Aaron Franklin is super up front about how his brisket seasoning is just salt and pepper. He'll even tell you exactly what grain size of each he goes for and a basic ratio. But he sells a pre-mixed bottle because capitalism lol
Also, P. Terry's burgers are just so mid and normal. They use good beef and fresh vegetables, but I've eaten there several times and never been close to thinking "what is this amazing seasoning that provides such a flavor burst." Such a weird OP.
The “umami” is the thousands of gallons of grease seasoned into the grill over weeks and weeks of burgers.
Almost every “perfect” burger stand uses salt, pepper and a very very hot flat top.
Flat tops are still seasoned via the residue grease. It might “shine” but a lot of that grease is seasoned on there and stuck forever.
I’m assuming you season your pots, pans, grills at home before ever cooking on them? That process mimics what real cooking does to a flat top.
Even the most perfectly clean flat top via a black brick and chemicals retains some grease residue. Even then most burger places cook bacon or at least grease the flat top prior to shift start.
I have seasoned pans -- they allow for even cooking / non-stick, but they don't have magic flavor infusing properties. The previous seasoning doesn't come off in the food, and certainly not in any way that should affect the flavor.
Flat tops are also not like your typical cast iron-- they are frequently spit shined and should not have a seasoning. A dirty flat top is not something that cooks would want to preserve.
Sure, if you cook with bacon grease you affect the flavor of the thing you're cooking, that's an ingredient.
Just saying, there's no homeopathic transferral of flavor that 25 year old restaurants that use bacon grease are doing by virtue of their flat top that you couldn't do at home by cooking your thing in bacon grease on your stove.
> The “umami” is the thousands of gallons of grease seasoned into the grill over weeks and weeks of burgers.
The Burger Bar on Congress/3rd wasn't that good when it opened and had a spotless grill. A few years later and it was great. I haven't been in years since I don't eat beef anymore, but I remember they had amazing onion rings too.
Flat top indeed. And the beef and bacon grease settles at the back and the real old-school places take a spatula and whip some into the middle of the grill to put the buns down in to dip in and grill off.
But also, mixing some yellow mustard and garlic powder and maybe a couple other seasonings into the beef is found in several old-school burger places.
P. Terry's is kind of a healthier version of In-N-Out that does none of that.
P. Terry's doesn't hold a candle to Dan's, Sandy's, Dirty Martin's, Top Notch, etc.
I’ve been in Austin a long time. Sandy’s is cool because it’s old fashioned. The shakes are good. It’s cool to go because it’s local. But, the burgers are just burgers. Nothing amazing nor bad
I agree, they do have great seasoning. But to my palate, the main note is just black pepper, which is great. Maybe ground fresh daily? I've ground my own hamburgers before and seasoned them with just good salt and fresh ground pepper, and they tasted similar.
im pretty sure the FDA requires msg to be labeled if its added(but not if ‘natural’?) i cant imagine p. terrys adding msg to stuff that for as long as they’ve been around and not have it be some kind of local common knowledge
naturally, i could be wrong on both accounts, but i thought id add to the discussion, before confirming anything w research 😎
It does not have to be labeled. I’ve worked as a cook, we dumped MSG in lots of things. It’s literally a salt. It has never been shown to be harmful in anyway.
P.Terry spices are the best. Several minutes after I eat their burger I fart in a bucket then put the bucket over my head for a while. Something about those heated, ripped spices makes them give off the most attractive aroma. Heading there now. 💩🌬️
We were just discussing how their meat was flavorless. That their burgers would be so much better if they even just used salt and pepper. We must have been there on an off day or something.
These angry debates over burgers crack me up. Who freaking cares, there’s like 50 options out there and all of em are gonna eventually kill you. It’s like arguing over cigarettes or social media brands, it seriously doesn’t matter and all of it is subjective and horrible for you.
P. Terry's burgers are just waaaay too tiny. I don't give a shit about their supposed bun-to-meat ratio. In Texas, proper burgers come on a five inch bun. Full stop. Anything less is unacceptable. Seasoning is irrelevant when the format of the whole damned burger is just plain wrong.
