Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 > > Tips for grilling a great burger: > > * Spend some money on the meat rather than using a cheaper cut. > > * Form the patty gently. Smashing the meat drives out moisture. > > * Stuff the burger for flavor. Make a pocket and fill it with Asiago cheese > and Parma ham or a flavorful cheese, such as blue cheese. > > * Sear both sides of the burger on high heat for 2 to 3 minutes a side then > move the burger off the coals and cook with indirect heat for several > minutes a side. > > * Don't add sauce until the last 5 minutes of cooking. > > * Use a meat thermometer to tell when the burger is done. Heat can be > uneven. (The government's food-safety recommendation is to cook ground meat > to an internal temperature of 160 F. Food thermometers should be washed > thoroughly between uses.) > > * Remove cooked burger to a warm plate and let sit for several minutes to > let the juices run back into the middle of the meat. > > Common barbecue mistakes > > * Using too much lighter fluid. > > * Cooking on a dirty grill. Clean it with a brush or scrap it with a wad of > aluminum foil, held by tongs. > > * Spraying the grill with an aerosol cooking spray. To lubricate grill, use > a piece of fat from what you're cooking or dip a paper towel in olive or > vegetable oil, hold it with tongs, and rub the grill. > > * Cooking meat too fast and at too high a heat. > > * Opening the lid and peeking too often. You lose 15 minutes of cooking > each > time the lid is opened. > > * Saucing too early. Add sauce during the last five minutes of cooking to > prevent sugars in the sauce from burning. > > > > > Quote Link to comment Share on other sites More sharing options...
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