Tag: charcoal grill

How to Grill an Excellent Hamburger – A Tutorial

An excellent burger and it is oh so easy if you know the secrets.

If your an accomplished griller, just move on… This is a tutorial for newbies and those who just can’t seem to get it right. This is not the gourmet burger. I’m not grounding meat. I’m not stuffing the burger and I not mixing things in. We are going to learn to grill store bought ground beef and make a darn nice meal easily in a way you don’t have to keep looking back at a recipe. How is that for a goal?

Funny story (skip this paragraph if you just want to get on with it). In Lee Iacocca’s autobiography, there is a section that talks about the Ford Motor Company executive dining room having the best burgers ever. When the chef was asked about his technique he demonstrated the method starting with a whole beef tenderloin going into the meat grinder. Great starts will give great results. I don’t start that way and I assume you won’t either.

First the Meat. Use 80/20 ground beef. Skip the rest of this paragraph if you want. Most of us will start with store bought ground beef. There is a difference between hamburger and ground beef. Ground beef has a variable amount of fat but the fat is from the beef being ground. Hamburger can have up to 30% fat and fat from trimming other cuts can be added. I choose #1 not #2. Most burger gurus suggest 20% fat for the most moist and tasty burger. I think they are right. Fat does taste good. I sometimes go all the way down to 10% and still come out acceptable but you need to be careful. You can go lower fat by adding something to retain moisture like my Healthy Low Fat Burgers  or American Test Kitchen adding a panade of milk and bread. 


The Grill. As hot as you can. You may again skip the rest of this paragraph. You are cooking a relatively thin patty of meat rapidly so high direct heat is correct. While my very hot Weber runs 650 degrees plus surface temperature and you might “only” get 550 the results will be about the same. Some gurus suggest you must use charcoal. If true, I can’t grill a burger since I don’t have a charcoal grill. Use what you have. Just get it very hot, cleaned and oiled.


Food Safety and Temperature. 160 absolute minimum (but not much higher or you have a hockey puck).  No discussion allowed. I’m playing the Doctor card here. You will not eat or serve ground beef that has not reached 160 degrees. I don’t care what some idiot tells you about it tasting better. You can get seriously ill or die. A good thermometer is a must. I use a Thermapen and it is worth every cent of the almost $100 it cost. But you can get good results for $15.


Bun, seasoning and add ons. I’m a big fan of good baked goods. A cheap bun will ruin your great grilling. The meat needs to fit the bun. I’m OK with the burger overflowing the bun some but I don’t like a large bun and smaller burger. Since we are learning the basics, a standard burger bun fits a 1/3 pound burger well and that is what we will do here. I do like to brown the bun up for a few seconds on the grill. Seasoning, just some salt and pepper will do. I’m using my Homemade Everyday Seasoning Salt – 7:2:2 since we love some garlic. I’m also adding some cheese just to show you how.


The Tricks. Three only for today.

  1. Trick number one. Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape.
  2. Trick number two. Indent the center of the burger to prevent “puffing”. This seems strange but it is a must do.Without this, the center will puff up thicker, it will be hard to get to the correct internal temperature. The outside will almost burn and will dry out. All bad things. I’m starting with a 3/4 inch thick burger and compress an 1 inch diameter area about 1/4 inch.
  3. Trick number three. Flip once. Don’t play with your food and don’t keep poking it to check the temp when you know it’s not done. I think the more you flip, the more juices drain and the more flair ups. The more pokes, the more moisture drains. Cook for about 5 minutes (I literally use a watch with a second hand) on the first side, flip and cook another 3-4 minutes on the second side. I then check the temperature and will add cheese the last 30-60 seconds.

Rating

I love this…  I’m sure I have done this a thousand times.

Notes: Like many things, once you get your basic method down then the variations can flow. This is a darn good burger as made and is basically what I have done a thousand times. Not to say it is not a special meal but it is an excellent quick everyday type meal. I’ll take an excellent meal frequently. But make it bigger, make it smaller, stuff-it or whatever.

