Grilling Tips & Tricks

Do you consider yourself an above-average griller? Can you cook a steak to the perfect medium-rare and have the low-and-slow method for ribs down pat? But do your burgers sometimes get dry or do you have fish flakes off on your grates? Luckily, there’s a hack for that. We’ve assembled our favorite grilling hacks and tricks to take your BBQ game to the next level.

PUT ICE ON YOUR BURGERS. 

Need a quick way to make a juicy burger? Make ice cubes from beef broth and gently press a cube in the center of each burger once they’re on the grill. The ice will melt and seep into and around the meat, adding moisture and preventing your burger from drying out. Also works with regular ice cubes and a pad of frozen butter.

GRATE FROZEN BUTTER INTO YOUR BURGER FOR EXTRA MOISTNESS.

This trick is especially helpful if you’re using a lean protein like ground chuck, sirloin, venison, chicken or turkey. The frozen butter will add flavor and moisture to your burgers, even if you have to cook them well-done. To ensure your butter pieces are small enough to not leave pockets in your burgers, throw a stick in the freezer until frozen solid, then grate into burger mixture using a cheese grater. For each pound of meat, plan to use about 5 T of butter or just over half a stick.

ADD SOME TRIMMINGS TO YOUR BURGERS. 

Fat truly does equal juiciness and flavor. So if you are really wanting to take your burgers up a few notches, then you should try adding some ground brisket trimmings or pork fatback to your ground beef or pork mixture. Shoot for a 70/30 ratio if you’re cooking your burgers medium-rare to medium-well. Rarer cooks require less fat as it won’t have time to render.

COOK YOUR FISH ON A BED OF LEMONS. 

It doesn’t matter how well you grease your grates, fish has a tendency to stick. This is especially true with any kind of delicate white fish. So instead try cooking your fish directly on a bed of lemon slices (about ¼” – ½” thick) to prevent sticking. This will also give you a delicious citrusy flavor.