Make the Ultimate Cheeseburger
Grilling and burgers -- what could be a better combo? The trick to making a flavorful cheeseburger is to combine chuck and sirloin in each patty and top it with a slice of sharp, nutty Wisconsin cheddar that has been aged one to two years. Blanket the cheese over the beef after your final burger-flip when the grill is super-hot. Keep your burger there for a full minute with the grill lid closed so the cheddar perfectly melts over the meat.
Antonis Achilleos
Marinate for Flavor
Infuse your grill items -- from chicken to juicy pineapple -- with a tasty kick that will enhance their flavor. Hint: Marinate everything at least 30 minutes before grilling, and just 5 minutes for when you use a lemon-based marinade on fish. Use this cheat sheet for some easy marinade combos:
Beef strips: soy sauce, rice wine vinegar, and sesame seeds
Veggie kebabs: olive oil, garlic, red wine vinegar, and herbs
Chicken: lime juice, honey, and canned adobo sauce
Shrimp: canola oil, orange juice, honey, and chili flakes
Fish: lemon juice, mayo, cilantro, and lemon zest
Fruit: rum*, brown sugar, and lime slices
(*alcohol in the rum may cause a flare-up, so use long tongs)
Antonis Achilleos
Get a Good Sear
The right searing technique is essential to grilling -- you're looking for a crisp coating on the outside and tender meat on the inside.
Your secret searing weapons are a super-hot grill and properly seasoned meat. Coat the meat with olive oil, kosher salt, and cracked black pepper. When the grill is just starting to smoke, throw on your meat. Don't rush to flip it or you'll prevent a nice crust from forming.
After a few minutes, flip it and set it on a fresh part of the grill (where the juices haven't been sitting). The hot-dry combination will give you great grill marks on the opposite side of the meat.
Jim Franco
Take the Temp
Handy mini thermometers make for idiot-proof grilling. When you're checking the temperature, be sure your thermometer isn't touching any bone -- this could give you an incorrect reading. Here's a helpful guide to figure out if your meat is done enough:
Chicken breasts: 165°F
Ground beef: 160°F
Pork: 160°F
Lamb chops: 160°F
Steaks and roasts: 145°F
Mini grilling thermometers, $20 for set of 4, Williams-Sonoma.com.
Williams-Sonoma
Rock the Wok
Don't forget a side dish! Throw some nutritious veggies like zucchini, peppers, and onions on the grill. With this perforated stainless-steel wok, you can char sliced vegetables and other delicate items like shrimp without anything dropping through the grill grates. $20, SurLaTable.com.
Sur La Table
Plank Your Meat
Wood planks are a low-maintenance way to keep everything from chicken to salmon moist on the grill and give it an authentic, smoky flavor. Just soak the plank under water for an hour, heat up both sides on the grill, add your meat, close the cover, and cook until it's done -- no turning or flipping necessary. The bonus: It doubles as a serving platter. $10, FireandFlavor.com.
Fire&Flavor.com
Create a Signature Recipe
Every true grill master has a special recipe up their sleeve. Don't have one? Try these easy, delicious barbecue pork sliders and your guests' mouths will be watering:
1.Preheat your grill to high and brush a 1.5-lb. pork tenderloin with 2 Tbl. canola oil.
2. Grill pork 5 to 6 minutes per side and brush with barbecue sauce.
3. Remove tenderloin from the grill and glaze it with more barbecue sauce.
4. Cover and let rest 10 minutes. Slice it into 1/2-inch-thick medallions.
5. Pile up slices on halved, toasted dinner rolls and top with a salsa made of 1 diced pineapple, 1 diced red onion, and 2 Tbl. cilantro.
David Tsay
Leave Your Mark
Now that you're a pro at the grill, put a personal stamp on your finished product with a monogrammed brander. (Don't worry -- your guests won't think you're an egomaniac.) You can use 'em on any hearty cut of meat, from steak to chicken breasts to pork chops. $40, Williams-Sonoma.com.
© 2009 The Knot Inc., All rights reserved.
Williams-Sonoma
