First, you gotta define your own heat. Habenero is basically my minimum, but this is using super hot Chinese red pepper oil. And, Fireball whiskey.
I just so not understand why people will vow that marinating hamburger meat is atrocious, because those people suck. Do I marinade with normal methods? Hell naw. But some stuff works overnight.
For instance, I've cooked, reduced a lot of onion, peppers and tomato, with herbs/spices into a composte I then integrated into ground beef. Tremendous results. However, I couldn't get real heat in this. I've solved that.
I'm not sharing my recipes in case I want to open a food truck. But I went to NFA burger in Dunwoody tomorrow and was impressed. They have heat in tbe meat. But they smash-burger. Imma full juice burger dude. My heat is 3 things I can't ratio for you, but fireball whiskey, Chinese red pepper oil, and NM Hatch Chiles.
I'm a grill grates guy over charcoal, so basically 650F on the tines. I'm 2 months away from challenging NFA as best burger in town. F your butt next am.
I just so not understand why people will vow that marinating hamburger meat is atrocious, because those people suck. Do I marinade with normal methods? Hell naw. But some stuff works overnight.
For instance, I've cooked, reduced a lot of onion, peppers and tomato, with herbs/spices into a composte I then integrated into ground beef. Tremendous results. However, I couldn't get real heat in this. I've solved that.
I'm not sharing my recipes in case I want to open a food truck. But I went to NFA burger in Dunwoody tomorrow and was impressed. They have heat in tbe meat. But they smash-burger. Imma full juice burger dude. My heat is 3 things I can't ratio for you, but fireball whiskey, Chinese red pepper oil, and NM Hatch Chiles.
I'm a grill grates guy over charcoal, so basically 650F on the tines. I'm 2 months away from challenging NFA as best burger in town. F your butt next am.
