Grilling Tips

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: http://www.lonestarsteakhouse.com/

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

Ingredients:
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

Directions:
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

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

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