Last night the Mets gave the bloggers a chance to ask Rusty Staub some questions. In general the bloggers asked smart intelligent questions and then there’s that one guy who always asks non-baseball stuff.
So I asked Rusty if he had any grilling tips for my pool party this weekend. (I’m not a total douche, Rusty owned several restaurants and even is wearing a chef’s hat in one of the yearbooks.)
Rusty told me to pay attention to what I was doing when grilling. Know what you want to make and make it. Very Yoda like.
And for burgers…medium heat or high?
High.
That’s interesting to me. All the experts say high, but any time I make my burgers on medium people comment on how good they are. It takes a while but they come out nice and soft.
Oh and something something about Rusty Staub Bobblehead Day Saturday and there’s something about Banners on Sunday.
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Kranepool Society wrote about the call.
Rusty mentioned he has previously been a bobblehead
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From Metsblog
“Just pay attention. Don’t overcook ‘em. Just like everything else. I always believe in concentrating. If you concentrate when you’re doing the cooking part, it’s not like you have to be married to the stove or the grill. But have an idea of what you want to do and go do it. It’s fun. The great thing about cooking is no matter how old you get, you keep getting better.
I believe in high heat. There are a lot of things I believe in radiant heat. Maybe give it a little showing of fire and get it off. But burgers: Go get ‘em.”
A full-ish transcript is available at Amazin’ Avenue
I have eaten the burgers from the Shark Shack…I would listen to Rusty….