Chef Taddesse’s 4th of July Grill Kits Tips
GRILLING YOUR BURGERS
To create one of Chef Taddesse’s signature burgers served at Melange, use the following garnishes –
The Classic Burger: American cheese, iceberg lettuce, tomato, pickled red onions, brown butter aioli
The Italian Burger: Smoked mozzarella, tomato confit, arugula, spicy basil aioli
The Double Decker Burger: American cheese, pickles, onions, shredded lettuce, special sauce
COOKING YOUR STEAK
With a Lid (How Chef Taddesse recommends cooking)
On the hot side of the grill, sear grill marks for about a minute on each side of the steak.
Transfer the steak to a less hot area of the grill. Place lid. Cook to your desired temperature.
Medium Rare: 135 degreesMedium: 145 degreesWell: 150 degreesWell-Done: 160 degrees
HOT TIP: Covering the grill with a lid turns your grill into an oven. The lid traps the heat from the grill and allows that heat to surround your food.
Without a Lid
To cook a 2-inch-thick steak, use direct medium heat (you can hold your hand at grill level for only 4 to 5 seconds). Cook steak 20 to 25 minutes for rare, 27 to 30 for medium. Place steak on a grill with heat directly under it. Keep away from overturning your steak, Cook, turning once, until meat is browned and desired doneness.
HOT TIP: The Bib Lettuce will come seasoned with kibbeh. Char the lettuce on your grill for 30 seconds.