best instructive, plain spoken grilling lesson. I've grilled a long time and your video capsulated, in a simple direct way taught me a clear methodical approach. Appreciate very much.
Hello purely. Correct. One of the reasons why I showed the juices pooling on the door the burger when I called them done. Quality meat like this is the answer to fry burgers.
@@Viewtoagrill Also thanks for the pliers recommendation. I bought a pair using your link and have already used it once. It's more versatile than the grill grippers I have.
another great video! basic, informative, to the point! as a newbie these are really helpful. not sure I want to risk Wagyu based on my experience just yet but I made my own patties following another video of yours and they came out perfect! an absolute dripping mess but that way I knew id locked the goodness in with the forward sear
I saved this video at the end of last season. I was waiting for the perfect opportunity to try this method. Hands down the best burgers EVER! We used a different recipe, but the cooking time was spot on, they came out juicy and perfect! Thanks a lot! Greetings from Hungary!
Thanks for this video. So thorough. Have learned so much from your channel - and will continue to. How about posting a pdf of that sear chart you made? 🇨🇦👍🏼
You are the King of BBQ like what Bob Ross was for art. Love every video of yours. I've learned so much from you. Great start-sear vs finish-temp chart. I saved a screenshot of it.
Good for you for advocating for cooked-through (or near cooked-through) burgers. If you do them right, they will have the best texture, and won't be dry at all! PS: that Monterey Jack is actually Colby Jack cheese. PPS: Mustard does not belong on a burger. Save that for your hot dogs.
Oh yeah! here is one that I like that is not terribly expensive. It has a stainless top... hooks for BBQ equipment and a couple of storage shelves with a spice rack. amzn.to/41QZCaa
I thought toasting brioche buns directly over the hot coals like that was my secret. I like mine just a tiny bit more dark than the one you pulled off for the camera, but the flavor is phenomenal. My favorite toasted brioche bun burger is a quality patty like you have there (I buy the Wahlburger patties), caramelized onions made a little red wine, and crumbled blue cheese.
Hey Hey, Thanks. I didn't think about that until I was editing. I tried to show it in the video but the juices were very slightly pink to clear. When you let you patty get like that there is very little color left in the cross section. I like my burgers medium well going into well. Which... I know is not popular... but hey, it is what I like for a burger.
😂. The power of editing! Thanks Daymon. I just show my whole process when making these videos. I just hope they are not boring because sometimes i include things that might seem unnecessary but I think they are important. Take care!
@@Viewtoagrill Your videos are never boring, Johnny! And when it comes to content, your "how to" grilling videos are second to none. Keep up the great work!
Hey John. The CitruSafe is really just meant to clean the grill... not restore to "like new". If your grates are really bad you may just want to buy a new set... and then keep them clean with CitruSafe. Also if they are bad you can try burning them off first with a hot fire and let all the gunk turn to ash... then clean them.
@@Viewtoagrill i have a weber go anywhere and bought brand new craycort cast iron grates for it. happy to see this new citrusafe product. i will use it to clean the craycorts.
@@Viewtoagrill you saved my life man. I committed to grilling for my friends surprise birthday party tonight. I just found out he had a charcoal grill and I’ve never used one before!!! Needless to say you saved the day. I’m gonna kill it 💪
Thin patties I would rather forward sear.. thicker patties use this method. Since I like my Pattie’s the way I do, I can afford the extra time in the grill. I also think it helps to prevent the Pattie’s from puffing up in the middle.
Hey Johnny, when cooking with an SNS without the Weber oval indicators, what temp should the grill get to before putting the patties in for cooking with the indirect heat? I followed your instructions and patties came out greatbut a little overdone, wondering if I had the temp too high. I think the grill was over 450f when I first put them in and half closed the top vent, then the temp went down slowly from there while they cooked for the initial 10 minutes. Maybe I should have got the temp down first. Thanks as usual for the great content!
