Best BBQ Grills – 5 Burger Mistakes to Avoid

Best BBQ Grills - Burgers

If you are like me, Summer isn’t Summer until you smell hamburgers grilling on a warm afternoon. And while many good things in life are difficult to create, these wonderful little Summer treats are quite easy to make. Grab a pound of ground chuck from the grocery or butcher’s and a pack of buns, pull off a few handfuls and form the patties, slap them on a grill and and wrap a bun around them and you are in high clover. However, even though they are super-easy, they are also super-easy to mess up. Be sure to avoid these 5 common burger mistakes.

The best part — These 5 mistakes are super-easy to avoid.

The Top 5 Mistakes Grillers Make With Burgers and How to Avoid Them

These are listed in order of the grilling process — from start to finish.

Mistake #1. Buying Low Quality Meat

Okay, I’ll start you off simple — the easy solution to this one is to skip the pre-packaged ground meat and grab the ground chuck instead. Better yet, choose a good looking chunk of chuck — or even steak, if you can afford it — and ask your butcher to grind it for you while you wait. That way you are 100% sure that you have top quality meat for your burger.

Mistake #2. Picking Meat That Doesn’t Have Enough Fat

We all want to eat healthier and consume less fat — But this is NOT the place to do it. Meat that is too lean will produce dry and tough burgers. Look for meat with 15 to 20% fat — or, as they like to say on the label, 80 to 85% lean meat.

Mistake #3. Playing with the Patties Too Much

The perfect burger should be loose and juicy. Working the meat too much while you are forming the patties will result in dry and hard burgers.

Mistake #4. Flipping the Burgers Too Often on the Grill

You should only turn the patties ONE time. That’s it. Cook the first side — Flip — Cook the second side — Done. Enjoy the results.

Mistake #5. The Absolute Worst and Most Common Mistake of Them All — Smashing Down the Burgers While They are on the Grill

Here’s an idea — if you like dry, tough burgers, go ahead and press you spatula down on them while they are grilling . That will press out all the juice — what we like to call “flavor” — and you’ll be left with your perfect dry, tough burger.

Just don’t do it.

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Best BBQ Grills Recipe

Best BBQ Grills Grilled Corn On The Cob

It has become quite the thing in recent years at family cookouts, neighborhood parties, and picnics to grill corn on cob.

It’s easy to see why it is so popular – corn is at it’s absolute best and most plentiful during the summer barbecue and cookout season, it’s the perfect picnic or party food (just pick it up and eat it while you mingle), it oh so easy to grill and, most important of all, it tastes delicious.

You will never fail to impress your guests, friends and family with grilled corn – mainly because most people assume that it is difficult to do. It isn’t.

Many people grill fresh corn in aluminum foil – and there is nothing wrong with this. A little butter, some fresh chopped garlic and herbs and you have some seriously good eats.

But do you realize that you can actually grill those fresh ears of corn in their own husks?

This will really impress your guests and the corn will be delicious!

Corn Grilled In The Husk:

1. First peel off a few of the dry outer layers of husk. Leave the moist inner layers as protection.
2. Next place the whole cobs in a large pot of cold water and let them soak for about 14 to 20 minutes. Make sure you time this so you can place them directly on the grill at the end of the soaking time.
3. While the corn soaks, build your charcoal fire or reheat your gas grill to a medium high temperature (about 350 degrees F).
4. Remove the corn from the water and shake well to remove any excess water.
5. This is a crucial part — Pull back the husks from the cob (But do NOT pull them off — only back away from the kernels.) Now remove and discard the silks.
6. Brush the kernels with olive oil or butter. For more flavor add a little garlic, chopped onion, nutmeg, salt, and black pepper. Even experiment with other herbs such as basil, cilantro, or oregano. Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it’s easy to do – just use your favorites!
7. When you have added everything you want, pull the husks back up over the kernels — into the natural position — and secure them with a loose piece of husk or wet twine.
8. Place the ears onto a medium heat grill. Turn over the corn as needed to keep it from getting charred too much on any one side. After about 2 to 3 turns, move the corn to a part of the grill with nice indirect heat — to the side of the grill or on a top shelf, for instance — and close the grill cover.
9. Allow the corn to slowly continue cooking for approximately 15 minutes. Watch it for burning.
10. As soon as you see the dark silhouette of the kernels on the husks and the tips start to pull away from the cob, the corn is ready to remove from the grill. Make sure not to overcook the corn or the kernels will get mushy. That’s bad.
11. When you remove the corn from the grill be sure to use tongs as the corn will be very hot! You probably knew that — but I thought I had better say it.
12. Hold the ear at the bottom — use a dish towel or oven mitt as it will still be hot — and peel the husks away like you would a banana. Chances are they will come off easily but work with it if not. A few ashes might get on the corn — but they won’t hurt anyone.
13. Now serve the corn if a little char and ash is okay with you and your friends (I have never had a complaint. But my friends really like to eat!) If you or your guests are bothered, just wipe the ears with a wet cloth or run them under warm water. I think this would wash off too much flavor — but you decide for yourself.
14. Serve with butter and enjoy!

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