grilling

How to Grill the Perfect Burger

Filed under: Dining

Nothing says summer like a perfectly grilled burger. Wow your friends and family alike with these tips for cooking up the perfect patty.

Don't go lean No one ever said perfect flavor was perfectly healthy. For the juiciest, most decadent cooked patty choose ground chuck with 15-20% fat. If you like your burgers very well done consider going even higher (more fat will let you cook longer without the meat going dry).

Size matters Use cold meat and clean, wet, cold hands to form patties that are 1/2" to 3/4" thick. Any thicker and you risk the outside getting overdone while you wait for the heat to reach the inside. Make the patties about 1/2" wider than the buns to allow for shrinkage, and avoid a 'poofed' finished patty by using your thumb to press an indentation in the center of each one before cooking.

Save seasonings for last Salt draws out moisture so season generously but season last minute, right before you throw the patty on the grill.

Don't overwork the meat Don't overwork the raw meat as you make patties and resist pressing on the burgers as they cook -- it only squeezes out the juices and dries out the burger (not to mention causes flame-ups). Try to flip each patty only once -- if they stick to the grill wait a minute and try again.

Don't rely on color for doneness Temperature is the only reliable way of telling if a burger is done or not -- it should be 160°F in the center.

Let the patties rest Let the cooked patties rest for 1-2 minutes before cutting or eating to let the juices stabilize. Biting in too soon can lead to a drippy burger with dry flavor.

For more great grilling options check out our Guide to Meat Cuts.

Tags: burgers, entertainment-pedia, food-pedia, grill, grilling, hamburger, hamburgers, main-pedia, meat, outdoor-entertainment-pedia

The Best Grills for Outdoor Barbecues

by Carrie Coolidge (RSS feed) —

There's nothing better during the summer months than firing up the grill and barbecuing for family and friends. Today, more than 85 million American households own an outdoor grill.

There's an enormous variety of charcoal and gas grills, which come in hundreds of sizes, shapes, colors and prices. Consumers are demanding more features on their gas grills---from side burners and rotisseries, to sear stations and infrared burners. According to a survey conducted by Weber, 61% of consumers now own a side burner, while 32% own a rotisserie and 17% have a gas grill with an infrared burner. The survey also revealed that 89% of America grill owners are using full-size grills, rather than portables.

"As dedicated grillers continue to become more experienced in cooking a wider variety of foods, the barbecue is increasingly being viewed as an outdoor appliance," says Sherry Bale, public relations director for Weber Grills. "As consumers want good value for their money during these tough economic times, they're seeing the advantages of paying for a durable grill that will stand up to punishing weather and give them years of dependable service."

To figure out the best of breed, we asked our Luxist readers to nominate their favorite manufacturers of outdoor grills. The top five nominees are:

Jenn-Air
Kenmore
Lynx
Viking
Weber

Jenn-Air is known for its precision craftsmanship and distinctive styling while Kenmore, which has a line of grills, is also well-known for its broad range of home appliances it manufactures. Lynx was founded by a group of individuals who started out by manufacturing restaurant ranges while Viking makes grills that one might expect to find in a restaurant setting. Finally, there's Weber, which is a household name that is credited with revolutionizing the backyard barbecue.

Interested in finding out what the best online meat companies are? Check out the Luxist Award's Readers' Choice Nominees for Best in Online Meats.

Tags: awards-main, barbecue, barbecue-and-grilling, barbecuing, barbeque, grill, grilling, grills, Jenn-Air, Kenmore, luxist-awards, Lynx, outdoor grills, Viking, Weber

Lynx Professional Grills: Quality and Performance By Design

by Carrie Coolidge (RSS feed) —

Filed under: Dining, Gadgets

Many foodies balk at the notion that outdoor cooking should be reserved for hot dogs and hamburgers. Lucky for them, Lynx makes products perfect for preparing any sort of meal in the great outdoors-and has even earned a Luxist award nomination for its efforts.

