Grilling Tips

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Grill Master and World Travelled Chef Stuart Rackham joins us to tell us about some great grilling tips. 

Chef  Rackham works for Lone Star steakhouse, which first opened in Winston-Salem, North Carolina in 1989. 

To get more information about Lone Star, you can check out their site at:

In addition, here's some great grilling tips...

1. Good quality, flavorsome beef like chuck or sirloin or even a blend of 2-3 different cuts.

2. Keep burgers chilled after preparing in the fridge but take them out and temper at room temperature for 20 minutes before cooking. Will result in a more tender burger.

3. Turn patty once only. Don't prod or poke patty while cooking. Piercing the patty can result in the juices escaping and a dry burger.  Cook on one side for 6 minutes and the second side for 4-5     minutes for a medium burger.

4. Grill or toast burger buns. Apply a little butter on the bun and toast to golden, a couple of minutes on the grill, adding another element of texture, crunch, and flavor

5. A special sauce can add a lot to a burger. Instead of using ketchup and mustard try 1000 island or a Russian dressing for unique layers of flavor.

Maple-Ancho Glazed Pork Chop

Brine for Pork

Filtered Water 4 cups
Kosher Salt ¼ cup
White Sugar 1/3 cup
Black pepper ½ tbsp
Fresh chopped Rosemary ½ tsp
Fresh chopped Thyme ½ tsp
Molasses 1 tsp
White wine ½ tbsp
Worcestershire sauce ½ tbsp

1. Measure and mix all brine ingredients in a bowl with a wire whisk until the sugar and salt have dissolved.
2. Take 4 x 10oz center-cut frenched (bone-in) pork chops and completely submerge in the brine and refrigerate for 5-6 hours, then remove and drain. Ready to cook.
3. Season both sides of each pork chop with a pinch of salt and black pepper.
4. Grill for about 7-8 minutes each side, quarter turning to create diamond marks for presentation.
5. For the last 2 minutes of grilling drizzle maple-ancho glaze (recipe following) over each pork chop.
6. When completely cooked remove from grill and enjoy.

Maple-Ancho Glaze

Maple syrup - ½ cup
Dijon Mustard - 1 tbsp
Ancho paste - 1 tbsp
Salt to taste
Ground black pepper - to taste
Butter - 1 tbsp