Homemade hamburgers

[Barcon]

Just used fucking cold mince

That's it

Jesus

Your bbq's not hot enough.

 

[Pelly Greeny]

My sister had a BBQ the other week and had some ridiculously expensive burgers. Her husband reckoned the butcher made them by mincing fillet etc. I watched her husband Cook them and it was heartbreaking as a foodie. He turned the BBQ (well outdoor gas cooker) down and didn't salt or brush oil on them. They came out grey, dry and tasteless.

He should have banged the heat on full, oiled and salted them up to fuck and served them pink in the middle. As it was they'd wasted £50 on about 12 dry burgers.

As an aside he then did the sausages on full heat so they were charcoal black all over. A further tragedy, although not as bad as the time he cooked scallops for about 20 minutes.[/quote]

Oh dear, If I sear scallops more than 40 seconds each side, they go in the bin. People still have a natural fear of under cooked food. I serve pork loin and fillet slightly pink and it's amazing.

What's the best way to do the scallops. Mrs Canadian bacon just picked up some small ones. I usually wrap them in bacon and bake them with brown sugar but these ones are a bit small to be messing aboot with. I was going to try searing them and doing some kind of white wine sauce.

Slice the potatoes about 1/2" thick, parboil for 5 mins, dry in paper towel and dip into batter. Deep fry until golden brown and serve sprinkled with with salt and vinegar and possibly on a barm cake.

 

[bluegirl74]

My sister had a BBQ the other week and had some ridiculously expensive burgers. Her husband reckoned the butcher made them by mincing fillet etc. I watched her husband Cook them and it was heartbreaking as a foodie. He turned the BBQ (well outdoor gas cooker) down and didn't salt or brush oil on them. They came out grey, dry and tasteless.

He should have banged the heat on full, oiled and salted them up to fuck and served them pink in the middle. As it was they'd wasted £50 on about 12 dry burgers.

As an aside he then did the sausages on full heat so they were charcoal black all over. A further tragedy, although not as bad as the time he cooked scallops for about 20 minutes.[/quote]

Oh dear, If I sear scallops more than 40 seconds each side, they go in the bin. People still have a natural fear of under cooked food. I serve pork loin and fillet slightly pink and it's amazing.

What's the best way to do the scallops. Mrs Canadian bacon just picked up some small ones. I usually wrap them in bacon and bake them with brown sugar but these ones are a bit small to be messing aboot with. I was going to try searing them and doing some kind of white wine sauce.

Slice the potatoes about 1/2" thick, parboil for 5 mins, dry in paper towel and dip into batter. Deep fry until golden brown and serve sprinkled with with salt and vinegar and possibly on a barm cake.

haha, that's better advice than i gave!

 

[bluegirl74]

My sister had a BBQ the other week and had some ridiculously expensive burgers. Her husband reckoned the butcher made them by mincing fillet etc. I watched her husband Cook them and it was heartbreaking as a foodie. He turned the BBQ (well outdoor gas cooker) down and didn't salt or brush oil on them. They came out grey, dry and tasteless.

He should have banged the heat on full, oiled and salted them up to fuck and served them pink in the middle. As it was they'd wasted £50 on about 12 dry burgers.

As an aside he then did the sausages on full heat so they were charcoal black all over. A further tragedy, although not as bad as the time he cooked scallops for about 20 minutes.[/quote]

Oh dear, If I sear scallops more than 40 seconds each side, they go in the bin. People still have a natural fear of under cooked food. I serve pork loin and fillet slightly pink and it's amazing.

What's the best way to do the scallops. Mrs Canadian bacon just picked up some small ones. I usually wrap them in bacon and bake them with brown sugar but these ones are a bit small to be messing aboot with. I was going to try searing them and doing some kind of white wine sauce.

Slice the potatoes about 1/2" thick, parboil for 5 mins, dry in paper towel and dip into batter. Deep fry until golden brown and serve sprinkled with with salt and vinegar and possibly on a barm cake.

haha, that's better advice than i gave!

 

[bluegirl74]

My sister had a BBQ the other week and had some ridiculously expensive burgers. Her husband reckoned the butcher made them by mincing fillet etc. I watched her husband Cook them and it was heartbreaking as a foodie. He turned the BBQ (well outdoor gas cooker) down and didn't salt or brush oil on them. They came out grey, dry and tasteless.

He should have banged the heat on full, oiled and salted them up to fuck and served them pink in the middle. As it was they'd wasted £50 on about 12 dry burgers.