Another great video, Johnny. Those burgers look absolutely delicious! I'm curious . . . why does your son say don't put lettuce on the top? Luv your channel. Cheers! 🍔🍺
Well... incase you didn't know. There is a whole argument as to which vegetables go on top of the burger patty or under the patty... supposedly, lettuce goes under because heat rises to the top and wilts the lettuce... but, who let's thier burger sit around long enough for that to happen?
Just found you on YT . Watched your chicken wing video and ordere the thermometer to clip on the grill - great tip - thank you. My biggest question is when my biys and all the Grandkids come over we are talking about feeding 10 people and my boys will eat 3 each. Do I do three batches of 6 burgers and underook the first two batches and throw them in a warm oven tiil all are ready ??!! thank you
I have a "Forward Sear" video. I would cook them that way and as they were ready I would move them to the indirect side. When they are cooked and srunk a little you should be able to fit 9 on the indirect side and do two batches of 9.
@@Viewtoagrill thank you for taking the time to get back with me. Ill try that. I see all these videos on cooking 2 - 6 burgers and im thinking thats great but how is grilling for a party done without serving dried up food. Or maybe burgers is the wrong choice for large groups??? Or buy two kettle grills. Ill check out the sear video. So glad I found you. Take Care.
@@Viewtoagrill my man… I just bought a larger Weber charcoal starter … with wide open on the bottom and the lid it only gets to maybe 450 and with only little time with the lid off it dumps to 300
It will take a few cooks for you to get the hang of it. When you take the lid off you will loose all the heat and that is normal. If your fire is strong it will not take long to build it back up. Keep watching videos and learn how it operates and you will be fine.
Hey dean. Unfortunately that is not an easy spin grill grate. The handles extend past the bottom of the grate and get hung up on the tabs supporting them. That is the only thing that I am not happy with about those Killa Grilla grill grates. Take car dean. See you next time.
ok, how are you cleaning those perfectly white towels after wiping down the grill? I have a feeling the wife isn't going to allow them into her "pristine" washer. LOL Just curious
Hey Eric. What I do is get a 5 gallon bucket and soak them in there with dawn... overnight. The next day I wring them out and then put them in the washer. When they are done, I run a washer clean cycle. She did not like it at first until she saw that this works out fine.
@View to a Grill I made the burgers yesterday (Tuesday), with the vortex method. I was able to smoke 12 at a time, sear 6 at a time. I stored them in a foil lined ice chest. Kept them warm and moist. The school staff loved them. Thanks AGAIN!
LOL. Nah, In this video, I used preformed patties to make the whole process easier. Which is the point of the video. I have other videos where I show the whole process of making your own hand patties. Take care, the channel will still be up if you still need help.
🫨 using a wirerack like that for burger and chicken is smart! Why have i never thought of that and been afraid to loose burger into the flames or using an cast iron pan that very easy gets too hot 🫨
Making me hungry for burgers and it’s only 6:30 am!
Hello John. Burgers for breakfast!
Love all of your videos and they are so easy for anyone to follow along! Those burgers looked fantastic. Keep up the great work!
Thanks Jonathan!
best instructive, plain spoken grilling lesson. I've grilled a long time and your video capsulated, in a simple direct way taught me a clear methodical approach. Appreciate very much.
Hello Mr. Sanders. Thanks for watching.
Absolutely beautiful burger cook. Thanks for taking the time to create this video.
Thanks Jeff. I tried to show the whol process and the order in which I prepared everything.
Thanks you for the complete beginning to end. Eliminated a lot of questions
Cool, thanks for watching!
Great video, I like to make my own patties. That way I can add peppers and onions to the beef.
Hello John. I bet those come out nice!
Diggin' it! Stright to the point, and very informative.
Thanks Dave.
Thanks for the great video. The days of me eating a medium rare burger are long gone. With the right ground beef like what you used they won't be dry.
Hello purely. Correct. One of the reasons why I showed the juices pooling on the door the burger when I called them done. Quality meat like this is the answer to fry burgers.
