5 Tips for Easier, Better Burger Grilling

 

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The family backyard barbecue marks the arrival of spring and summer for many of us. And as amateur domestic chefs, there are few things that thrill us more than firing up the grill (either gas or charcoal) and cooking our favorite homemade burgers to share with the most special people in our lives.

Unfortunately, grilling can be a hassle along with the fun. It takes skill and patience to cook good beef on a grilltop. And it takes energy and time to guide and maintenance your grill through the process.

But grilling burgers doesn’t have to be all pain and no pleasure. Here are five very quick and super simple tips I’ve discovered that I guarantee will both improve your cooking results and increase your enjoyment in the grilling process. Cooking is a science, and you should experiment and find your own tricks, but it doesn’t have to be a rocket science process.

1 – MIX IT UP: Season and blend your own beef. No doubt, it’s easier to use frozen or pre-prepared fresh patties. But if you really want your burgers to impress your diners and yourself, buy fresh ground beef and mix in your own seasonings. It takes a little more effort but not much more cost, and you’ll thank yourself when everybody (you included) takes the first bite.

2 – TAKE SHAPE: Press a thumb print into the center of each patty before cooling (see tip No. 3) and cooking them. This indentation will help your patties hold their shape during cooking, instead of swelling in the center and shrinking on the outsides.

3 – COOL IT: Flash freeze your burger patties after you hand-shape them. We’re not talking long here so that your burgers turn into frozen patties. Just 15-20 minutes or so in the fridge or freezer or long enough to cool the meat so that it holds together better on the grill. This will keep you from dealing with your fresh meat trying to fall apart on the grill.

4 – DON’T CROWD: Don’t put too many burgers, or other foods, on your grill surface at any one time. Your meat, and everything else for that matter, will cook better with space around it. No matter your cooking method, you get better heat on your food if you’re not distributing it to more items. So be sure you allot enough time and be patient with the cooking process.

5 – KEEP IT CLEAN: When you’re done cooking and after your grill cools down, go ahead and clean it up before putting it away for next time. (I use a charcoal grill and have found that soap pads and warm water work wonders on a dirty grill top. I clean it and then store my grill grate in our pantry until the next use. And I go ahead and remove all of the used coals from the bottom of my grill to be ready to add fresh coals the next time I grill.) You’ll thank yourself when you get ready to grill next time and you don’t have to go through a long process to clean before you begin cooking.

What are your best tips for grilling out? Share them in our comments section or on social media. Find us @foodiescore on Facebook and Instagram, or on Twitter at @Foodie_Score.

Foodie Travels: The Real Deal, Spartanburg, S.C.

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The name says it all, folks.

The Real Deal crafts Philadelphia-style (Philly) cheesesteaks. And the combination of lightly toasted bun, tender seasoned beef, melty cheese and other toppings…well, it melts in your mouth.

We learned about this foodie stop from an Upstate S.C. resident while talking over a meal at a bed-and-breakfast inn. That should’ve been our first clue to take his advice, right? If you’re talking about other food while enjoying food, it’s a foodie match and a suggestion worth pursuing.

Less than a week after the recommendation, we made the short trip down I-85 to Spartanburg for a Saturday afternoon treat. We almost drove right past the restaurant and its simple signage, so pay attention on your route.

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Inside, the cooks behind the counter greeted us and told us they could tell we were first-timers by the way we studied the menu. I should’ve known the cheesesteak would be good by the cooks’ observations.

Molly and I both ordered the Liberty Bell, a cheesesteak with onions and melted cheese. She added mushrooms, and I added green bell peppers.

We decided to enjoy our cheesesteaks in the restaurant. I might not have known that was an option until the cook asked “for here or to go?” At first glance, it looks like a take-out-only place, but a step around the corner reveals a few tables for dining in.

Waiting on the food was a sensory experience all around. The walls are covered (and I mean covered) in photos of patrons. The cling-clang of the cook’s sandwich assembly rings. And the smell of cheesesteak ingredients wafts.

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Now, I must confess, when these cheesesteaks came to our table, we were so excited that we started eating without sharing a blessing for our food. In two years of marriage, we’ve never completely forgotten to pray for our meal, but these cheesesteaks were so inviting that we didn’t say a word of grace. Just “mmm” and “mmhm.” We realized it moments later and paused for a prayer.

Molly’s enjoyed an authentic Philadelphia-made cheesesteak, and The Real Deal was the next best thing, in her assessment. She also enjoyed that she could order Kool-Aid as a drink at this foodie destination.

There aren’t many places to get a cheesesteak in the South, and even fewer places offer such a sandwich that’s worth its price. I’m not a big fan of dining out to eat a sandwich because I often feel I can make something just as good at home and pay less for it. Not so at the Real Deal.

We’ve made cheesesteaks at home, and they were good. But they weren’t The Real Deal. If you like a cheesesteak, this place must be on your list.

The Real Deal

1311 Asheville Highway, Spartanburg, S.C.

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