Top 5 tips to help you master the art of grilling

If you’re a novice, but nevertheless, love to try your grilling skills, then you sure are a go getter in life. However, no one is born perfect. For this very reason, even if you are not perfect at the art of grilling, with these top 5 tips, you would be able to grill like a pro in no time at all. Without wasting too much time, let’s take a quick peek into what’s grilling below (pun intended).




  • Grill should be hot: Before you start, make sure the grill is nice and hot. After all, you would not want to put your meat on a cold grill plate. If you put the meat on to a cold grill, most of the times, you might not even get the sear grilled effect you so love on your meat.


  • Divide your grill according to heat zones: Every grill should cleverly be divided into the heating and non heating zone. When you want the meat to be a little well done, you place it in the heating zone. Once it’s done, you should keep it in the latter zone, so that the meat is not overcooked.


  • Get your ingredients ready: When you have donned the chef’s hat, it’s best to do it the right way. If the grill is all set to go, and the ingredients are still waiting to be marinated, then you might have a problem on your hands. The best way to start grilling like a pro is to have our grill ready beforehand; as it heats up, you can prepare your meat simultaneously.


  • Don’t overcrowd the grill: Last but not the least, don’t overcrowd the grill with a lot of things. By putting in too much at the same time, either you will end up burning everything or leave everything raw. No one likes extremes and you just don’t want to be on the wrong side of the grill.





To grill like a pro, you need to practice, practice and practice. However, by coupling up these cool pointers along with practice, you just might develop a clear winning streak in yourself.


The Secrets behind my amazingly delectable Burgers!

I grew up with my grandmother fixing up cool snacks for me as I was a kid, and I learnt some special tips from her to add a nice delectable twist to the old classic burger recipes. These burgers of mine are truly unique, where perfectly cooked and moist meat is sandwiched within toasted crunchy buns. I like to add a bit of heat and spice to my barbecue sauce, which means that usually we pass around a couple of beers along with the burgers to sweeten the deal.


First of all, I cannot stress enough on the importance of having fresh ingredients to cook up anything. If you get food that has been stored in the fridge for far too long, there is no way on earth that you can create something fresh and delectable. This is one of the reasons why I usually do my grocery shopping weekly, as all the ingredients I get are absolutely fresh and clean. The same rule applies for meat. Most of my family folks and buddies are big lovers of hamburgers, and this is why I usually grill these up more for barbecues.

I start off with a well flavoured barbecue sauce. First, I finely chop up one white onion and some cloves of garlic. At the same time, I let some olive oil heat up in a pan and then add the onions and garlic to it along with pepper and salt for seasoning. I then sprinkle in a tablespoon of brown sugar to caramelize the onions so as to give a smooth glaze to the sauce. The sweetness of the sugar also cuts down the heat from the spice. I usually add a teaspoon of paprika to add a nice smoky flavour. Finally, I add a splash of vinegar and reduce it it over low simmer while I pour some pre-made Worcestershire sauce and a squirt of ketchup. I mix it all up thoroughly and then remove it from heat and let it cool.

Finally I start my work on the meat patty. I do not usually just use ground ham to create the paste. I am fond of adding more chunky textures to my food, so I start off with some chopped bacon which I first fry a bit to give it some crunch. Then once it is done, I remove it to a plate and add some pieces of mushrooms, chopped red onion and cook them all in the pan grease. Once the onions start to brown a bit, I add a pinch more of paprika, seasoning and fresh minced herbs to mix it together well on high heat.

Once everything is combined properly, I add all the ingredients and the crunchy bacon into the ham. This part needs a bit of work. Instead of throwing all the ingredients together, I first mash and season the ham and bring it together so that it is sitting like a huge log on the plate. I create a tunnel like groove in the middle where I pour in the bacon, onion and mushroom mixture together. I cover up the mix by gently closing up the sides of the groove and then cut the log up with a sharp knife. I take up each piece, and gently pat it a bit without overworking the meat. I am careful at this part because if I overwork the ham, it will fall apart easily on the grill.

Finally, I oil up my grill on high flame, and then put the patties on. I let them cook for 2-3 minutes on each side before shifting them to a lower-heat area of the grill. This is where I leave them to cook for another 2-3 minutes if I am going for rare, 3-4 minutes if I want medium and usually 5-6 minutes to get a well done ham patty. Once the meat is cooked, I put some cheddar slices on top to let them melt in the heat and then toast the buns. I usually work with buns which have sesame seeds in them, because when toasted they give out a very nutty and crunchy flavour.

Finally, I lay some fresh lettuce (I always prefer the baby ones) and tomatoes on the base. I place the cooked meat patty with cheese on top and finally add the home made barbecue sauce. I usually do not go overboard with the amount because the sauce is spicy and I want that to be one of the undertones of the recipe instead of creating an overbearing sense of heat. Finally I place the top bun to sandwich in the layers. This amazing twist to the age old hamburger recipe is a sure way to make any barbecue event memorable and worth attending!