Lynx Professional Grills was founded in 1996 by a group of individuals who'd started out by manufacturing restaurant ranges for an outfit called BECA. With their new idea, they aimed to profit from the growing demand for luxury outdoor cooking equipment. The company's first product was the Lynx Professional Grill, available both in free-standing and built-in models, featuring an access door, side burners and even a cocktail station.

The Professional Grill was designed exclusively for outdoor use. To ensure that this flagship product could stand up to the elements, Lynx used a special welding technique, to ensure that the stainless steel grill wouldn't have any gaps, seams or other places where rain, grease and pesky liquids of that ilk could collect.

Gallery: Lynx grills

Tags: awards-main, best grills, grill, grilling, grills, luxist-awards, Lynx

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Weber: The Company that Revolutionized Backyard Barbecues

by Carrie Coolidge (RSS feed) —

Filed under: Dining, Gadgets

Never underestimate what a man will do for steak. In the case of George Stephen, Sr., what started out as an attempt to protect precious meat eventually turned into the company now known as Weber, a Luxist nominee in the best grills category.

Stephen's inspiration came in 1952. Frustrated by the windblown flames emanating from his open backyard grill-and the resulting impact on his steaks-he decided to take matters into his own hands. He headed over to Weber Brothers Metal Works, his place of employment, and created the prototype of the dome-shaped grill that would become Weber's trademark product.

Gallery: Weber grills

Though nearly 100 million American households now have outdoor grills, the market hadn't yet exploded when Stephen invented his strangely-shaped contraption, which was pricey ($50) compared to the standard open grill ($7). His friends made fun of him-until Stephen's invention started selling. By the late 1950s the product was so successful that Stephen was able to buy his employer's factory and devote it to producing cooking surfaces.

Tags: awards-main, best grill, grill, grilling, luxist-awards, weber, weber grills

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Viking: Restaurant-Quality Grills in Your Own Backyard

by Carrie Coolidge (RSS feed) —

Filed under: Dining, Gadgets

Some of the best products are born of sheer need. That was certainly the case when Fred Carl, Jr. created the precursor to today's Viking simply because he wanted a restaurant-quality stove in his own home. The result: a flourishing company and a Luxist award nomination in the best grills category.

Carl first dreamed up the idea of building ranges when he and his wife were designing and building a new home in 1980. A fourth-generation contractor by trade, Carl wanted to include an industrial-grade stove in his kitchen, but he soon found himself lacking options. Stoves made for restaurants were accompanied by extremely high surface temperatures and few safety features, and residential ranges just didn't pack the same punch.

Gallery: Viking

Tags: awards-main, grill, grilling, grills, luxist-awards, Viking

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Best Online Meat Companies

by Carrie Coolidge (RSS feed) —

According to Weber, one of the leading manufacturers of grills, hamburgers, hot dogs and steak are the three most popular grilled foods.

But where are the best places to buy meats for an unforgettable backyard barbecue?

To figure out the best of breed, we asked Luxist readers to nominate their favorite online meat companies. Each of the top five finalists has one thing in common---they all offer only the finest USDA prime meat available---and they all ship to locations throughout the United States (and elsewhere in some cases).

The top five finalists are:

Allen Brothers
Chicago Gourmet Steaks
Lobel's of New York
Ottomanelli Brothers
Peter Luger

Chicago-based Allen Brothers, which provides meats to some of the best-known steakhouses in the country, while Chicago Gourmet Steaks was one of the first steak companies to offer mail order. Lobel's of New York has been owned and operated by the same family for five generations while Ottomanelli Brothers is a New York institution with customers around the world. Peter Luger---famous its steak houses---is now selling its meats to customers through a new online service.

