I was hoping you’d do a burger video soon. Not sure what your profession is, but you are a natural born teacher Johnny. I have learned so much from your videos. Thank you!
That looks amazing. I appreciate how specific you were throughout the video too. I find a lot of grill videos gloss over too much, but I feel confident giving this method a try since you were so specific!
A great tutorial! Bravo! I don't prep the patties the same way but definitely cook them following his instructions. A great way to cook burgers and add some smoke. Follow his instructions and you will have great hamburgers.
Really appreciate you going over the visual cues on when to perform each step. I'm a great indoor cook but recently got into charcoal grilling and have struggled with overcooking burgers. Also botched some ribs the other day but that's a whole different story lol. Making burgers tonight and will follow your lead. I've watched a ton of BBQ videos in the past month and I keep coming back to this channel as my favorite. You explain things very clearly for us newbies and I appreciate that!
Nice but word around the campfire is you can't dry brine burgers because it makes them hard and dense in the middle. Something about the proteins binding together.
Hello Mark. Funny you say that, at this very moment I have Pattie’s in the fridge dry brining. I have not experienced what the results of the fire side chat, I enjoy the results I experience. Maybe the Pattie’s were packed to tight when they were dry brined… the patties should be very lose for a delicious tender patty. Take care Mark!
I’ve used a Weber for years and have always kind of winged it. It’s always been hit or miss for my grilled food and admittedly I’m not that great on a grill. Boneless skinless breasts grilled were the only thing I was consistent with. I recently got a new Weber kettle and a digital thermometer and decided to actually learn to grill and slow smoke. I followed your instructions on these burgers and used my thermometer and they were the best burgers I’ve ever cooked. I like your videos and am looking forward to following more of your tutorials and actually learning. Great work and thank you!
Ya got me Johnny!!! Now I need a burger..lol..the flowing juices pulled me in😁 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🍺
Just discovered your channel got my sub..Love that you feature the weber kettle in your videos, it's what most of us use in our backyards on the weekends.. Great content please keep em coming..
I like to dice up my onion in small bits add a bit vinegar, and oregano with black pepper. Never tried on a charcoal grill. I'll be trying someday but first I want try a patchcock turkey. That would a first to. But I like RU-vid you everything there. The for this content it was helpful.
What a spectacular idea doing a reverse sear on hamburger patties. I love how you pulled the gray completely out and put the burgers on all at the same time so they all finish cooking at the same time. Great tip on using a little bit of smoke to finish these delicious juicy hamburgers
I can never figure out how it happened, but once I was making spaghetti, and I didn't realize how high the heat was. When I dropped the ground beef in it started smoking like crazy, and I "OH, shit!"'ed, and pulled it off. Well, that really quick exposure to that super heat "burned" the meat, but it wasn't like gross charcoal burnt. It had the best taste I have ever tasted in meat I tried to recreate it numerous times, but it never works. It was like the "flame broiled" taste, but 100x better. Best spaghetti I've ever had.
Heck ya Johnny!! Great video brother and I love how hot my Slow N Sear gets so I can put a super sear on anything!! By the way those burgers looked spot on!!
Great lookin burgers Johnny. A good burger is hard to beat. I just did a burger video on my flat top and it was delicious. Have a great weekend brother
I’ll have to try this method. Usually I direct grill and one time I did smokehouse burgers on the pellet grill. Low temps at first and then cranked it up. They were quite good. Too smokey for the wife though. I like the method you showed because it will just give it a kiss or smoke.
Hey Carlos. Yep, the small amount of smoke is just right. Doing it like this you get a little smoke plus the crusty out side from the sear. Great way to do a burger. Take care.
Just come across this channel, and loving how informative and to the point they are, so thank you for that! Any brands you recommend for the racks that I could ordering from the UK at all?
Anything stainless steel. I used and replaced a lot of racks in the past that rusted because they were not stainless. I think that is the main tip I can give you on that subject.
Looks delicious Johnny 🤤. I flattened some chicken breasts last week, and cooked em your way they were terrific! Too bad our internet here is terrible I can’t really upload much.
man I love your channel so much! I bought the weber kettle 22 inch basic (couldn't afford the premium or master touch) and will assemble it tomorrow give it its first burn and make these burgers on Friday after work. I've never grilled in my life before. I don't have your rub though :( any recommendations on rubs. I live in Canada.
@@Viewtoagrill hey brother. I managed to not the burn the food lol... And the burgers turned out decent a bit on the dry side. I was having all sorts of issues with the caol and not getting the grill hot enough... I definitely have a long way to go to learn and practice. Anyway thanks man. Next I'll try chicken quarters!
Hi, I've watched a number of your videos and enjoyed then, but I'm always puzzled when you use chunks of wood to smoke that they don't seem to have been soaked. I always thought you needed to do that to produce smoke rather than fire. Am I wrong?
Hello Steve. Soaking wood produces white smoke which has a certain acridity to it… it just does not taste as good as clean smoke. Soaking wood chips may make the chips last longer and for an extremely short cook when you want to add smoke flavor to the surface then it may be ok… but for a longer cook and cleaner flavor you should really go with dry wood. But I always say… if you like it do it we all have different tastes.
Hey KC. That is a great observation. The high heat sear keeps the moisture in the burger. When burgers shrink it is a sign that you have rendered out all the fat and dried out the patty. These finished at medium well.
Hello Marine. I hear ya, I mix it up… sometimes taste test and sometimes not, just depends on how hungry the family is. Everything I cook is actually my family dinner. Thanks for coming by and watching, I appreciate it. Ooorah! Take care.
Sorry... this clip has nothing to do with the reverse sear method... it's just flipping and turning as soon as patties are done... Plus... watching this clip feels more like watchinh a sales channel tv show... Sorry... not my cup of tea
@@Viewtoagrill Sounds good. Be safe (I use a wire brush somtimes like you do but i like to go over the grate with a paper towel with a little oil just be be safe) The pad you mention sounds alot safer! Also, your burgers look real good!
Great Video! Only question I have is..........Wouldn't adding the salt to soon draw out to much moisture in your burgers? When I grill my burgers, I have juices running down my arm man!!! LOL ...I add the salt like 2 minutes before I slap my burgers on the grill........It's the way I was taught working at some Restaurants in Texas......GREAT VIDEO THO! Love your content!
Hello. The method is called ‘dry brining’. The theory is.. salt at least 6-8 hours be fire the cook then place in the refrigerator. The salt will draw the moisture to the surface and desolate… then get reabsorbed back into the meat and leave the surface dry. Dry exterior promotes a better crust.
This was fabulous. I want to invite my self over to your house. You did a super job explaining and directing the whole process. Qudos to you Chief ! Thank you very much. I suppose I'll just have to check out your other videos. Thank you again !
