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Old 01-04-2013, 01:58 PM   #21
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Originally Posted by salt and pepper View Post
I have to agree with The Chief, Very hot grill, wood coals, lots of fat, some flame and an open grill.
I also agree with this and I buy the cheapest ground beef. I like to use my small, cast iron Lodge hibachi with screaming hot coals and my burgers always come out great.

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Old 01-04-2013, 02:50 PM   #22
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Originally Posted by roadfix View Post
Is this why Weber named the metal shields which fit over each burner 'flavor bars'?
I always wondered about that...
You betcha.
The theoory is that the juices from the food drip onto the bars and cook off, producing a smoke that goes up and hits the food. If you ask me, When I'm using gas I'd prefer the old lava rocks style. I'm on my third set of "flavor bars" and have burned out part of my SS Ducane I got 3-4 years ago or so. Maybe I grill too much

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Old 01-04-2013, 02:51 PM   #23
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Thank you all for the great tips. I will be trying some techniques suggested here and will cross my fingers.
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Old 01-04-2013, 03:05 PM   #24
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When I do burgers I do them on the grill over as hot of coals as I can get, I don't do high fat content though. I tend trim out as much as I can reasonably then grind the meat. I get a nice smokiness with a beefy taste. I think the trick is hot HOT coals.
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Old 01-04-2013, 05:07 PM   #25
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Part of it might be something that I suffer from.

And that's that it always tastes better when someone else cooks it.

I think after going through the prep and then cooking it. Being inundated with the tastes we take and the smells of it cooking our expectations fall short of what we feel we've achieved in the final product.

Sensory overload.

Others like what we cook but we usually feel we could have done better.

Yeah, I'm most likely all wet but it sure is nice to eat others creations.
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Old 01-04-2013, 05:22 PM   #26
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Zagut, I think you have something there.
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Old 01-05-2013, 12:33 AM   #27
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I almost posted the psychological angle earlier but figured it would get shot down so I deleted that part of my post. Glad I'm not the only one who thinks on those lines.
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Old 01-05-2013, 05:39 AM   #28
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so in a way, you're saying aliens make the best burgers, no mayo?

there certainly is something to sensory overload when cooking, especially fatty things. you could try an experiment and let someone else cook your burger first using some of the same methods that you've described that have failed to get you "that smokey, grilled taste", then you cook them and eat a second one to see if it's the same.

for many years i've thought that things i make like sunday gravy, lasagna, and certain roasts and gravies taste a lot better the next day, partly because they get to mingle their flavours overnight, but also because my nose gets a reset and tastes each thing as if it were new the second time.
The past is gone it's all been said.
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Old 01-05-2013, 09:02 AM   #29
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There's no doubt this is the case for me. Sitting down to Thanksgiving dinner is anticlimactic for me. I'm not even hungry when I sit down.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-05-2013, 09:32 AM   #30
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I was wondering about the psychological angle too. We tend to be more critical of our own cooking, or at least I am. But, mborner mentioned that it's the same story with his parents' burgers. Maybe the psychological angle applies to parents too sometimes?

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