Grilling with the Experts

Like Bite & Share has now released over 50 episodes, and in that time we’ve introduced you to some expert grillers. So we’ve invited a few of them back onto the show to ask them how to fire up the Very Best Burgers at your home barbecues. The expert panel includes:

• George Motz, the world’s leading hamburger expert and author of Hamburger America
• Chef Michael Ollier, Corporate Chef for the Certified Angus Beef ® brand
• Chef Plum, host of Plumluvfoods Live and Edible Nutmeg’s On the Road
• Chef Tim Kast, Corporate Executive Chef for Bad Daddy’s Burger Bar

ABOUT THE SHOW

Like Bite & Share is a podcast about marketing in the food business. Each episode includes an insightful interview with food marketing professionals.

SHOW NOTES

Grilling Tips:

• George Motz
  • Great and simple meat is important. Don’t get fancy with low-fat sirloin. 80/20 chuck is a great way to go
  • Keep it simple and don’t load it up with toppings. Too many toppings will confuse your palate and hide the flavor of the beef
  • Certain toppings/condiments enhance the flavor of the patty, like mustard, mayonnaise, a simple cheese, onions, or butter
    • Ketchup, barbecue sauce, and other very sweet toppings tend to mask the flavor of the burger
    • Don’t over-season your burger. It’s unlikely that anything more than salt and pepper will enhance your burger
  • If you don’t have a grill at home and you’re using a pan, make sure you cook your burger on super high heat. You’re going to have to avoid a grease fire, but it will be worth it
  • Drinking while you’re grilling is a great way to screw the whole thing up
• Michael Ollier
  • If you want great burgers, buy the best meat you can afford
  • Look for high amounts of deposits of fat within the lean on your beef
  • Don’t over-handle your burger patty. The less you touch it the better so you don’t compromise the beef
  • 80/20 chuck is the best blend, but putting brisket in your grind can taste fantastic
  • Put a cast-iron in your grill so you get the ambient flavor of flames and/or charcoal, but getting the caramelized patty surface that a flat iron grill affords you
  • Grilled onions or coal-melted onion and bacon are good toppings that will wow your guests
• Chef Plum
  • Expensive meat cuts are less interesting than the more used, harder working muscles which add more flavor to the grind
  • Only flip the burger once, twice if you have to, and don’t overseason it
  • Use a cast iron pan if you have one
  • A wood-burning grill adds a lot of flavor to your burgers
  • A 70/30 blend will really set off your burgers when you home grill
  • A potato roll is the best bun you can use. Toast it with butter or mayo if you’re feeling fancy
• Tim Kast
  • An 80/20 chuck blend is the best for a juicy, medium rare burger
    • A more well-done burger requires beef that has a higher fat content to begin with
  • Good quality cheeses will elevate your burger
  • Read your burger recipe from start to finish before you start grilling the burger
  • Flame control and different temperature zones on your grill is a professional move when grilling burgers at home
  • Don’t press your patties with your spatula on the grill
  • Grass-fed beef needs lower and slower cooking than other beef patties
  • If you’re manning the grill, don’t waste time composing the burgers for everyone. Set up a toppings buffet and let your guests compose their own burgers after you grill them up
    • It’s okay to prepare your toppings ahead of time so that you can have more fun while your barbecue is underway

 Learn more about George Motz:

• Website
• Instagram
• Hamburger America

Learn more about Michael Ollier:

• Website
• Instagram

Learn more about Chef Plum:

• Website
• Instagram
• Twitter

Learn more about Tim Kast:

• Website
• Instagram
• Twitter