Good job with the video and the detailed explanations. I plan to try the potato fries. Suggestion: Only flip the burgers once. Judging by the size of the burgers, 2 minutes was too early to flip the burgers. Consider the 4 minute mark before flipping. After 3 minutes on the other side, you can check the temperature. Ground beef continues to cook internally after it comes off the grill. Removing them at 160-161 F. will get you to 165. It also helps you prevent from burning the burgers. That LID has got to stay close. :-) It was opened way too much. Remember the "Rule" - If you're looking, you're not cooking!. It was a great video though! Just my opinion and suggestion. Go Braves!!
I’m not expert but I was thinking the same thing you were and tell me if I’m wrong but I thought the ideal temp for your grill is around 420-450. 550 is way to hit isn’t it?? Them burgers looked over done an burnt to me. If I got that at a restaurant I’d be sending them back to be honest.
I'd set up so you have two heat zones, so once seared you can transfer to the indirect side to finish cooking... Or start on the indirect side and reverse sear... The way you have it it's just full on heat...
I like your enthusiasm. But this to me is an example of how not to do it. Grill on your gasket, grate full of burnt food residue (occasional cleaning wouldn't be a bad thing) and the burgers are completely burnt on the outside. A maillard reaction is really something else. If these were offered to me at a party, I would politely skip them,
@@youngd12ify beef is done at 145 , 165 is like poultry. I would only cook a burger to 165 if I mixed in ground pork, maybe if you use egg as binder would justify 165 but still that would be a well done burger for sure
Dude you way overcooked those burgers, damn? REMEMBER CARDINAL RULE: Worst thing you can do to any piece of meat is overcook it! Europe too chefs and US chefs everything is rare, not even medium rare,, not sure why so many hangups in US about well done meats, and especially burgers, medium rare is the max. But great job otherwise. 👍
Just what I needed. Cooked burger last night and thought I was doing something wrong with the flame and smoke control. I see from this I was spot on for both to of these. Good job!
No you are not spot on. Lots of things wrong with this video. Way too much smoke creating acrid taste and the burger is way overcooked and burnt. There's an easy way to get 150-155 without producing all those nasty smoke. Go indirect with a drip pan first at 300, especially with that many patties. At 300, the drip fat on the pan will not be hot enough to produce nasty burnt smoke. Pull at 125-130 and remove heat deflector and finish grilling it direct to about 150. It should only take another 90 seconds on each side. Enough time to get a nice crust and not enough time for fat to drip and create lots of nasty smoke.
