Today is July 9
National Grilling Month
This holiday has been celebrated for over a decade.
Stop making these 8 common grilling mistakes
Cooking food over an open fire imparts all sorts of flavor. Grilling tends to be quicker, less messy and more convenient than cooking in the kitchen — particularly during the dog days of summer.
Outdoor grills are seemingly everywhere, including many backyards across the country. That grills are so commonplace doesn’t mean that everyone grilling is employing the right techniques. Becoming the ultimate grillmaster involves understanding the subtleties of grilling and avoiding common mistakes so food can look and taste that much better.
- Not prepping the food: The French culinary term for preparing to cook is “mise en place.” This is especially important when grilling, as cooks must deal with faster cooking times than they would otherwise encounter when cooking meals in the stove.
- Dirty grill: Make sure the grill is cleaned before and after each use. Grease can quickly build up on a grill, leading to flare-ups that can cause foods to char. Frequent cleaning also helps grillmasters avoid a tiresome cleaning process at the start of the season.
- Forgetting to preheat: Preheating the grill ensures that foods will cook quickly and as evenly as possible. Otherwise, meats can lose moisture and even stick to cooler grates. Reader’s Digest suggests preheating to between 350 F and 450 F depending on the food.
- Overreliance on lighter fluid: The chemical taste of lighter fluid can transfer to foods even when the fluid is used sparingly. Consider using a chimney starter when grilling with charcoal. And avoid repeated pyrotechnics with fluid, or worse, gasoline.
- Too much direct heat: Food should not char on the outside before the inside has a chance to cook. A two-zone fire, according to food experts at Serious Eats, enables grillmasters to cook over high heat to sear and then move the food to a lower temperature to continue to cook evenly.
- Playing with food: Grilling does not require much intervention. Repeatedly flipping and squeezing meat and poultry can cause flavorful juices to leak out. Then you’re left with dried-out food. Resist any urges to prod and poke food. And minimize how many times you lift the grill cover to take a peek, as that can cause temperatures to fluctuate. Use a thermometer to determine when food is done. And don’t forget that meat will still cook a bit after it’s taken off the grill.
- Improper seasoning: Basting food with sugar-laden sauces and marinades too early can cause flare-ups and burning. Quick rubs can help lock in flavor, and then reserve the sauce for the last few minutes of grilling, says cookbook author Dave Martin.
- Digging in too soon: Give meats a chance to rest for between five and 10 minutes to allow the juices to redistribute through the food. This improves flavor and tenderness.
Herb Cheese-Stuffed Garlic Burgers
Makes 6 servings
2 pounds ground beef chuck, 85 percent lean
2 tablespoons chopped garlic
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese, such as Boursin
6 hamburger buns, split
Oil for coating grill grate
Gas: Direct heat, medium-high 425 F to 450 F; clean,
Charcoal: Direct heat, light ash; 12-by-12-inch charcoal
bed (about 3 dozen coals); clean, oiled grate on lowest
Wood: Direct heat, light ash; 12-by-12-inch bed, 3 to 4
inches deep; clean, oiled grate set 2 inches above the fire
- Heat the grill as directed.
- Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1⁄2-inch thick.
- Put a portion (about 11⁄2 teaspoons) of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
- Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).
- To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
- If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.