How I Make The Perfect Burger
First off, you have to start with the right meat. It needs to be 80/20. I know many are tempted to buy the extra lean stuff either for health reasons, or because they assume since it costs more it tastes better...not the case with burgers. If you start with that 93% lean stuff, you'll end up with dry, crumbly burgers. As far as seasoning the meat goes, here's all I do:
I'm instituting a new rule at our house. No more grabbing things off the grill wearing only socks. As I was pulling my brisket off of the Traeger on Saturday, some hot liquid escaped it's tinfoil prison and hit the top of my foot. Dumb, I know, but educational...
Hunting For The Best Ribs Recipe
I'm always seeing recipes for the "best" ribs. Locally, Blues BBQ makes my favorite. But I'm trying to find the "Holy Grail" of rib recipes. I've got a Treager Grill so, that helps with the end result that I'm looking for. I'm shooting for moist, a little charred with a slightly spicy rub and not too saucy...