Since winter will soon be ending, we can all look forward to more quality time spent in front of the grill. I propose that we headfiers post our favorite grilling tips and tricks to help improve our grilling skills.
I'll start with burgers:
1) Never season the ground beef through and through. You end up with a meat loaf burger. Instead, just season the outside heavily, helps to keep the juices in and just tastes better.
2) Never keep depressing a burger on the grill because it keeps rising. This just squeezes out all the fat and juices. Instead, when you first form your patty depress it in the middle so you get something that resembles a donut. That way when it rises it will rise into a normal shape when finished.
I'll start with burgers:
1) Never season the ground beef through and through. You end up with a meat loaf burger. Instead, just season the outside heavily, helps to keep the juices in and just tastes better.
2) Never keep depressing a burger on the grill because it keeps rising. This just squeezes out all the fat and juices. Instead, when you first form your patty depress it in the middle so you get something that resembles a donut. That way when it rises it will rise into a normal shape when finished.
I have used everything from Alaskan Amber (which I do drink, ah well) but mostly Dos Equis, Negro Modello, Modello Especiale, Bud, Coors etc. A light or pale lager gives no taste just keeps the meat moist a darker ale will provide a nice taste and moisture. I prefer ambers for this purpose and they tend to be the perfect beer type. Just don't use a stout it will clash with your spice mixture, or at least my mixture it does.
