Any avid grillers/BBQers?
It's the perfect season for it, and I figure some of us might be able to share some tips, recipes, or even offer some help. So, any stories, ideas, tips, or just BS is welcome.
My buddy's dad and I swap recipes back and forth and helps me plan my tailgates during football season. I do everything from making my own BBQ rub to my own BBQ sauces. I grill it all on my two Weber charcoal grills. No gas for me! But I know plenty of people that use gas and have great results.
I do have a great BBQ rub I have perfected over the course of two tailgating seasons that I'd be happy to share if people are willing to track down all the ingredients.
** If you use charcoal, don't go el cheapo please. Please wait until the coals are white, and NEVER USE LIGHTER FLUID **
I suppose I'll start it off. Need help with your burgers? I keep it simple, but I know a lot of different recipes. Although making your own patties are always best, I tend to favor the frozen ones for convince sake. Fire up your grill to high. Cover the grill as you grab the burgers to heat up the grate. Toss on the burgers and splash Worcestershire Sauce over the top of them. Doesn't have to coat every inch. Sprinkle on some kosher salt, garlic powder, onion powder, and FRESHLY GROUND black pepper. wait until about 1/2 to 2/3 of the one side has cooked thru. Flip ONLY ONCE. Repeat with the seasonings. Cook until done. It takes practice to get them to be cooked just right. Took me many times between overcooked/dry and bloody raw when I started. Pull them off and let them rest in aluminum foil for a few minutes before serving.
NEVER press the spatula and squeeze out the juices in the patty.
Use 80/20 lean to fat beef ratio
Flair ups burn and over cook burgers. Use a spray bottle to eliminate flair ups. Or even better, when preparing the coals, dig out little holes so the burgers can be placed over them. That will eliminate the flair ups all together.