• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

For a quick and easy meal how about BEEFY GARLIC PIZZA  made out of what you have at home. Oh yeah a nice GAMEDAY meal for the Indians at 5 today or 1 pm on Sunday.

Beefy Garlic Pizza from Mr Food.

 

YIELDS    8 slices    SERVING SIZE   1 slice    COOK TIME    30 Min

Today we're throwing a pizza party! Why? Because we wanted to make something new with that package of ground beef in the fridge. Our Beefy Garlic Pizza is calling your name and we bet it'll be your new favorite go-to dinner recipe, for pizza party occasions or just because. After all, who doesn't love a hearty, cheesy, beefy slice of pizza?

What You'll Need

• 1 tablespoon vegetable oil
• 6 cloves fresh garlic, chopped
• 1 pound ground beef
• 3 plum tomatoes, seeded and chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound store-bought pizza dough (see Tips)
• 1 (6-ounce) package sliced provolone cheese, cut into 1/2-inch strips

What to Do

1. Preheat oven to 400 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
2. In a large skillet over medium heat, heat oil until hot; saute garlic 4 to 5 minutes or until slightly golden.
3. Add ground beef and cook 6 to 8 minutes or until completely browned, stirring frequently. Drain off excess liquid; stir in tomatoes, salt, and pepper.
4. Place dough on a lightly floured surface. With a rolling pin, roll dough out to a 12- to 14-inch circle. Place on pizza pan. Using a fork, prick dough 15 to 20 times. Spoon beef mixture evenly over pizza dough and top with cheese.
5. Bake 15 to 18 minutes or until crust is crisp and brown. Cut and serve immediately.

Mr. Food Test Kitchen Tips!

• If you'd prefer to use a prepared pizza shell, that will work here too.
   
• We love to serve this with our delicious Caesar Salad for a complete meal!
   
• For other pizza recipes, try our Pepperoni Pie Squares or our Deep Dish Pizza Casserole.

[calfoxwc]

simple - pepperoni rolls.

1 package of Rhodes rolls

package of pepparoni

package of mozzarella cheese.

let rolls soften on tray, when soft enough, but not too soft and sticky -

flatten them out, add about 4 pieces of pepperoni + 4 pieces of cheese.

roll up, put on tray in warm place, let rise.

bake about 350 degrees til the tops are brown =

add root beer...

they are the best.

[mjp28]

A Tuesday morning special something you might think was too hard to try DEEP DISH PIZZA CASSEROLE and made your way if you want.  And a great GAMEDAY meal without the delivery !

Deep Dish Pizza Casserole from Mr Food.

 

 

 

SERVES   6    COOK TIME    30 Min

Looking for a budget friendly, fast, and delicious way to feed the kids now that school is back in session? Our Deep Dish Pizza Casserole is just what you need! This easy deep dish pizza is ready in just 30 minutes, and is sure to please the kids with its cheesy pizza goodness. You'll give the flavors and simplicity of this dish an A+!

What You'll Need

• 1 pound ground beef. (add more toppings if you like see below)
• 1 1/2 cups spaghetti sauce
• 1 teaspoon Italian seasoning
• 1 cup frozen bell peppers and onions, thawed and drained
• 1 (10-ounce) can refrigerated pizza dough
• 12 slices mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese

What to Do

1. Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium nonstick skillet over medium-high heat, brown beef, stirring until meat crumbles and is no longer pink. Drain off pan drippings. Stir in spaghetti sauce, Italian seasoning, and onion and pepper mixture and cook until heated through.
3. Meanwhile, unroll pizza dough and press into bottom and halfway up sides of baking dish (see Notes). Line pizza dough with 6 slices of mozzarella cheese. Top with meat mixture. Place remaining 6 slices of cheese over meat filling and sprinkle with Parmesan cheese.
4. Bake 20 to 25 minutes or until crust is golden and cheese begins to bubble up. Cool 5 minutes before cutting into squares and serving.

Test Kitchen Tips:

• Make sure to push the pizza crust up the sides of your baking dish so the delicious pizza filling will bubble up inside the crispy crust. And if you like your pizza with more toppings, add pepperoni or crumbled, cooked sausage for extra taste!
   
