Well… until I at some point ‘grew up’ and I decided that that just wouldn’t do. I grew up eating a version of these egg and milk laden burgers and I had no problem with it. Where’d you think the juiciness comes from? Don’t fret! When I say filler I don’t mean any of that ghastly stuff we won’t mention but more the wholesome ingredients like eggs and milk and sometimes bread or breadcrumbs thrown in too. “I bit into my burger and the juices ran down my arm.” Have you heard this before and stared at the perpetrator in disbelief before walking away with a feeling of sadness, usually accompanied by the shame of not experiencing that ever! Well I felt the same until I figured out the secret to making these juicy mounds of madness!Īre you ready for this? Are you sure you are? You may not like it but, here goes… filler… filler… filler… there you go, I said it! Even the high end restaurants do it. Push ribs to the side of the grill where the smoke box is housed.One bite into these delectable burgers and you’ll know you’ve made the winning touchdown!.Add charcoal to one side of the grill, the smoke box to the other side of the grill.Add marinade ingredients to a large oven pan.Combine marinade ingredients and add to pan."Make sure to make enough food for your crew and a little extra for the neighbors next to you, or your ‘new best friends’ as I like to call them," Rosen says.Īs for sides, Rosen recommends chips and dip, potato salad and baked beans and, of course, a nice, cold drink. When they’re ready, pull them off and slice them apart every few bones. Then move them over to the smoke side for about 15 minutes to allow them to finish cooking without burning. When the heat is ready, cook the ribs for just four minutes per side over the coals to warm them up and get the juices flowing. While the coals heat up, brush the ribs with your favorite barbeque sauce.
If they’re not hot enough, you’ll still be out in the lot cooking at halftime. Coals that are too hot will cook the meat too quickly. Light the coals and allow them to heat for 15-20 minutes. Poke a few holes in the foil so smoke can escape. If you don’t have a smoke box, wrap the wood in aluminum foil. Put your smoke box with a bit of hickory and applewood on the other side. Rosen prefers charcoal grills and suggests a mix of charcoal and wood lump to create a bolder flavor. When you get out there, fire up your coals. "By allowing the seasonings to soak into meats, guests will be able to taste bold flavors throughout." "Lemon juice enables your favorite seasonings and rubs to stick to the meat better," Rosen says. Then wrap the ribs in plastic wrap and head out.
When cooking is complete, rub lemon juice on the ribs and season to taste. Chefs can also roast the ribs in an oven set to 250 degrees for about two hours. For every four cups of water, use one cup of beer and a pinch of seasoning salt to bring out the flavor. That way, you’ll have time to cook and enjoy your food before kick-off.Īdvance planning is also key when it comes to ribs, says Rosen, who suggests adding your favorite rub and then smoking, roasting, braising or simmering the ribs.īraise or simmer the meat using a four-to-one mixture of beer, water and salt. Marinate your meats with whatever spices or sauces you plan to use. Whether you’re making ribs or steak or brats, make sure you do your advance prep work in, well, advance. "You want to cook something simple that everyone will love and be surprised with." "Ribs are a perfect tailgate food because they are easy to prepare, but definitely not what guests expect at a tailgate," Rosen says.
TOUCHDOWN BURGERS HOW TO
Well, we asked barbecue chef extraordinaire, Zachary Rosen, who helms the kitchen at Big Daddy’s Brew & Que at Bayshore Town Center for his advice on how to score a touchdown at every tailgate (or backyard grilling session). We all know how to slap some burgers and brats onto the hot iron, but what if you want to take your stadium grilling to a new level? As the embers of one tailgating season begin to cool in Milwaukee, others are just bursting into flame up in Green Bay.
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