It’s the nostalgia, it’s the smells, it’s your friends.
Those seem like a compelling part of food culture.
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Maybe… But how do you clean it afterwards?
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The cast iron? Remove whatever comes off easily, turn the vent on full blast, high heat until smoke, then deglaze in the sink with a rough sponge no soap. It’s not for the faint of heart, but I do this on all of my naturally seasoned equipment.
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I think I’ll break out the wok and my Coleman stove and make backyard fried rice. (It’s a small one burner, but cranked up, it puts a good flame on the bottom of the wok that’s better than the electric stove inside.)
Hm. I don’t have have any chili jam, but maybe red pepper jelly could substitute? (j/k!)
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We have some Momofuku ramen in our house that we let the kids make for themselves. I told my wife it is food for kids whose mom’s won’t cook them something. Momofuku.
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Hes clueless to flavour… he can shove his opinion where the sun dont shine
Well, we all know about what opinions and where the sun don’t shine have in common, that would definitely add another flavor to a burger… but you take the first bite.
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I do like steak slow in the oven and then pan seared or grilled as you like. The sear only takes seconds this way. The reverse sear as they call it. Unfortunately you need to be feeding multiple people as the steak needs to be really thick to come to temperature so I don’t get to do it very often.
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Ah, what I love most in the world. Food gatekeeping. /s
Do your burgers the way you like them. I use a gas grill, and I like the burgers it makes, but flame-ups are an issue. Which is why I more often put my perfectly-seasoned cast iron “stovetop” griddle inside the grill, and cook on that. No flame-ups, and I can cook onions, fried egg, etc., right alongside the patties. The best part about grilling, IMO, is keeping the heat, smell, and most of the mess outside.
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I am a recent convert to the flip every 30 seconds in a screaming hot pan method. For steaks and pork chops in particular it gives a nice crust, and even fast cook.
But I prefer cooking my burgers outside with a beer. Usually with sausages and other stuff on the grill too.
(For chicken I’ll start in the souse vide)
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It’s a shame he’s not been exposed to a covered grill and hickory chips.
Everyone knows the only proper way to make a burger.
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Before I moved to Texas, I would have thought this a crazy thing to say. After moving there? Dave’s 100% correct. Texans know how to cook a burger, and it’s on a flat-top. The caramelization that happens when you cook a thin burger in it’s own fat and juices (which you simply can’t do on a BBQ grill) outweighs any “flame-broiled” flavour you get from charring your burger. I would never, ever have said that before 2019. Even the “fast-food” burger joints in Austin like P. Terry’s got it, and produced burgers that were absolutely above and beyond compared to anything I’d had in Canada.
When I moved to Florida, I made sure to buy a half-griddle-top for my BBQ for what will likely be the sole purpose of cooking burgers. In the interim, my cast-iron skillet went in when I preheated the grill, and I cooked the burgers in it.
I couldn’t go back to the old way now, the difference in favour is too extreme.
I happily invite any mutant who happens by Orlando over to my home, where I will happily grill a burger on the grill right beside a burger I will fry on the griddle in the grill. You, too, will be a convert afterwards.
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Crazy good deal for the $35 it costs most places; in fact, I’m pretty sure I paid around $25 not too long ago. When we bought our house, it had the original 1966 electric stove, so I immediately upgraded to a fancy, 5-burner, high-btu range with the griddle burner in the middle. Works great on the grill, too.
On my way! 
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I went slightly larger, but not by much - mainly I wanted to make sure I could handle several burgers at once if we have family down from Toronto, while also getting something a little easier to heft around than a huge cast-iron slab:
I would actually recommend folks get the lodge grill/griddle you listed instead though, for most people, it can serve dual-purpose on your stovetop/range AND BBQ.
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I’ve never understood why people like food that smells like propane. Do they not smell and taste the added odor?
Reminds me of Fukuoka… “Fuck you, OK?”
Ethyl Mercaptan ignition temperature: 299 C. Propane burning temperature 1980 C. So, no, you don’t taste it, it’s gone.
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