British BBQ Society Forums

Just did ribs today on the weber charcoal so no burgers I'm afraid but my lad loved them which is so satisfying, ate his twice as quick as me then came round the table to pinch mine

I've never considered a chefs ring before. What temperature is that cooked at?

Back on topic, a crumpet's ring, is generally rolled sorry crumpet rings are generally rolled at the edge stopping them being effective cutters. I think what Tiny is saying is find something the right size, be it can, cutter, mug, jug, vase etc and experiment!

http://www.ebay.co.uk/itm/ATECO-6INCH-E ... 3a83d1bf04

There is a 6 inch cutter there ^^^ but its from the USA and probably quite pricey. Thought I would show you anyway

I still think, as you aren't cooking with it, that plastic pipe, as an offcut would work!!

Is it just me or has the world gone mad

Hand formed discombobulation Of Small diameter chefs rings with average sized baps resulting in Judicous spoonage into good sized jugs........Phnarrr

Tiny you is a bad man

It's all inuendo or inubrain, take whichever you want



All I say on the subject is it that Tiny can cheer me up most days A wordsmith and bbquer what a combo!!

Just to play devil's advocate… personally, I like to form mine as gently as possible by hand. I like a nice, loose, light texture when you bite into the burger rather than a dense, compacted, relatively harsh texture you'd get from using a press.

That said, if you watch Man v Food and the like, you see plenty of chefs squashing their burgers down onto the grill to shape it and get a nice contact, so WTF do I know?

You know what you like & that's important

Found these on eBay

http://www.ebay.co.uk/itm/SET-OF-3-Gobe ... 56526dfcb2

Maybe they could help