I am extremely lucky to have a husband that respects my place in the kitchen. He always compliments me, offers me a glass of wine, and helps me clean up. When it comes to grilling- he prefers to be alone in domain and won’t let me interfere! What is it about men and their grills?!
Now I’m not saying this about my hubby because he is an amazing griller, but I often see perfectly happy men turn into crazy-eyed cooks when they are in front of the grill- their prized possession. Although Dad’s think they know all there is to know about grilling, sadly they sometimes get it wrong.
10 GRILLING TIPS FOR BURGERS & STEAKS:
- Spring for the best cut of meat you can and look for nice marbling (fat streaks throughout) which keeps your steak juicy! I recommend 80/20 beef. Anything fattier is too greasy and anything leaner is too dry. Sirloin and chuck are the juiciest.
- When forming patties, create a dip in the center because they shrink on the outside. There’s nothing wrong with having your butcher form them for you. Let them do the work, you’ll be busy enough! Just salt and pepper to season. Good quality meat speaks for itself!
- Take the meat out 30 minutes before hitting the grill. You want the meat to get to room temperature to ensure that it cooks evenly.
- Make sure you start with a clean grill and everything you need ahead of time. Stay away from a ton of gadgets and just use the necessities– a good pair of restaurant style tongs, a basting brush, and water spray bottle in case of flash fire. You can also bring out a clean platter and foil to cover food when it’s done.
- When you first put meat on the grill- leave it alone! Walk away and grab a beer. Don’t poke it, touch it, or play with it. Too much handling encourages the juices to come out and you’ll be left with a dry meat. Resist the urge, so it can develop a nice sear.
- When you’re finished cooking, remove and cover with foil. Let your meat rest for 5-10 minutes, depending on the size. This is the most important and most broken rule!
- You can use a fancy thermometer or just your finger to check for temperature. A rare steak feels soft and spongy, a medium steak springs back a bit when pressed, and a well-done steak feels firm.
- Error on the side of undercooking a steak rather than overcooking it. Remember- it continues to cook even when you take it off the grill. You can always throw it back on the grill to cook more if needed, but you can’t un-cook it!
- Get good quality buns for your burgers- something special like multigrain or onion rolls.
- Upgrade your burger fix ins’- high quality cheese, spinach instead of iceberg lettuce, and herbed aioli. Don’t make them a supporting role, but give them a primary role! Just don’t mess around with homemade ketchup- nothing tastes as good as heinz!
5 GRILLING TIPS FOR CORN:
Grilling corn is a great alternative to boiling it- there’s so much more flavor!
- Buy 4 ears of corn husk intact.
- Prepare a medium charcoal or gas grill.
- Remove all but the innermost layer of corn husk and gently bend back remaining layer of the husk without detaching it.
- Put corn on the grill and overturn when the husk is nicely browned on one side.
- For about 2-3 minutes, continue to cook and turn until husk is nicely browned.