Tags: Allen Brothers, allen brothers steaks, awards-main, barbecue, barbecue-and-grilling, barbecues, barbecuing, barbeque, bbq, Chicago Gourmet Steaks, grill, grilling, Lobels, Lobels of New York, Luxist-awards, Ottomanellis, Peter Luger, Peter Luger Steak House, steaks

Jenn-Air: Precision Craftsmanship and Distinctive Styling

by Carrie Coolidge (RSS feed) —

Filed under: Dining, Gadgets

Though Jenn-Air sounds more like the moniker of a company that flies people around the country in jets than one that makes cooking surfaces, its reputation for durability and quality have earned it a nominee for a Luxist award in the best grills category.

Founded by Louis J. Jenn in 1947, the Jenn-Air Products Company of Indianapolis, Indiana soon had its moniker shortened to Jenn-Air. The company was focused on manufacturing and marketing industrial fans in its early years. In 1961, Jenn-Air integrated one of these fans with a stovetop and created the world's first self-ventilated downdraft range.

The company then expanded its product line to include many other kitchen appliances. Among Jenn-Air's offerings were microwave ovens, refrigerators, dishwashers, and small appliances including mixers and blenders. Thanks to the name Jenn-Air made for itself, Maytag purchased the brand in the 1980s; two decades later, Whirlpool bought Maytag.

In recent years, Jenn-Air brought its indoor expertise into the outdoor grilling arena. Boasting the same sleek stainless-steel look and sturdy construction, the brand quickly became one of the favorites in its space. Jenn-Air's products still can't fly you from New York to Los Angeles, but they sure can help you cook up a sumptuous meal in the comfort of your own kitchen or back yard.

Vote for the Grill line that you believe is the best of breed. The voting period runs through July 31 and winners will be announced on August 1.

Tags: awards-main, Best grill, best grills, grill, grilling, grills, Jenn-Air, luxist-awards

How to Prep Your Grill

by Gina Manning (RSS feed) —

Filed under: Dining

Call it grilling or barbecuing, either way, it is fun and seems to bring together family and friends like nothing else, and the end result can be the tastiest ever if you follow these five grilling and barbecuing tips.

Choose your grilling method
Depending on what you are grilling, your cooking method will be different. Direct heat, where the coals/heat are directly under your food is used for quick cooking such as steaks, chicken, fish and veggies. Heat temp is high, usually around 450 degrees. Modified Direct is when the firebox is lower, this is used for larger cuts of meat or whole chickens that need more cooking time. Indirect is where the fire is not directly under the food, it is to the side. This is used for longer cooking times, up to 10 hours or longer, for very large cuts of meat or those that need longer cooking time to be tender such as brisket and whole pork loins. Smoking is for a very low cooking temperature, 250 degrees, and is used for items such as whole pigs, large racks of ribs and for smoking fish or making jerky.

Choose your fuel
You can use gas, charcoal or wood. If using wood, soak for at least 20 minutes before using. This will help keep the flames down and the heat high. You can mix your fuel by adding chunks of wood in a foil pan to your gas grill for extra smoke, or combine chunks of wood with your charcoal. Smoking uses only wood, preferably hickory, oak, mesquite, apple or cherry. Never use soft woods, or wood treated with chemicals

Prep your grill and other utensils
Make sure your grill is clean. You will also need long tongs to turn your food, meat thermometer to check the internal meat temperature, water bottle to contain flames, oven mitt to remove the food, foil for wrapping veggies, brush or mop for the sauce and a plate or platter to place your food on. Start your grill and make sure it is up to temperature prior to placing food on the grill.

Grill Placement
It might sound simple, but grill placement can be critical. If grilling several items at once, don't let them touch either to make sure the heat gets to all sides. Also, place items that take longer to grill closer to the heat source and items like veggies further away.

Heat control
You need to make sure you maintain the proper temperature. If you are cooking hot and fast make sure your grill stays hot. Opening the cover can reduce the temperature by 50 to 100 degrees quickly. If using a slow cooking method your grill needs to not get too hot. If it is too hot the outside of the meat will burn before the inside is done. You can cool it down by opening the firebox and letting out some of the heat. For wood flare-ups only, spray the fire w/ water from your water bottle. You should never use water on a gas grill. Wood will also have to be added during slow cooking to maintain the temperature. Most grills and cookers come with an external thermometer so you can monitor the temperature without opening the cover. If your grill does not have one, you can simply drill a hole in the top and use a meat thermometer inserted into the hole.

