8. Do not put salt inside your burgers
Bernamoff’s strictest tip deals with the seasoning of burgers. Whether you’re using ground brisket meat or poultry, when making a burger make sure to leave salt out of the ground meat mixture. It’ll dry the burger out from the inside. Instead, mix all your other spices in and wait until the end to salt it on the surface. Patience is a virtue, if virtue = juiciness, that is.
9. Embrace the deep fryer
But not literally... that's dangerous. When we caught up with Joe Lonigro of Otto’s Tacos, though, his cooking tip went straight for the deep fryer. Most people reserve the fryer for wings, if they even break it out at all, but frying something like spare ribs or even lollipop-prepped lamb will leave you with a nice crust and a juicy meat, and it takes roughly half the time of the grill. And then there’s fried pork belly…
“Chicharrones con carne -- they’re so rich, I’d only eat them once a year.”
-Joe Lonigro, Otto’s Tacos
10. Think outside the pork belly with Chicharrones
Getting a little more specific, Chef Lonigro went on to discuss one of the cornerstones of BBQ: pork belly. This already delicious cut of fat-laced pork turns into a ridiculously sinful street food if you leave the skin, fat, and a thin layer of meat on and fry it up in chunks. While chicharrones are technically just fried pieces of the belly skin, chicharrones con carne bring more meat to the party, and make for an absurdly tasty treat. Lonigro sums it up best: “It sticks to your teeth… it’s so delicious.” Fun fact: you can prepare chicken or mutton this way, too.