So I recently bought a kettle grill because I’ve always wanted to learn how to grill, I’ve watched all the videos before hand but I can’t help to feel like I’m doing something wrong (ignore the piece of meat on the floor I messed up a flip and drop it lol). Any tips on getting the meat perfect or just general tips?
I used a chimney to light the coal until it was white and I put it on one side to keep a hot and cool side. After I poured the charcoal I put the lid on for about 5-8 mins and I threw on the patties.
Make fun of me all you want it’s fine but I’m a freaking noob
by CoochieLover4L
29 Comments
Did you make the patties yourself or buy them pre made? Gotta use more charcoal still and get that grill hotter. The charcoal looks done in the picture
Use a lot more coals & when you can see them glowing red, put your food on. Fill at least half the grill, not just that corner. The longest part of the process will be waiting for your coals to get red hot, the. The cooking part goes fast. It’s a learning curve. Keep practicing.
Seems like you need a little more hot coals . Don’t get frustrated and remember this cook as a learning one .
Youtube video bro. Just search something like “how to grill with charcoal” or something.
Patties need a binder and no charcoal left in your grill
The best looking piece of meat in this pic is that bit on the floor
You definitely ran out of heat. Look at where the ends of the hot dogs are on the middle of the grill, next time have enough coals all along that side of the grill to about where the ends of the hot dogs were. You only need the lid on for a minute or two once the coals are going. Get your coals going and put on the grate and the lid, this will help burn off remnants of your last cook. Brush the grates off and put the lid back on for a minute at most. Then put the food on. The burgers would be best on the hot side then move to the cool side. The dogs could stay on the cool side. Have fun and post more pics!
Everyone else has given you the clues to the fire.
Pro-tip on flipping; align your spatula or tongs with the grate (parallel not perpendicular). If the meat doesn’t move easily, then it’s not ready to release. The meat will tell you when it’s ready to turn. I recommend tongs over spatula because you have better control over the flip, and you’ll have fewer dead soldiers, aka that little guy on the ground.
2 pounds ground chuck (80/20 or 85/15)
1 large egg
2 tablespoons milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
(Optional) 2 tablespoons Worcestershire sauce
Mix mix mix and separate it into 6-8 patties.
We like to refrigerate the patties before grilling them and it helps them from falling apart.
When grilling I extend the 5 second rule to 6.7 seconds. Give or take.
Use an egg as a binder when making burgers for grilling! Great try though and have fun next time!!
In my opinion: until you get the cooking side down I’d try to use pre-made patties. I say that for ease AND consistency. If you are using the same ones you’ll get good and cooking first. Then you can focus on creating them.
Ha ha
Put ground beef in a bowl. Crack one egg in there. Add seasoning salt, pepper, garlic and Worcestershire sauce. Get a plate out and place it next to the bowl. Try to make balls of meat a bit smaller than a baseball. If there is a small bit leftover, either divide it out to the rest, or take a bit from the others to make another meat ball. Now toss the meatball hard to the opposite hand and switch back and fourth until it is nicely compacted. Then press gently to flatten the ball out into a thin burger. Make sure to repair any cracks. Sprinkle your favorite burger spice on both sides. Get a meat thermometer, check internal temp by poking it in long ways. At 110 degrees flip the burger. Add cheese on the upside. Wait until the internal temp is about 137-140 degrees.
As others have advised, use more coals, once you dump them, there’s no need to put the lid on and wait. Get the meat on right away. The burgers and hot dogs will cook pretty fast so you can put them right over the coals. Also, if your burger is too lean, it’s just going to crumble. Try to get some stuff that has 20-25% fat.
You ran out of fuel. Fire management for grilling(or smoking) is clutch in learning. To little and you are either struggling to get it back up to temp and to much you can’t close the lid or temps will spike well about 500-600+. Just my opinion here. Don’t focus so much on recipes. Just focus on getting better on one or two things each time. Think ahead of time alright I’m gonna nail this burger or this hotdog. Then when you add that to your toolbox you can move on to the next thing.
Agree with the more heat comments…
But don’t forget to add some good seasoning for your burgers! I’m a Meat Church fan but there’s plenty of options. You can even make your own if you’d like.
Stay positive and don’t give up. You’ll get it! Happy grilling!
Replace that cat litter with charcoal
Agree with everyone saying eggs. Once I started using eggs in my burger meat I’ll never go back! Game changer. Also hot hot grill for burgers.. nice and quick on each side
Dump it out the starter before it turns all white. You don’t need a massive cool side just like a 1/3 open maybe. It gets better keep on grilling
So, lots of people here are telling you what kinda meat to use and what to put into it. They are all correct. You will just get different burgers. Basics, the fattier the meat, the more flavor full, more shrinkage and more flare ups. Leaner meat is dryer and people tend to put things in to make them juicer. The secret is that plain beef tastes good and mixing in spices and binders and such also tastes good. Don’t be afraid to use a thermometer or cut a burger in half to check if it’s cooked. Always make a few extra because sometimes a Patty or dog ends up on the floor or in the fire. Experiment and enjoy
Jesus Christ how can you not understand that there’s no heat so no cooking? Just put more coals for gods sake or just watch a YouTube video.
Also why would you burn coal until it’s white? That means it’s done and won’t be providing heat. You burn coal until there’s no black anymore and it’s all orange coal.
You obviously did not pay attention to anything in the videos you ‘watched’
First mistake is thinking you bought a kettle grill…also looks like you need a bit more charcoal…
Must keep cooking…
This is not a kettle grill though. They look fine and done I think unless you want more color or something…It looks like you don’t have enough charcoal. If you like it like this then good, but I’d want some sear or browning on the burgers and the hot dogs.
More coals my friend, way more
Not enough coal lay down a bed of coals
Hot side of grill needs more charcoals. Use that side for searing.. form your patties and place them between wax papers or suran wrap and place in freezer for approx 16 mins prior to cooking lol. Not frozen at all but somewhat pretty cold prior to tossing them on the grill for searing.. my burgers never fall apart and sear/ hold in moisture perfectly.
People suggesting adding egg would get absolutely crucified if this was in r/burgers. It’s not meatloaf.
Anyway, here’s a bunch of good info on burgers: https://www.seriouseats.com/the-burger-labs-top-ten-tips-for-better-burgers
I suggest hopping on YouTube and search videos for your specific type of grill. Better luck next cook.