Grass Fed Beef Hot Dogs, Burgers and Grinds

When preparing such special meat, a little care is in order. A common pitfall of many grilled foods is that they are subjected to intense heats from start to finish, often resulting in overcooked meats. Hamburgers as firm and black as hockey pucks and hot dogs whose casings have burst, leaving all their delightful juices at the bottom of the grill. However, there is a right way to grill both hamburgers and hot dogs at the same time and end up with near-perfect results consistently. The first thing to do is to establish two heat zones. Hamburgers and hot dogs, though often eaten together, are two very different foods and must be treated as individuals. Hamburgers need a pretty high heat at the start to establish that delicious char we all love. If hot dogs, on the other hand, are subjected to heats that are too high, they run the risk of their casings breaking. If the cases break it will only take a few minutes of unattended cooking to turn them as dry and withered as beef jerky. Avoid these mistakes by keeping one half of the grill at medium-high heat for the hamburgers, and the other at a low heat to slowly cook those dogs. Equipped with this knowledge, go forth and grill!