Saturday · May 21 2005
Everything you thought you knew about grilling is wrong and the accompanying More grilling tips.
I have a personal goal that one day I will be able to serve perfectly done medium to medium rare steaks without ever having to cut it open to check.
My burger tip: Add 1/4 cup Worcestshire sauce and some finely minced white onion to 1lb of ground meat before forming the patties. Yum.
Glad you like the tips -- I'm so glad that I don't need to slice open steaks anymore to get to that medium to medium rare doneness. It's definitely a lot of fun when company is over, and all you need to do is tap on the steak with your tongs to know that they're done.
And that's the burger recipe I've used since I was a kid! Over the years I've added a few other spices, but those two ingredients have long been the base.
Heres something to try for a slightly different burger. My wife mixes flavored bread crumbs into the ground beef before she makes the patties. They turn out really good! Also, heres a good potato recipe. Dice the potato, and put in the middle of a square of aluminum foil. Drizzle with olive oil, then you can spice them up any way you want. Parsley, oregano and basil (the italin trio), bacon bits and a little shredded mozzarella is our favorite. Then make a pouch of the foil, and cook on the top rack for about 30 minutes
Get the frozen pucks from Sams and throw them right on a searing hot grill. Turn off the flame right under them but leave the others on high. Salt, pepper, chef prudhommes meat magic and 15 minutes later you got perfectly tender and tasty bonless skinless chicken breasts. cut them up and throw em in a salad or over some olive oil and garlic pasta.
Yum