Now we know that we are the "QUEENS" of the house and the kitchen is our throne.
And the guys has declared themselves as the "Grill Masters."
Some may have small smokers, others may have the standard size and our extremists has the MAC DADDY of them all.You know the one:
Stainless Steel six burner built-in gas grill
* Stylish double-walled stainless steel shroud with polished handle and trim
* Slide Frame design
* High powered 10600 BTU sear burner is designed to step up the heat
* integrated 6800 BTU smoker burner and stainless steel smoker box
They only thing it needs is some chrome rims and a steering wheel.
We hear it every grilling season, how they love their grills and how so good they are at grilling meats and not to mention their secret sauce we know all about..their special hamburger patties and their hot dogs is to die for.
All those things they do as "Grill Masters" is followed by some things they shouldn't do.
You have seen them..spatula in one hand,two tong fork in the other hand standing at the grill pounding the juices out of the steaks and the hamburgers and once in awhile swiping at the hot dogs. And you wonder why the meat is sometimes dry and just a little tough.
It is dead and you cannot kill it again. If you are trying to draw blood, you are out of luck. What you will draw out is all the natural juices and your secret seasonings. If you think it was tough and dry after beating the bedazzles out of it???
Put the meat on the grill and listen to what it has to say, eventually it will tell you when to turn it, using tongs and, when it is done.
The bigger the flame, the faster your meat cooks. NOT
If the heat is too high you might overcook your beef on the outside while the inside is still undercooked. If you continue to douse the coals with lighter fluid, a smokey flavor is not what you are going to get.
I know of many men who don't have a clue to the difference between spicy and hot.
Marinades, seasonings and Rubs not only add excitement and flavor to many cuts of beef, but with the right ingredients, marinades can also be used to make some cuts more tender it will not help to make your meats tender if you continue to pound them and poke them while cooking.
Don't be heavy handed on your ingredients for you marinades and special seasonings.. Talk to the Queen, she will tell you if that special ingredient you are using will work for your hamburger.
Add salt after cooking. Salting before cooking can draw the moisture and juices out of the meat.
Don't let meat set out at room temperature while you wait for it to do whatever you think it should be doing. Not unless you want everyone to become sick. Bacteria and germs grow at an alarming rate and should never be part of the preparation or ingredients.
Wash your hands with soap and warm water before and after handling ground beef.
When forming and freezing hamburger patties ahead of time, keep them separated with squares of waxed paper or plastic wrap, to keep from cross contaminating.
Do not store raw and conked meats next to each other.
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