4th of July cookouts are a staple of being in the U.S. Burgers, steaks, hot dogs, chicken, corn... if it can be grilled, then it will be somewhere in America this weekend.
The problem is, not everyone grilling knows how to do it properly. You don't need to have top of the line equipment to make a great rack of ribs. You don't need to dump a whole bottle of lighter fluid on the charcoal and mimic a Woodstock bonfire. And pouring your favorite brand of light beer on a burger patties isn't the greatest method of keeping them moist.
I have a theory that most of these habits began in college. So I have a list of reasons why things may be the way that they are.
1. Not cleaning the grill before using it: You get used to not having full sets of dishes and utensils, matching furniture and when it comes to grill ware... there is most likely a spatula, tongs and a pitchfork. Iron brush for cleaning? Some inventive, yet lazy, soul said "It's OK, it adds flavor and besides, once the grill gets hot, it won't matter." A co-ed probably validated this statement by eating a burger cooked off the dirty grill and saying "Not too bad."
2. Pouring light beer on the burger: A secret recipe or a desperate attempt to save a dry burger that had been left on the grill too long? I think both are valid. In actuality, the theory is there for adding a hint of beer flavor to a burger like folks do with beer can chicken. The catch comes with a phrase every chef knows, "The flavor is in the fat." Light beer is usually light on flavor and the majority of light beers found near or around 21 year olds is probably Miller lite, Coors Light, Bud light or various cheap and generally flavorless options. These are also mostly water. By pouring light beer onto a sizzling burger, you are washing away the flavor and putting out the coals cooking the meat. Thus the temperature drops and the cooking time slows. Drink the beer. Spare the burger.
3. Flames sear in the flavor: Well... Yes and no. Any surface that is hot enough can sear. That's why you burn yourself getting into a hot car that's been sitting for a while. On a grill, the flames burn more than sear. Once you get the charcoal lit, give it a couple of minutes for the flames to die down before throwing the meat on there.
4. Poking the meat to see if it's done: We've all done it. It looks done. The meat is brown. Cutting each piece half way to check the middle is considered a lack of skill amongst your peers. So what do you do? You poke it, flip it again or roll it one last time. Oddly enough, this is probably where you start going back to the whole "Light beer should moisten it back up." concept.
5. "Here, you take over.": I get it... It's a party. The company and the cooler with the drinks are probably out of range and until the food is done, everyone is hanging out by the drinks. The problem is, being picked to grill is an honor later in life. In college, it was more of a means to an end and passed off to the next guy that happened to come along and sniff to see if the food is done.
So here's to being a little older and a lot wiser when it comes to how the food is prepared. I like marinades but nothing over 24 hours. Having a large grill doesn't automatically mean I have issues... it means I enjoy multiple heating zones on the grill. When it comes to the Charcoal vs. Gas debate... Let's just say I have an opinion on both, but one over the other won't break my 4th of July cookout.
Do you have any tips or tricks for people on the grill?
*Image from CNN
An open letter to my neighbors who are very bad at grilling
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