Grilling 101

GRAND RAPIDS, Mich (WOOD) Burgers, brats and steaks are just some of the many things we will be grilling on the 4th of July. eightWest invited David Olson, “A Bachelor and his Grill” to show us some tricks of the trade.

5 Best Practices:

-Know your butcher & ask that they fresh ground your burger.  It may cost an extra buck or 2, but results are worth the investment!

-Loosely form patties & create a well in center of patty prior to cooking.

-Build a Direct (hot) / Indirect (not as hot) heating zone in your grill.

-Smaller, thin burgers should be grilled differently than thick steakhouse burgers.

-Be creative!  There is no right or wrong way to do your burger – Be adventurous with toppings & a great bun to wrap around your burger!

5 Worst Practices:

-Buying low-quality, over-processed & pre-packaged meat from an unknown source.

-Not buying enough meat.

-Over-working the burger patty prior to grilling.

-Burgers should be flipped once & never. Ever. Use a spatula to press or smash your burger while cooking.

-Serving burgers directly off of the grill – Burgers need rest before serving to redistributed juices.

Contact David:





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