I won’t tell you this is the greatest burger in the world but it is very very good. Some day I will try the Ford Motor Company or the American Test Kitchen method. I’m sure they are wonderful but this is everyday cooking.  So let’s do our burgers right. You will be glad you did.

Preheat grill on high. Clean and oil.

Start with 1 pound 80/20 burger. Divide into 1/3 pound balls. They are the size of a tennis ball.

 Pat gently into 3/4 inch thick 4 inch patties.

 Give them a good sprinkle of salt and pepper on both sides. I’m using my 7:2:2 (salt, pepper, garlic).

 Press an one inch round 1/4 inch deep indentation into the center of one side.

Grill over direct heat. Flip after 5 minutes. The center one does not have the indentation (more on that later)

 Grill another 3-4 minutes and check the temperature. Get to 160 then add cheese for about 30-60 seconds if using cheese. The burger without the indentation was 145 when the others reached 160. It took 2 more minutes but more importantly, it puffed about 1/4 inch, was about 1/2 inch smaller diameter and was too charred and dried out surface. All from the lack of the indentation.

 The rear burger is the one cooked without the indentation. I don’t feel a great need to rest the meat before serving. By the time you bun it and do things to it, it has been enough time.

Jake’s getting older and gray.

How to Grill an Excellent Hamburger – A Tutorial
by DrDan at 101 Cooking for Two August-18-2013

An excellent burger and it is oh so easy if you know the secrets. A tutorial for newbies and those who just can’t seem to get it right.
Ingredients
  • 1 pound Ground Beef 80/20
  • Salt and pepper to taste OR 7:2:2
  • buns and fixings
Instructions
1) Preheat grill on high. Clean and oil.2) Start with 1 pound 80/20 burger. Divide into 1/3 pound balls. They are the size of a tennis ball.3) Pat gently into 3/4 inch thick 4 inch patties.4) Give them a good sprinkle of salt and pepper on both sides. I’m using my 7:2:2 (salt, pepper, garlic).5) Press an one inch round 1/4 inch deep indentation into the center of one side.6) Grill over direct heat. Flip after 5 minutes. 7) Grill another 3-4 minutes and check the temperature. Get to 160 then add cheese for about 30-60 seconds if using cheese. I don’t feel a great need to rest the meat before serving. By the time you bun it and do things to it, it has been enough time.
Details

Prep time: 10 mins Cook time: 9 mins Total time: 19 mins Yield: 3 burgers

Updated

August 18 2013

Dan Mikesell

Grilled Whole Baked Potatoes without Foil

A great grilled sided for the summer and it is simple, simple, simple. Only a few secrets to getting that whole baked potato grilled to perfection and it does not involve aluminum foil.

One simple way to grill baked potatoes is to wrap them
in foil and cook them over direct heat. Many recommend double wrapping (I guess so the steam doesn’t escape). But they tastes more
like steamed potatoes not baked and definitely not grilled. Just as an aside… I love the Paula Deen recipe with double wrapping, cooking and then topped with a half stick of butter each.

So on to the secrets. First the potato needs to be partly cooked (heated) before the grilling. You can not get the inside done otherwise. Second, a done baked potato is 210 degrees internal.

So…wash the potato, stick with a fork a few times so it doesn’t explode, brush with oil and season. Then the microwave is your friend. Nuke for 2-3 minutes then grill over direct heat until done.

Rating

A really good and simple side.

Notes:
I tried the whole potato without the oil and it shriveled up like a microwave potato.
You can cut the potato up instead. Lots of recipes out there for that including some of mine.
You could “parboil” the potato also but the microwave is easier.
Do not over microwave or it will shrivel. But microwaves vary some and potato size varies. A little under is better than over and make it up on the grill.

Preheat grill. Your grill surface needs to be in the 450-500 range. A little under is ok but not over. This is a little over medium on my super duper Weber but it is a “hot” grill and would be more medium high on a normal gas grill and over the edge of the coals of a charcoal grill. Clean and brush well under running water. You want to eat the skin so get it clean.