• Looking for more easy weeknight dinners? Check out our free eCookbook, Easy Weeknight Dinners: 20 Recipes for the Busy Cook, If you're feeling like a little Italian food, we've got you covered. Try our Must-Make Meatball Recipes or our No-Fail Italian Favorites!
   
• If you enjoyed this Deep Dish Pizza Casserole, be sure to check out our other fabulous pizza recipes. Our  Chicago Deep Dish Pizza,  After School Pizza Puffs, and Cheesy Pepperoni Pizza Sticks are out of this world!

[ballpeen]

@sd_tom said:

Ribs usually hit the spot.  Same with wings. 

Nice looking St. Louis cut ribs.  You do those on a smoker or roast in the oven?  No insult if you are a grill guy.  I like them either way.  Either method works and each have their advantages.

[ballpeen]

@mjp28 said:

I ran across this article on cooking the perfect burger and would like to hear your ideas on:   

The Art of the Perfect Burger

By Ezra Brooks Bourbon May 21, 2020 | Lifestyle

While the Fourth of July may look a little different in 2020, there’s one thing that’s a given — the all-American burger is a staple for that day. As it stands, it’s the undisputed star of any summer grilling menu, and with a few simple steps, you can ensure you’re putting a perfect burger on everyone’s plate.

First off, if you’re new to grilling, review our basic techniques suggestions here. But also keep in mind that if a grill isn’t available, you can flip a great burger right out of your kitchen skillet, too.

Burger Trifecta
Everyone thinks they’re a burger expert, which is why one man’s perfectly cooked burger may be another’s overdone hockey puck. And while there may indeed be a double-decker venison burger stacked with bleu cheese, avocado, bacon, and portobello mushroom in your culinary future, it’s better to just get the three basics right first — burger, bun, and the all-important condiments. Start simple and all will be well. The most important thing is to think fresh: steer clear of pre-packaged burgers and head to the local bakery for the buns.

Meet the Meat
A great burger is all about the meat, and the best meat will have a decent amount of fat in it to keep it juicy after cooking. You have choices here, but you can’t go wrong with buying ground beef chuck at the meat counter.

When you’re ready to make your burgers, gently form round patties of about six ounces each, or slightly larger than those fresh buns you have (to allow for shrinkage during cooking). Again, emphasis on gently — you want the patties loose, as this makes for a juicier burger. Don’t pack them into tightly formed patties. Note: Some people suggest mixing an egg or breadcrumbs with the meat as a binding agent — we don’t. We like the meat to stand on its own. Plus, overhandling the meat with lots of aggressive mixing just makes your burger less tender.

A classic tip is to make to a small thumb indentation in the middle of the burger to keep it flat while cooking, rather than plumping up and tempting you to press your spatula down on the patty while it’s on the grill. (That just squeezes the juices out of the meat, so don’t do it.)

Lastly, don’t forget to liberally season the burgers with salt (we prefer kosher salt, as the flakes are bigger) and pepper before placing them on a well-seasoned grill.

Bring the Heat
Cook the burgers on medium-high to high heat and flip as seldom as possible. About four minutes a side should put you in medium territory. If you’re cooking a bunch of burgers to different orders plan ahead: divide the grill into sections, put the well-done order on first, then medium, then rare, and take them off in reverse order.

Cheeseburger, Cheeseburger
While there are a variety of cheeses to choose from, a classic cheeseburger really requires the cheese slice to be melted over the burger in the final moments of cooking. American cheese is the hands-down go-to standard, but cheese is your launching pad for future experimentation.

Stacking It Up
To toast or not to toast the bun is also a personal choice. If you are grilling a lot of burgers it can get hectic attending to double the number of bun halves as well. Consider browning them slowly in the oven instead. We like a toasted bun because it’s less likely to fall apart as easily.

When it comes to actually building the burger, there is no real wrong way. But there are better ways.  Our personal preference is placing lettuce on the bottom bun first, followed by pickles and onions, then the meat — the lettuce on bottom helps prevent the meat juices from soaking the bottom bun and turning your burger into a soggy mess. If you like tomato, that should go on top of the meat — again, you’re keeping juice away from the bottom bun, plus, if you have cheese on top of your burger, the tomato melds with the melted cheese and has less of a tendency to slide off your burger (see, there is an art to this).