@@Viewtoagrill Also thanks for the pliers recommendation. I bought a pair using your link and have already used it once. It's more versatile than the grill grippers I have.
@@purleybaker heck yeah. I love those pliers!
You are the best speaker. Love all your videos. From Amarillo
Thank you Lynn.
Awesome stuff! I just happen to be doing burgers this weekend for company, gonna follow this method.
Let me know how they come out!
another great video! basic, informative, to the point! as a newbie these are really helpful. not sure I want to risk Wagyu based on my experience just yet but I made my own patties following another video of yours and they came out perfect! an absolute dripping mess but that way I knew id locked the goodness in with the forward sear
Hey Tom. Glad to hear it all worked out for you!
I saved this video at the end of last season. I was waiting for the perfect opportunity to try this method. Hands down the best burgers EVER! We used a different recipe, but the cooking time was spot on, they came out juicy and perfect! Thanks a lot! Greetings from Hungary!
Glad it helped! Take care!
Those look mighty fine, Johnny! Great ques for when to sear, and how. You cannot beat a good burger!😋👍
Thanks Kevin.
Thanks for this video. So thorough. Have learned so much from your channel - and will continue to. How about posting a pdf of that sear chart you made? 🇨🇦👍🏼
Posting a pdf... not sure where to post that. I did put it up to fit the screen, try grabing a screen shot.
You are the King of BBQ like what Bob Ross was for art. Love every video of yours. I've learned so much from you. Great start-sear vs finish-temp chart. I saved a screenshot of it.
Thanks so much 😊... this little hamburger lives right here..
New to Grilling so love your videos. thanks for all the great tips
Welcome!
Super helpful tips on when to sear. Great burgers, Johnny👍😊
Thanks Bobbi.
Those burgers look great. I like my burgers at 165 °F because of safety concerns with lower temperatures. Cheers, Johnny! 👍👍✌️
Thanks Dwayne. Take care!
Another great video!
Hello Mark. Thanks!
Great production value video. food looks fabulous. I am hungry now.
Thanks Fred.
Thanks Johnny, I have been using your second grill technic since I saw it on the channel last year - what a great idea!!!
Hey John. Stick with what works… or try something new! 😂😆
Those fire starter cups are awesome, so glad you recommended them! I’ve learned a lot from your videos!
Hello Micah. thank you so much!
That's all a burger needs. looking soo delicious!
Heck yeah!
Awesome job with those burgers!
DASH! Thanks!
Just love your videos. So down to earth. In a textured guy too.
Thanks Matt.
Johnny that’s making me hungry looks so delicious and inspiration for this weekend.👍🍔
Burgers… almost an everyday food I think.
Thank you for the sear chart!
You are so welcome!
Good for you for advocating for cooked-through (or near cooked-through) burgers. If you do them right, they will have the best texture, and won't be dry at all! PS: that Monterey Jack is actually Colby Jack cheese. PPS: Mustard does not belong on a burger. Save that for your hot dogs.
😂 I love mustard!
Great looking burgers!
Thanks Ramiro.
Any recommendations for outdoor grill tables? I need a nice spacious one for ribs, burgers, chicken, brisket, etc.
Thanks!
Oh yeah! here is one that I like that is not terribly expensive. It has a stainless top... hooks for BBQ equipment and a couple of storage shelves with a spice rack.
amzn.to/41QZCaa
Yummy! Keep my burger warm, I’m on my way😬.
Unfortunately Phil... they are all gone.
Ha, ha, making delicious burgers easy and GREAT AGAIN! God Bless and thank you.
I approve of this message.
I thought toasting brioche buns directly over the hot coals like that was my secret.
I like mine just a tiny bit more dark than the one you pulled off for the camera, but the flavor is phenomenal.
My favorite toasted brioche bun burger is a quality patty like you have there (I buy the Wahlburger patties), caramelized onions made a little red wine, and crumbled blue cheese.
