Watch this. Note how the pitmaster seasons his ground meat well before he puts it on the grill. I don't want to hear another goddamn word from the people who insist you should never season your ground meat until right before it hits the grill. That—is—bullshit.
Monday, January 02, 2023
6 comments:
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Wait... who says you shouldn't season your ground meat until right before it hits the grill? I've always seasoned my ground meat well in advance. I guess I wasn't paying attention to the conventional wisdom.
ReplyDeleteI'm pretty sure I've seen both Andrew Rea (Binging with Babish) and Gordon Ramsay say you don't season until right before the meat hits the grill. Among others. It's something that comes up in certain burger videos.
ReplyDeleteSome grillers are adamant about this. I think Ramsay's explanation had something to do with possibly drying out the meat, which has never been my experience. The way I see it, why not herb and season your burger through and through instead of just on the surface?
ReplyDeleteYeah, I must have missed that. Seems counterintuitive to me as well.
ReplyDeleteI'm on a mission now: I'll see if I can track down some burger videos that make the claim I described.
ReplyDeleteThe idea that the burger might lose water if salted too early seems to assume that the burger, once salted (and still raw), is going to be left alone for a long while—enough time for the salt to draw out the water. I herb and season my burgers, then grill them pretty much right away. In some rare cases, if I make a ton of burgers, I freeze them. In neither case do I see a water-loss problem: the burgers come out juicy unless I mess up and overcook them (which, alas, has happened on occasion).
Yeah, I get the theory behind it, but honestly I've never really had too much of a problem salting meat, ground or otherwise, in advance. I mean, if salt really did magically draw the water out of meat, the whole concept of dry rubbing (which includes salt) wouldn't work at all... but it does. I've dry rubbed non-ground meats and then left them overnight in the refrigerator to "marinate," and I've never had any problem with the meat drying out.
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