Father’s Day is right around the corner which means it’s time to dust off the grill and have a good old fashioned cookout! If this is your first rodeo, or even if you just need a refresher or a few pointers, here are a few tips for grilling up the best burgers and hotdogs:
Do’s and Don’ts of Hotdogs:
DO make sure your grill is as clean as possible. A dirty grill means your tasty dogs could take on a burnt flavor, and no one wants that.
DO use hotdogs with natural casings for juicy and flavorful franks.
DO use non-stick spray before cooking.
DO grill evenly over medium heat. No one wants to bite into a hotdog with a cold center, but one that gets too hot may split open and lose juices.
DO use hotdogs that are made from beef or pork.
DON’T pierce the casing. Your hot dog will lose juices and won’t get as plump.
DON’T leave uncooked hotdogs in the sun for more than five minutes. This promotes bacteria growth.
DON’T use a fork. Again, this pierces the casing and loses juices. Use tongs instead.
DON’T put a frozen hotdog on the grill. They will cook too quickly on the outside and may still be cold on the inside.
DON’T assume everyone wants their buns toasted. Ask first.
Do’s and Don’ts of Burgers
DO choose a good ground beef. Ground chuck is the best choice since it usually has a good amount of fat for a flavorful burger without being too greasy.
DO season generously. We recommend seasoning the ground beef first before forming your patties instead of just the outside once formed.
DO indent your patties. Use your thumb to create a divot about ¼ of the way through your patty to prevent it from bulging.
DO watch for the juices to run clear. This means your burgers are done.
DO select a good cheese. We recommend cheddar or jack for a traditional flavor, or try brie or pepperjack for a fun twist.
DON’T over handle your patties. The more your form and compress your patty, the denser and more rubbery it will be when cooked.
DON’T press your burgers. This is one of the most common mistakes people make. Pressing your burger with your spatula condenses it and squeezes all the juices out, leaving you with a dense, dry burger.
DON’T move them around on the BBQ. Put them on the grill and don’t move them until it’s time to flip to develop nice char marks.
DON’T flip more than once. Over-flipping will cause your burgers to lose juices.
DON'T add your cheese too early. Adding it before your burgers are almost done will cause it to become rubbery and flavorless.