Plenty of people prefer to build their burgers with all the toppings on top of the burger, though, so to each their own. If you’re doing that with a cheeseburger, if you put your patty cheese-side down on the lower bun, that can help prevent a soggy bottom bun as well.

Burgers and Bourbon
Even a basic burger is a juicy taste extravaganza, and a sturdy bourbon will be the best accompaniment. That’s why we opt for the 117 proof, barrel strength of Old Ezra 7 Year to sip alongside our best grilled creations. The mixture of America’s favorite meal and the rich complexities of Old Ezra 7 Year may just prompt a call for seconds.

So what can be better than a burger hot off the grill ?  Remember GAMEDAY meals and tailgating may be coming up soon.   Ummmmm, bon appetit !

Got to pack them loose.  Tight ruins them.   Also, 80/20 meat.  Got to have fat.  Don't season.  Season after cooking, and for goodness sake, don't press them in to the grill or pan

[ballpeen]

My tomato sauce...the best ever

1 large can of Cento San Marzano tomato's...if you need more, double everything

salt to taste...you may need to adjust as you cook.

3/4 stick butter...real butter, not some fake crap

1 large onion

Cut peeled onion from pole to pole, not on equator..  You don't want onion in the sauce at the end. Cutting from stem to root holds it together.   Simmer covered about 3-4 hours.  Stir on a regular basis to break up the tomato's.  Don't break up the onion.  You want the onion flavor, you don't want the chunks of onion in the sauce.  A long low simmer kills the acid in a tomato.

Remove onion and simmer uncovered until you reach your desired thickness.  Maybe 45 minutes or so.  If it gets too thick, you can always add some water back in to thin out a bit.

The tomato's already have basil in the can.  It comes out a creamy perfect.

I am a purest, I don't add garlic or oregano, but if you insist, whatever floats your boat.  Try it my way, if you think it needs more, you and add garlic or garlic powder and oregano at the end, a tad more water and simmer another 20 minutes to infuse the flavor..they are strong seasonings, it doesn't take long for them to impart flavor.

Just remember, with a tomato, salt brings out the flavor.  It just does.  Just start with a level tablespoon, and adjust up a bit from there. Trust me, you won't over salt it at that point.  Take a taste every hour or so.  Things change as things cook.  No batch is the same because no tomato is the same.

[mjp28]

Something that I learned long ago in my 15 years of doing GAMEDAY meals online over three sites or our 100+ cookbook collection or a lifetime of planning and cooking good food go to good sources for your recipes, cookbooks and information on food.  One of the best places is the manufacturers and suppliers of food themselves for good kitchen tested recipes.

There are hundreds of places online to get recipes some just aren't as good or the recipes need work.  Check out the Cento site for some good ideas, looks good !          https://www.cento.com/index.php

......edit add, my wife just told me that San Marzano tomatoes are one of our favorite cooks Ina Garten's "go to" tomatoes, and we love the Barefoot Contessa's stuff.

[ballpeen]

I have taken 3 vacations to attend cooking schools.  Usually 3 day courses for a few hours a day..  One in Florence, Italy, one in Paris,  and one in NYC.  Each was centered on some form of cooking, and  with all three, I chose the classes that taught you how to make a sauce or gravy.

I am not going to make my own pasta as an example.  You can buy good pasta anywhere, but a good sauce, or gravy can make cow shit taste good.  Learn to make the mother sauces, then take it from there.

[ballpeen]

@mjp28 said:

Something that I learned long ago in my 15 years of doing GAMEDAY meals online over three sites or our 100+ cookbook collection or a lifetime of planning and cooking good food go to good sources for your recipes, cookbooks and information on food.  One of the best places is the manufacturers and suppliers of food themselves for good kitchen tested recipes.

There are hundreds of places online to get recipes some just aren't as good or the recipes need work.  Check out the Cento site for some good ideas, looks good !          https://www.cento.com/index.php

......edit add, my wife just told me that San Marzano tomatoes are one of our favorite cooks Ina Garten's "go to" tomatoes, and we love the Barefoot Contessa's stuff.

