#Summer Grilling

[abramsbooks]

RECIPE: The Flame-Grilled Burger (from The Great American Burger Book (Updated and Expanded Edition))

Cooking over direct flame is one of the most difficult ways to make a hamburger. One of the reasons so many of the hamburgers made a hundred years ago were cooked on flat tops was simply because the results were predictably good. Squash a ball of beef on a skillet and reap the rewards of the path of least resistance. I also would imagine that way back then, lighting a big charcoal grill and flame cooking at small burger stands and joints throughout America would have been pretty dangerous. But we all know that a burger cooked on a flame grill is a very different burger.

It’s easy to master the skillet-cooked burger. Grilling a burger on open flame requires more dedication to the craft, more time, more equipment, and a willingness to fail. That’s because cooking on an outdoor grill can be very unpredictable. The grill master is at the mercy of uneven temperatures, depending on the type of coals used and where those coals are in relation to the grilling grate. Even the weather can be a factor. The outdoor propane grill solves a few of these issues, but if you really want to experience a flame-cooked burger, super-hot charcoal is the only way to go.

There’s something fundamental and primal in our desire to harness fire and grill. “The greatest advantage to cooking over flame is the grilled flavor,” Michael Ollier, corporate chef at Certified Angus Beef®, told me once, adding with a smile, “I crave that.” It’s a flavor that you cannot ever achieve cooking on a flat top or by any other method. Chef Ollier explained the science behind this perfectly: “The fat that drips onto the coals becomes airborne, flavoring your burgers.”

The keys to grilling success are high heat and confidence. Get your coals super hot and your tools, patties, and condiments ready to go, and you’ll be all set up to grill like a pro. When family and friends are hovering around you at the grill, waiting for magic, it may feel like there’s a lot at stake. Just follow the recipe below for the classic grilled cheeseburger—and remember, practice makes perfect.

Makes 8 burgers

Equipment

A 3½-inch (9-cm) food ring or round cutter

Parchment paper

A charcoal chimney

Charcoal briquettes or lump charcoal

A charcoal kettle grill, hibachi, or similar

A stiff spatula (with a long handle)

The Burger

2½ pounds (about 1 kg) fresh-ground 80/20 chuck

Salt and coarse black pepper, for seasoning

8 soft white buns

The Toppings

8 thick slices American, cheddar, or any other good melting cheese

Green-leaf lettuce

1 or 2 red beefsteak tomatoes, sliced

1 medium Vidalia or Walla Walla onion, sliced

Divide the beef into 8 equal portions (5 ounces/140 g each).

Place the food ring on a cutting board or clean surface lined with parchment paper and add a portion of beef. Gently press the beef into the ring to create a perfectly round patty. (I use the ring for consistent thickness, but you can eyeball the size if you prefer. Both methods work fine. Just be sure not to over-press the meat—you want it to maintain a somewhat loose grind.)

Return the patties to the fridge to chill until you’re ready to grill (hey, that rhymes).

Using the chimney starter, light the charcoal. When coals are ready, transfer them to the grill, making sure that the bottom vent is open. Spread the coals out, leaving a small space on one side (as a rest spot in case things get too hot in there).

Place the grate over the coals and, using a grill brush, scrape off any residual buildup from your last grilling adventure. Cover the grill and make sure that the top vent is wide open. Give your grill grate a chance to heat up—you don’t want to plop raw burger patties onto a lukewarm grill. That grate should be ridiculously hot!

At this point, and not before, season both sides of your patties with a liberal amount of salt and pepper. Salting too early will bind the muscle fibers together and make your burgers tough (yuck).

Place the patties on the hot grill grate, cover the grill, and leave them alone. Allow the patties to cook for about 5 minutes. The cooking time can vary depending on environmental and equipment factors, so you’ll have to use your best judgment here. Chef Michael Ollier from Certified Angus Beef put it best when he told me, “Let the burger speak to you.” If you understand this statement, you’re probably drinking too much at the grill. But seriously, with experience comes wisdom—the burger will actually tell you when it’s time to flip. One good visual cue is when you see red liquid start to form on the uncooked surface of the burger. Go ahead and take a peek just shy of 5 minutes.

This would be a good time to toast your buns. Toast them indoors using a skillet on your stovetop, or toast them with butter in a small cast-iron skillet, directly on the colder side of the grill.

Cook the second side (again, untouched and covered) for an additional 4 minutes. With about 1 minute to go, top each patty with a slice of cheese and cover the grill. As the burgers finish cooking, slide them to the cooler rest spot section of the grill, away from the hot coals. Once all your burgers are done, remove them from the heat and allow them to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare.

