With August in full swing, we are reminded the outdoors are calling and summer is still here. Whether you grill in your garden or on the beach, for the weekend neighborhood BBQ or Tuesdays after work, here are the top five grilling tips from our Executive Chef, Daven Wardynski, to make your meal unforgettable.
1. What's your go to seasoning for your burgers? "Let’s start with the burger blend yes. Most burgers that you see in the stores are 80/20, 85/15 or even 90/10. What that means is that it is 80% lean or 85% lean or 90% lean. We here at the resort choose a 60/40 which means it is 60% lean and 40% fat. That may seem excessive, but that additional fat is the equivalent of great marbling in a good steak. All of that additional fat delivers a more flavorful and more moist burger. That fat will essentially melt away, but what remains is an extraordinary burger like not other. So for that reason……I choose fat as flavor."
2. Favorite drink pairing? "Beer, more specifically, I like a hoppy IPA. You can’t stand in front of charcoal grill with wood permeating the nose without innately wanting to sip on a beer. That is memories and just built in me."
3. Best type of meat combination for grilling? "Grilling should offer textural differences. I like a grilled steak in the middle of summer, sliced and complimented with summer tomatoes, arugula and a charred corn Chimichurri. Crunchy, sweet, sour, umami, salt, all come together really well."
4. What are your go-to burger toppings? "I love Minorcan datil pepper mustard from St. Augustine, sliced raw jalapeño peppers, pepper jack cheese and pecan wood smoked bacon. Another perfect marriage is building onion rings onto your burger with Kansas City style bbq sauce and cheddar cheese." Combinations are limitless, but these are my favorites!
5. The biggest “no-no” when it comes to making burgers? "Thinking that lean is better. That gives you a dry burger that can quickly overcook."
Side Note: Tell us the best burger you’ve had? "Best burger I have ever had was in boy scouts as a child. I remember discovering that the salt and pepper I added made it taste better, then it was GRILLED, not GRIDDLED, over a live wood fire. Certain things resonate from you childhood and I remember this one well as the rain was pouring down, lake in the background, smoke billowing from the fire and just starting to understand how to cook for yourself. Pretty awesome."
We hope your grill transports you to a time and place you’ll remember for years to come.