City Grill’n is a cooking tutorial site to demonstrate how easy it is to prepare food and cook on your grill. That being said all of these recipes could be cooked in a kitchen oven and stove top, but why heat up the kitchen when you can enjoy the great outdoors. I try top keep the recipes as basic as possible however, some recipes do require more work to get amazing results. I'll post a new video every other week. I encourage you to fire up the grill and cook your meal outside!
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since there's already salt in the brine in this recipe , i'd because how u add salt in dry rub because mine came out too salty. i'd lower salt in the brine.
Too much water, they are not supposed to be boiled burgers they are supposed to be steamed, that’s why they have holes in them to let the steam through to help cook and also to steam the buns that should be on top of them as they cook, I’ve watched a lot of “ how to cook sliders” videos but this is so far off the mark of sliders, those grey boiled meat pucks look nasty, sorry to shit on your video but someone has to tell you the truth
Don´t understand these slider things... why not make regular burgers on the gridle(smash burgers) which takes half the time and probably tastes 3 times as good?...
So if they are literally just out the freezer then you won’t cook them right. You can char the outside all you want and they will stay pink in. Let them get thawed. Thank me later.
Here is what you do if you truly want some good ribs in the big easy. Don’t use the gas big easy because you can not control the heat. A 2 hr cook time does not break down the meat and make it as tender as it should be. Is it eatable yes but still tough. Use the electric big easy and set the cook at 225 degrees and that is about level 2 to 4 and cook those ribs for not less than 6 but 7 or 8 hrs is better. Pull them, baste them in your favorite BBQ sauce and grill them for a minute on your gas BBQ grill. They come out amazing.
Scallops should be room temp. not cooked straight from fridge. Salt put on right before they are put on the grill, salting and letting marinate draws the moisture out and dries up the scallop. Also "rule of thumb", 400 degrees/10 minutes per inch. If you follow this you will get a better sear and the texture will be better. Just an FYI
Several mins several mins what is several mins 7mins more less? The grill temperature is med high? What is med high 300 degrees? 4,5, and ther scallops are room temperature. Enjoy your scallops!
Medium high heat is around 375 degrees in this case. The cooking time will be based on your temperature of the grill, the hotter the temperature the shorter time to cook. I highly recommend watching the scallops so you do not over cook. I'll cook them for about three minutes then check them based on if the scallop is sticking to the grill great and how the grill marks look on the scallop. If the scallop doesn't look done enough on the grill side down continue to cook for another 2-3 minutes. then flip and repeat the process for the other side of the scallop. If you cook enough scallops you can tell by how they look and the firmness of he scallop.
