Dont Press Those Burgers-Preserving the Natural Juices in BBQ/Grilling

I will never forget Mrs. Bethea's Home Ec class in middle school, when we cooked burgers, and she kept saying, "Dont Press Down On Those Burgers, You Letting the Flavors Out"

Most of us love nice juicy burgers, mouth water steaks, deliciously moist chicken and tender sweet pork. It always pains me to see a bored cook using his spatula like a automobile squishier to drive out the juices just to see the grill flare and smoke to show his/her prowess at the controls of the grill. Actually he/she is making a mess of the grill and will only be able to offer dried out meat to eat. Another mistake is the constant flipping and turning of food.

Here are some helpful ways to manage the meat without loosing those wonderful juices:

Whole chicken: Use some sturdy tongs or a carving fork and insert them in the cavity of the chicken to rotate or move it around. There is usually no reason to "flip" it over and cook on the breast side so rotating is sufficient.

Chicken parts: Use the same tongs and grab the bones and not the meat. If this proves too difficult, use a steak hook to grab a tendon near the bone and with one quick flip turn it over. Never pierce the center of the meat. When you have done this, what happened....juices flowed and the grill consumed the flavor and moistness that was meant to remain in your chicken.

Steaks: This is easy. Use a medium or large steak hook to pierce a corner of the meat and gently flip it. You may also use some tongs and grab the sides. Do not grab it in the middle. If you decide to use a spatula, be careful not to scrape off any seasoning.

Ribs: Use either the small steak hook and grab the end bone and flip or use some tongs and grab the bones. Try not to mar the meat by using tongs to grab the middle.

Brisket: Use a couple of spatulas, or insulated gloves. These are so heavy that tongs don't really work.

Pork: This is a much more tender meat and as such steak hooks are impractical. Use tongs if the size is 2-3 pounds. If larger, use a couple of spatulas or insulated gloves. Be tender with it!

Sausage: This is also easy. Use tongs. Spatulas offer too much of a balancing routine!

Burgers: Use a spatula or combination spatula/tong and be careful not to scrape off the seasonings. Remember: Dont Press Down on the Burger!

As you can see, we would not recomment a carving fork to impale the meat allowing the juices flow freely. If you see that you are doing that, give some thought to another means of achieving your goals. Tough, dry meat is no treat! Save the flavors!

This tip dedicated to Mrs Bethea who taught generation of Walton Middle School Students the art of cooking and a bit of sewing as well.

How to Grill Veggies

Often overlooked, grilled veggies are probably the best way to eat your vegetables! Here are some basic rules of the road when cooking great tasting veggies outdoors:

One: Always select the highest quality of vegetables. They are inexpensive compared to meat, so go hog wild and they will certainly complement any meat item you are preparing. Obviously the freshest veggies are best and avoid any visible signs of damage. If you have a Summer garden, then half the work is done. In general, the skin should be bright/fresh in color and relatively firm when touched.

Two: To help avoid charring, I use a small amount of olive or canola oil to marinade or baste the veggies with. You can use this during the actual cooking if desired.

Three: Not all veggies cook at the same rate or in the same amount of time. When you learn to "time" your vegetables (i.e. the ones taking longer, go on the grill earlier) so that they all come out done at the same time. If using charcoal you can "bank your fire" so that it is hotter in some areas more so than in another area. That way, you can cook some veggies just a little hotter than others. Be careful not to burn them using this technique.

Cooking Times and Temps..When is it Done

One of the most important items in our BBQ arsenal is a quality internal temperature monitor. Timing and internal temperature are the only way to verify that your product is properly cooked, while remaining moist and tender. In the chicken category this is absolutely essential, as an uncooked piece will result in an immediate disqualification or your turn in box.

Here is a basic guide to internal meat temps:

Steak/Burgers (rare) 140 degrees
Steak/Burgers (medium) 150 degrees
Steak/Burgers (well) 160 degrees

Chicken thighs/legs 175 degrees
Chicken breast 180 degrees

Turkey all pieces 180 degrees

Pork Ribs/Chops 165 degrees
Pork Butt 180 degrees

and a favorite Hot dogs - just cook til they are bubbly:)

Pork Marinade

My competition pork marinade remains a secret, but often times during backyard BBQ I have found many very effective substances and ingredients to give your marinade some character.

If you simply plan to hit the store, there is nothing better than Dale's for a can't miss marinade. They offer a low sodium variety for those concerned with such matters. When creating your own marinade, a great liquid base is a can of original Coke. The sugars and carbonation have a wonderful effect on the meats. Dr. Pepper is also a favorite and the newly released Dr. Pepper Cherry with a KISSSSSSSSSS of cherry was used recently with great results.

Sounds strange but add a touch of apple, orange, or cranberry juice to your marinade. Pork is naturally a bland meat, so the acidic liquid will being a wonderful flavor to you pork.

Other basic tips:

Add a bit of our rub mixture, so the meat has the consistent flavor inside and out.

Mix your marinade seperately then pour over your meat. Don't simply pour the ingredients into the pan that contains the meat.

Ziplock bags work great and allow you to turn the meat to insure full coverage.

Make enough! Dont leave the pork exposed or half covered by the marinade. Mix enough to cover the entire batch of pork.

Once the marinade mixture is complete, place it in the fridge for soaking.

Once the marinade is complete, pour it up to use for basting or spraying on the meat during cooking. This keeps the meat moist during those long slow cooks and prevents waste of a good marinade.

Finally, when in doubt as to what to place in your Marinade...add a beer (no light beer). It helps to have at least two on hand. One for the marinade and one for the cook. Got some great marinade tips or ingredients , please share them in a wall post.

Great Bourbon BBQ Sauce

1/4 cup (1/2 stick) unsalted butter
1/2 cup minced onion
4 cloves of garlic
Two 8 ounce cans of tomato sauce
1/4 cup firmly packed light brown sugar
1/4 cup Worcestershire sauce
1/4 cup fresh orange juice
2 Tbs bourbon (I prefer Maker's Mark or Gentleman's Jack)
2 Tbs distilled white vinegar
2 Tbs fresh lemon juice
1 Tbs chili powder
2tsp grated orange zest
1 tsp fine sea salt
1/2 tsp ground allspice
1/2 tsp cayenne pepper

Melt the butter over medium heat in a medium-size non reactive saucepan, add the onion and garlic, and cook, stirring, until softened.  Add the remaining igredients and bring to a boil.  Reduce the heat to medium-low and simmer for 30 minutes to let the flavors develop, stirring occasionally.