Grilling Tips

Here are a few tips to help out with the grilling. Some of these are common, and a lot will already know this, but I hope this will help those that are new to cooking outdoors.

Burgers

• A good burger needs a little bit of fat. 80/20 is good, and 83/17 is less fat, but will produce a slightly less juicy burger
• To keep your burger from puffing up, (staying nice and flat), make about a 1/4 inch deep impression, about 1 inch in diameter, in the center of the burger after the first flip. Basically, just use your thumb!
• Place the burger on the grill long enough to sear it, then flip it once, and leave it until it’s done
• Don’t press down on it with a spatula while grilling, you’re loosing all the yummy juices when you do that

Tip: As an alternative to slightly fattier meat, you can use the leanest mixture and mix it with Worcestershire sauce, or something similar to juice it up.

Steaks

• Good marbling means good flavor
• Always bring steaks to near room temperature before placing on the grill. But don’t forget food safety rules which says to not let meat set at a temperature of 40 to 140 degrees for more than 2 hours.
• On a hot grill, sear the steak on the first side, then flip it to sear the second side. Then finish cooking on a lower indirect heat away from the main fire.

Chicken Pieces

• Get more flavor by leaving the skin on while cooking
• Bone-in chicken breasts will also give more flavor
• Boneless and skinless chicken pieces will cook much faster and be more dry
• For more juicy chicken, marinade or brine in the refrigerator for at least 4 hours