Perfect Burgers on the Grill - How To
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- Опубліковано 9 лип 2024
- I love a good burger at a backyard bbq, but more often than not the burger chef doesn't have a clue. Frozen, remade patties, grilling the burger until it a hockey puck. No seasoning, or even worse too much seasoning. In this episode I go over how to make a perfect straight forward burger on the grill.
Burger Temperature Chart
Rare: 120 to 125
Medium Rare: 130 to 135
Medium: 140 to 145
Medium Well: 150 to 155
Well Done: 160 to 165
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I've grilled for 40 years on a charcoal grill. Had to switch to a gas grill as my condo no longer allows charcoal grills. So thanks for posting this. People loved my burgers. Every now and then I messed up and overcooked them as I got distracted, but mostly I payed attention and they cooked perfect. I use pepper, salt and BBQ sauce if requested or not if not requested.
"Well done is disgusting and I will not condone that behavior on this channel" lol new subscriber after that
Amen!!!
Same
You obviously dont have kids
@@gomerpyle2301 i was quoting him actually
THE CLOSE UP WELL DONE HAD ME LOSE IT!!! 🤣
You da man, Dave. I will take this instruction to heart and employ it next time on the grill.
Thank you! Perfect advice and with a little humor.
Great video! Just bought my first grill so I'm scouring the internet for tips and this was super helpful!
314rhat awesome glad I could help. Enjoy the grill.
Thanks for this video Dave …straight to the point …keep it simple …taste the quality meat…please all your guests
Just polished off a few burgers and wanted to say thanks for the tips. They were awesome!
Glad to help. Thanks for watching
Hi from Phoenix! Saw this for first time today. I love the burger attitude! 😂. Born and raised in Medina county!
Awesome stuff Dave. Trying this out next time I make burgers.
Wade Venerdi glad to hear it.
Hahaha I love how he is calling everyone out.
I wanna call you and your Chonis out 🤩🤪
Me too
Thank you for the tips, they were very helpful
Glad it was helpful!
do you close the lid?? do you cook over direct heat...????
I like how honest he is lmao freaking Alan!!!!
Hey. I speak the truth.
Really love the channel
Charles Kirkland thanks. I appreciate the feedback.
Kids.. I always hack my gas grills. I found out turning one of my grill grates sideways it fit perfectly above the burner bars so I bought an extra one and put it on one side of the grill and then placed ceramic briquettes on top. No deflectors on that side of course.. the briquettes act as your deflector. This does three valuable things 1) provides smoke from the juices instead of them just falling to the bottom of the grill 2) helps reduce flare-up 3) helps maintain a more consistent heat due to the briquettes holding heat. DO NOT use lava rocks as they just catch on fire from the fat and make things worse... ceramic briquettes only. If your grill grate doesn't fit sideways as mine did you can buy a Universal grate that telescopes to the size you need. The other great hack is to buy the smoker box that actually fits between two deflectors under the grate (it's V-shaped) ... saves space for grilling. They're $20 on Amazon.
Solid instructions....good job!
Thanks, I appreciate it
Used your rule-of-thumb, it worked great.
Love your channel. When I'm at a bbq ( get together ) I get upset watching people press the burgers. I weep for all the flavor that gets sacrificed to the fire gods.
Paparoach8676 thanks I appreciate the feedback. My father in law hasn’t been allowed to make burgers for about 5 years because of this bad behavior.
@@daveshouseofbbq I am thinking he outsmarted you man! If I knew someone would just take over if I was a terrible at it.. I would be on purpose!
1st bbq not used it yet so looking to learn
Funny & informative! Thanks
Thanks. I appreciate it
Well done is really good many times!
It can be, but more times than not they are dry or tough.
Hey bro! this is a fellow Ohio griller! I'm still alittle new with the grill but I'm having trouble with the temps. What is the best temp for the grill on the burgers?
If they are thin burgers I tend to go hi heat. Sear both sides and the centers should be good. Thicker burgers go med-med hi. It gives the centers time to warm up without burning the outside.
Hello, im a newbie in grilling... i did your pork chops video.. it was a success! now im going for the burger... stupid question though... during the 3-4mins.. is it closed or open cover? ... thank you from Manila, Philippines
I usually keep the cover closed, just so it gets a little hotter in there. Thanks for watching I appreciate it
thanks so much for the video, i work at bj's brewhouse restaurant in pensacola, at burger station,, it will help me to better serve for the guest, love u sir.
Glad it was helpful!
Nice job Dave.