Hey Dustin! Now it’s OUR secret. 🤫
Looks delicious, I was waiting to see the meat after you took a bite👍🏾
Hey Hey, Thanks. I didn't think about that until I was editing. I tried to show it in the video but the juices were very slightly pink to clear. When you let you patty get like that there is very little color left in the cross section. I like my burgers medium well going into well. Which... I know is not popular... but hey, it is what I like for a burger.
Yup I like mine a little pink too, soooooo good. Thanks again!!!!
How did you know what I am grilling this weekend? Nice form!
Thanks. I just knew we were on the same wave length.
You make everything look super easy, Johnny! I want one of those burgers! :)
😂. The power of editing! Thanks Daymon. I just show my whole process when making these videos. I just hope they are not boring because sometimes i include things that might seem unnecessary but I think they are important. Take care!
@@Viewtoagrill Your videos are never boring, Johnny! And when it comes to content, your "how to" grilling videos are second to none. Keep up the great work!
@@DaymonQualls Thanks Daymon!
i was thinking about buying a power washer to clean the grates on my grills.
this citrusafe thing is new to me. ill try that first.
Hey John. The CitruSafe is really just meant to clean the grill... not restore to "like new". If your grates are really bad you may just want to buy a new set... and then keep them clean with CitruSafe.
Also if they are bad you can try burning them off first with a hot fire and let all the gunk turn to ash... then clean them.
@@Viewtoagrill i have a weber go anywhere and bought brand new craycort cast iron grates for it.
happy to see this new citrusafe product. i will use it to clean the craycorts.
@@john-j7e7e I have craycort grill grates as well. I like to spray mine with a little oil to keep the from rusting after every use. Take care john.
Best video I found. Thank you.
Glad it was helpful!
@@Viewtoagrill you saved my life man. I committed to grilling for my friends surprise birthday party tonight. I just found out he had a charcoal grill and I’ve never used one before!!! Needless to say you saved the day. I’m gonna kill it 💪
@@rubydoobie9717 now you have to let me know how it turns out!
love a good burger , nice job
Thanks
Forward sear or this way Johnny? Got a preference?
Thin patties I would rather forward sear.. thicker patties use this method. Since I like my Pattie’s the way I do, I can afford the extra time in the grill. I also think it helps to prevent the Pattie’s from puffing up in the middle.
Looks great
Thanks!
Hey Johnny, when cooking with an SNS without the Weber oval indicators, what temp should the grill get to before putting the patties in for cooking with the indirect heat? I followed your instructions and patties came out greatbut a little overdone, wondering if I had the temp too high. I think the grill was over 450f when I first put them in and half closed the top vent, then the temp went down slowly from there while they cooked for the initial 10 minutes. Maybe I should have got the temp down first. Thanks as usual for the great content!
Which video you do follow?
Beautiful burgers!!!
Thanks Joey!
Great video, have you ever tried grilling frozen burgers still frozen?
Hello Eric. I apologize but I would not grill frozen patties.
nice!
Thanks!
I know I'm unconventional but I'm not a fan of super juicy burgers. I usually use a 90 or 93% lean.
These do look pretty fabulous though.
Not a unheard of. My wife like the 90%. Take care Sociopath.
Another great video, Johnny. Those burgers look absolutely delicious! I'm curious . . . why does your son say don't put lettuce on the top? Luv your channel. Cheers! 🍔🍺
Well... incase you didn't know. There is a whole argument as to which vegetables go on top of the burger patty or under the patty... supposedly, lettuce goes under because heat rises to the top and wilts the lettuce... but, who let's thier burger sit around long enough for that to happen?
@@Viewtoagrill Nope, never knew that about the lettuce on top. . . but I agree, my burger would be eaten long before any lettuce wilts! 😋😁
DUDE DUDE, YES
Whoooo!
