_burgers On The Grill Memories Of An Old Flame Recipes

*BEEF

Steps:

• Most food cravings live short but intense lives. If the real thing isn't available, you can usually be placated with a reasonable facsimile or a close-enough relative. But when you're struck by the deep, maddening yearning for juicy grilled beef, you just gotta have the real thing. Nothing else will do.If beef is your passion, these moments can border on crisis. Details such as texture, the degree of doneness, and seasonings are sacrosanct. This desired beef serving must not merely be. It must be just so. No wonder so many beef lovers turn to the grill for true satisfaction. Whether you're preparing steaks, filets, burgers, or a roast, the grill is the best--some would say only--way to sear the outside quickly, giving it a wonderfully caramelized surface that yields to the tenderness within. But that's only half the story. Without a doubt, beef reaches its fullest flavor when steeped in the smoke that rises up when fat and juices drip onto the flames below. This is the stuff that cowboy dreams are made of. Then, of course, there is beef's appeal to the chef: versatility. Bovine topography is vast and varied, with a range of textures and flavors that's impossible to replicate. From the tender valleys of the short loin to the massive peaks of the chuck, there's a lot of territory to work with here. This affords the chef the luxury of choosing not only the cut, but the preparation method as well. Let's say you're craving a rich, tender helping. How about a filet mignon, a tenderloin roast, or a sizzling rib-eye? Easy, fast, delicious. Or let's say it's Saturday and you want to treat yourself after a busy day of errands and chores. Just slip a flank or skirt steak into a tenderizing marinade when you wake up and dine on thin slices of beef dripping with seasoned flavor that evening. And who doesn't appreciate the simplicity of the burger, which you can dress up or down depending on your mood. Fine-tuned to your craving-of-the-moment, the burger can be bliss. Got more time on your hands? Spend some of it rubbing or stuffing a roast or marinating some beef ribs. You won't regret a minute invested. And wouldn't a savory sauce--say, a velvety blend of red wine, mushrooms, and butter--be worth the effort to create? We think so! There are even choices today about the quality of beef you start with. We're not talking about the grade and cut, but rather the purity of the cattle's feed and water, whether or not the cattle ever receive growth hormones, how they're treated for illness, and how they're handled over the course of their entire lives. Marketed under the label of "natural" beef, there is a variety of products to choose from. Each producer has specific standards and definitions, however, so read the labels carefully or ask your butcher about them. These products usually cost more, but you may very well find a line of beef products that you'll want at your dinner table every time. Whatever you decide to season, slice, and devour, look for cuts with the most generous marbling. Trim off the excess outer fat. And ditch the guilt trip. We promise to put the fun back into a menu choice that has been met with a raised eyebrow in the past several years. Beef is about enjoyment. If you've ever wondered how to get there, we've got the inside scoop on how to shop for the good stuff, how to trim it up, and how to grill it to meet your expectations. From the homestead of the classic mouth-watering T-bone to the Elysian fields of garlic- and herb-crusted prime rib, there's something here for every beef lover. But don't take our word for it. Indulge!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_BURGERS ON THE GRILL: MEMORIES OF AN OLD FLAME

Steps:

• First Things First. We submit that a burger must meet three criteria to be considered worthy of eating: It must taste of the flame. It must be juicy. And it must be served hot. How To Get That Flame-Broiled Flavor: Are you still using lighter fluid? Say it ain't so. Lighter fluid can impart a chemical taste to foods. If you have a gas grill, you're fine. If you're grilling over charcoal, trust us, breaking the lighter fluid habit will carry you farther down the road to burger greatness than anything else. Try odorless, tasteless, nontoxic fuel cubes to start the fire. They're made out of paraffin so they are safe and won't leave an unpleasant taste on your food. Or try a charcoal chimney. With this cylindrical device you simply put fuel cubes or a few sheets of wadded-up newspaper on the bottom and the coals on top. You'll be grilling as soon as the coals ash over. Almost as easy as a gas grill. Next, make sure the grate is very hot before you place any burgers on it. Gas grillers, preheat with all burners on High until the grill reaches 500ºF, place the burgers on the grate, then reduce the heat to Direct Medium. Charcoal grillers, start with enough briquets for Direct Medium heat. Wait until the coals are lightly ashed over, then spread them evenly across the charcoal grate (leaving a small section without coals in case of flare-ups), place the cooking grate on the grill, close the lid, and wait 5 minutes more to heat the cooking grate. The burgers should sizzle when they hit the grate. After that, it's a matter of letting the grill do the work. Some folks worry about flare-ups, but in a well-designed grill they'll be short-lived at best. If they don't quickly subside, move the burgers over Indirect Medium heat for a moment, then continue grilling over Direct Medium heat. How To Make It Juicy: This is so easy you won't believe it. Start with 80% lean ground chuck. Yes, that means you're going to use beef that is 20% fat. If the numbers make you uncomfortable, hear us out first. The fact that you're grilling over an open cooking grate and not frying the burgers in a pan means they won't be stewing in their fat--which is as healthy as it sounds. Instead, a great deal of the fat will drip out onto the flames, leaving flavor in its wake and adding even more smoky flavor as it sizzles away on the fire. The intense heat of the grill is going to release all those beefy juices, too, in a way that a pan or griddle just can't. See, already we're making progress. Another key to juicy burgers is to not overwork the meat as you blend in seasonings and shape it into patties. Rinse your hands in very cold water before you begin and work quickly to gently shape the beef into 3/4-inch-thick patties. Place them on a plate or baking sheet and refrigerate them for at least 15 minutes before placing them on a hot grill. Once they're on the cooking grate, close the lid of the grill. Then, please don't play with your food. Turn the burgers only once, halfway through grilling time. If you flip and flop them, you might as well wring out all the juice. For safety, always grill burgers until the internal temperature reaches 160°F for medium doneness. This will take 8 to 10 minutes, depending on weather and other variables. And never press down on a burger with your spatula. It just squeezes out all that juicy flavor you're striving for. How To Serve It Hot: Don't fall for the trap of sliding your works of art onto a platter and letting everyone fend for themselves. Why let an errant breeze mar the perfection? Rather than leave burger-bliss to chance, serve directly from the grill to the hamburger bun. This may require you to holler like a drill sergeant to get everyone to fall in at the chow line at 18:08 hours, but hey, an Expert must have Standards.The Rest Is Just Gravy. Once you've mastered the patty, anything you add to it (grape jelly aside) can only enhance its regal stature. So layer on the toppings and create the perfect burger just the way you like it. After all, isn't that what makes us American?From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.