The science of great barbecue and grilling: Five tips for exceptional grilled burgers

The science of great barbecue and grilling: Five tips for exceptional grilled burgers

THE SIGNAL

Infused with the smell of smoke, any backyard burger tastes good when you’re surrounded by friends and family on a sunny summer day.
But a juicy, well-cooked, exceptional burger? That’s harder to pull off than tossing a patty on a grill.

Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” has spent a lifetime perfecting grilled burgers. On his website, AmazingRibs.com, he offers exhaustive resources on burger tips, safety, buns, recipes, toppings, meat alternatives, history and more.

“As you can see, I’m into burgers,” he sai …

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