This post was contributed via Seed.com, AOL's new platform for freelance writers.

Tags: grilling, grilling meat, grilling tips, grilling tools, GrillingMeat, GrillingTips, GrillingTools, luxist-awards, main-pedia, outdoor-entertainment-pedia

A Guide to Meat Cuts

by Andrea Hangst (RSS feed) —

Filed under: Dining

When it comes to grilling a steak, many home cooks often think that they can quickly run to the grocery store, pick any cut or steak they see, and just slap it on a hot grill and - voila! - a good dinner. However, many of us who have tried this have inevitably run afoul of the Great Beef Gods, with cinder-dry steaks or tough hunks of gray meat. Here is a very simple list of great cuts of beef for grilling, and the best ways to prepare them.

Steaks for One or Two

Filet Mignon: Butter soft, boneless and best served rare to medium-rare, this tenderloin steak is considered a delicacy. From the short loin, these exceptionally tender steaks are ideal for the high-heat sear of the grill because they are best served between rare and medium in doneness for best flavor. While filet mignon is famous for its tenderness, it lacks the deep meaty flavor and richness of the rib eye and strip steak. Consider topping the steak with a dab of butter after grilling.

New York Strip: Another meaty, big-flavored grilling classic, the New York Strip is cut from the tender short loin of the cow. Less marbled than a rib eye, but with a thick band of fat around the edge, the strip steak sears beautifully using direct heat over hot coals.

Porterhouse: The Porterhouse, like its little brother, the T-Bone, is a highly prized, and highly priced, cut. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet, cut from the tenderloin. These steaks come from the extra-tender "short loin" of the cow, which is located on the steer's middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat. Marinating and seasoning can vary, but just sprinkling salt and pepper on it prior to putting it on the grill can also suffice.

Rib Eye: Arguably the champion of the grill, the rib eye steak is tender, flavorful and marbled with fat. The rib eye - named as such because it is the center cut of the rib section of the cow - are extremely flavorful but benefit from a good marinade. These can come bone-in or bone-out, or with a giant bone sticking out also called a "Tomahawk." Choose the bone-in rib eye to ensure a juicy, complex flavor. Most steak lovers prefer their meat served rare to medium-rare; this cut can even stand up to extra cooking time and still be richly flavored.

Tags: Beef, Cooking, Food, grill tips, Grilling, grillt ips, GrillTips, luxist-awards, main-pedia, meat, meat cuts, MeatCuts, outdoor-entertainment-pedia, Steak

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The Perfect Gift for the Grilling Guy

by Lisa Palladino (RSS feed) —

Filed under: Dining, Gadgets, Garden

Knowing that I'm on the lookout for luxury items, my friend Cliff told me that I just had to look at Frontgate. So I did! Now that al fresco dining season is here, I decided to peruse Frontgate's grill offerings and came upon this 405-lb. beauty: the Barbeque Grill Island, made with O.W. Lee craftmanship. The wrought iron body has a black suede finish, the feet are cast iron and ceramic briquettes are included. The cooking-related facts:

50,000 BTU and a "Sure Start" electronic ignition
540-inch square grilling area, 200-inch square warming rack
Rojo honed marble countertop with 1,300+ square inches of space
Stainless steel cooking grid and rock grate
Stainless steel barbeque grill w/a 14,000 BTU rotisserie w/motor
Storage cabinet for ingredients or tools
Available in natural gas or propane

Start saving now ($6,667) for the winter gift-giving season, and order early -- shipping takes 8-9 weeks, and the grill is only available online. You might be a little late for Father's Day, but if your grilling guy has a late summer birthday, you might get one in time.

