Archive for: February 2007

A few tips for the best burgers.

• Make certain hamburger is thoroughly defrosted before grilling (I actually use ready made burgers at the frozen section at the store and toss them on frozen - on a low heat to begin so that the burger defrosts as it cooks)
• Pre season with pepper - seems to bring out the juices and flavor
• Never take your spatula and press down on the burgers while grilling - you lose juices this way
• You will see the juices flowing from the burgers while you grill. Once the juices are a clear color, your burger is probably done. Use a thermometer at first to get a feel for this
• If you are going to use a barbecue sauce, wait to apply until the burger is almost ready.

The use of water or other liquids is a bit controversial in barbecue circles. People in the past didn’t add water to their pits in any fashion, and many experts don’t like the idea today. They say that barbecuing has to be a dry cooking process. The truth is that most methods of barbecuing have always involved the circulation of moisture laden air over food. This makes the process much wetter than cooking in a traditional oven. Water has a proper place in barbecuing, depending on how it’s used and what you’re cooking.

Traditional barbecue meats benefit from losing moisture as they cook, shrinking their size, but many non traditional foods can benefit from increasing humidity inside the smoker. As long as you avoid cooking the food with steam instead of smoke, extra moisture can help to prevent lean meat and fish from getting too dry

I have covered this in the past but it’s important to note. Get a small digital thermometer so you won’t be making too big a pierce in your meat.

RARE: 140°

MEDIUM RARE: 150°

MEDIUM: 160°: My favorite. Red and juicy!!

MEDIUM WELL: 165°

WELL DONE: You don’t deserve to eat steak!!

This is a fact. . . . .

When you take the steak off the grill it will continue to cook. Expect it to cook an additional 5° before serving. Adjust desired “doneness” accordingly!