Looking good boss
🙏😊
Just found you on YT . Watched your chicken wing video and ordere the thermometer to clip on the grill - great tip - thank you. My biggest question is when my biys and all the Grandkids come over we are talking about feeding 10 people and my boys will eat 3 each. Do I do three batches of 6 burgers and underook the first two batches and throw them in a warm oven tiil all are ready ??!! thank you
I have a "Forward Sear" video. I would cook them that way and as they were ready I would move them to the indirect side. When they are cooked and srunk a little you should be able to fit 9 on the indirect side and do two batches of 9.
@@Viewtoagrill thank you for taking the time to get back with me. Ill try that. I see all these videos on cooking 2 - 6 burgers and im thinking thats great but how is grilling for a party done without serving dried up food. Or maybe burgers is the wrong choice for large groups??? Or buy two kettle grills. Ill check out the sear video. So glad I found you. Take Care.
Watch Malcom Reed's "Great American Burger" -Slightly different and very good.
Malcom Reed is a BBQ legend.
What was your grill temp during the cook and during the sear ?
over the fire it was probably over 600. Watch this video over how I get the grill that hot.
th-cam.com/video/dhDp347g9kc/w-d-xo.html
@@Viewtoagrill my man… I just bought a larger Weber charcoal starter … with wide open on the bottom and the lid it only gets to maybe 450 and with only little time with the lid off it dumps to 300
It will take a few cooks for you to get the hang of it. When you take the lid off you will loose all the heat and that is normal. If your fire is strong it will not take long to build it back up. Keep watching videos and learn how it operates and you will be fine.
What already formed lol
I’m gonna have to try that brand of steak
Gods stuff auntie
You could have just swivelled the whole grill grate so that all 6 patties were then over the direct heat.
Hey dean. Unfortunately that is not an easy spin grill grate. The handles extend past the bottom of the grate and get hung up on the tabs supporting them. That is the only thing that I am not happy with about those Killa Grilla grill grates.
Take car dean. See you next time.
Your slow n sear is in time out? What it do? 😅
LOL... nothing, I just wanted to make a video showing folks how to do it if they did not have a slow n sear. Take care.
Get it!
✌️✌️
🤤Hey Johnny!
yep!
ok, how are you cleaning those perfectly white towels after wiping down the grill? I have a feeling the wife isn't going to allow them into her "pristine" washer. LOL Just curious
Hey Eric. What I do is get a 5 gallon bucket and soak them in there with dawn... overnight. The next day I wring them out and then put them in the washer. When they are done, I run a washer clean cycle. She did not like it at first until she saw that this works out fine.
How long aprox u need to defrost meat before cooking?
From frozen… I will put it in the refrigerator 24 hours before cooking. I’ll go buy fresh before I try to defrost in a few hours.
@@Viewtoagrill tnx, bro!
I have to cook up to 40 burgers for my wife's school staff next week. I have a 26 inch weber grill. Any suggestions would be appreciated. 😢
You will have to do them in batches, probably 8 or 10 at a time. It won't take long! you got it!
@View to a Grill I made the burgers yesterday (Tuesday), with the vortex method. I was able to smoke 12 at a time, sear 6 at a time. I stored them in a foil lined ice chest. Kept them warm and moist. The school staff loved them. Thanks AGAIN!
@@007yankeesrule Awesome Gilbert!
You know I love my home ground beef but my burgers aren't wagyu. These look amazing even if you overcook them😂😂😂😂😂
😂😆😂… 😡
🍔👌🏼
🫡
Somebody likes to say: patty
Yes, but not as much as hotdog.
Your to cute but that’s just Auntie talking🤭
Thanks Auntie!
Preformed patties? Disabled your channel
LOL. Nah, In this video, I used preformed patties to make the whole process easier. Which is the point of the video. I have other videos where I show the whole process of making your own hand patties. Take care, the channel will still be up if you still need help.
🫨 using a wirerack like that for burger and chicken is smart!
Why have i never thought of that and been afraid to loose burger into the flames or using an cast iron pan that very easy gets too hot 🫨
Glad to help!