June 18th, 2011
09:00 AM ET
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Scorched meat, over-marinated steak and just plain old over-fussiness can wreck a perfectly good cookout. Top chefs at the Atlanta Food and Wine Festival are here to help solve your grilling woes so you can have more time to hang out with your friends and family.

Be sure to catch up on the rest of our father-friendly tips to help you and the old man celebrate all weekend long.

Burgers – a step-by-step guide

- Five Things My Father Taught Me in the Kitchen

- Toast Dad with these wines

- Up your grilling game

- Red hot grilling tips from Eatocracy readers

- Lobster roll 101

- Grate balls of fire? Not on our watch.

- Best burger-friendly wines

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Filed under: Dear Old Dad • Father's Day • Grilling • Grilling • Holidays • Make • Techniques & Tips • Think • Video


soundoff (35 Responses)
  1. Trish

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    June 19, 2011 at 1:42 am | Reply
  2. mirza

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    June 18, 2011 at 11:26 pm | Reply
  3. Bradley 911

    Always fun to listen to a documentary for instruction when they all contridict one another....Who's on first!

    June 18, 2011 at 11:24 pm | Reply
  4. Kyle

    That video was not at all helpful. There was a lot of talk of common mistakes at-home chefs make, but little-to-no "tips, as you call it, on how to correct those mistakes.

    June 18, 2011 at 11:23 pm | Reply
  5. malmn

    That video was a waste of time. Actually, every-time I click on an Eatocracy link it sucks.

    June 18, 2011 at 10:51 pm | Reply
  6. Andrea M

    Place brat on pokey metal stick. Hold over burning wood in a fire pit or grill, wait, throw in a bun with condiments of choice, eat. Is this really that hard folks?

    June 18, 2011 at 8:46 pm | Reply
  7. Randoms

    Tenting with tin foil. I always wrap my meat or chicken in foil for up to 10 minutes after grilling. The heated molecules are all excited and want to jump out when you cut into your bbq, so the juices just run out faster. Give them time to slow down in the foil, it is a moist heat and can even save burnt parts to a good degree. Try it!

    June 18, 2011 at 7:00 pm | Reply
    • jaiotu

      I don't understand the science or mechanics, but this does work. I love to eat a good steak straight off the grill and onto the plate while it's still piping hot, but covering that same steak in foil and letting it sit for about 15 to 20 minutes before serving it sure does produce a very unique flavor and tenderness in the beef.

      June 18, 2011 at 11:33 pm | Reply
  8. notayesman

    Funny that these days it doesn't make a crap what mistakes idiots make when they cook. The real mistakes are the so-called father's that are getting undeserved respect for the shytty jobs they are doing in parenting in modern society!

    June 18, 2011 at 6:55 pm | Reply
    • Dagwood

      The first mistake in being a poor father is tolerating ingrates. I brought you into this world, and I can take you out. don't forget it.

      June 18, 2011 at 11:00 pm | Reply
  9. andythegiant

    A blue moon beer, a bj from gf and a ribeye steak at the same. HEAVEN!

    June 18, 2011 at 6:53 pm | Reply
  10. computedemotion

    I was the worst cook EVER lol.If we would have family events i would NOT be the one in the kitcen.Honestly I just was watching the cooking channel and decided to learn a few things.I found this site full of restaurant recipes http:// 7249emi627hgnqlyjd-5brck7v.hop. clickbank .net/ "Remove the Spaces in the link".I learned some nice bbq methods with that site!

    June 18, 2011 at 6:52 pm | Reply
  11. jimraytwn

    I put wood chips in an aluminum pan on high until they start to smoke. Then I sear both sides on high for about trwo minutes per side. This helps to seal in the juices. Reduce flame by half and cook both sides about six-seven minutes per side for medium rare. Rubs are OK, but they sometimes overpower the natural taste of the meat. In lieu of tracking time, use a large fork on the up side of the meat and cook until juice from the fork pr!ck runs clear.

    June 18, 2011 at 6:05 pm | Reply
    • Danna

      poke it with a fork and you lose your juices!! never ever pierce a steak once it starts cooking. i don't pierce ANY meat once it starts cooking!! only with the thermometer and chicken. sounds like you're using a gas grill. might as well broil them!