As an aside he then did the sausages on full heat so they were charcoal black all over. A further tragedy, although not as bad as the time he cooked scallops for about 20 minutes.[/quote]

Oh dear, If I sear scallops more than 40 seconds each side, they go in the bin. People still have a natural fear of under cooked food. I serve pork loin and fillet slightly pink and it's amazing.

What's the best way to do the scallops. Mrs Canadian bacon just picked up some small ones. I usually wrap them in bacon and bake them with brown sugar but these ones are a bit small to be messing aboot with. I was going to try searing them and doing some kind of white wine sauce.

Slice the potatoes about 1/2" thick, parboil for 5 mins, dry in paper towel and dip into batter. Deep fry until golden brown and serve sprinkled with with salt and vinegar and possibly on a barm cake.

haha, that's better advice than i gave!

 

[Barcon]

What's the best way to do the scallops. Mrs Canadian bacon just picked up some small ones. I usually wrap them in bacon and bake them with brown sugar but these ones are a bit small to be messing aboot with. I was going to try searing them and doing some kind of white wine sauce.

Slice the potatoes about 1/2" thick, parboil for 5 mins, dry in paper towel and dip into batter. Deep fry until golden brown and serve sprinkled with with salt and vinegar and possibly on a barm cake.

haha, that's better advice than i gave!

No it's not.

 

[Crouchinho]

I would just like to point out that even thought the barby went well, I decided to wipe down the grill with some paper towel soaked in vegetable oil before putting my kill on. The paper towel slipped out from under my hand and I wiped the 575 degree grill down with my four right fingers. Thankfully I was well lubricated and therefore felt nothing. Framing the walls in a 44 x 22' basement this morning was another story :( My hand is currently being cooled by a cold Moosehead lager.

I don't know why but that made me laugh, I'm a bastard like that! The amount of times I've burnt myself on the grill! Are the Moosehead still on offer at the Beer Store?! I have to pick up ten million Moosehead for my old man

 

[TCIB]

I would just like to point out that even thought the barby went well, I decided to wipe down the grill with some paper towel soaked in vegetable oil before putting my kill on. The paper towel slipped out from under my hand and I wiped the 575 degree grill down with my four right fingers. Thankfully I was well lubricated and therefore felt nothing. Framing the walls in a 44 x 22' basement this morning was another story :( My hand is currently being cooled by a cold Moosehead lager.

I don't know why but that made me laugh, I'm a bastard like that! The amount of times I've burnt myself on the grill! Are the Moosehead still on offer at the Beer Store?! I have to pick up ten million Moosehead for my old man

I like the dry and concise manor myself and did chuckle.

Also...paper towel...wtf is this shit you bleeding nutter, wire brush jobby that barcon mate.
Fucking milk in a bag loving fuckers :-P

 

[idahoblues]

I would just like to point out that even thought the barby went well, I decided to wipe down the grill with some paper towel soaked in vegetable oil before putting my kill on. The paper towel slipped out from under my hand and I wiped the 575 degree grill down with my four right fingers. Thankfully I was well lubricated and therefore felt nothing. Framing the walls in a 44 x 22' basement this morning was another story :( My hand is currently being cooled by a cold Moosehead lager.

I don't know why but that made me laugh, I'm a bastard like that! The amount of times I've burnt myself on the grill! Are the Moosehead still on offer at the Beer Store?! I have to pick up ten million Moosehead for my old man

I like the dry and concise manor myself and did chuckle.

Also...paper towel...wtf is this shit you bleeding nutter, wire brush jobby that barcon mate.
Fucking milk in a bag loving fuckers :-P

That should give your wiener a well earned rest

 

[Barcon]

I would just like to point out that even thought the barby went well, I decided to wipe down the grill with some paper towel soaked in vegetable oil before putting my kill on. The paper towel slipped out from under my hand and I wiped the 575 degree grill down with my four right fingers. Thankfully I was well lubricated and therefore felt nothing. Framing the walls in a 44 x 22' basement this morning was another story :( My hand is currently being cooled by a cold Moosehead lager.

I don't know why but that made me laugh, I'm a bastard like that! The amount of times I've burnt myself on the grill! Are the Moosehead still on offer at the Beer Store?! I have to pick up ten million Moosehead for my old man

I like the dry and concise manor myself and did chuckle.

Also...paper towel...wtf is this shit you bleeding nutter, wire brush jobby that barcon mate.
Fucking milk in a bag loving fuckers :-P

My wire brush is all rusty from squirrels pissing on it and stuff.