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:

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:

Learn more about Michael Ollier:

Learn more about Chef Plum:

Learn more about Tim Kast: