Archive for July, 2007
Recipe for Grilling the Perfect Burger
Learn how to grill the perfect burger with this simple recipe. Grilling a burger may sound easy, but how many times have you had to choke down a dry, tasteless burger at that family reunion or neighborhood cookout? A few simple tips will show you how to grill the perfect burger.
Burgers are not for dieters
You must start with a ground beef that’s at least 20 percent fat. Otherwise, your burger will be dry and tasteless. Sorry, this is the truth. If you want lean, look elsewhere. Much of that will cook out of course, but will keep the burger moist and tasty while cooking. Ground chuck is the label to look for. Some folks mix this with ground Sirloin, but I don’t find it worth the time. For four people, I recommend 1 1/2 pounds.
Use a gentle touch, don’t mangle your burger
It is important not to overwork the meat. For this reason, don’t attempt to mix any seasonings while forming your patties. There’s time for that later. Divide the meet into 4 portions and form each one into a ball. Then, shape into 3/4 inch patties. Again, be gentle and avoid pressing down on the meat. Make an indention in each with your thumb to keep them flat after cooking. Stacking them on wax paper makes them easy to separate later. Refrigerate until ready to cook.
Season burgers last
Heat the grill to high and let it get good and hot, about 15 minutes should do it. Clean and oil the grate to prevent sticking. When ready to begin cooking, remove your burgers from the fridge and season generously with salt and pepper. Nothing fancy, but season well. Don’t do this until right before you grill your burgers, or it may suck all the moisture out of them.
Grill your burgers on high heat
Cook about 6 minutes per side for medium. If the burger sticks when trying to flip it’s too soon. As the burger crusts up it will unstick itself. Whatever you do, don’t press down on the burgers while cooking. This just squeezes the juice out of them.
Give your burgers a rest
After cooking, let your burgers rest for a few minutes to let the juices settle in. Cutting open the burger too soon may cause it to dry out. Serve with your favorite toppings!
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The Master’s Steak Recipe
This recipe comes from David Pickerell, master distiller at Maker’s Mark. Not surprisingly, it contains Maker’s Mark bourbon, but that’s not a problem in my book!
Ingredients
- 2 cups Maker’s Mark bourbon
- juice of 2 limes
- zest of 1 lime
- 3/4 cup of honey
- 1/2 cup of orange juice
- 1 Tbsp of chili flakes
- 1 onion, cut in rings
- chopped garlic
Directions
Place 1 Large Flank Steak in Large Ziplock bag and add enough Maker’s Mark to cover when laying on it’s side (about 2 cups). Add the remaining ingredients and mix well with your fingers. Marinate overnight, flipping the bag occasionally.
Grill to medium rare over charcoal.
Take remaining marinade and bring to a boil, cook well and season to taste (with more chili flake and Salt & Pepper). You can also add a little sugar and more Maker’s Mark. When you get it to how you like it, add cornstarch to thicken, simmer and constantly stir until you get the desired consistency you’d like.
To cut Flank steak, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. Serve with sauce.
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How to grill a steak like a Texan
If anyplace in America should know how to grill a steak it should be Texas. Grilling a steak is not complicated. In fact, preparing a good grilled steak is a very simple affair once you know how. It doesn’t involve fancy spices or preparation. In this article I will tell you everything you need to know about cooking up a juicy, Texas style steak that will impress your neighbors, especially if they are Yankees!
Continue reading “How to grill a steak like a Texan”
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Diamond’s new Charcoal Grill
Check out this new Diamond BBQ Grill!. It’s a hi-tech charcoal grilling monster. It has an electric start, automated blower, and all sorts of conveniences.
It looks like it will give you all the conveniences of a propane grill (easy start, easy cleanup) with the classic taste of charcoal. This would be a great option for those that would like to stick with charcoal but don’t like the hassle. You can see how it works on their website.
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Barbecue and Bourbon at Blackberry Farm
Blackberry Farm, a beautiful resort in the heart of the Great Smoky Mountains of Tennessee is hosting their annual barbecue event July 22-25, 2007. Guests will spend three days learning proper smoking and grilling skills, as well as enjoying a variety of fine beverages.
Being in Tennessee, they aren’t going to let you leave without a healthy sampling of bourbon whiskey! If that’s not enough, Tablas Creek Winery will walk guests through the process of pairing a wine with their grilled masterpieces. Of course, the highlight of each day will be the a fabulous meal.
You’ll be learning to master the grill in luxery my friends! The resort is situated on a 4,200-acre estate in the Great Smoky Mountains and features the finest ammenities. In fact, the 2004 Zagat Survey rated them as the #1 Small Hotel in America.
For more information, or to reserve your spot, check out the Blackberry Farm Website. While I can’t make it this time around, I hope to attend this event next year and learn a trick or two. If so, I’ll be sure to give everyone a full report.
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