Well Parrot heads Friday was the big day for Cheeseburger in Caseville, Mi. I had to do burgers for the occation. Here are a few tips on burgers. Choose at least 80/20 burger mix. If you use ground chuck you may want to add a little shredded cheese to the mix along with seasoning of your choise. Form patties with just enough pressure to hold patties together — you don’t want hocky pucks!Press a depression into each patty before grilling. This will reduce burgers from puffing up as they cook. Never – Never press pattys with spatula as they cook. This will squeeze juices out and dry your burgers.Grill onions and buns, place cheese slices on burgers and melt just before ready to serve. Quick tip — place higher fat content food as high up on the Grill N Pal as possible. This will help the fat to flare off reducing grease that accumulates in the grease reservoir.Enjoy in good health!
Just received a new recipe from a Grill N Pal customer for grilled zucchini that sounded great! Cut zucchini into 1/2 inch thick wafers, brush with olive oil with salt and pepper, grill on both sides until center softens. Place crumbled bacon and feta cheese on each slice. Grill till cheese melts.You can use your choice of cheese like blue or cheddar as a substitute even salsa! I also grilled chuck steak and corn on the cob to complete this tasty treat.
Chuck steak can be on the tough side so I tenderized it with baking soda.This is a neat way to make an inexpensive but tough cut of meat tender. Mix 1/2 teaspoon of baking powder with 1/4 cup soy sauce,garlic powder. Marinate steak for up to 12 hr. in frig. Bring steak to room temperature before grilling.Next time I will cut zucchini length wise instead .
Please feel free share you favorite grill recipes!