5 Grilling Hacks Most Minnesotans Don’t Know About

It's peak grilling season in Minnesota right now. Whether you use gas, charcoal, or a smoker, it doesn't matter; it is all about being outside, soaking up the sun, while you cook up some steaks, chops, chicken, etc. Here are 5 tips for you to try the next time you fire up the grill, that might enhance your meal.

Get A Good Char With Mayo On Your Steak!

If you are looking for a nice char/crust on your steak, forget the oil; instead, reach for a jar of mayonnaise. I know it sounds gross, but hear me out. Mayo is mostly oil and egg, which helps make a great crust on that piece of meat, and the egg helps the browning process. Even better for people who don't like the taste of mayo, once you cook it, you won't taste it. Try it the next time you put on ribeye, strips, or even burgers.

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Leave A 'Cool Zone' While Cooking

If you've ever been working the grill and you get flare-ups from fat dripping, it can be tough to keep things from burning up. Having a cool zone helps you deal with this.  Most people heat the entire grill equally. Instead, leave one section cooler or with no direct flame underneath. With the cool zone, you can move food over to keep the fat flare-ups minimized, you'll keep your chicken or chops from turning into charcoal, and you'll have more control over your cooking.

Grill Citrus Before Using It

This one sounds a little shady, like who grills a lime, but you should give this a try. Grilling your citrus, like lemons, limes, or oranges, before you use them adds some smoky flavor to the fruit, plus you'll get more juice out of the fruit too when it's been grilled a little.

Drop An Ice Cube On Your Burger

If you are cooking up some thick burgers, put an ice cube on top of the burgers when you begin. A single ice cube on top of each patty will prevent the burger from drying out especially if you are using lean beef.

Got Bacon & Buns? Use Some Grease On Them

The next time you are grilling up some brats or burgers, and you've got some bacon lying around, cook it up, and use a paper towel to wipe up some of the bacon fat. Once you've got some, wipe it on a burger bun or brat bun, and toast it on the grill for about a minute. You are adding some bacon flavor to the bun, and helping to keep your buns from becoming soggy, too.

So which hack are you trying first?

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