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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Seasoning hamburger

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  • Top | #1

    Seasoning hamburger

    In the summer I grill a lot of burgers. I've been experimenting with adding seasoning in the meat. I've learned it has to be done with the meat as cold as I can get it without freezing or I get some ugly meat paste looking stuff. The mixture that I like the best so far is equal parts Cavanders Greek seasoning, lemon pepper and granulated garlic, with a dash of seasoned salt. I'd never heard of Cavanders until about 3 years ago when I met 2 people only days apart that loved it. One was a caterer who used it in his steak rub , the other was a fireman who said they used it a lot in the kitchen at the fire house on meat and vegetables. It's in several of my rubs now. Do you ever season your hamburger meat? If so with what?

  • Top | #2
    Tony Chachere's. Pour on the lump of ground meat before I mix, then some more if I feel I went weak. Make patties, throw on the grill.


    • Rfhd69
      Rfhd69 commented
      Editing a comment
      Gotta love the Chach!

  • Top | #3
    I tried Cavanders Greek seasoning after Baby Back Maniac recommended it for burgers. I thought it was pretty good. But I generally just season burgers with salt and pepper on the surface on the grill.


    • JCBBQ
      JCBBQ commented
      Editing a comment
      Yeah, I'm a salt and pepper man too

    • smokin fool
      smokin fool commented
      Editing a comment
      Another pepper man here, no salt, maybe garlic and/or onion powder.
      Once in a blue moon a coupla dollops of Worcestershire sauce.

    • holehogg
      holehogg commented
      Editing a comment
      My way of doing it too.

  • Top | #4
    Usually add spices. Whatever rub i have around works. BBBR is good.


    • Top | #5
      I used to season a year or two back. Don’t anymore. I find it’s unnecessary & adds little if anything that can be accomplished with the exterior. My two cents. 🕶


      • Top | #6
        I agree with Fireman. With thin meats that you eat the entire width of in one bite, whether that seasoning's all on the outside or mixed in is largely moot. Just my two cents as well.


        • Top | #7
          I have heard recently that mixing salt into the ground beef before forming patties can cause the meat to be extra dense. Anything to this? A curious mind wants to know.


          • Texas Larry
            Texas Larry commented
            Editing a comment
            I have always preferred to have my seasoning on the surface, but wondered about the idea that mixing it in would toughen the burgers.

          • texastweeter
            texastweeter commented
            Editing a comment
            yes. Serous eats ran an experiment on this that I duplicated. Salt on outside just before cooking, or right after smashing.

          • Huskee
            Huskee commented
            Editing a comment
            This is true, see Dr Blonder's experiment here: https://genuineideas.com/ArticlesIndex/saltyburger.html

        • Top | #8
          We stopped seasoning ground meat when making burgers and think it makes for a better texture. The other big trick is not to pack the patties too tight.


          • Top | #9
            Salt n Sizzle.


            • FireMan
              FireMan commented
              Editing a comment
              Yup, keep it simple. Comin from someone’s who’s avatar is a primo burger!

          • Top | #10
            I add granulated garlic, granulated onion, black pepper, and ground chipotle to my burger mix. I salt the outside all over before smoking on thick burgers, and one side only immediately after smashing on J-Wellington Wimpy burgers.
            I love Greek seasoning on my grilled veggies with a sprinkle of cayenne


            • Top | #11
              I only salt and pepper with smash burgers while cooking. My normal burgers rotate between a few because of the family. Garlic, salt, and gourmet pepper / Doritos dust / Ranch seasoning / just salt and pepper


              • Top | #12
                For those interested in docblonder's experiment regarding mixing salt in, (hint: skip it, just salt the surface) you can read it here: https://genuineideas.com/ArticlesIndex/saltyburger.html


                • mnavarre
                  mnavarre commented
                  Editing a comment
                  TL;DR: If you salt the ground meat and then work it, you're basically making sausage. And mixing in the salt and forming patties is enough to take it from "burger patty" to "bouncy meat puck".

              • Top | #13
                Am I the only one who don’t mix their burger grind? Doubtful, I think?


                • Top | #14
                  Not to be "that guy," but in knowledgeable cooking circles, of which I consider The Pit to be one, "seasoning" means salt (possibly pepper.) What you are referring to is spicing. Let the brick bats fly!


                  • Huskee
                    Huskee commented
                    Editing a comment
                    Me personally, I consider "seasonings" & "spices" to be one and the same- garlic, pepper, cumin, etc. Salting to me is "salting", it's its own animal.

                  • Attjack
                    Attjack commented
                    Editing a comment
                    I can see looking at it that way. Salt is special. But it's a special seasoning. The quintessential seasoning.

                • Top | #15
                  All great confirming information. Thanks to all!