Thanks 👍
My gf and i laughed good at the well done part 😂 💯!!!!
I should have watched video before I ask and I subbed
I have a serious ?
Does ground beef/chuck/sirloin have to be cooked well done? What if middle is lightly pink
I believe if it’s freshly ground by YOU, then you can undercook it.
Im a fan.......thanks
Jim V Thank you. I appreciate it
How do you keep the grill from flaming up & burning the burgers?
Clean it often. It’s it’s a real problem you could turn on 2 burners and put the burgers in between them. Hopefully that way the grease won’t drip onto the flame.
Lol this video is awesome 👌
Glad you liked it. Thanks for watching
Man the first time i grilled 3 weeks ago was a fail. Now i wouldn't mind inviting friends over for a cookout. Thanks Dave ! -Garret from northeast ohio
Awesome I’m glad to hear it. I’m northeast as well.
@@daveshouseofbbq beautiful day for grilling, hope you were out!
Does closing the grill speed up the process or did you close the grill?
I always close the grill, but I honestly have no idea how much it speeds it up.
@@daveshouseofbbq Ok thanks for the answer 👍
It does it also gives it an even all around tone.
Love your channel your funny
Thank you. I appreciate it
Youre a funny dude i just subscribed
Thanks I appreciate that. Now tell
my wife, she doesn’t find me very amusing 😂😂
Where can I get that hamburger press?
Amazon, or probably any kitchen supply store Weston Hamburger, Crabcake and Sausage Press, Makes 4 1/2" in Diameter, 1/4lb to 3/4lb, Patty Ejector a.co/d/iveJkVd
I coat with extra virgin olive oil, and season with ground pepper and kosher salt
Dave, Hobo Nichol BBQ checking in from Canton!
+Hobo Nichol BBQ how are things in tropical Canton? Thanks for the view.
It's always cloudy in Canton lol. Hey swing by the facebook group I run for youtube cooking channels.
facebook.com/groups/480438138969624/?ref=bookmarks
+Hobo Nichol BBQ I think I'm already a member of it. Christy cooks told me about it.
that may be how I found your channel lol. It's hard keeping up with all the people coming in. Someday maybe we can do a collaboration or two.
+Hobo Nichol BBQ definite possibility. Let me get more videos on my channel and then maybe we could figure it out.
I used your technique yesterday,thanks I had complaints from a few folks cuz they wanted well done. Juices looked like tears on that patty.
I 👍 that
Great American 👍
Dave's Ohio BBQ pinchin those patties the best advice
you are soooo funny !!!!
Well done is disgusting and I will not condone to such behavior. :) boy I laughed there so much. You are the man !
Thanks. If you’re going to cook it well done, just save yourself some time and eat some cardboard or a veggie burger.
Dave's Ohio BBQ & More exactly. I don’t get some people eating well done meat. Steak tartare baby.
Dam why you do my man Allen like that🤣😂
I know. That was mean of me. He tries.
Haha 3:38 😆
Damn why you got to do Allen like that!
In Allen’s defense, he stopped cooking burgers and let me handle it.
Poor Allen😳😳
Well done is 160F which is safe
Simi well done is more like 170, which is way over cooked imo. 160 is more like a medium well. Thanks for watching.
But I’ve seen charts list well done anywhere from 150 to 180. It’s all about your preference I guess
Store bought 80/20 and only cooking to medium? Thought that was only when you grind your own beef you can cook to your preference and not 160?
I’ve never had an issue cooking to medium. I wouldn’t buy the beef from a shady shop.
Dave I'm from canton ohio
Gordon Ramsay adds onion, garlic powder, onion powder. Salt, pepper, ketchup, mustard and Worcestershire…..
He’s British.
Poor Allen
Poor Allen indeed.
Small tip the burger should NOT be smaller than the bun...
Good stuff Dave. Way to keep it simple but concise and “perfect” like your burger with some humor.
I think it's a crime on UA-cam to tell people how high of heat to put the grill on
A crime? Misdemeanor at best.
@@jazzfreak6944 I'm only joking cause that's what everyone says on grilling tutorial videos. Too bad sarcasm can't be read through a text
Well done is disgusting… !!! 😂😂😂
Wack
-A-Mole
Anyone using a gas grill should NOT produce “how to” videos on grilling... please. 🙄
You do realize that about 95% of people that grill, only have a gas grill. They are easy and convenient. Yes they don’t produce as great of a flavor, but in a pinch, they are wonderful. Thanks for watching.