Author: Thad Schlaud
Topics: News, The Market
It’s summer! For once, I feel like I have my head wrapped around my calendar to sufficiently enjoy it. Typically, I turn to my wife mid-August and say, “what should we do this summer?” Maybe it’s Michigan’s quickly changing weather, maybe it’s having 6 kids, or maybe it’s just obliviousness… but I always seem to miss the boat.
Anyway, Bloomberg spoke to some chefs recently and they don’t want you to grill your burgers anymore:
“Do not grill burgers. Way too much of the delicious beef fat winds up in the fire. When burgers are seared on a flat top, or in a cast-iron pan, that fat renders out and becomes a cooking medium and helps form a really nice beefy crust. If you really want to cook burgers on the grill—which I totally understand, grilling is one of the coolest things to do in life—put a cast-iron griddle on the grill. You can also grill the onions, which are a great way to still get the smoky grill flavor on the burger.”
Also on the “Do Not Grill” list are peeled shrimp, lettuce, skinless chicken breasts, sausages, thick-cut bacon, and almost everything except hot dogs.
Having successfully cooked chicken breasts and burgers on the grill for years, I am more than a little skeptical. I get the message, a grill can reduce the moisture and fat of both foods, but you can always sear them when you add them to the grill.