclipart.com/armed_servi...amethrower.png

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Originally Posted by roenick

Got a question on this thing. Does it work on extremely thin meat?? The wife is getting on me about hamburger and turkey burger patties and doesn't think they are getting done enough (up to proper temperature). Every thermometer I have tried to use so far won't get a reading on a burger patty (I admit I use the store frozen patties - too lazy to pat my own!). Thanks.

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The short answer is yes. I use it on my burgers all the time. You made need to use an oven mitt when you put your hand over the grill, but it works just fine. And I suggest you poke it into the burger horizontally instead of from the top.

And stop using the frozen ones and go out and buy a hamburger press: Non-Stick Single Hamburger Press (Adjustable Patty Thic on eBay!

If you use one of them your burgers will come out beautifully. :bmario:

Chateau St Michelle is always a safe pick for wine. I have never had a bad bottle with any of their reds.

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Originally Posted by santiclaws

Forget all these wussies. You want to grill like a real man? You only need one thing:

http://www.wpclipart.com/armed_servi...amethrower.png

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A gray Square?