The Wrong Ways to Grill--and How to Do It Right

[isilzha]

The Wrong Ways to Grill--and How to Do It Right
Posted Wed, May 20, 2009, 4:13 pm PDT

In honor of Memorial Day, we at Serious Eats got eight hot grilling tips from Adam Perry Lang, a remarkable chef and grill master. Adam opened Daisy May's BBQ in 2003, which has shocked those who thought outstanding barbecue couldn't exist in Manhattan. He told us the wrong ways people try to grill and how to make them right.

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[BerryBaby]

Tried Bobby's method for making burgers the other night and they were spectacular!

Putting an indenture on one side of the burger really does work to make the burger plump and juicy.

Four minutes on the first side, three minutes on the second side and perfect medium-rare burgers!

[Pluff Mudder]

The indenture in the burgers does work well! I always wondered why I got these puffed up not done spots in the middle and thanks to Bobby I learned what the problem was.

In the Sunday's "Parade" magazine that come in the paper, Bobby and his burgers were featured the last one. He had a good recipe for a pimiento cheese and bacon burger. Pimiento cheese burger are a Southern thing... and they are soooooo good!

[BerryBaby]

Thanks, I'll have to check that out. I didn't read the paper yesterday.

[bakerman]

I don't have a grill! I have almost zero grill'n skillz! I hope that will change soon. I am on the fence whether to get a charcoal grill like a weber or a gas grill. I like the idea of charcoal, and the convenience of gas, I think that the gas might be nice for quick week night grilling but a charcoal grill would be good for when I have company or I want to smoke meat.

I am leaning heavily toward the weber, and maybe supplement that with a tabletop gas grill.

[Food Network Fan]

Someday ... maybe .... I will do one of the outdoor kitchens in my back yard.

[ibcheft]

I seen a grill that had three, had the gas on one end, charcoal, and then a wood on the end for smoking up thru the charcoal grill. I was cool, not big but not to small. If I was going with just a one that would be it. Unless your like me, I bought all three separate, that way when I entertain, I can do brisket on the smoker, ribs on the charcoal, steaks on the gas, hamburgers, hot dogs go to which ever happens to be hot. One of theses days I will get my outdoor kitchen finished, it is terrible to know what you want but unable to get it done, when you know how to do it. But between the money and the health things slowed down.

[bakerman]

I think that I've seen the charcoal/gas grill with the optional smoker box that you mentioned at Lowes, that would be my first choice, but I am not sure if I will be willing to drop $300 on a grill.

People seem to rave about the quality of weber grills they carry a 10 year warranty and I have researched on the internet how to smoke with them, this might be a good place to start.

[ibcheft]

Well won't say what I have invested, but can tell you this, so far it has been worth every penny of it. Weber is a good place to start, and yes start small, you might not enjoy it, myself I love it, would rather cook outside than in the house, but than we have the winters for it, summer some days to hot to cook inside and all most to hot outside, that why I need to get my outdoor kitchen done, that way will have shade, a fan, and running water, oh to dream but yes it will get done.

[bakerman]

Luckily here in the Carolinas we can grill year round as well, we don't often have to deal with snow, that is one of the biggest reasons I chose to live here.

I think that I will start small, but who knows what the future will bring!