| Food from the grill is what brought some of us out here! |
| The Picnic Chef presents ... Burgers & Franks at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Picnic Ideas | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
Cut up topping ingredients like lettuce, tomato and onion before grilling
time. Use good quality frankfurters and lean ground beef. Sausage links
are good from the grill also. A new fire doesn't work as well for this as a
hot fire with lots of coals. A charcoal fire should burn off its gasses before
you begin.
Ground beef patties that are thin and wide cook quickly and maintain their
shape, but heavy burgers turn into balls. At the same time, press them out
quickly without making balls or working the meat, which toughens the
burger. Use broiled steak seasoning or just salt and pepper on each side.
Remove beef patties when they are cooked throughout but still pink inside.
Turn frankfurters and links often and cook until they begin to brown on a
couple of sides. For best results, toast the open buns. Serve hot.
time. Use good quality frankfurters and lean ground beef. Sausage links
are good from the grill also. A new fire doesn't work as well for this as a
hot fire with lots of coals. A charcoal fire should burn off its gasses before
you begin.
Ground beef patties that are thin and wide cook quickly and maintain their
shape, but heavy burgers turn into balls. At the same time, press them out
quickly without making balls or working the meat, which toughens the
burger. Use broiled steak seasoning or just salt and pepper on each side.
Remove beef patties when they are cooked throughout but still pink inside.
Turn frankfurters and links often and cook until they begin to brown on a
couple of sides. For best results, toast the open buns. Serve hot.