 Pierce the skin with a fork a few times on each side.

 Give them a nice brush of olive oil.

Sprinkle with course salt and pepper. I’m using my 7:2:2 to also add some garlic. (Link Homemade Everyday Seasoning Salt – 7:2:1 Mix (and 7:2:2)) Microwave on high about 2 to 2 1/2 minutes per potato flipping over
halfway through. This can vary some with the strength of your microwave
and size of potatoes. DO NOT over microwave.

Then transfer to grill over direct heat. Flip every 4-5 minutes. Grill until outside is nicely brown and internal temp of about 210 degrees. Total grill time 12-14 minutes.

Grilled Whole Baked Potatoes without Foil
by DrDan at 101 Cooking for Two May-9-2013

A great grilled sided for the summer and it’s simple, simple, simple. Only a few secrets to getting that whole baked potato grilled to perfection and it does not involve aluminum foil.
Ingredients
  • 2 medium russet potatoes
  • Olive oil for brushing
  • salt and pepper to taste
Instructions
1) Preheat grill. Your grill surface needs to be in the 450-500 range. A little under is ok but not over. This ia a little over medium on my super duper Weber but it is a “hot” grill and would be more medium high on a normal gas grill and over the edge of the coals of a charcoal grill. 2) Clean and brush well under running water. You want to eat the skin so get it clean.3) Pierce the skin with a fork a few times on each side. Give them a nice brush of olive oil. Sprinkle with course salt and pepper. I’m using my 7:2:2 to also add some garlic. 4) Microwave on high about 2 to 2 1/2 minutes per potato flipping over halfway through. This can vary some with the strength of your microwave and size of potatoes. DO NOT over microwave.5) Then transfer to grill over direct heat. Flip every 4-5 minutes. Grill until outside is nicely brown and internal temp of about 210 degrees. Total grill time 12-14 minutes.
Details

Prep time: 10 mins Cook time: 14 mins Total time: 24 mins Yield: 2 servings

Updated

May 9 2013

Dan Mikesell

How to Grill a T-bone or Porterhouse Steak – A Tutorial

How to cook a t-bone steak seems to be a problem for a lot of people. Well here is an easy never fail method. You can be the “grill master” too and have an excellent grilled steak in 10 minutes every time.

The Meat

The grade of beef is critical to the final outcome. This is really fairly easy. U.S. Prime is the top 2%. It is upper end restaurant type stuff. Expensive and you probably will not pay the price. U.S. Choice is where you’re are buying. About half of all beef falls into the Choice category. U.S. Select (formerly Good) does sound OK and it is just that “OK”. It is the lowest grade commonly sold at retail and is less juicy and tender. I use Choice. I have a good “look” at it since choice covers most of the market and the marbling can be quit variable. Also, I want the market to trim it well. I don’t like paying $12+ a pound for a large piece of fat that should have been trimmed off.

Lets talk a little about t-bone vs. porterhouse steaks.  Both cuts come from the short loin which is between the rib and the sirloin. The larger side is really a strip steak and the small side a tenderloin (filet). In a T-Bone the tenderloin
must measure a minimum of 1/2 in across the center and the porterhouse a minimum of 1 1/4 inches. So they are basically the same cut of meat except for more filet on the porterhouse. If they are the same price, get the porterhouse. My wife is a porterhouse hound…



A few last comments. 

  • Thickness: all the “experts” want 1 1/2 inch… really that is a pound and a half of cow. Have your butcher cut it at 1 inch. You will find both 1 inch and 3/4 inch in the pre-cut. I think the 3/4 is too thin, I want some meaty center. 
  • Fed type: “grass fed” seem to be the rage. NO NO NO. I grew up on grass fed. It tastes like grass to me.
  • Cow type: I find Angus a bit tastier.

The Grill

Any grill should work. I use natural gas. A charcoal grill will be fine also. You just need to get it hot…very hot. My grill has a surface temperature that is routinely at 600 degrees plus. You don’t really need quite that hot.

