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-- -- Craig is an expert and co host of the great show meet the man on Food Network he's here to cook up some stuff and show us how to do some proper grilling and barbecuing and making bird reports -- my eyes to see -- -- see you.
I said the key because so many people screw up when they're making their -- in the fourth of July either they don't they don't they don't make them properly to make -- too big.
They put an -- -- cold and they and -- -- and -- fourth of July and their barbecues.
How do we do it properly -- the best thing to do is to control what your putting into the ground -- like my grandfather always that you can hide your -- and it's so.
If you can't control what you're grinding in this case we have bullish on -- So what you wanna do is cut these in the strips you want -- -- short -- yes you're gonna come up separately and turning your own ground -- Correct who's gonna make our own ground easily can control -- -- -- Especially in the fourth of July.
Being the most American comfort food.
That we can possibly even the fourth of July canceled an -- -- doing yourself don't rely as someone else to make your -- you have a grinder that it's -- it's expensive and -- -- to the front of a normal -- inexpensive accessories that that goes on any kitchen aid or food processor.
And did the whole trick is to do is to make strips of meat like this.
Run them right through and that's it it's that simple you can make -- Hamburger just like the -- one run and I talk about -- temperature.
You need to do this at a certain temperatures we don't screw it up what does that -- -- you temperatures should you should chill leads down to about.
This little run for the night and played very quickly and able overworked and get pasting now so you could see the definition between the need in fact.
It's still there integrity of the muscle is still in the -- should not making it Tuesday it has also would be right you don't want the center of the -- to be too large so it's not looking at -- the -- that depends on how you like your burger sold it like Huber in the medium rare -- rare.
You're controlling what's going into it to -- making a safe product.
I like to -- -- so that might be inside is medium rare.
So you gotta say make sure it's made in the USA right make -- you're getting your feet properly USA did it the key ingredient here is the by domestic beef.
So any domestic beef you're buying you're most likely helping the small former United States and what they had to -- pat has an incredible iPad app.
And it shows you all of the cuts of -- how to cook properly walks you through step by step right actually downloaded today help you when you're not around again -- you -- -- -- you -- -- -- explained -- -- -- -- and -- -- -- -- -- -- About how to make you roll over.
Is -- one ingredient you want to lead out.
Are there any -- you that you don't wanna leave out beef trimmings that is what.
Is the is the key ingredient in most hamburgers diesel remains trimmings -- Phyllis you don't want to use any of that you wanna -- -- muscle.
So in deciding and what type of steak that you want to put into your burger.
All depends on you what -- you like to -- would you like to -- that's what flavor profile the burdens and it finally down here on the grill you guys have been hooking them up all morning.
He to a hot grill when -- had a really hotter media and a lot of the real work -- -- logistics put -- -- on first before even start making your burger -- so it's really hot in the surface temperature.
-- about 500 degrees my dad saw obtained some onions and in some brown sugar.
And then my cousin Marcus who's who's actually working the grill.
Making sure that -- about medium man.
Using American cheese of course American she's wonderful stuff check out -- and -- pet store on meat man on the Food Network thank you so much for joining us this morning.
That enough talk Gretchen and and Peter now I'm gonna try one of these delicious burgers this morning look at this thing.
This fantastic guys.
That's how we can of the champions yes you say it's one in this series of a lot of burgers you're gonna down today in London -- start off early.
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