Good stuff man.  Some solid recipes there.  The white clam sauce is pretty spot on with how I make mine.   Maybe that Italy training.

I use fresh when I can, say in a salad, but really, for a sauce, or help flavor a chili, San Marzano's just can't be beat.

[mjp28]

And to make our at home GAMEDAY or anyday pizzas besides the BEEFY GARLIC PIZZA and the DEEP DISH PIZZA CASSEROLE  we add our CHICAGO DEEP DISH PIZZA without the delivery charge !  All easy to do yourself or with the family at home.

Next will be a great DIY for pasta or pizza homemade CAESAR SALAD WITH THE DRESSING and homemade CROUTONS, ummmmm.

Chicago Deep Dish Pizza, maybe not exactly a Chicago pizzeria style but good for at home....from Mr Food.

 

 

 

 

 

SERVES    6    COOK TIME    30 Min

Whenever we're in Chicago, our trip isn't complete until we indulge in a traditional Chicago-style pizza. Since we can't get enough of it, we came up with this Chicago Deep-Dish Pizza! 

What You'll Need

• 1 pound hot Italian sausage, casings removed (see note for mild sausage)
• 1 green bell pepper, cut into 1/4-inch strips
• 1 small onion, chopped
• 1 pound store-bought pizza dough
• 3/4 cup pizza or spaghetti sauce
• 1 1/2 cups (6 ounces) shredded mozzarella cheese

What to Do

1. Preheat oven to 450 degrees F. Coat a 12-inch deep-dish pizza pan with cooking spray.
2. In a large skillet over medium heat, cook sausage, pepper, and onion 6 to 8 minutes, or until no pink remains in sausage and vegetables are tender, stirring constantly; drain and set aside.
3. Using your fingertips or heel of your hand, spread dough so it covers bottom of pan and comes three-quarters of the way up sides. Spread spaghetti sauce over dough; top with sausage mixture, then cheese.
4. Bake 20 to 25 minutes, or until crust is crisp and brown. Cut and serve.

Just a Suggestion!

• Not crazy about the hot stuff? Use a milder sausage for the same super Chicago taste.
   
• If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
   
• For more easy pizza recipes, make our Basil Pesto Focaccia, our School Lunch Square Pizza, or our Slow Cooker Pizza Dip! 

[mjp28]

Caesar Salad from Mr Food....to go with your favorite GAMEDAY or anyday pasta and pizza meals.

 

 

SERVES    4

Crisp romaine lettuce is easily transformed into our fresh-tasting Caesar Salad. Our Test Kitchen's homemade Caesar Salad dressing beats bottled by a mile!

What You'll Need

• 1 head romaine lettuce, cut into bite-sized pieces
• 2 cups croutons (See Notes)
• 1 cup mayonnaise
• 1/2 cup milk
• 2 tablespoons fresh lemon juice
• 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (2-ounce) can anchovies in oil, drained. (optional,. of course)

What to Do

1. In a large bowl, combine romaine and croutons; set aside.
    
2. In a medium bowl, combine mayonnaise, milk, lemon juice, 1/2 cup Parmesan cheese, the garlic, salt, and pepper; whisk until smooth and creamy.
    
3. Add dressing to lettuce and croutons; toss to coat well.
    
4. Top with anchovies and sprinkle with remaining Parmesan cheese. Serve immediately.

Notes

• This can be turned into a chicken Caesar salad meal by arranging the salad on plates and topping with strips of grilled boneless, skinless, chicken breasts.
   
• If you'd like to whip up a batch of easy, crunchy homemade croutons, click here.
   

[mjp28]

Crispy Croutons homemade from Mr Food.... quick and easy to go with your favorite salad. (see previous page for a delicious Caesar salad recipe)

MAKES    4 cups    COOK TIME 15   Min

Say goodbye to store-bought croutons and hello to lots of homemade crunch and flavor! These Crispy Croutons are sure to add that extra special something to your salads. And we love how versatile this recipe is! Use your favorite bread and your special brand of seasoning to make a homemade crouton that's all your own.

