ENC_Lawn wrote: ↑
Sun Jan 17, 2021 7:44 am
What's is everybody's go to for getting the outside grill flavor when cooking inside.
I enjoy grilling outside and normally all of my burgers and steaks are cooked outside on the grill for the best flavor.
But does anyone have any tips when for when you want to cook inside?
I don’t try to duplicate the grill flavor inside. But steaks and burgers cooked in a cast iron or griddle have their own delicious flavor.
For steaks in a cast iron, I use either duck fat or some beef fat in the pan to get a wonderful crust on the steak. They both add their own unique flavor. The cast iron also allows you to make a wonderful sauce from the bits left in the pan. One of my favs is a cognac cream sauce.
For burgers on the griddle, I use fresh ground Chuck or Brisket. So much more flavor than ground beef from the store. I’ll grind an entire brisket and divide it into 4 ounce balls of meat, freeze separately on a cookie sheet. Then keep them in the freezer and take out as many as I need. But fresh is best.
To cook them on the griddle, I use the Smashburger technique. Put the ball of meat on the griddle, then smash it down with a heavy spatula for 10 secs to start that crispy crust. They are much juicier than on the bbq where all the juices drip out!
https://share.icloud.com/photos/06VegNS ... a_-_Nordel
You could also try the White Castle Sliders style
https://share.icloud.com/photos/0Mpx5gb ... a_-_Nordel