I should note that there is a reverse searing method of cooking that is somewhat the opposite of this method. You start with a low grill and get the meat to about the internal temperature you want and then crank it up to finish with a sear. Sounds a little fussy to me. I will try it some day.

The Method

This is so easy. Allow to rest to room temperature if possible. This is not ground meat so it is safe. If you don’t rest it, you will need to cook a little longer to get the internal temp you want. Read that as dry it out.

Trim the extra fat. You won’t eat it and it will cause flairs on the grill that will burn your expensive meat.

Salt. There is some debate about the timing here. Salt will pull the water out of meat but then the salt and the water will absorb back into the meat. That take 45 to 60 minutes. So if you salt at the start of the rest, it is really good. If you salt at the end it is good also but maybe not quite as good. Do not salt with less than an hour left in the rest unless it is the last 10 minutes. This may pull water out of the meat and it will not have time to reabsorb.

Seasoning. Pepper is a must and we like garlic so my 7:2:2 seasoning (see my post on making 7:2:2 HERE) is perfect here. Or just use salt and pepper. I put the pepper and garlic on with the salt. See above salt note.

Oil: not needed

The Grilling: The grates must be cleaned and oiled. The grate is going to be very hot and olive oil has a lower smoke point. Use a standard vegetable oil. Grill the first side for 5 minutes. Use a watch and do not just guess. If your are into cross grill marks, rotate 90 degrees at 2 1/2 minutes. After the 5 minutes then flip. Cook on the second side for about 3 minutes for rare, 4 for medium rare and 5 for medium. We generally like our meat at about 150. That is over cooked for many. You will read about a “touch” method of check if the steak is done. It probably works for pros or semi-pros but really for us normal people not so much. Get the thermometer out.

The Rest: DO NOT SKIP. During the cooking process, water comes out of the cells. If you cut the meat immediately, it will just drain on your plate. Let it rest uncut at least 5 minutes but 10 is better. The fluid will absorb back into the the meat.

Steak sauce: need I say this… just say NO.

Rating

Always 5

Rest the steaks at room temperature for 1-2 hours if possible allowing the steaks to come to room temperature.

Apply salt and pepper at the start of you resting period. At the end is OK if skipping the rest or you forgot.  Use a course salt and pepper. I used my 7:2:2 which is kosher salt:pepper:garlic

 Trim the beef of extra fat. This is important to prevent “flair ups” that will burn your expensive meat.

Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to low smoke point.

 Place over direct heat.

In five minutes (by the clock) flip the meat. If your are into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes.

Grill for approximately 3 more minutes for rare, 4 more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary a little so as always, check the temperature. Allow to rest for 10 minutes before serving.

How to Grill a T-bone or Porterhouse Steak – A Tutorial
by DrDan at 101 Cooking for Two July-27-2013

How to cook a t-bone steak seems to be a problem for a lot of people. Well here is an easy never fail method. You can be the “grill master” too and have an excellent grilled steak in 10 minutes every time.
Ingredients
  • T-Bone or Porterhouse Steaks
  • Salt and pepper to taste OR 7:2:2
Instructions
1) Rest the steaks at room temperature for 1-2 hours if possible allowing the steaks to come to room temperature. 2) Apply salt and pepper at the start of you resting period. At the end is OK if skipping the rest or you forgot. Use a course salt and pepper. I used my 7:2:2 which is kosher salt:pepper:garlic 3) Trim the beef of extra fat. This is important to prevent “flair ups” that will burn your expensive meat.4) Preheat your grill to maximum. Yep, as hot as it will go. Clean and oil well. Do not just olive oil here due to low smoke point.5) Place over direct heat. In five minutes (by the clock) flip the meat. If your are into crossed grill marks, you should have rotated the meat 90 degrees at about 2 1/2 minutes. 6) Grill for approximately 3 more minutes for rare, 4 more minutes for medium-rare and 5 minutes for medium (150). Your timing will vary a little so as always, check the temperature. Allow to rest for 10 minutes before serving.

Details

Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 10 mins Yield: 2 Steaks

Updated

July 27 2013

Dan Mikesell

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close