/ck/ - Food & Cooking

[Anonymous No.10962169]

If I ignite a charcoal briquette and put it off to the side of a cast iron frying pan, then cook a burger in that pan, covered, will it get that charcoal cooked smokey flavor? That, along with the full surface browning could be the holy grail of burgers, like having your cake and eating it too.

[Anonymous No.10962177]

Sometimes, the internet doesn't have the answer. Sometimes you need to just give something a try and see what happens. The person who first suckled milk out of a cow's udder didn't Google it to see how it would taste. He just tried it, and in doing so he revolutionized the world.

[Anonymous No.10962181]

go on brave anon, and report back to us

make this your magnum opus

[Anonymous No.10962200]

>>10962169
Charcoal produces large amounts of carbon monoxide. You can't use it inside for risk of poisoning/killing yourself.

[Anonymous No.10962204]

>>10962169
>burning charcoal indoors
RIP

[Anonymous No.10962205]

Why don't you just use some liquid smoke?

[Anonymous No.10962214]

>>10962169

You'll poison yourself with your method if you don't use GOOD ventilation. You might want to try and do a stovetop smoker?

Cook the burger, then put it in a pot with a metal steamer insert with the charcoal or wood beneath, and heat it up?

[Anonymous No.10962215]

What if I did this on a hot plate outside though?

[Anonymous No.10962224]

I'm thinking of crushing up a briquette or two, igniting it, and putting the embers in a tuna can, and that can in a frying pan. Then cook a bruger.

Cast iron and outdoors on a hot plate for general safety.

[Anonymous No.10962228]

>>10962224

[Anonymous No.10962285]

>>10962169
Honestly sounds like an idea, like >>10962214 said, you just need ventilation for the smoke and youre ready to go

[Anonymous No.10962297]

>Actually wanting to taste the heat and not the meat

[Anonymous No.10962487]

>>10962297
Propane grills are a waste of time and money. Just use your stove or oven