The tips and tricks – paraphrased below- are basic but worth noting:
My favorite spice trick is using a Monday to Sunday travel pill box to store just enough spices for that trip to the beach… more here…
Got a favorite spice trick for BBQ or just cooking? Love to hear it. Share it in the comments.
Burgers are a summertime staple in the USA. Everybody can handle ’em. Still – your cook out might just go a bit smoother when you are ready to take on the grill with these quick tips and tricks for America’s favorite BBQ food.
1–Keep it Together…Make your patty out of
good ground beef. Use some egg and bread crumbs too. Not only will it add flavor and moisture but it will help the beef hold together.
2–Chill Out. Pop the patty in the freezer or fridge for fifteen minutes before hitting the grill The chill will also help em hold together.
3– The Dent. You can help keep the patty from balling up by starting with a little dent in the center of the burger. When the meat cooks the dent will diminish and you’ll have a flatter patty.
4—Plan Ahead. Have all your supplies on hand. Think through it before you put the meat on the fire. A trip back
to the kitchen could mean disaster if there’s a flareup when you are gone…
5- Keep It Clean. Start with a clean grill – fire it up, brush it clean… oil with towel. The grill bits left over from Labor Day’s cookout are not flavor this time around!
6–Check Yer Lid. Lid up? Or down?… the rule is if the meat is thicker than your palm close the lid. If thinner… keep your eye on it.
7 – Keep it simple. Don’t over season. But DO add a secret ingredient to a few patties for fun and conversation.
8–Get Cheesy. Add the cheese at the very end… I use Kraft American singles.
9–Is It Done Yet? Go medium well. It’s best to use a thermometer. Should read about 140 in the middle of the thickest part of the meat.
10–Let It Rest — When you’re done… let it rest. Cutting or biting in too soon will allow the savory juices to drain out onto the plate. Plus the cheese is HOT! Let it rest 15 minutes it’s tough but it’s worth the wait.
Corn on the cob can be a hassle to get clean and free from silks. Here’s a quick trick to get each cob super clean and – since this is Barbecue Tricks it’s nice to free up the grill for the meat! Take a look.
Use a sharp knive and chop the bottom – rounded ends off each cob. Keep on the husk and all. Then give each cob… husk, silks and all a 4 minute zap in the microwave. Add four minutes for each additional cob.
After heating you should be able to slowly (carefully with gloves – it’s HOT) squeeze out the cob. Take a look at the two minute corn husk shucking video to see it in action.
By Andre Savoie
Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak
Are you tired of guessing the best ways to prepare the grill and the meat? Have you eaten enough over-cooked, dry steak? Have you wondered how restaurants produce those steaks with the picture perfect grilling pattern? If you answered ‘yes’ to any of those questions, then you will appreciate these simple tips. Here are some answers to common questions about grilling steaks.
Few things say summer like the sizzle and aroma of a steak cooking on your gas grill. Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you’ll be sure to dazzle your guests and family. Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax. Let your grill do the work for you.
Creating the perfect sauce for barbecue often involves some sort of syrupy sweet ingredient that can make of break the secret flavor. I just saw Pat Neely of the world famous Neely’s BBQ on TV and he had a great trick for measuring heavy syrups and thick liquids like honey or molasses (two common sauce staples).