Top the toasted buns with the lettuce, tomato, and onion slices, or your condiments of choice. (I love a good, crisp slice of onion on my grilled burgers, as well as mustard, pickle, and sometimes mayonnaise.) Transfer the patties to the toasted buns and serve.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.

Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey.

These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.

This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?

For more information, click here.

#abramsbooks #abrams books #the great american burger book #great american burger book #american burger book #george motz #motz burger #burger #burgers #burger recipe #grilling season #summer grilling #flame grilled burger

[askwhatsforlunch]

Light My Fire and Get Grilling!

Summer is here (and my birthday, a “special” one this year, is a week from now; I shall have Cake and Eat It Too!!), the skies are blue, the sun is hot! Although we don’t wait for the estival season to begin to light a barbie in this house, or rather, in this garden --the aforementioned blue skies and warm temperatures are reason enough-- the chances to cook over the coals will be plentier from now on! So, to celebrate, here are a few ways I like to grill meat, fish, vegetables and fruit! Happy Summer, friends!

Chicken

Grilled Lemon and Herb Chicken

Grilled Pepper and Paprika Chicken

Lemon-Honey Grilled Chicken

Ginger-Honey Grilled Chicken

Grilled Spatchcock Jerk Chicken

Marinated Chicken Skewers

Beef

Herb and Garlic Grilled Steak

Seven Spice Grilled Steak

Ginger and Sesame Grilled Steak

Aussie Burgers

Cajun Grilled Flank Steak

Pork

Sweet Chili Barbecue Ribs

Hot Coffee Barbecue Ribs

Hot Chili Barbecue Ribs

Maple Barbecue Ribs II

Fish

Grilled Ginger, Lime and Rum Salmon

Grilled Ginger Swordfish

Grilled Herb Sea Bass

Vegetables

Grilled Tomato and Bell Pepper

Grilled Zucchini

Condiment, Sauce and Flavoured Butter

Mint and Feta Butter

Peach Chutney

Tumeric and Garlic Butter

Whipped Chives and Garlic Butter

Hot Coffee Barbecue Sauce

Spice Butter

Hot Yellow Ketchup

Hot Chili Barbecue Sauce

Sweet Corn Relish

Dessert

Barbecue Rum Bananas 

Vanilla Grilled Pineapple 

#Light My Fire and Get Grilling! #Light My Fire and Get Grilling! Recipe List #Barbecue #Barbecue recipes #Barbecue Recipe List #Barbie #BBQ #Grilling #Grilling recipe #Summer Grilling #Summer Grilling recipes #Chicken and Poultry #Chicken #Beef and Steak #Pork and Sausage #Pork #Barbecue Ribs #Barbecue Rib recipe #Fish #Chutney #Barbecue Sauce #Sauce #Condiment #Condiment and Sauce #Flavoured Butter #Vegetables #Grilled Vegetables #Fruit #Grilled Fruit #Recipe List

[uncens00red]

Cuisine - Greek Turkey Burgers Recipe

Ground turkey, feta cheese, and Greek salad dressing are mixed together in these Greek turkey burgers perfect for summer grilling.

#option #salad dressing #summer grilling #feta cheese #ground turkey #broiling

[rkwehtoe]

Recipe for Grilled Romaine with Blue Cheese The traditional wedge salad gets a makeover with this grilled romaine version topped with smoked bacon and a creamy blue cheese dressing. 1/2 tablespoon grated shallot, 1 tomato diced, 1 clove garlic grated, 4 slices applewood-smoked bacon, 2 hearts of romaine lettuce halved lengthwise, 1/4 cup mayonnaise, 2 ounces crumbled blue cheese, kosher salt and ground black pepper to taste, 1 tablespoon lemon juice, 1/2 tablespoon olive oil or as needed, 2 tablespoons sour cream

#blue cheese #alternative #blue cheese recipe #wedge salad #summer grilling

[gbsbbq]

Grill Master's Guide: Irresistible Baby Back Ribs Recipe

Introduction: Prepare to embark on a sensory journey that transcends the ordinary – a journey into the realm of BBQ mastery where every bite is an explosion of flavors and every rib tells a story of dedication and deliciousness. In this Grill Master’s Guide, we’re not just crafting baby back ribs; we’re orchestrating a symphony of tastes that will have your taste buds dancing. From the carefully…

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#Baby Back Ribs #Backyard BBQ #BBQ Masterpiece #BBQ Perfection #BBQ Ribs #BBQ Sauce #Caramelized Finish #Flavorful Ribs #Grill Master Recipe #Grilled Delight #Grilling Techniques #Rib Seasoning #Ribs Feast #Ribs Glaze #Ribs Rub #Smoked Ribs #Smoking Tips #Summer Grilling #Tender Ribs #Wood Smoking

[from-thin-to-fat]

Yogurt-Marinated Grilled Chicken A savory, fresh-tasting Greek yogurt marinade helps chicken thighs stay juicy in this easy recipe that's perfect for summer grilling.

