Top 10 Skills to Master Your Grill. @jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time.
I rub chicken, pork, and beef with consistently good results. I also coat the outside of beef and pork with olive oil to help with searing. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil). CheapCooking.com: Cheap Quick Easy Recipes for your Family, Cheap Healthy Recipes, Grocery List on a Budget. Table of Condiments. The Burger Lab's Top Ten Tips for Making Better Burgers. We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks* but I thought I'd use the time to write something that a lot of folks have been asking me about: a basic handbook for taking your burgers to the next level.
*Full disclosure: my wife and I are in Spain backpacking, eating, drinking, and generally having a much better time than you are as you read this. Sorry. The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions in terms of heat source, strength, and timing. And without further ado, here are The Burger Lab's Top Ten Burger-Making Tips: 1.
My nightly bit of action. More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. Buying store-bought ground beef is a crap shoot. Don't have either? Instant street cred. 2. 3. 4. Here's a rough temperature guide: 5. 6. Science of Cooking.