From Chef Josh Capon of Bowery Meat Company.
In the summer and particularly in the week leading up to 4th of July, it must seem like grill recipes are being thrown at you from every direction. Every website has their own collection of barbecue and grill recipes which they deem to be the best, (and of course we have ours too), but no one is actually providing those basic, simple tips on just how to grill.
What temperature should the barbecue be when you put the meat on? How long should you allow the grill to pre-heat for? I mean seriously, remember when hotdogs and hamburgers were just hotdogs and hamburgers? Don’t worry Potatoheads we have all the answers you are looking for! Restaurateur and star chef Josh Capon, executive chef of B&B Winepub and Bowery Meat Company, has given us 10 great barbecue tips to help make you a professional on the grill in no time…or at least freak out your boyfriend or husband when you tell him: “Scoot, I’ve got these burgers covered babe.”
See Josh’s Tips Below:
- When lighting your charcoal grill, start with a pyramid structure to get started. When the coals start to turn grey, spread them out.
- I recommend using cardboard or paper to ignite, inserting it in random areas around the pyramid.
- A little lighter fluid goes a long way. Avoid dousing your coals with fluid.
- Fat is good. The fat content of the meat adds flavor as well as moisture. I aim for 20-30% fat content. It also helps to keep the patties from sticking to the grill.
- Try to cook with your top level grill so you get nice caramelization and don’t overcook the meat.
- Once the grill heats up, give it a good scrub with a grill brush.
- Apply a little oil to a rag and run it over the grates with a pair of tongs to prevent sticking.
- Let the patties cook for 3-4 minutes before flipping them to avoid sticking to the grates.
- You’ll need to cool the second side of the patty for less time – remember this to avoid overcooking the meat.
- When buying hot dogs to grill, avoid nitrates, and antibiotics. Go with all natural.