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Let’s Hear It for the Grills – and Grilling Tips from Atlanta Chefs

We grilled Atlanta chefs about a topic near and dear to their flame-kissed hearts and very pertinent to a succulent gridiron season. Fire up the charcoal, but stop playing with your patties, advises Ray’s at Killer Creek executive chef Mike Fuller. Translation, for a juicy, tender burger, patty super-fresh ground beef until it just holds together.Garrett Teckmyer, executive chef of Buckhead’s The Big Ketch, relies on planning and prep, soaking wood chips overnight then mixing them into the hot coals to add a nice smoky flavor to burgers.
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