Quote:
Originally Posted by Stewie
I guess I should have been clear. I season right before going on the grill. Anything else is bad form.
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I found a cool trick for steaks and burgers that I think I buy into. Anything I want a hard sear on, I'll put in the fridge for maybe 30-40 minutes before I put them on the grill. The effect of the condenser and evaporator in the refrigeration cycle helps draw off excess moisture from the outside even more thoroughly than a simple paper towel pat-down will and doesn't smush out any extra moisture.
So with burgers I make my patties, lay 'em on a cookie sheet on paper towels, then leave them in the fridge for just a bit while I get my coals lit, spread and steady. Then I throw on the salt and pepper and straight to grill.
Steaks are so firm that it's less useful and a simple paper towel pat is probably good enough, but I really liked the effect on burgers.