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
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 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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