#summer grilling #greek #marinade #chicken thighs #chicken #yogurt marinade #recipe

[radiofreekevin]

Recipe for Habanero Pineapple BBQ Sauce Sweet pineapple and spicy habanero peppers give this pineapple-habanero sauce a unique flavor that is great for summer grilling and barbecue or for serving as a dip.

#pineapple-habanero sauce #kick #bbq sauce #habanero pineapple #flavor #summer grilling #anything

[wikipotorio]

Habanero Pineapple BBQ Sauce Sweet pineapple and spicy habanero peppers give this pineapple-habanero sauce a unique flavor that is great for summer grilling and barbecue or for serving as a dip. 6 habanero peppers seeded, 2 teaspoons onion powder, 1 cup chopped fresh pineapple, 2 teaspoons garlic powder, 1/4 cup molasses, 2 teaspoons Worcestershire sauce, 1 cup balsamic vinegar, 2 teaspoons liquid smoke flavoring

#anything #kick #summer grilling #pineapple #habanero peppers

[shilohfernandezdaily]

Recipe for Yogurt-Marinated Grilled Chicken

In this simple recipe ideal for summer grilling, chicken thighs are marinated in a savory, fresh-tasting Greek yogurt marinade to keep them juicy.

#yogurt marinade #chicken #chicken recipe #greek #summer grilling #meat and poultry #marinade

[lewd-commander]

Yogurt-Marinated Grilled Chicken Recipe A savory, fresh-tasting Greek yogurt marinade helps chicken thighs stay juicy in this easy recipe that's perfect for summer grilling. 2 tablespoons lemon juice, 1 teaspoon ground black pepper, 3.5 pounds chicken thighs, 1 cup lightly packed chopped cilantro, 1 cup full-fat plain Greek yogurt, 1 teaspoon ground cumin, 1 tablespoon jarred minced garlic, 2 teaspoons kosher salt, 1 teaspoon ground cayenne pepper

#chicken recipe #yogurt marinade #chicken #summer grilling #yogurt #recipe #meat and poultry

[epona99]

Mostly Mediterranean tonight

#meditteranean #healthy food #summer grilling

[griffinhallie]

Sauces and Condiments - Habanero Pineapple BBQ Sauce Sweet pineapple and spicy habanero peppers give this pineapple-habanero sauce a unique flavor that is great for summer grilling and barbecue or for serving as a dip.

#flavor #anything #pineapple-habanero sauce #summer grilling #simmer sauce #bbq sauce #kick

[databeers-mlg]

Grilled Romaine with Blue Cheese The traditional wedge salad gets a makeover with this grilled romaine version topped with smoked bacon and a creamy blue cheese dressing.

#wedge salad #friends #bacon #summer grilling #blue cheese dressing #salad

[giupear]

BBQ Teriyaki Pork Kabobs - Asian

#An easy method for making kabobs for summer grilling that you can easily modify to include your favorite vegetables. fantastic with some nic #skewers #bbq teriyaki pork kabobs #summer grilling #kabobs #salad #cloves garlic

[reanimatech]

Everyday is a day to party!

Wanna create a pleasant memories of a barbeque night? If so, take a look at our list of the best Weber grill to heat the meat. Fire up the grill and wow your friends this weekend..

You can read more reviews at ReAnima.Tech

#summer grilling #grillingseason #weber grill #foodandwine #bbqlovers #eatwellbewell #delicious #cookout #partytime

[poorly-drawn-mdzs]

There's nothing he can't do. Yet.

(Thank you to everyone who participated in the poll!)

#poorly drawn mdzs #mdzs #wei wuxian #lan wangji #bonus comic #This whole poll and comic is very inspired by a convo I had with qourmet in one of their art streams. #namely that the Art Of Grilling is a powerful skill separate from cooking. #I've also been inspired by said convo to try and learn how to grill. What's the point of having a garden if I can't grill my summer squash? #Anyways. I hope this appeases the crowd that has been in arms about the prev prev poll. #I don't think teenji can cook. I think lan wangji is just very good at dedicating himself to whatever craft he needs to pick up. #give him a day and he will be a grill dad #the most powerful beast of the summer lawn biome. #Until then he will lie awake at night. Haunted by this inadequacy. He's just like me for real (chronic perfectionist). #I think this is the first domestic wangxian post i've made. God I'm so sorry wangxian fans. #wwx could not care *less* abt lwj having flaws. I think thats the beauty of this relationship. they *know* about each other's flaws FIRST. #Love each people *because* of the flaws - not despite them (thats my unsolicited advice for the day). #also if you noticed my medium gray marker slowly giving out...today it finally died on me....