STOP Grilling Your Burgers — Try This Old TEXAS FARM Trick

Everything I know, 194 pages. 120 things I wrote down so they don't die with me: https://earlhargrove.shop/ Go stand at your grill and look at the grate. Every bar has a gap beside it, and every gap drops your burger's fat straight into the fire. That fat is the flavor. The stripes on top only prove you burned it. My daddy Roy fed a hay crew of fourteen men hamburgers at noon for six days in the summer of 1963, and not one of them ever touched a grate. He cooked them on an old plow disc over a mesquite fire. I was twenty-one, and I flipped every one. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pan. In this one: why LEAN beef makes a dry burger. Why COLD fat is the juice. The loose BALL instead of a patty. SALT ON THE OUTSIDE, LAST SECOND, and why mixing it in turns your burger into a sausage. Why it has to be cast IRON. The SMASH, done once in the first ten seconds and never again. The THERMOMETER, because color lies. And the eighth piece, Roy's: paper-thin ONIONS pressed right into the meat and the bun steamed on top, the nickel burger trick from El Reno, Oklahoma, done by ear. Pressing a burger on the grill squeezes the juice out. Pressing it raw on iron keeps the juice in. Safety, said plainly in the video: ground beef is safe at 160°F by the thermometer, not by the color. A burger can turn brown all the way through and still not be done. That goes double for small children and old folks. Did your daddy cook his burgers on the grill or in a skillet? Tell me his name and what county he cooked in. I read every one.