[Fire Me Boy!]

Originally Posted by Buehler445

First get yourself a thermapen. Cook things to the right temperature. Everything else is ancillary. Thermapens read in under 3 seconds and are accurate to less than a degree. Remember it will cook a little after you get it off the fire, but the real big key is knowing internal temp.

Hamburger
McCormic has a Montreal steak seasoning that has treated me well. Season salt and that stuff and you can't go wrong. /Runs before FMB! Crucifies me.

If you make your own patties try some other stuff. I've had decent luck mixing in some Oklahoma Joes BBQ sauce (sams carries it last I looked) and some kosher salt and pepper. It's nice for a change.

I cook burgers pretty hot. You have to pay pretty close attention but I have better luck keeping them juicy if I cook over higher heat. I can churn out decent burgers at low temps too though and it is safer.

Steaks
Pretty much just go with season salt and the McCormick stuff. temps are usually not too high.

I don't grill much pork.

I wouldn't grill a brisket unless you can do offset heat.

Nah, eat what you like, dude.

Agree 100% on the Thermapen.

Burgers: S&P only, sometimes a homemade seasoned salt. Grill over high heat for 2-3 minutes for medium rare-medium. I like a hard sear on burgers.

Steak: S&P only, maybe also some granulated garlic. I prefer a compound butter. I often sous vide and finish over high heat for 60-90 seconds. If I'm grilling the entire piece, I usually reverse sear.

Brisket: I used to do complex rubs, it since I did a Dalmatian rub a few months ago, don't think I'll go back. Smoked in the PBC for 6-7 hours. Separate point and flat, warp flat and leave in a cooler wrapped in towels. Chop point and back out to the smoker for 1-2 hours.

Pork: Usually sous vide, and usually S&P only. But I'm more apt to braise pork in something.