What You'll Need

• 1/2 loaf French bread (see options)
• 1/2 stick (4 tablespoons) butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

What to Do

1. Preheat oven to 375 degrees F. Place bread chunks in a medium bowl. Combine remaining ingredients in a small bowl.
2. Lightly toss bread chunks with butter mixture and place on a large rimmed baking sheet; bake 15 to 20 minutes or until crispy and golden.
3. Let cool then store in an airtight container until ready to use.

So Many Options!

• You can use any type of bread, from white to rye with or without seeds, to make these Crispy Croutons. Also, if you'd prefer, you can use 4 tablespoons olive oil in place of the butter which cuts down on the calories a bit. Plus, to make these cheesy, just add 1 tablespoon of grated Parmesan cheese along with the other seasonings, and reduce the salt to 1/4 teaspoon.
   
• Use these homemade croutons to top our Zesty Flank Steak Salad, our Italian BLT Bread Salad, or our Tossed Spinach Salad.
   
• To tie it all together, try one of our Easy Homemade Salad Dressings!

[ballpeen]

Croutons are croutons IMO...store bough work just fine.

I do make my own dressing most of the time.

I love the Columbia restaurant....Cuban food. Started in Tampa.  Here their famous 1905 salad.    It doesn't get any better.

https://www.columbiarestaurant.com/The-Columbia-Experience/Recipes/1905-Salad

The Columbia in St. Armands, Sarasota is one of my favorite restaurants anywhere.  Tampa, Clearwater, and St. Augustine are great.  Great food, service, and ambiance.  Cuban food rocks!

A cup of Spanish bean soup and a full 1905 salad is the best lunch in the history of lunch IMO.  Maybe a cup of the bean soup, half a salad and half a Cuban isn't far behind if you are hungry.

[mjp28]

@ballpeen said:

Croutons are croutons IMO...store bough work just fine.

I do make my own dressing most of the time.

I love the Columbia restaurant....Cuban food. Started in Tampa.  Here their famous 1905 salad.    It doesn't get any better.

https://www.columbiarestaurant.com/The-Columbia-Experience/Recipes/1905-Salad

..... edit add, nice lunch and dinner menus

Some things come down to convienence vs taste vs making it at home vs cost etc.  My wife would make her own croutons from time to time to use up a favorite bread and it came out pretty good.  Plus sometimes store bought croutons can be hard as bricks -and- homemade can be way cheaper.......if you want to do the work, the time is negligible especially if you're retired and in the kitchen anyway.

Most of the time we just grab several varieties off the shelf and move on  but we might try and make a few more now.  We also are eating more salad in our diet.  On the salad dressings same thing we occasionally have been making some but I've been on a try new bottled salad dressing kick.  I used to be creamy anything every time but the wife introduced me to vinagrettes and other things I'd never eat.

Today it's a spinach, tomatoes, red onions, basil, mozzeralla salad with a red wine vinagrette.......I'd NEVER try that years back now I love it.  I'm also eating healthier than ever and enjoying it.  Vinagrettes are easy to make.....if you want to bother.  Tomorrow a simple but delicious English cucumber salad with a homemade mayo and sour cream dressing, salt and pepper to taste.

On Cuban food it can be packed with flavor there's a little ma & pa restaurant about 6 miles away that specializes in that stuff.  I love their version of a pressed Montecristo sandwich better than any I've had anywhere plus great Cuban  salads and appetizers.   I love those places way better than the franchise joints......pizza included !  Too bad so many are going away especially now.

[ATOM]

got myself a Blackstone griddle grill Hot Damn its badass 

[Canton Mike]

@atom said:

got myself a Blackstone griddle grill Hot Damn its badass 

I really like those, but I already have my gas grill, smoker, propane turkey fryer & electric turkey fryer (for the larger birds). I have no more room!

Mike

[DieHardBrownsFan]

I prefer charcoal grilling on a weber kettle.  Might as well cook inside if your using anything else.

[mjp28]

Great we had red onions in salads Friday and Saturday and they were delicious !  But this might extend beyond just red onions to white and yellow.  From the FDA:. https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020

Outbreak Investigation of Salmonella Newport: Red Onions (July 2020)

Do not eat, sell, or serve onions from Thomson International, Inc.

