Easy grill cleaning

Perfect burger:

Clean grill, lightly coat grates with olive oil, and preheat with cover closed while you prepare patties.

Shape patties, making outer perimeter thick by working middle outwards - the middle always swells and that will keep it flat when done. Pepper is key - put on both sides as well as lots of spices such as sage, rosemary, thyme - a typical Italian blend. Those spices causes pallet to salivate which enhances the actual flavor of the beef. Perhaps some garlic as well.

Place on grill with grill flame full-on and close grill. Check after a while and when brown grill marks on patties, rotate patties 90 degrees and close cover again.

When lines are near, or total black, flip patties and spread melted butter on cooked side and add light sprinkle of more seasoning.

Allow to cook about another 2 minutes and should be ready to eat.

Some secrets here is the pepper, as it brings out the flavor of beef. Butter too, after flipping, is now used by most fine chefs. Another secret is to use no leaner than 85% as some fat dripping causes flame-ups which helps with charing of burger (lines) - the lines that make a burger look and taste good.

I prefer cast iron. Cast iron heats more evenly and retains temperature better. If they are falling apart from rust, junk them. If they just have surface rust and no holes, all you have to do is brush them with a steel brush at high heat. Wipe them off with a wet rag and then rub it with an onion to provide a teflon layer. if it is really heavy rust, spray oven cleaner on them and hose off. After use or for storage, clean them and then wipe them down with a cooking oil soaked rag. The oil will reduce rust build up.

Yes Frank, you will need some specialty parts. The gas line from your tank will need a shut off valve near the grill. You cannot hard pipe the line to the grill. Code requires that your use a 12' long, rubber, Quick Disconnect Gas Hose. They are normally sold as a kit and should have all the necessary fittings. You will need to remove the grill's hose/regulator assembly, as it won't be necessary any more. That is, unless you have a high pressure propane system. Then you will need a regulator on the gas line coming from the tank to the grill. If that is the case, it should have the capacity to carry the maximum Btu output of your grill, if all the burners where ON and at their highest setting, at the same time. And finally, and probably the most important, have the knowledge and skill necessary to properly hookup an outdoor gas appliance. Or have a good friend that is a Certified Gas Technician to help you. Of course, your propane provider would probably do it for you. Which, might be money well spent.

Hope it all works out for you and Happy Grilling!!

You want to know how to char broil hamburgers right? Here is what you do! Start your BBQ 5 to 10 minutes before you put your burgers on (for gas BBQ) and let the metal racks heat up. Keep the top closed to let the heat go through the unit.

If your using a charcoal bbq wait until your coils are white hot and the racks are as hot as you can get them.

Don't buy the hamburger meat that has the smaller amount of fat in it. Get the stuff that has 15 to 20% fat in it. The juice in the fat will help cook the meat and taste better in a burger.

Put your rack on the lowest place as close to your fire/coals as possible.

When the bbq is hot Take your patties and plut them on the rack. If its hot enough you should hear a sizzle sound. DO NOT TURN THE MEAT. Let it sit on the grill and every few minutes take your spatula and press the meat flat on the grill to release more juices and get more attention from the flame or coals. This is what makes the black grill lines on the meat.

You only flip a grilled burger one time after putting it on the bbq. It should cook at least ten minutes or more on one side. If you turn the meat and there are no marks on it then you didn't wait long enough.

Hi,
That would be a regulator problem, assuming that the gas tank ain't almost shot...
Get a new regulator and that will get you that burger...

heatman101