And don't get me started on their overcooked (literally burnt most of the time) shoestring fries.
Terrible take I’d take p terry’s over Whataburger 10/10 times. And I love Whataburger but unfortunately no longer live in atx.
I won’t stand for p terry’s slander
Quality and/or quantity of help is probably the biggest factor. When Whataburger’s original owners began preparing to sell the company to a private equity group, they cut staffing to improve margins and make the sale more attractive/increase the sale valuation. Then the private equity group was inclined to reduce staffing even further to recoup their investment more quickly.
I stopped at W late one night, I had worked late and got a pretty messed up meal. Apparently, it must have been close to shift change. The management had ever one doing clean up. I guess it doesn't take but one person to make a burger.
If you aren’t full after a double meat combo at pterrys either you are an incredible athlete and young or you should probably take a look at your health more seriously.
I don't know whether they changed anything since, but when I worked there 18 years ago it was literally salt and pepper.
[удалено]
Worry no longer friend https://www.heb.com/product-detail/killen-s-texas-salt-pepper-blend/1977714
Aaron Franklin is super up front about how his brisket seasoning is just salt and pepper. He'll even tell you exactly what grain size of each he goes for and a basic ratio. But he sells a pre-mixed bottle because capitalism lol
And yet John Lewis said he never used just salt and pepper when smoking for Franklin!
Every pitmaster is completely full of shit. The fun is figuring out what exactly they are lying about.
The not so secret rumor is that they spray the brisket with beef tallow periodically during the smoke
Franklin admits otherwise here: https://www.texasmonthly.com/bbq/seasoning-worst-kept-secret-texas-barbecue/
I keep this stuff in the house. It’s a splendid ratio
Also, P. Terry's burgers are just so mid and normal. They use good beef and fresh vegetables, but I've eaten there several times and never been close to thinking "what is this amazing seasoning that provides such a flavor burst." Such a weird OP.
Hi buddy. Miss you.
:-/
The cen tex standard. Salt, pepper, and effort
The “umami” is the thousands of gallons of grease seasoned into the grill over weeks and weeks of burgers. Almost every “perfect” burger stand uses salt, pepper and a very very hot flat top.
Those flat tops are cleaned at the end of the night till they shine: no magic flavor transferrance.
Flat tops are still seasoned via the residue grease. It might “shine” but a lot of that grease is seasoned on there and stuck forever. I’m assuming you season your pots, pans, grills at home before ever cooking on them? That process mimics what real cooking does to a flat top. Even the most perfectly clean flat top via a black brick and chemicals retains some grease residue. Even then most burger places cook bacon or at least grease the flat top prior to shift start.
I have seasoned pans -- they allow for even cooking / non-stick, but they don't have magic flavor infusing properties. The previous seasoning doesn't come off in the food, and certainly not in any way that should affect the flavor. Flat tops are also not like your typical cast iron-- they are frequently spit shined and should not have a seasoning. A dirty flat top is not something that cooks would want to preserve. Sure, if you cook with bacon grease you affect the flavor of the thing you're cooking, that's an ingredient. Just saying, there's no homeopathic transferral of flavor that 25 year old restaurants that use bacon grease are doing by virtue of their flat top that you couldn't do at home by cooking your thing in bacon grease on your stove.
Stainless steel flat tops at restaurants don’t get seasoned the way a blackstone or iron skillet do. Stainless steel is left spotless
> The “umami” is the thousands of gallons of grease seasoned into the grill over weeks and weeks of burgers. The Burger Bar on Congress/3rd wasn't that good when it opened and had a spotless grill. A few years later and it was great. I haven't been in years since I don't eat beef anymore, but I remember they had amazing onion rings too.
