grinding meat

It’s summertime, for crying out loud! Nothing beats the smell of the smoke when hot fat hits hot coals. Grilling alone is a primal pleasure. Grilling among friends is a social pleasure. The flavor of a grilled burger is different from that of one fried in a cast iron pan–it takes on many complexities of the smoke, and if you’ve built a really hot fire, flames will lick the burger, adding even more complex Maillard flavors from all these differing heat levels. Grilled burgers have incomparable flavor for these reasons.   Why am I going on about the greatness, the inimitable deliciousness of the all-American summertime staple? Because my pal Michael Symon urged people, in the NYTimes of all places, to avoid using a grill because, “A grill is too difficult.”   Let me repeat Read On »

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In the same way you would never think to buy grocery store ground pork to make salami, why should you settle for grocery store ground beef—at least at times when you want to have a really great burger? I understand convenience, but I want to encourage people to grind their own meat. Read more below, in what is becoming an annual post Donna and I are on assignment in Italy and France. In the meantime, don’t forget that Salumi is coming out next month! —M.R. Originally posted on June 24, 2009 Hamburger Technique I published this post almost two years ago, at the end of summer—but a chance email thanking me for the technique dropped into my in-box today and I decided to put it up again at the start of grilling season. I’m not always real quick Read On »

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