Barbecue Tips – Grilling Tips

Do something different the next time you grill hamburgers. Add a little surprise.

You begin by making your hamburgers patties as usual, but about half the thickness. Two patties for each burger. Make a little pocket in each patty. Then add ingredients.

• Add cheese. Delicious cheeseburgers but with the cheese on the inside.
• Add pizza sauce & cheese. Mouth watering pizzaburgers on the grill.
• Add chili – A chiliburger. This is one of my favorites. I top it with cheese.
• Add bacon – Cook the bacon first, then cut it up and drop it inside

Your limited only by you imagination. Now put the unstuffed patties with the stuffed and crimp the edges. Sprinkle on the pepper and any seasoning and put them on the grill and grill at a low temperature so you don’t cause them to split. If you want, brush on a little barbecue sauce near the end of the grilling.

Now butter up some buns and when the hamburgers are close to being finished, place them on the warming rack. You’ll want some grill marks on this and if your burgers finish and there are none, toss them onto the grate for a short time. This technique really adds flavor to any hamburger.

I’m telling you. Use this grilling technique to make your next burgers and you are gonna love them!

When you are grilling, some meats call for low heat, medium heat or high heat. This is pretty easy to do if you have a gas grill with a temperature guage.

• Low heat = 300 degrees
• Medium heat = 450 degrees
• High heat = 650 degrees

But what if you are using a charcoal grill or grilling directly over a wood fire? Here’s a technique that works pretty well.

Hold you hand over the grilling surface at about the same distance the meat will be. Count And 1, and 2, etc. When your hand gets hot and you pull away from the heat, you have your heat setting. For example:

• Low heat = and 5
• Medium heat = and 3
• High heat = and 1

It’s a simple grilling technique and, although it might not be exact, it will help. I have used this technique when grilling over charcoal. It’s a technique that’s as old as the hills.