Favorite kind of meat to cook on grill?

[grizzh8r]

One thing I learned, they retain heat a lot longer than a burger, so let it sit a bit before trying to bite into it!!!

Burn you tongue? Hope not.

[Grizlaw]

I did portabella caps last night for "burgers" and they were delish! Oil, salt and pepper the smooth side. Grill that side down for 3-4 minutes, oil/s/p the other side before flipping. Grill until the "fungus" is soft

One thing I learned, they retain heat a lot longer than a burger, so let it sit a bit before trying to bite into it!!!

Grilled portabello mushrooms are good...as a side dish. Turkey is also good...but not as a burger.

A burger needs to be made out of cow, just like God intended. Or at the very least, it needs to be made out of something cow-ish. Buffalo burgers are cool. Deer & elk burgers are cool. I definitely don't approve of mushroom burgers, though. If you're going to start grilling giant mushrooms as a substitute for cow, you might as well just put a dead cat in the oven and call it a biscuit. (JMO, of course, but I think you'll find that the majority of the cow-eating population is with me on this.)

Back to the topic of the thread -- last night was grilled swordfish steaks, marinated for two hours in olive oil, lemon juice, soy sauce, black pepper & minced garlic. Definitely recommend it.

[CelticCat]

I love turkey burgers. I buy the ground turkey breast and make burgers myself, none of that frozen crap. I also love hamburgers. Why can't a man love both? Turkey has an excellent flavor in my opinion and sometimes I crave the taste.

Plus I'm not a huge fan of eating grain-fed beef for every burger.

I also loved grilled portabellos, because I simply love mushrooms.

[ChiOCat]

I did portabella caps last night for "burgers" and they were delish! Oil, salt and pepper the smooth side. Grill that side down for 3-4 minutes, oil/s/p the other side before flipping. Grill until the "fungus" is soft

One thing I learned, they retain heat a lot longer than a burger, so let it sit a bit before trying to bite into it!!!

Grilled portabello mushrooms are good...as a side dish. Turkey is also good...but not as a burger.

A burger needs to be made out of cow, just like God intended. Or at the very least, it needs to be made out of something cow-ish. Buffalo burgers are cool. Deer & elk burgers are cool. I definitely don't approve of mushroom burgers, though. If you're going to start grilling giant mushrooms as a substitute for cow, you might as well just put a dead cat in the oven and call it a biscuit. (JMO, of course, but I think you'll find that the majority of the cow-eating population is with me on this.)

Back to the topic of the thread -- last night was grilled swordfish steaks, marinated for two hours in olive oil, lemon juice, soy sauce, black pepper & minced garlic. Definitely recommend it.

You're so narrow minded.

My cousin made some elk/beef burgers when we were home that were FANTASTIC! You probably don't get much elk out there do you?

So...if you want a REAL hamburger, you must try these. The grill isn't the best place to cook them but it does work. Just a little mayo and some pepper. And as Alton said when he made them, if you're not going to eat them med rare, then why grind your own burger?
http://www.foodnetwork.com/recipes/alto ... index.html" onclick="window.open(this.href);return false;

[ChiOCat]

One thing I learned, they retain heat a lot longer than a burger, so let it sit a bit before trying to bite into it!!!

Burn you tongue? Hope not.

Just a little bit, all better today thanks. Did it stop me from diving in for the next bite? Not so much

[grizzh8r]

If you're going to start grilling giant mushrooms as a substitute for cow, you might as well just put a dead cat in the oven and call it a biscuit.

That has got to be one of the FUNNIEST things I have ever read. I'm thinking of adding it to my sig. It's just that good!

Back on topic, how the hell do you get at turkey burger to hold together Celtic?

Also, you don't have to buy corn fed beef. If you want some good burger, PM me; it's ranch raised, LEAN, grass fat beef. We've got a couple freezers full, and the parents are looking to get rid of a lot of it (couple hundred pounds worth of burger, maybe a few select cuts). Located in Livingston, but CapitolCityCat mentioned something about wanting some beef as well in this thread. If the interest is there, I'll get a cooler full, bring it to the first game and split it up. Reasonably priced, too.