Grilling a hamburger engages all of the senses. There’s the feel of the meat squishing between your fingers as you mix in the spices, the sizzling of the patty hitting a hot grill, the smell of the burger cooking, the beauty of the seared meat coming off the coals and the taste nothing inside of a kitchen can replicate. If you can find someone who can grill well, marry them; if you have a neighbor who knows his or her way around a Primo or a FireMagic, make them your friend for life.
Or learn to do it yourself. If you end up at a grill this Memorial Day weekend, plate of meat in hand, and find yourself wishing you either had a new recipe or were better at turning raw ingredients into something over which people salivate, a good step in that direction would be a grilling class at Southern Hearth and Patio.
Taking place the third Saturday of each month through September, each class covers a specific food category. I attended the annual burger class on May 19, and walked away with four recipes and a wealth of tips on how to grill burgers to perfection.
First, a primer on Southern Hearth. Having not been to any of the other outlets in Chattanooga that sell grills and grilling accessories, I can’t compare them to their competition, but I can tell you I was impressed with their product and their knowledge.
Located a half-mile off I-75 on Lee Highway, Southern Hearth carries a variety of charcoal and gas grills, most of which are made in America. Even better, they buy exclusively from privately held manufacturers, which means your grill will go from the maker, to Southern Hearth, to your patio.
What difference does that make? Take the Primo ceramic grills they sell, for example. The product not only looks unlike anything I’ve seen in a big box store, it’s also manufactured less than three hours away in Georgia. If a problem crops up, fixing it involves less hassle than if you bought a grill manufactured overseas. You’ll pay more upfront, but the investment will pay off.
Southern Hearth also sells a wide range of grilling accessories and some intriguing sauces and rubs. What’s more, if you’re not sure what to put on the pork chops you’re going to grill, one of their staff members will fill you in.
But enough about Southern Hearth. Let’s get to the class. Registering at www.southernhearth.com went quickly and did not cost a thing. When I arrived, the instructor did ask me to pay a nominal fee, which Southern Hearth donated to a local charity. Other than a five dollar bill, though, all I had to bring was my curiosity and my appetite. I do recommend you skip breakfast, as the class begins at nine, and you will get full.
Liz Regnitz was our tour guide through the land of secret grilling knowledge. She was in the back, with chairs and prep tables set up inside and a Primo ceramic grill and a FireMagic gas grill warming up outside. Even though it was a hot morning, the shade of the storeroom was cool, and despite the abundance of food, there wasn’t a bug in sight.
Following a brief intro, Liz jumped right into the burgers. Her first was Clay’s All American Burger, which she pared down to a slider. Clay Dennis is the owner of Southern Hearth, and if his burger is any indication, the man knows how to prepare meat. Liz served the slider on a mini-bagel with Sargento cheese, grilled onions and mushrooms, and a thick dollop of Jack Daniels barbecue sauce. Everyone was given a chance to eat a slider off both the Primo and the FireMaster so they could taste the difference.
Before taking the class, I expected Liz would be demonstrating the use of several accessories and giving a sales pitch on each one. This did not happen. Although she used a slider press to prep the mini-burgers, she didn’t try to sell one or anything else during the class. I dislike “being sold to,” and appreciated her restraint. You don’t even have to own a Southern Hearth grill to attend one of their classes; they simply want you to come and learn.
Seasoned with Snider’s Prime Rib and Roast Seasoning, the sliders were excellent.
Next, Liz made a half-pound burger stuffed with feta cheese and mushrooms and seasoned with John Henry’s Papa Charlie’s Greek Rub. While they were grilling, she gave us tips on how to grill a stuffed burger - including how to ensure it doesn’t fall apart when you turn it over. The combination of the rub and the chewy, cheesy middle made this burger my favorite of the morning.
A note about the rub: Liz said Henry’s personal phone number is on the shaker, and if you call him with a question, he’ll either pick up and talk with you or call you back. We live in an age of global consumerism, and most of the time, it feels as though we’re filling the bellies of some far off, faceless fat cats. But a little digging can take you closer to the source and make the experience of preparing and eating a meal more satisfying.
Before I describe what Liz prepared next, a brief explanation is in order. Each class, the instructors at Southern Hearth like to prepare something unique. And burger No. 3, Clay’s peanut butter bacon burger, definitely qualified.
Before you recoil, think about this: You probably like hamburgers and you probably like peanut butter. While the thought of combining the two might sound nauseating, the burger tasted good. Even Liz said she was skeptical when Clay told her about his recipe, which calls for the cook to prepare a thick peanut butter soup and then spoon it onto a bacon cheese burger.
Intrigued? The recipe is available on www.southernhearth.com.
Liz, who’s studying nutrition in college, finished the day with a delicious turkey burger. She brought back the feta and Papa Charlie’s, and then wrapped the patty in two pieces of crisp lettuce and a juicy slice of tomato. “Brush the side you’re going to place on the grill with olive oil, and then brush the other side once the burger is on the grill,” she said.
Throughout the class, Liz was a treasure trove of hints and tips for budding grill masters. From how and when to use the different ratios of fat and meat, to how to juice up a lean meat, to how to keep a burger firm prior to grilling, she made one thing clear: When it comes to grilling, knowledge is power.
As I returned my car, my stomach stuffed with burgers and my head swimming with the secret knowledge of grilling, I looked forward to pulling out my grill and impressing my wife. I’m no expert, but within the relaxed environment of their class, Southern Hearth has given me the know-how to grill burgers with confidence.
They can do the same for you. Whether you’re a novice or a backyard pro, I believe you’ll find their classes useful and informative. The next class, “Breakfast on the Grill,” is scheduled for June 19. Barbecue and fish classes will follow later this summer. See you there?
Email David Laprad at dlaprad@hamiltoncountyherald.com.