title says it all. open or closed??
title says it all. open or closed??
Burgers, open since they cook pretty quickly. Steak however is a totally different story, slow cooked and covered in a Webber :D
We talking gas/charcoal/wood?
Cover open due to they cook fairly fast.
Closed, 425 - 450 degrees, 5 minutes each side, only flip once.
+1, but I flip at the end a second time to let any grease drip off prior to adding cheese.Quote:
Originally Posted by Polkitup2
Closed, usually around 300*. I'll have to try the higher temp method.
My grill is a gas, with cast iron cooking surfaces.
I only have a gas grill and I grill burgers on med temp w/lid closed. I'm also in the only flip once camp. If the temp is too hot then you'll get lots of flare ups.
PS- this thread is making me hungry.... might have to makes some burgers for dinner :)
I always cook with the lid closed
I can't wait to get a grill.......though wouldn't flare-ups be a good thing so you can get a little bit of a crust goin on?
high heat closed. I use Bubba Burger and like them medium well with Peper Jack cheese. Yummy.
yes... it's very good.Quote:
Originally Posted by brettw22
i cooked them med high heat with the lid open. i usually cook them with the lid closed... open the grill marks were much better and added a nice grill char marks. yum!!!!!!!!!!!
Gas grill, closed. Medium well..........think i know whats for dinner tonight.:rolleyes::p
Pat.
Both ways. I notice the smoke flavor is more intense when cooking open. Doesn't make sense to me, seems like the smoke being kept in with the lid closed would make more flavor.
madmax
I go to McDonalds, Wendy's or Burger King. Love the new Angus burgers at McDonalds.
While the Angus isn't bad, I'd hardly call it comparable to a grilled meat slab done at your own home.......
Closed,350 degrees, flip once.
I only grill steaks. They reopened a new Albertsons here in Mandeville north of New Orleans with awesome prices on steaks.Quote:
Originally Posted by brettw22
A fellow at work suggested first sealing the steaks on both sides on a hot frying pan, then transfering them to the barbeque with the lid closed for some slow cooking.
It works for me.
I usually sear the steaks for about a minute per side on high heat on the grill, then turn the grill down to medium/medium-low and continue cooking. No need to use a frying pan, and you get the same effect of sealing in the juices.Quote:
Originally Posted by xcapri79
Open....and over Charcoal.
Closed, for high heat sear.
:)
on my gas weber I do burgers with the grill open at 375, flip once untill done. Another quick flip if adding chease. Damn, I just did a tenderloin on the grill with some fresh caught lake erie walleye and now I feel like eating a big mack. :)
Open, gotta love the char, and very high heat.
I dig my burgers rare/med rare so only a few minutes per side then I rip em off and eat.
Dave
I opted for grilled chicken thighs for dinner tonight. Closed, low heat. Add BBQ sauce (Masterpiece Original) during last 5 min. Also threw on some corn, red pepper, zuchini and of course a beer. I can't grill w/out a beer.
And you're from the south? Shocking!Quote:
Originally Posted by xcapri79
The only thing I'd cook open is hot dogs......
Depends on the fat content of the meat...fatty, pre-made burgers need the top open to contain the grease fire right away. Leaner burgers...close the top until the grease drips down and flares up the flames, then open and flip.
well as good as these turned out.. i think i'll be grillin' my burgers with the lid open from now on. damn, they were juicy.. great char grilll marks.. the flare up's weren't to bad.. but it smelled and tasted so good.
I think i used 16% fat ground beef. burgers were bigger than the buns. LOL
Open.
Neither.
Same here.Quote:
Originally Posted by Slinger182