      June 18, 2011 at 9:36 pm | Reply
  12. Bob

    Those chefs were dumb, I've forgotten more about grilling thermal dynamics than these clowns could ever dream !

    June 18, 2011 at 5:15 pm | Reply
    • Millipeed

      Blame the way it was edited. Editing can make anybody look like a fool or ignoramus.

      June 18, 2011 at 7:53 pm | Reply
  13. cw

    I'm with Joe, where's the party?

    June 18, 2011 at 4:13 pm | Reply
  14. less is more

    Get grill hot put on steak depending on thicknes wait about a mi turn steak over cook till med rare take off grill . I want to taste the beef not the pepper onions mushrooms or garlic.

    June 18, 2011 at 3:33 pm | Reply
  15. Geo

    That program was worthless. Each chef had a different, conflicting comment. Most were just griping that people are lazy or stupid. I did not learn a thing about better grilling!

    June 18, 2011 at 3:24 pm | Reply
    • TJ

      Totally agree. Some were like: "Your grills are too hot." Others said: "Biggest mistake is not getting your grills hot enough." Good grief...

      June 18, 2011 at 5:32 pm | Reply
  16. Joe

    Drink lots of beer while you grill and the food will always be good.

    June 18, 2011 at 3:02 pm | Reply
    • Kana

      Provided it's good beer.

      June 18, 2011 at 5:55 pm | Reply
    • Edo

      Right on sir; right on

      June 19, 2011 at 12:12 am | Reply
  17. eyerib

    misteak #1 - grilling a steak. all the fat drips off into the fire. this fathers day, get yourself a bone-in ribeye, massage it with olive oil, and do it in a balzing hot pan - sear it till it gets a nice dark crust, flip it and cook a few minutes more, then move it to a plate. while its resting for a few minutes, saute some crushed garlic in the pan juices, then pour it off over the steak. accompany with grilled vegetables and a bold, tannic, red wine. it might shorten your lifespan by 2-3 years, but it will be worth it!

    June 18, 2011 at 2:51 pm | Reply
    • armypilot

      Man create fire. Man cook with fire. Man stands with other men around fire. Men grunt with beers in hand. Man invent stove for wife.

      June 18, 2011 at 7:49 pm | Reply
  18. full

    People dont put enough salt on before grilling. They sprinkle a little salt to taste as if it was already cooked, thats not how food science works, the salt creates the restaurant style crust. Without enough salt to pull out the fats and create a protective crust you are just scorching the fibrous tissue of the meat which tastes bad and burns the food.

    June 18, 2011 at 2:44 pm | Reply
  19. Golyadkin

    Best burger you can make: shred some smoked gouda, and mix it into the ground beef and form that into patties. WAY better than just putting a slice of American cheese on it.

    June 18, 2011 at 2:09 pm | Reply
    • FactsOfLife

      I've had that recently and it's amazing!

      June 19, 2011 at 12:30 am | Reply
  20. Dover

    Sometimes just coarse sea salt and cracked black pepper will give you better results (for a steak) than rubs or marinades.

    June 18, 2011 at 1:50 pm | Reply
    • Lisa

      That's the only two things I put on my steaks and they are wonderful that way. Lets the real flavor of the steak come out.

      June 18, 2011 at 9:42 pm | Reply
    • FactsOfLife

      I agree with Dover. Salt and pepper is simple, yet effective. It's nearly impossible to mess that up. I use coarse Kosher salt (better for rubbing) and pepper near the end of cooking. A small amount of olive oil works well for less stick and more color.

      June 19, 2011 at 12:27 am | Reply
    • Gary

      I prefer Kosher salt myself. :)

      June 19, 2011 at 3:02 am | Reply
    • Jdizzle McHammerpants

      I concur. Simplicity is overlooked sometimes.

      June 19, 2011 at 10:04 pm | Reply
      • Jdizz

        Digging the T-Bone, by the way. MMMmmmmmm!!! T. Bone. My favorite letter and activity.

        June 19, 2011 at 10:25 pm | Reply
      • Jdizz

        Though we can go without the corn-hole.

        Boo-yah!!! Jdizzle in da house!

        June 19, 2011 at 10:27 pm | Reply

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