Jack’s Top 3 (Maybe 5) Grilling Tips
Here’s the thing: I rarely grill. I’m a BBQ man! BBQ is not grilling. BBQ is indirect heat, low and slow, at about 225-250 degrees F. Grilling is done with high heat. No, you don’t grill ribs.
Okay, now that I’ve got that out of the way, let me give you my top three grilling tips on those occasions I do some grillin’ and chillin’.
1. Don’t pull your protein straight from the refrigerator and throw it on the grill. It will be tough. Let it set on the counter, room temperature, for 20-30 minutes.
2. Marinade if you must (try doing it over night in a Ziplock bag), but for steak and burgers, salt and pepper will do just fine.
3. Use your thumb and press a divot in the middle of the burger patties before they hit the grill. It will prevent you from creating a “burger ball.”
4. For quick searing, close the lid for A FEW minutes. Then, open and tend the grill so that nothing burns.
5. Keep a box of baking soda near the grill in case there is an accident or a fire. Never throw water on a grease fire.
By now you have realized that I can’t count because that is five tips instead of three! But I sure can make a mean burger. Happy grilling, and go O’s!