- 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.
- 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.
- 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