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1. For perfectly uniform burgers, use a mayo jar lid as a patty mold. Start by lining the lid with parchment or plastic wrap. Pack lid with meat or veggie mixture, then turn out for equally portioned burgers that will cook evenly.
Nacho Burger
2. Press your thumb into the center of each patty before grilling. Burgers tend to shrink and puff up in the middle as they cook, losing moisture on the grill. The indentation will help them stay juicy and also flat, so they cover the whole bun and toppings won’t slide off.
3. Use a muffin tin to easily serve an array of condiments. No need to carry multiple bottles and jars outside, just fill muffin pan cups with your family’s favorites and cover with plastic wrap until serving.
4. Flip less and let it rest. When grilling meat, leave it alone for the first few minutes so it can develop a crust to seal in moisture and maximize flavor. Always rest grilled meat for several minutes before serving to allow the juices to redistribute
Bunless Philly Cheese Strip Steaks
5. Use a meat thermometer for perfectly cooked results every time. No matter what’s on the menu, an instant read thermometer helps to eliminate the guesswork from grilling. Pull food from the grill when it’s 5 degrees shy of the ideal internal temp (to account for carry-over cooking); that’s 160 F for burgers, 165 degrees for chicken, and 145 for (medium) steak. Avoid cutting into food while cooking to check for doneness, which can cause it to dry out.
6. Double skewer food for easy flipping and serving. For sausages, seafood, veggies, and more, use two parallel skewers to make food sturdier on the grill, and go straight from BBQ to plate.
Grilled Sausage-Stuffed Mini Peppers
7. Grill foods in aluminum foil packets for easy cleanup. For smoky grilled flavor without any stuck-on mess, wrap food in heavy duty foil and grill over indirect heat.
Cheesy Chicken and Potato Foil Packets
8. Think outside the bun with plant-powered grilling. Beyond the usual suspects like corn and peppers, a wide array of veggies – like Romaine, sweet potatoes, squash, and radishes, just to name a few – are delicious with the char of a backyard BBQ served as an appetizer, side, or main course.
Radish Kabobs with Yogurt Sauce
9. Keep things organized with sheet pans for easy prep and cleanup. Use one pan for uncooked foods and another for prepared food, plates, and other items for the table.
10. For a satisfying dessert in a flash, throw fresh fruit on the grill. Plums, peaches, berries, melon, and more are all delicious grilled. Serve alone, over ice cream, or with a simple honey glaze.
Grilled Pineapple with Dulce de Leche Ice Cream
Pineapple-Strawberry Skewers