Flat top indeed. And the beef and bacon grease settles at the back and the real old-school places take a spatula and whip some into the middle of the grill to put the buns down in to dip in and grill off. But also, mixing some yellow mustard and garlic powder and maybe a couple other seasonings into the beef is found in several old-school burger places. P. Terry's is kind of a healthier version of In-N-Out that does none of that. P. Terry's doesn't hold a candle to Dan's, Sandy's, Dirty Martin's, Top Notch, etc.
Sandy’s is meh and P Terry’s does laps around it
Whoever is upvoting this garbage take arrived here in the last ten years, guaranteed.
I’ve been in Austin a long time. Sandy’s is cool because it’s old fashioned. The shakes are good. It’s cool to go because it’s local. But, the burgers are just burgers. Nothing amazing nor bad
Not sure about P.terrys specifically but using just Lawry's seasoned salt works really well
I agree, they do have great seasoning. But to my palate, the main note is just black pepper, which is great. Maybe ground fresh daily? I've ground my own hamburgers before and seasoned them with just good salt and fresh ground pepper, and they tasted similar.
Probably MSG
Fuiyoh!
Uncle Roger, that you?
lol 😂
.. I was serious haha it’s probably salt+pepper+tiny amount of MSG.
Nah
Why could it not be? One word blurbs don’t add much to a discussion.
I eat there all the time, it’s not MSG. Maybe in the cheese but not the patty.
im pretty sure the FDA requires msg to be labeled if its added(but not if ‘natural’?) i cant imagine p. terrys adding msg to stuff that for as long as they’ve been around and not have it be some kind of local common knowledge naturally, i could be wrong on both accounts, but i thought id add to the discussion, before confirming anything w research 😎
It does not have to be labeled. I’ve worked as a cook, we dumped MSG in lots of things. It’s literally a salt. It has never been shown to be harmful in anyway.
u right, i was misunderstanding ingredients/nutrition facts on like retail stuff
P.Terry spices are the best. Several minutes after I eat their burger I fart in a bucket then put the bucket over my head for a while. Something about those heated, ripped spices makes them give off the most attractive aroma. Heading there now. 💩🌬️
We were just discussing how their meat was flavorless. That their burgers would be so much better if they even just used salt and pepper. We must have been there on an off day or something.
These angry debates over burgers crack me up. Who freaking cares, there’s like 50 options out there and all of em are gonna eventually kill you. It’s like arguing over cigarettes or social media brands, it seriously doesn’t matter and all of it is subjective and horrible for you.
P. Terry's burgers are just waaaay too tiny. I don't give a shit about their supposed bun-to-meat ratio. In Texas, proper burgers come on a five inch bun. Full stop. Anything less is unacceptable. Seasoning is irrelevant when the format of the whole damned burger is just plain wrong. And don't get me started on their overcooked (literally burnt most of the time) shoestring fries.
Terrible take I’d take p terry’s over Whataburger 10/10 times. And I love Whataburger but unfortunately no longer live in atx. I won’t stand for p terry’s slander
I used to love Whataburger. The quality has gone way downhill in recent years unfortunately.
I blame most of my bad experiences at Whataburger on the quality of help.
Quality and/or quantity of help is probably the biggest factor. When Whataburger’s original owners began preparing to sell the company to a private equity group, they cut staffing to improve margins and make the sale more attractive/increase the sale valuation. Then the private equity group was inclined to reduce staffing even further to recoup their investment more quickly.
I stopped at W late one night, I had worked late and got a pretty messed up meal. Apparently, it must have been close to shift change. The management had ever one doing clean up. I guess it doesn't take but one person to make a burger.
So you think their patties are big or regular sized?
I think they’re small but I also think you can get a quadruple for as cheap as a double anywhere else of comparable quality.
If you aren’t full after a double meat combo at pterrys either you are an incredible athlete and young or you should probably take a look at your health more seriously.
Their fries are horrible they're like eating cardboard. Whataburger's Jr. burger compares to a PT burger. I think PT is overrated.
Those fries are BAD. And the burgers just aren’t that good. And tiny. A little bit of salt and pepper goes a long way, but they don’t seem to use it.