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Old 10-13-2007, 02:58 PM   #71
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Manchego is an aged sheep's milk cheese from Spain.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 10-13-2007, 03:28 PM   #72
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That's the thing. That is the way i know of Manchego. It was a harder cheese...I had it with champagne a few times in Houston.

But this is a different cheese...It's called Manchego, but it is a melting cheese from Mexico.

It tastes kind of like Oaxaca to me, but a little stronger.

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Old 10-15-2007, 11:46 PM   #73
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Sorry I haven't been able to check this thread as much as I would have liked to. I'm on dial-up now, and can only get online every couple days or so.

Go over to the BBQ board, and look for a post I did earlier this year, about smoking some meat. It'll have lots of big pictures, of my grill/smoker rig, as well as a good description of my smoking process.

The grill I'm using is the "Char-Griller" (NOT a Char-Broil). I got it from Lowe's. I ended up buying the Side Fire Box for smoking a couple years after I first bought the grill, although you don't need the SFB. I like my grill for several reasons. One of those is that the fire-grate is adjustable in height. From what I saw of your grill, you can't adjust the distance between the cooking surface and the fire-grate. While not necessary, it does help. You might want to look for an adjustable fire-grate on your rig.

When I grill, I use a mix of Cowboy-brand lump hardwood charcoal, and Kingsford briquettes. I don't really care for the ash and off-taste that briquette smoke gives, but, briquettes burn longer and steadier than lump hardwood does. So, I mix them, and try to get the best of both worlds.

If you want to add a little more kick, keltin was right on about the foil packet idea for generating smoke. I used to do that to smoke foods. I would buy a bag of Hickory chips (available at hardware stores, and probably Wal-Mart as well), soak the chips for 30 minutes, then wrap them up in several layers of foil. Poke a few holes in the foil, lay it on the coals, and you're ready to go. Heck, I've even seen bags of wood chips made from old barrels from Mr. Daniel's distillery (haven't used those).

When I grill bone-in chicken, or pork, I like to soak the meat in a flavored brine. This helps add moisture to the meat, as well as flavor. There are many threads about brines on this website.

And keep asking questions. That's the best way to learn.

BTW, good lookin' chicken breasts!
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Old 10-17-2007, 02:13 PM   #74
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hey Allen, thanks for all of the info my man. we'll see what i can get going on :)
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Old 10-17-2007, 04:00 PM   #75
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Old 11-08-2007, 05:17 PM   #76
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Hey Big leg....

You bought a smoker, not a grill. If you want to use the fire box as a grill, go to Home Depot, or such, and buy yourself a grate to fit over the coals on the fire box. They even have Teflon coated grates that don't stick as much. If this has already been suggested, "oops". I didn't have time to read all. And, yes, close the top while grillin' to avoid a fire under the meat. Later.
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Old 11-12-2007, 02:04 PM   #77
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Seems like you have some great advice on cooking one of my favorite foods already.

One thing I have started doing in the past years is making the patties and making them a bit thinner in the middle. When they cook and swell a little they will even out. I also love stuffing cheese in my burgers or blending the ground steak with hot peppers, cracked peper or herbs. Now I want a hamburger!
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Old 12-09-2009, 08:08 PM   #78
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It does look like there are plenty of posts but couldn't help to agree with Bknox above mentioning to put an indent in the middle for a flatter pattie.

This is how I do it for a good shaped patty.

I take about a 1/2 pound of meat (size of a tennis ball) roll it into a ball and then press down whith my palms into a flatter cake.

Then throw it onto a cutting board and do it again. It doesn't have to be perfect. I make the patties about 1 inch thick and the diameter 1/2 inch wider than the buns your going to be using to account for the burger shrinkage when grilling them.

When making the patty use a spatula to pull in the sides and make it rounder. This also keeps the meat together better. Just work it to the approximate dimensions above, tighten it up on the sides, and voila the patties are ready for the grill.

And as BKnox mentions burgers usually always swell in the middle when grilled. To help ward this off put a depression in the middle top of the patty before throwing it on.

I place all the patties on a plate and stack them with wax paper between layers so they don't stick. Then it's time to take a walk to the grill!

I live in Philadelphia and the grilling burgers has slowed down because of winter. I think I'm the only one on my street that has cooked them in the last 2 weeks. Enjoy!
Bobby Pierson from Philadelphia, PA.

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Old 05-14-2010, 02:29 AM   #79
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Not to bump and old post..but I make mine like this:

1/2 lb beef (I usually get the cheepest/higher % fat stuff)
Grill Mates Montreal Steak Seasoning
Some Powdered Red Pepper Seeds

In a 2 or 3 qt bowl put the beef in, mash it down to fill in the bottom of the bowl level. Sprinkle enuff Grill Mates to evenly cover the meat, then dash in about 4 or 5 of the powdered red pepper seeds. Mix it all up & ball it up, and flatten it down till about 1/2 in bigger than the bun.

On my grill it's about 2 min on each side, flipping it 3 times (2 mins each side 2 times) and on the last flip add cheese.

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