Be Well: BBQ King Offers Pro Tips on Grilling Food to Perfection

<div class="block">Memorial Day marked the start of the summer season and what better way to enjoy the warm weather than having a meal prepared on the grill. We&#39;re providing some expert tips from the BBQ King to help you concoct the perfect meal over a fire. </div>

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It is definitely barbecue season. So whether you want to grill for dad or you just want to have a better summer barbecue, we brought in some expert help. So Keith is here barbecue King. So before you know, we even get to any of the things we're gonna add to the barbecue, I want to make sure that I've started off on the right foot. So what kind of temperature do I want to have it set to before I even add it, I would always preheat to about me high. That's like a little bit below the high sign just so you get that temp up, they're going to come up right here around four or 500. That's a nice tempt to have to get a good sear on something. And because when you're open and closing it, the heat is going to come out. So you want to get that heat up to the right time when you can. Ok. So now what about some type of a cooking spray or anything that says barbecue on it? Do I need that? You can? You don't need to because right here we have a marinated flank steak it's marinated in a teriyaki glaze. That's gonna be that coating anyway. But if you had like a veggie burger or a piece of chicken breast, that's not marinated if you're trying to be healthy. Definitely do that. So it creates that barrier so you can get a good, you're not like, ok. All right. So now it's time to actually start grilling. Um And what is the first thing? Like, what's the timing of this? We've got three different types of food here. You always want to look at what's gonna take the longest to cut first. So, steak, depending on the cut. This is a flank steak. It's probably it take about four or five minutes each side to get like a nice medium rare. Um, you wanna put that on first, followed by a burger. Then the hot dogs, hot dogs are fully cooked. You don't ever have to really worry about. You just want to get them that nice crunch on the outside and hot in the middle. You don't have to be scared about that. A lot of people are fully cooked. It's like Boloney. Yep. Yep. Um, so we'll, we'll get the steak on first. Yeah, it's fully cooked. We'll get the steak on first and you just want to make sure it's flat and even, and you just let it go and just let it, just let it go. Don't flip it 100 times, let it, let it do its thing. I think a lot of people have the tendency of being nervous or don't know when to flip it and they just keep going. Let it do its thing. Caramelize nice on one side, flip it over and then take it off. When you take it off, you have to let it rest. You have to. Yeah, you gotta at least 10, 15 minutes because, yeah, it'll still be hot, I promise. Yeah. And if it's not, you call me on Thursday, I'll tell you because all those juices are gonna just go right back into the meat and it's gonna give all that flavor if you cut it too soon and you see all that blood and juice when you people cut it too early, that's flavor. Ok. Now, how do I get the timing right on my burger. If somebody wants it medium, somebody wants it rare or whatever, what I usually do is take a pole, you guess and then use lines of who wants that. So you got rare over here. Medium over here and well done over here. This way, if you have three rare, two medium, three, well done, you let the well done go till they're done. They look like hockey pucks because people shouldn't be ordering well done. Um, but the other ones, you just, you know, when you put a burger down, you want the juices to come up. So once in a, in a couple of minutes when we get that shot. Probably. You'll see the blood come up a little bit and then you flip it one time again. Same thing with the burgers for these, I would say maybe two minutes. Three minutes. Yes. Yes. Yes. This is a six ounce burger. A lot of people in the store, they'll get a four. If you want to get those really big steakhouse burgers for eight ounce, it's up to you with, when you have a lot of meat, you don't need a gigantic burger. Because if you're gonna have chicken steak dogs, burgers less, there's always more because there's so much to go around. Now it's time to actually check and I want to know about flipping this burger. So let's see what we got there. So there's a lot of juice on top of it and that's how I know it's time perfect. Once it's there, turn that color, get under it, see how it didn't stick because you didn't flip it too much. Give it a little flip. You got those nice grill marks on it a little char to it. Let it go for another two minutes maybe. And your perfect medium rare and when you're flipping your steak and you flip your burgers, bring these down here this way, they get that nice char because you want, you want it both. You want it to be nice and hot, but you want that snap at the end that little because that's how everybody likes health All right. I feel like I'm gonna do a great job. There you go. And if not, I'm calling you, that's it. No problem.