Tags: barbecue, barbeque, bbq, deck, frontgate, grill, grilling, natural gas, NaturalGas, propane, yard

Whisky Woodchips For Your Smoking Barbecue

by Deidre Woollard (RSS feed) —

Filed under: Dining, Spirits

Here's a neat idea for barbecue purists, A distillery in Scotland, the Tullibardine Distillery is selling wood chips for smoking meat and fish. The chips are made by chopping up Tullibardine Distillery's used oak casks. The barrels previously contained 12 year old whisky, before having been reincarnated into smoking woodchips. The chips are said to impart a subtle whisky flavor. They sell for £5.00 plus postage and packaging and are only available in the UK but you can get a similar experience by using Jack Daniels chips made from the oak casks the sour mash is aged in. These sell for just under $10.

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Tags: barbecue, grilling, oak cask, OakCask, scotland, smoking, tuilibardine, whisky, wood chips, WoodChips

LuxList: Time To Grill

by Deidre Woollard (RSS feed) —

Filed under: Decor

We've covered a lot of grills at Luxist over the past few years. Here's a look at some of my favorites as well as some new toys. Whether you prefer the colorful mosaic of the Kamado grill, the charmingly wavy Sculpture grill or you want to skip the grill all together and go for a table with a grill in it, these are most intriguing grills on the market today.

See more of my Grills and Such list at ThisNext.

Tags: grill guide, grilling, grills, luxury grills, summer

Gold-Plated Barbecue Grill

by Rigel Celeste (RSS feed) —

Filed under: Gadgets

I recently posted on the Bread Breaker Two Dual-Fuel Gourmet Hybrid Grill for those serious about their outdoor barbecuing, but if that wasn't quite fancy enough for you maybe this one will be. The Gold-plated Barbecue Grill by Beefeater takes some serious bling and slaps it onto an unlikely place: a grill. Completely covered in 24 carat gold (all except for the actual cooking surfaces) you may need sunglasses while flipping your burgers, or risk getting blinded by the glare that's sure to bounce off this glitzy piece of equipment on a sunny afternoon. Complete with 6 high-output burners plus a wok burner, roasting hood with viewing window, warming rack, quartz ignition, vaporizer, and reflector system, it's designed for "those who want to make a statement with their barbecue and have the money to burn." You'll be burning about $12,500.

Well there's definitely a statement to be had here, I won't argue that...

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Tags: barbecue, barbecuing, beefeater, gold, gold-plated grill, Gold-platedGrill, goldplated, grill, grilling

Bread Breaker Two Dual-Fuel Gourmet Hybrid Grill

by Rigel Celeste (RSS feed) —

Filed under: Gadgets

It's getting to be prime grilling season, and I think we all know somebody (or maybe it's you?) who takes their grilling very seriously. Nothing but the best when it comes to the food you're cooking, the tools you're using, and even (of course) the grill you're using.

I don't claim to know everything there is to know about grills, so I can't say if the Bread Breaker Two Dual-Fuel Gourmet Hybrid Grill is really the best, but I'm betting if it isn't it's still pretty high on the list. It allows you to cook with gas, charcoal, and wood at the same time, it has two large grilling areas with your choice of grilling surfaces for meat, fish, or griddle, built to last of 11 gauge formed-angle stainless steel, all stainless steel cabinetry/handles/knobs/hinges/hardware, industrial grade heavy-duty wheels with locking casters for easy repositioning, integrated precision thermometer, and even optional touches like your name/initials or a favorite quote built into the grilling surface, natural gas conversion, grill jacket, garbage can, sauce rack, even a wine and champagne chiller.

The whole kit and kaboodle can be made to order and shipped to you already assembled in 2-4 weeks, starting at $11,995.

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Tags: bread breaker two dual fuel gourmet hybrid grill, BreadBreakerTwoDualFuelGourmetHybridGrill, gourmet, grill, grilling, kalamazoo, outdoor, outdoors