As Memorial Day marks the unofficial start of summer, it's time to embrace grilling season. The article provides tips from chefs on cooking the perfect burger and other meats. Chef Alissa Fitzgerald recommends using beef that is 80% meat and 20% fat, thawing completely and salting just before grilling. For steaks, Chef Marcus Jacobs advises seasoning hours in advance, while he suggests a complex spice blend for chicken. By following these tips, you can impress your guests and enjoy a successful cookout.
"Right before placing it on the grill, take a large pinch of kosher salt and gently cover the outside of the patty with a thin layer," she suggests.
"If you're putting other types of meat on the grill, however, like steaks, you'll want to season them 'a few hours before you plan on cooking it and let it sit in the fridge.'"
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