When you're looking for advice on grilling--why not go to the pros? Chef Eric Levine from New Jersey restaurants Morris Tap & Grill and Paragon Tap & Table knows something about cooking. He is also the author of "Little Bites, Big Flavor." Levine claims you only need two tools for grilling: a spatula for flipping (never use tongs) and a brush for cleaning the grill. He recommends never using a plastic brush--always opt for a brush with metal bristles.
Once you have the right tools, it's all about the do's and don'ts.
Most Common Grilling Mistakes
- Make your own burger patty vs. buying frozen ones. For juicy, flavorful burgers every time, use a triple blend of chuck, short loin, and brisket. Season your meat with some salt and pepper and cook to a medium-rare temperature.
- Make sure your grill is hot BEFORE you place your patties on it. Turn up the heat, close the top and wait a few minutes for the grates to warm up.
- Never press down on your patty. It will press out all the natural juices and turn your burger dry.
- Wait 2-3 minutes before taking a bite to allow the natural juices to redistribute