 

 

The FDA, along with CDC and state and local partners, is investigating a multistate outbreak of Salmonella Newport infections. FDA’s traceback investigation is ongoing but has identified Thomson International, Inc. of Bakersfield, CA as a likely source of potentially contaminated red onions. Although the investigation has determined that red onions are the likely source of this outbreak, Thomson International, Inc. has notified FDA that it will be recalling all varieties of onions that could have come in contact with potentially contaminated red onions, due to the risk of cross-contamination. This recall would include red, white, yellow, and sweet onions from Thomson International, Inc. Recall information will be made public as soon as it is available from Thomson International, Inc.

The investigation is ongoing to determine the source of contamination and if additional products are linked to illness. Additional information will be provided as it becomes available.

Recommendations

Advice for consumers, restaurants, and retailers: Consumers, restaurants, and retailers should not eat, sell, or serve red, white, yellow, or sweet onions from Thomson International, Inc. or products containing such onions. If you cannot tell if your onion is from Thomson International Inc., or your food product contains such onions, you should not eat, sell, or serve it, and should throw it out.

FDA recommends that anyone who received or suspects having received onions from Thomson International, Inc. use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. This includes cutting boards, slicers, countertops, refrigerators, and storage bins.

Consumers who have symptoms of Salmonella infection should contact their health care provider. Most people with salmonellosis develop diarrhea, fever, and abdominal cramps. More severe cases of salmonellosis may include a high fever, aches, headaches, lethargy, a rash, blood in the urine or stool, and in some cases may become fatal.

Suppliers and Distributors: Suppliers, distributors and others in the supply chain should not use, ship or sell red, white, yellow, or sweet onions from Thomson International, Inc. or food products containing such onions. Suppliers and distributors that re-package raw onions should use extra vigilance in cleaning any surfaces and storage areas that may have come into contact with onions from Thomson International, Inc. If there has been potential cross contamination or mixing of onions from other sources with onions from Thomson International, Inc., suppliers and distributors should discard all comingled and potentially cross-contaminated product........ continued.......

[mjp28]

GIANT EAGLE INCLUDED IN NATIONWIDE RECALL RELATED TO POTENTIAL SALMONELLA CONTAMINATION.

Onions sold at Pittsburgh-area Giant Eagle and Market District locations are included in a nationwide recall related to potential salmonella contamination.

Giant Eagle posted the alert about Thomson International and Onions52 brand products on its website Sunday.

Giant Eagle shoppers who have purchased onions included in the recall between now and early June may also have received an automated phone call alerting them to the recall.

The recall includes both bulk and bagged onions.

Customers are eligible to receive a refund if they bring a qualifying receipt to their local Giant Eagle or Market District. Any remaining onions should be thrown out, according to the Giant Eagle recall notice.

The Centers for Disease Control and Prevention on Friday announced the nationwide salmonella newport outbreak is linked to red onions from the Bakersfield, Calif.-based Thomson International, Inc.

White, yellow and sweet onions could also be contaminated.

Jamie Martines is a Tribune-Review staff writer. You can contact Jamie at 724-850-2867, [email protected] or via Twitter .

[ballpeen]

@diehardbrownsfan said:

I prefer charcoal grilling on a weber kettle.  Might as well cook inside if your using anything else.

I still have a Weber.  

Over the years I have had every kind of grill you can imagine.  Smokers, eggs, propane, blah blah.  It's big enough I can off set smoke a 4-5 rib rib roast, or a large chicken.  Not big enough for a turkey.  

Many times with say a rib roast, i will go heavy smoke for maybe 45 minutes, then take it in to finish off in the oven.  A whole lot easier and more control over things. To me, 80% of the smoke flavor comes in the first 40 minutes of the smoke.  That way you don't need to keep going out to add wood or coals, keep turning the darn thing to get a even roast.

For steaks, I am exclusively a in a hot cast iron skillet on the stove top to char, then roast in the oven until you reach the desired temp.  Burgers on the other hand, I have to cook them outside.