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Chus
PostPosted: Mon Oct 08, 2012 5:01 pm 
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Douchebag wrote:
Is grilling banned where you live or something?



Obama has banned grilling now? Freedoms are being taken away.

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doug - evergreen park
PostPosted: Mon Oct 08, 2012 5:03 pm 
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A friend of mine is trying the bacon wrapped sliders in the oven tonight...says he'll report back later. (brag about thread for pic)

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Darkside
PostPosted: Tue Oct 09, 2012 2:51 pm 
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Carbon Monoxide and Smoke detectors are for pussies.
Pull the batteries and use then in something useful, like a remote controlled car.

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sjboyd0137
PostPosted: Tue Oct 09, 2012 2:52 pm 
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Q.Bovifs wrote:
doug - evergreen park wrote:
I never use a water pan when broiling and have it figured out pretty well. It does get a bit splattery tho... :o

I dunno, I never heard of anyone wanting "drier" burgers. For maximum grillmark action, and to force any unwanted extra grease out, though, u can even place the burger in a fish grilling cage.

I've never had a drying out issue with broiling stuff, and I never used the water pan, either...

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K Effective
PostPosted: Tue Oct 09, 2012 3:06 pm 
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pizza_Place: Pasaro's, St. Joe, MI.
Buy better beef and eat it raw. Tiger meat FTW!
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doug - evergreen park
PostPosted: Tue Oct 09, 2012 4:10 pm 
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UPDATE: Bacon Burger Sliders

"My wife cooked them at 350 for about a 1hr. and 15 min. or so. Just check them. My wife and kids liked them. Thanks for the idea."

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spaulding wrote:
Also if you fuck someone like they are a millionaire they might go try to be one.
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Terry's Peeps
PostPosted: Tue Oct 09, 2012 5:44 pm 
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How has Guy Fieri not answered this yet?

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Curious Hair
PostPosted: Tue Oct 09, 2012 5:49 pm 
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doug - evergreen park wrote:
or just get a George Foreman grill....those work pretty damn well.

George Foreman grills are great if you want your burgers to be big dense meat cylinders with no flavor. Burgers are nothing when not charred.

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