Mine beeps when it loses wireless connection then beeps when restored.

Okay grill masters, please list out your favorite seasonings and how much you apply.

Hamburgers

Steaks

Pork

Brisket

Etc.

I would also like to know about what temps you guys set your grills to. I am decent, but want to get better at grilling.

Thanks guys.

First get yourself a thermapen. Cook things to the right temperature. Everything else is ancillary. Thermapens read in under 3 seconds and are accurate to less than a degree. Remember it will cook a little after you get it off the fire, but the real big key is knowing internal temp.

Hamburger
McCormic has a Montreal steak seasoning that has treated me well. Season salt and that stuff and you can't go wrong. /Runs before FMB! Crucifies me.

If you make your own patties try some other stuff. I've had decent luck mixing in some Oklahoma Joes BBQ sauce (sams carries it last I looked) and some kosher salt and pepper. It's nice for a change.

I cook burgers pretty hot. You have to pay pretty close attention but I have better luck keeping them juicy if I cook over higher heat. I can churn out decent burgers at low temps too though and it is safer.

Steaks
Pretty much just go with season salt and the McCormick stuff. temps are usually not too high.

I don't grill much pork.

I wouldn't grill a brisket unless you can do offset heat.

http://www.thermoworks.com

You are welcome.

Edit: Cavender's Greek Seasoning is pretty decent as an all-purposes seasoning for vegetables and if you insist, you can add some to beef as well. I don't use it on white meat because I prefer other things but it's probably good on white meat as well.

Can't get an easier than this

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that table is hideous.



j/k

FYP

It's my marathon beer, for short sprints I prefer IPAs.


Founds All Day IPA and Dogfish Head

Nah, eat what you like, dude. :)

Agree 100% on the Thermapen.

Burgers: S&P only, sometimes a homemade seasoned salt. Grill over high heat for 2-3 minutes for medium rare-medium. I like a hard sear on burgers.

Steak: S&P only, maybe also some granulated garlic. I prefer a compound butter. I often sous vide and finish over high heat for 60-90 seconds. If I'm grilling the entire piece, I usually reverse sear.

Brisket: I used to do complex rubs, it since I did a Dalmatian rub a few months ago, don't think I'll go back. Smoked in the PBC for 6-7 hours. Separate point and flat, warp flat and leave in a cooler wrapped in towels. Chop point and back out to the smoker for 1-2 hours.

Pork: Usually sous vide, and usually S&P only. But I'm more apt to braise pork in something.

Answers in the quote.

I don't recommend salting hamburgers in advance. It creates some weird texture issues by how it draws moisture. And as you know, there's no amount of heat from a grill that can damage salt; it's virtually indestructible. Other seasonings - sure, mix 'em in (if you insist on making meat loaf patties) but there's no real upshot to mixing in salt, IMO, and some negative repercussions.

So if you're salting your burgers, just sprinkle a little on them right before you grill (kosher or sea salt; iodized is too harsh).

I at least presume you mean 'per side'. 2-3 minutes on a hot grill will give you raw hamburgers. I take mine off at 140 and that's generally in the 8-10 minute total range (and I don't adhere to the 'flip once' school; I do about 2 minutes and flip; 3-4 flips total).

I guess I should have been clear. I season right before going on the grill. Anything else is bad form.

Shits not that serious ROFL

This cheap ass AcuRite thermometer was only 2 degrees off from the Maverick, I've had it for years.

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