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Great Grilling Tips

The Perfect Burger

  • Medium ground meat makes burgers that are more moist. Buy hamburger that is at least 15 to 20% fat to prevent the hamburger from becoming too dry.
  • To make each patty equal in size, measure in a measuring cup or roll meat into a log and slice.
  • Rather than adding cheese to the top of the burger, try mixing shredded cheese into the burger patty.
  • Pressing down on burgers while they are on the grill will release the natural juices and dry out the hamburger.
  • Insert the prongs of a fork randomly into the burger before cooking. This will allow heat to circulate more evenly while cooking. If you wait until you are cooking the burger, natural juices will be lost and a dry burger will result.
  • If you are using hamburger that tends to dry out while cooking, try adding a tablespoon of vegetable oil per pound before making hamburger patties. The oil will help to replenish fat and moisture content.
    Or
    Add a beaten egg white for each pound
    Or
    Make hamburger patties with a tablespoon of cottage cheese in the center
  • Experiment; add a hint of herb such as basil, thyme, or rosemary before making patties.

Burger Makeover

  • Mix plain, raw, ground hamburger before making patties with:
Minced onion Garlic Lemon pepper
Italian seasoning Flavored croutons Flavored breadcrumbs
Dill Parsley Basil
Cajun seasoning    
  • Stuff center of hamburger with:
Favorite cheese Sautéed mushrooms
Cheese with shredded vegetables Salsa
  • Top your burger with:
Sautéed red onion Favorite steak sauce Gourmet cheese
Salsa Horseradish Sun-dried tomatoes
Pepperoni & pizza sauce Caesar dressing Thousand Island dressing
Grilled jalapeño peppers Canadian bacon Sour cream

Meat
Reading the label.

USDA Prime - Most tender
USDA Choice - Very tender
USDA Good - Low fat, needs tenderizing
USDA Commercial - Tough
USDA Utility, Cutter and Canner - Lowest Grade

Soaking meat in white vinegar and water for 3 to 5 minutes will increase tenderness.

Grilled Summer Vegetables

  • Prevent vegetables from drying out on the grill by soaking them in water before cooking.
  • Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
  • Brush oil onto vegetables to prevent them from sticking to the grill. They must be dry before applying oil or the oil will not stick.
  • Harder vegetables, such as potatoes, may need to be cooked before grilling to ensure they are done at the same time as the other vegetables.
  • Brushing vegetables with butter or favorite oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
  • Experiment by sprinkling different herbs and spices over vegetables while grilling.


Yellow Sweet Corn Peaches and Cream

 

Corn on the Cob

Tip: Remove corn silk by gently rubbing a damp paper towel from top to bottom of corn cob, the silk should attach to the damp towel. This method will make the process less tedious and protect the kernels from becoming damaged.

Grilling:

Option #1: Husk On. Being careful not to remove the husks, pull husks back to reveal the kernels. Remove silks. Place Corn (with attached husk) in water and soak for 20 to 30 minutes. Remove Corn from water, do not dry. Pull wet husks back to original position, covering kernels. Place corn on the grill, turning frequently, for 15 to 30 minutes over medium coals. Corn is done when steam is visible. Before replacing the husks and placing on the grill, try spreading butter and your favorite seasoning on kernels.

Option #2: Husk Off. Remove the husk and corn silk. Place corn over medium coals. Brush corn with butter and turn frequently. Corn is done when they have turned golden brown, 6 to 12 minutes.

Stove Top:

Option #1: This method works best when cooking large amounts of corn. Place cleaned corn into a large pot and cover with cold water. Add a pinch of sugar to keep corn sweet and tender. Bring pot to a boil. When water comes to a rapid boil, the corn is done.

Option #2: This method works best when cooking smaller amounts of corn. Place water and a dash of sugar into a deep skillet. Bring the water to a boil. Place cleaned corn into saucepan, the corn does not have to be completely covered. Cook corn from 5 to 7 minutes, depending on desired tenderness.

Microwave:

Option #1: Husk On, 4 ears. Rinse corn, soaking husk well. Place wet corn on a paper towel in the microwave. Microwave on high from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

Option #2: Husk Off. Rinse 4 ears of clean corn and wrap each ear in a damp paper towel. Microwave on high for 2 to 3 minutes. Turn cobs and microwave an additional 2 to 3 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

Grilled Summer Fruits

Almost any fruit can be cooked on the grill. Hard fruits such as apples, pineapples and pears are easier to grill than softer fruits such as peaches, nectarines and papaya. Softer fruits must be watched much closer and, unlike hard fruits, need only to be heated not cooked. Soft fruits become mushy if overcooked.

  • The best time for grilling fruits is after the coals have begun dying out or grill fruits on the outside of the grate (not directly over the coals). Grill fruit from 3-5 minutes per side.
  • Fruits can be grilled with skins on.
  • Use skewers or a grill basket to prevent small chunks of fruit from falling through the grate. If you choose to use skewers, 2 skewers will help prevent fruits from spinning while the cook is turning them on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning on the grill.
  • Try brushing your cut fruits with melted butter and sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn, apply toward the end of cooking time.
  • Brushing fruit with butter or favorite oil during grilling helps to keep the fruit from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.

Extra

  • Canned potatoes are handy and cook quicker than fresh potatoes. Wrap potatoes in double-thick tinfoil with a few slices of butter, poke 2 or 3 wholes in the top and place on the grill. Add cheese slices and/or garlic to give some zing to your creation.
  • When shopping for foods to grill out, get your meat last, just before checking out.
  • Be light on the salts before your meat has been seared*, the salt will pull out the natural juices, drying out your meat. It is best to salt after you have put the meat on the grill and it has seared*.
  • Only flip your meat once. If you keep flipping your meat it does not develop a sear*, which seals in the juices and flavor.
  • After grilling, allow meat to stand for 2 to 5 minutes, this allows the meat's juices to return to the surface.
  • Try throwing some favorite herbs or citrus rinds onto coals to flavor food.
  • Tomato or sugar based sauces should be added toward the end of grilling, they tend to burn before meat is cooked to a temperature safe to eat.

*To quickly brown the surface of meat, expose it to extremely high heat. Searing can be done in a frying pan, grill, broiler or oven.

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