Matt Moore and Grillmasters
Grilling season is here! Join Margaret McSweeney and Chef Jaime Laurita as they talk with Matt Moore, author of Serial Griller: Grillmaster secrets for flame-cooked perfection.
Matt Moore traveled 10,000 miles to explore hot and fast grilling as documented in his new book. Some of the chefs that Matt features in his book include: Michael Solomonov, Ashley Christensen and Meathead. Chef Christensen encouraged Matt to use the practice of “shaping fire” while grilling.
Based out of Nashville, Matt lives in the heart of the city, He spends 200 days of the year on the road and returned home in time for the March 2nd tornado. Enduring minor damage to his home, his grill was unscathed. Join the conversation as Matt shares ideas for grilling with the family using unique flavors and methods.
Here are Matt Moore’s Top Tips for the Home Griller:
1) Don’t be afraid to go out there and give grilling a try.
2) Keep your grill clean, and take care of what you have.
3) Serial grilling is meant to be communal,We are all bound by our love for fire. Sharpen your skills as a serial griller so that when we can invite over our friends and loved ones, your grill game is on point.
Here is the recipe for Triple Cheeseburgers from Matt Moore’s new book, Serial Griller: Grillmasters Secrets for Flame-cooked perfection reprinted with permission.
Hands-On: 35 minutes / Total: 1 hour, 35 minutes
1 cup water
1 cup apple cider vinegar
½ cup granulated sugar
¼ cup pickling spice
¼ cup plus 2 teaspoons kosher salt
1 medium English cucumber (unpeeled), cut into 3-inch pieces
2 pounds 90/10 lean ground beef sirloin
1 ½ tablespoons Worcestershire sauce
1 ½ teaspoons freshly ground black pepper
6 sesame seed hamburger buns, split
¾ cup mayonnaise
12 (1/2-ounce) slices American cheese
Stir together the water, vinegar, sugar, pickling spice, and the ¼ cup salt in a saucepan and bring to a boil over high heat. Thinly slice the cucumber pieces into ¼-inch planks and place in a heatproof bowl. Pour the boiling liquid over the cucumber. Cover and refrigerate for 1 hour.
Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450° F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium-high (400° to 450° F).)
Place the beef, Worcestershire sauce, pepper, and remaining 2 teaspoons salt in a bowl; mix gently using your hands. Form into 18 ¼-inch-thick) patties. Place on the oiled grill grates. Grill, uncovered, until a thermometer inserted in thickest portion of the patties registers 160°F, 2 to 3 minutes per side. Coat the cut sides of the buns with cooking spray. Place on the oiled grates and grill until toasted, about 30 seconds.
Spread 1 tablespoon mayonnaise on each bun half. Place a patty on each bottom bun half. Layer each with a cheese slice, a patty, a cheese slice, and another patty. Top with the refrigerated pickles, then the bun tops. (store leftover pickles in picking liquid, covered, in refrigerator up to 10 days.)
What are you grilling this summer?
Savor the day!
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