![]() ![]() You can do the buns an hour or two ahead of time. Pick them up and turn them 90 degrees and leave them another 15 seconds or so to get perfect grill marks. I fired this up and just before the burgers were done, I grilled the onions and the buns.īutter the inside of the buns then place them on the grill for about 20-30 seconds depending on how hot your grill is. Note: If your Woodwind has the sidekick griddle, that will work great for this also. It runs on propane and has the capability of getting up to about 900☏. My Woodwind has a sear box that attaches to the right side of the unit. Just use your imagination and the sky is the limit.īefore the burgers get done smoking, get a nice gas or charcoal grill going so you can really put a sear on them. ![]() There’s a number of other things that you can have available at the table if you like such as pickles, jalapeños, sautéed mushrooms, blue cheese, chili, etc. Just before grilling them, mix about ½ cup of olive oil with 1 tablespoon of the Texas style rub and brush that onto the top side of the onions. These also keep well if you place them in a lidded container or ziptop bag and into the fridge until you are ready to use them. You can poke a toothpick through the sides so that it goes through all of the rings to hold everything together easier but I have found just a little tender touch will do the trick as well. Be sure to keep all the rings intact if you can. Get you a big ol’ red onion (my favorite) and slice it into ¼ inch slices. I like raw onions, strong flavor and all but charring those onions on the grill just can’t be beat. In my opinion, this is the main vegetable on the burger. You can tear it into right-sized pieces and put it into a lidded container or ziptop bag ahead of time to make things easier. I like butter lettuce but you can use romaine, iceberg, baby spinach, whatever greenery you like on your burger. Once they are sliced, place them into a lidded container and into the fridge until you need them. To learn more about our grills, reach out to a Memphis Wood Fire Grills dealer or contact us today.Go ahead and slice the big, vine ripened tomatoes at about ¼ inch thick. A wood fire grill from Memphis Grills gives your meat the sear it deserves by offering you a wide range of other cooking methods including smoking and baking. If you want to start searing like a pro, you’ll need a great grill. We can almost taste the flavor from here! Start Searing Today On a Pellet Grill From Memphis Wood Fire Grills Once your meat has finished cooking, remove it and serve. When you’re ready to grill the meat, you’ll move it to indirect heat, or a cooking space adjacent to the heat source to avoid burning. This means cooking your meat directly over the heat source. To sear meat properly, you must use direct heat. Make sure to move your meat away from direct heat to avoid burning.Ī Note About Grilling With Direct vs. Finish your meat: Once the meat is seared, lower the temperature and continue grilling to cook the meat through.Flip your meat: Flip the meat, close the lid and allow the meat to cook for another 2-3 minutes.Allow the meat to stay put for around 3 minutes. Slap your meat on the grill: Place your uncooked, fully thawed meat on the grill directly above the heat source, then close the lid.Then, season your meat and get ready to sear. Scrape off your cooking grates before getting started. You’ll need the temperature to reach between 450 and 500 degrees for a good, quick sear. How to Sear Your Meat on a Grillīefore you begin, start by preheating your grill, allowing it to warm up for 10 to 15 minutes. Other options include chops and roasts as well as various seafood options such as scallops. Although you may think a steak is the only meat you can sear, chicken and fish are also great candidates. You can sear virtually any meat that you can grill. Searing doesn’t affect the inside of your meat. Although it doesn’t seal in the juices (a common myth), searing the meat creates an extra layer of flavor and texture-as well as those beautiful grill marks. What Does Searing Do to Meat?Īs you sear on a grill, you caramelize the outside of the meat. Instead, you’ll quickly cook the outside of the meat before finishing the inside at a much slower pace. If you sear correctly, you won’t burn your meat. Searing your meat occurs prior to cooking it through. To sear your meat is to apply quick and intense heat to char the meat’s surface. Although you can do all of that using your Memphis Wood Fire Grill, one of our favorite grilling methods is the sear. You can bake, smoke, roast and sear to get the flavor you’re looking for. There are many ways to cook your favorite meat, be it a juicy steak or tender chicken breast.
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