Great stuff! I just got the Slow N Sear and was planning on doing burgers today. I followed your basic method. Reverse sear, of course. I used some mesquite and pecan for extra flavor. Dang...these were easily the best burgers I've ever done!
+Robbie Connolly Thank you, I really appreciate that. Please share my channel to help it grow! I plan to make a lot more videos this summer :) Thanks for watching!
+Robbie Connolly Well, the kettle is a grill and the WSM is a smoker. If you have the funds, I'd get both. But if you're just thinking about getting into bbq then I recommend getting a kettle first. You can set it up for indirect cooking when you want to smoke something. If you want to smoke multiple items or larger quantities you can upgrade to a WSM.
I like the way you slide the burgers from the indirect side to the direct side and nothing stuck. I noticed you sprayed the grate with something. Pam, maybe? I rub my grate with a paper towel soaked in olive oil (handle with tongs!) but I still get sticking. Do you use a coarser ground beef? What is your best advice to keep from sticking?
I used an olive oil spray. If you try to move the burgers too early, they'll stick. The key is to use olive oil or pam on the grate and let the burger cook long enough for the outside to brown. Sticking shouldn't be a problem then. Also, make sure the grate is clean. If it's dirty the meat can stick to the crud.
Reverse searing is the BEST method for cooking steaks or burgers. You can start the meat and be in the kitchen preparing the sides and talking to your guests while the oven or grill actually cooks the meat. Everything finishes at the same time and the main dish is hard to beat
I have already filmed 3 more videos, I just need to edit them. I hope to release the first one within a week or two, with the others following shortly after. Thanks for watching.
It's SAD that you have to all but use the wayback machine to see someone making a GOURMET burger instead of a NASTY SMASHED burger. Bleh! This looks good, as does reverse sear, maybe even sous vide reverse sear, who knows. But smashed is trashed in my book. If it's not at least (at least!!) a half inch, I'm not interested. The other bummer is that even at restaurants that cook gourmet burgers ... the last one I went to used so much salt that they'd ruined it. A good burger has become rare sadly.
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Great stuff! I just got the Slow N Sear and was planning on doing burgers today. I followed your basic method. Reverse sear, of course. I used some mesquite and pecan for extra flavor. Dang...these were easily the best burgers I've ever done!
Great vid! I love the reverse searing method cause it also gives u more smoke flavor in ur meats
+Food Adventures with JJ Gonzalez It sure does. Thanks for watching!
Tried this out over the weekend and it worked perfect! Thanks.
Awesome! Glad you found this video useful. Thanks for watching.
Such an underrated channel. Great stuff.
+Robbie Connolly Thank you, I really appreciate that. Please share my channel to help it grow! I plan to make a lot more videos this summer :) Thanks for watching!
Of course, I'll share now. Would you recommend the Kettle over the Weber Smokey Mountain Smoker?
+Robbie Connolly Well, the kettle is a grill and the WSM is a smoker. If you have the funds, I'd get both. But if you're just thinking about getting into bbq then I recommend getting a kettle first. You can set it up for indirect cooking when you want to smoke something. If you want to smoke multiple items or larger quantities you can upgrade to a WSM.
Excellent Tips, I know those Burgers were Delicious I have been reverse sear on Burgers for Two years always turns out Perfect.
It's the best way to cook a burger! Thanks for watching.
Those burgers look SO AMAZING! Definitely gotta try this! Thanks for the tips! :)
When you try making these let me know so I can come over!
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Nice! How do we prevent the burgers from ballooning?
So what internal temp are you looking for before you sear? I like it pink on the inside.
Around 100°F
I like the way you slide the burgers from the indirect side to the direct side and nothing stuck. I noticed you sprayed the grate with something. Pam, maybe? I rub my grate with a paper towel soaked in olive oil (handle with tongs!) but I still get sticking. Do you use a coarser ground beef? What is your best advice to keep from sticking?
I used an olive oil spray. If you try to move the burgers too early, they'll stick. The key is to use olive oil or pam on the grate and let the burger cook long enough for the outside to brown. Sticking shouldn't be a problem then. Also, make sure the grate is clean. If it's dirty the meat can stick to the crud.
Reverse searing is the BEST method for cooking steaks or burgers. You can start the meat and be in the kitchen preparing the sides and talking to your guests while the oven or grill actually cooks the meat. Everything finishes at the same time and the main dish is hard to beat
Damn those look good. I would have loved one with some blue cheese
That sounds good, next time. Thanks for watching.
Season burgers while indirect cooking or wait until searing time?
After indirect, before sear
Food Born Illnesses are not a joke. Millions of families suffer every year.
I have no idea what I'm talking about.
go eat your rice cake and leave the rest of us alone...
When do you plan to make another video?
I have already filmed 3 more videos, I just need to edit them. I hope to release the first one within a week or two, with the others following shortly after. Thanks for watching.
+TruBBQtv John Foley thank you for providing amazing videos
It's SAD that you have to all but use the wayback machine to see someone making a GOURMET burger instead of a NASTY SMASHED burger. Bleh! This looks good, as does reverse sear, maybe even sous vide reverse sear, who knows. But smashed is trashed in my book. If it's not at least (at least!!) a half inch, I'm not interested. The other bummer is that even at restaurants that cook gourmet burgers ... the last one I went to used so much salt that they'd ruined it. A good burger has become rare sadly.
just watched some of your videos looks great if you have time check out my channel I just subscribed to your channel keep on cooking
First