I grill constantly. Not just in the summer, either. Nothing beats a rare steak or burger fresh off the grill with some potato salad on the side!
If you struggle with the grill from time to time or are looking for some help, here’s a few tips thanks to the Flipside Pub & Grill!
- If you REALLY want a juicy burger, take a pat of buttter and press it into the center of the raw burger before you throw it on the grill. As it cooks, the butter will melt & add some moisture to the burger. If you’re trying to eat a bit cleaner for some reason, use an ice cube instead of butter.
- If you’ve got a grill with a propane tank attached & it doesn’t come with a guage to tell you how much propane is left in the tank, just grab a glass of hot water and pour it on the tank. Then, run your hand down the tank from the top, and when you feel it getting cold, that’s where your propane level is. On average, a standard 20-pound propane tank on a medium grill will provide somewhere around 18-20 hours of grilling time!
- This one is so simple yet I never remember to do it. You’ve got skewers. They look great. Can’t wait to enjoy them. But every time you pick the skewer up off the grill with your tongs to turn it, the meat & veggies spin on the skewer and you wind up just grilling the same damn side again. So, instead of one skewer, use two! It’ll help prevent the meat & veggies from spinning.
- And if your grilling veggies & they’re constantly falling through the grates & into the fire, use an iron skillet to saute them instead!
- Want some smoky flavor but don’t have a smoker? Grab a tin pan, some water & some wood chips. For a charcoal grill, place your charcoal briquettes with pre-soaked wood chips overtop on one half of the grill and lay a disposable tin pan filled halfway up with water or apple juice (for added flavor) on the other. The liquid will help regulate the temperature and maintain the moisture as you cook your meats at a lower temperature for a longer period of time. As the wood chips smolder, they’ll impart the delicious, smoky flavor of real-deal barbecue. If you’re using a gas grill that does not have a designated wood chip compartment, you will want to place your pre-soaked wood chips in a tin pan, cover with tin foil, and poke holes for ventilation. Light the grill underneath the chips and cook on the opposing side to circulate the smoke flavor and infuse your meats.
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