A Special Word About Ground Meat, Burgers, and Sausages

Serves: 5



- First, a word about grinding. The kebabi and saté men I met on the barbecue trail grind their own meat from scratch, and time permitting I like to do the same. But I know that perfectly delicious results can be obtained with a lot less fuss and time by using preground meat, so that is what I call for in the recipes.

- If you do grind your own meat, use a fairly fatty cut (unless otherwise instructed), like shoulder (for lamb and pork) or chuck (for beef). Put it through the fine plate of the meat grinder (the plate with 1/8-inch holes).

- Sometimes I call for kneading the kebab mixture by hand, either over a low heat or at room temperature. Kneading (especially over heat) creates a smooth, tightly knit, almost spongy texture much prized by Central Asians. There is no need to knead unless instructed to do so in a recipe.

- Some of the recipes call for molding the ground meat onto skewers. In general, chilling the meat before molding it will make the task easier. If it is necessary to chill the meat, I note that in the recipe. I also like to chill the molded kebabs for 1 to 2 hours before grilling. This makes the meat less likely to fall off the skewers. Note that chilling is a luxury not available to many kebab and saté chefs in the Third World, who have no refrigeration. If you’re pressed for time, most of the koftas, kebabs, and satés in this chapter can be assembled and grilled without chilling. If you’re preparing the meat ahead of time, always refrigerate it until you’re ready to grill.

- The ground meat should go on flat skewers (available at Middle Eastern and Iranian markets see Mail-Order sources). Ideally the skewers will be 1/2 inch wide, but you can get away with using a 1/4-inch-wide skewer. Use slender metal or bamboo skewers only as a last resort the meat is more likely to fall off them.

- Because ground meat satés are fairly fragile, I suggest arranging them on a baking sheet lined with plastic wrap as they are prepared. When I prepare larger kebabs, I rest both ends of the skewers on the sides of a roasting pan so that the meat is suspended. This prevents the kebabs from flattening out.

- I also recommend grilling ground meat kebabs "without a grate," a procedure in which the ends of the skewers rest on bricks or metal pipe so they are raised above the grate. This makes the kebabs less likely to stick and fall apart than if they’re placed directly on the grate.

If you’re in a hurry or you don’t have bricks or pieces of pipe, you can cook directly on the grate. Just remember to oil it well before adding the kebabs.

- Use tongs for turning the kebabs. (Try to hold the ends of the skewers, rather than the meat part, when turning.)

- To unskewer a ground meat kebab, do as an Iranian kebabi man does: Use a piece of pita bread or lavash as a pot holder. Gently pull the portion of meat toward you to loosen it, then push it away from you to unskewer.

This A Special Word About Ground Meat, Burgers, and Sausages recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Day with Najmieh Batmanglij: The Persian Grill
A Few Shark and Bake Tips
A Griller's Guide to the World's Chiles
A Marinating Tip
A New French Paradox
A Special Word About Ground Meat, Burgers, and Sausages
A Traditional Barbacoa
Aleppo Pepper
Approximate Times for Rotisserie Cooking
Barbecue Alley: The Mexican Grill
Barbecue Countdown
Barbecue from the Land of Morning Calm:
Basmati Rice Five Ways
Beef Grilling Chart *
Black Gold
Bombay Tikka "Taco"
Butterflying a Flank Steak
Cleaning and Oiling the Grill
Cooking Hamburgers
Cooking With a Blowtorch
Cooking with Wood
Fish Grilling Chart*
From Hamburg to Hoboken: A Brief History of the Hambuger
Grate Expectations: Some Tips on Grilling Vegetables
Grating Citrus Peel
Grilled Rujak
Grilling Indoors
Grinding It Out
Ground Meats Grilling Chart
Hawkers' Center
How to Butterfly Pork or Beef
How to Butterfly Short Ribs for Korean-Style Grilling
How to Cut Up a Chicken
How to Dry Fennel Stalks
How to Grill Perfect Chicken
How to Grill Perfect Chicken Halves and Quarters
How to Grill Perfect Fish Fillets
How to Grill Perfect Vegetables Every Time
How to Grill a Whole Grilled Fish
How to Grill the Perfect Fish
How to Grill the Perfect Whole Chiken
How to Grill the Perfect Whole Fish
How to Make Scallion Brushes
How to Peel and Devein Shrimp
How to Skin and Bone Fish Fillets
How to Spatchcock a Chicken or Game Hen
How to Stuff Sausages Like a Pro
How to Unskewer Shish Kebabs
How to grill a perfect steak
How to grill with out a grate
How to make ricw powder
How to prepare fresh coconut
How to rinse and dry Cilantro
How to rinse salad greens
How to toast seeds, nuts, and breadcrumbs
In pursuit of the best Tuscan Steak
Jerk: The Jamaican Barbecue
Lamb Grilling Chart
Larding the Beef
Making crosshatch grill marks
Matambre: A hunger-killer from South America
Mesclun Mix
Of Koftas, Lyulas, and Seekh
On trimming fat from meat
Pit Cooking
Pork Grilling Chart
Pork the Italian Way
Poultry Grilling Chart*
Shellfish Grilling Chart*
Stalking the Elusive Grilled Snail
Stuck on Sate: The Indonesian Grill
The Afghan Grill
The Argentinian Grill
The Birth of the Kettle
The Brazilian Grill
The Four Styles of American Barbecue
The Indian Grill
The Japanese Grill
The Macanese Grill
The Moroccan Grill
The Most Famous Fish House in Indonesia
The Splendid Resaurant Karim
The Tale of Three Barbecues: The Thai Grill
The Ten Commandments of Perfect Grilling
The Turkish Grill
The Vietnamese Grill
To Render Chicken Fat
Types of Charcoal
Uruguay's Mercado Del Puerto
Vegetable Grilling Chart*
What to look for in a Grill
When You’re Feeling Less Than Brave
When to cover the Grill
When to use a Drip Pan
Whole Fish, Tikin Xik Style

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.