NOON. 90’S SATURDAY, SOME UNSETTLED WEATHER THIS WEEKEND. AUDREY: SUMMER’S ALMOST HEER AND IT’S TIME TO START FIRING UP THOSE GRILLS! WHETHER YOU’RE HOSTING A BIG BARBECUE OR JUST SERVING UP SLIDERS FOR THE FAMILY, THERE ARE SOME TIPS YOU CAN USE TO GET THAT PERFECT BR.URGE I’D LIKE TO WELCOME CHEF ERIC BROWNLEE N.OW HE’S THE EXECUTIVE CHEF AT THE KATHARINE IN WINSTON-SALEM. CHEF ERIC, THANKS FOR JOINING US CHEF ERIC: GOOD MORNING. AUDREY: YOU ARE AT THE GRILL. LET US DIVE RIGHT IN. WHAT EXACT MEAT DO YOU RECOMMEND? HOW LEAN SHOULD IT BE? EFCH ERIC: 8% MEAT, 10% FAT. YOU WILL SEE OTHSER, BUT SOMETIMES -- GROUND CHUNK IS GOING TO GIVE YOU THAT CLASSIC CHEESEBURGER FLAVORED. THE 80 TO 20% RATIO WILL GIVE YOU THE BEST FLAVOR. AUDREY: WHAT ARE YOUR TIPS FOR PREPARING THE BURGER? CHEF ERIC: KEEP YOUR MEAT COLD. GROUND BEEF THAT IS 10% FAT, THE FAT STARTS TO MELT. YOU WANT THAT IN THE BURGER. YOU DO NOT WANT IT TO MELT. DO NOT ORWVEORK THE GROUND MEAT TOO MUCH, BECAUSE THAT COMPRESSES EVERYTHING TOGETHER. KEEP IT COLD, DO NOT OVERWORK IT. IF YOU HAVE A BIG FAT BURR,GE YOU WILL WANT TO MAKE SURE THEY ARE -- YOU ARE ALSO GOING TO MAKE SMLAL DEPRESSIONS IN THE CENTER. WHEN YOU PUT THE BURGER OUTSIDE THE GRILL, SOMETIMES YOUET THE G MEATBALL EFFECT AND ALL THE JUICE GOES TO THE CENTER. BUT IF I MAKE A SMALL INDENTATION IN THE MIDDLE OF THE BURGER, I LLWI ILLUMINEAT THE JUICE GOING TO THE CENTER. WHEN IT BUBBLES UP, IT WLIL FOLLOW UP. SALT WILL BREAKDOWN THE PROTEIN FIBERS AND DRAW THE MOISTURE OF, WHICH MEANS IT WILL BE SQUISHY. AUDR:EY THAT IS ALL YOU DO TO SEASON? NO ALL OF OIL? CHEF EC: IT HAS ENOUGH FAT. IF YOU PUT IT ON THE GRILL LIKE I JUST DID, IS NOT GOING TO SIT. THERE IS PEPPER ON REHE ALSO. WE USE FRESH GROUND BLACK PEPPER. I PUT THIS ON THE HOT SIDE OF THE GRILL. THATAY, W THEY STICK LESS. I AM SURE YOU KNOW ABOUT SNAPS. THEY ARE DELICIOUS. [INDISCERNIBLE] EITHER NOT WANT TO SMASH YOUR BURGER. -- YOU DO NOT WANT TO ASSMH YOUR BURGER? AUDREY: HOW LONG DO YOU COOK THE PATTY ON EACH SIDE? CHEF EC: SOME SAY SLIP ONCE, MESO SAY AS MANY TIMES AS YOU LIKE. I ROTATED A BIT.INE ONCE. THAT IS A TRK.IC [INDISCERNIBLE] AUDR: IS THAT HOW YOU PEOPLE LEAVE JUICE SO INTACT? UYO DO NOT WANT TO DRY OUT A BURGER. AUDREY: DO NOT -- CHEF ERIC: DO NOT SMASH IT OR OVERWORKT. I THAT WILL PUSH THE JUICE OUT. THE SALT. IF YOU LEAVE SOME HOT FOR LONG ENOUGH, IT WILL RELEASE THE SALT. A HOT GRILL LEIK THIS, MAYBE TWO MINUTES ON EACH SIDE WILL GIVE IT A GOOD SR.EE YOU CAN TAKE IT IN AND OUT. GRILL THESE BURRSGE AND POP THEM OFF. AUDR:EY PUTTING THEM IN THE OVEN? ALWA TYSOAST THE BUNS. WHAT ABOUT YOUR RULE OF AFAS R AS THE IDIOM BURGER OR MEDIUM RARE? HOW DO YOU MAKE YOURS IN THE RESTAURANT? CH ERIC:EF WE WANT EVERYTHI TNGO BE PRECISE SO PEOPLE CAN GET WHAT THEY WANT. WE USE A THERMOMETER. THIS ONE GIVES YOU RESULTS WITHIN 10 SECOS NDOR LESS. THISS I38 1, MEDIUM WELL. MEDIUM WHERE, TA IKET OFF 170 DEGREES. RARE, 130 DEGREES. AUDREY: CAN YOU SHOW US THE FINAL PRODUCT? CHEFRI E HERE IS A BURGER I MADE EARLIER. THIS HAS CHEDDAR CHEEES. THIS BURGER HAS CHEESE ALSO. I AM ACTUALLY GOING TO EAT THIS. AUEYDR AS YOU SHOULD. WE ARE THANKFUL THAT YOU JOINED US. THANK YOU. HAPPY GRILLING SEASON. FOLKS AT HOME, YOU CAN CHECK OUT