Grilling Rule Or Grilling Myth: 10 Tips and Misconceptions Debunked
You can thank me later by saving me a perfectly cooked burger.
Juicy or bloody?
The pink juice from steak is blood.
MYTH: This juice is just water tinted pink from a protein called myoglobin, and it's not found blood.
The touch test.
You can test if a meat's done with your hand.
MYTH: Chefs who work with a certain cut of meat might get away with this. But just get a meat thermometer.
Only flip burgers once.
You should only flip your burgers on the grill once.
MYTH: There's almost 40% less overcooked meat in a burger flipped every 15 seconds vs. one flipped once.
Rest your meat.
It's important to let a steak rest after taking off the grill.
RULE: Meat juices flow to the center during grilling. Allow a couple minutes of rest for a juicer bite.
Stack your coals.
If you're using charcoal, place it in a pyramid shape.
RULE: This will help ensure a more even heat burn and allow for rearranging should the grill get too hot.
To sear or not to sear?
Searing a piece of meat will keep it from losing its juices.
MYTH: Searing is more about adding a crust for taste. It doesn't prevent juices from escaping the meat.
Soak your sticks.
Soaking a shish kabob stick will help against burn.
RULE: Soak your wooden skewers in water for half an hour to prevent them from catching fire on the grill.
Should you be worried about some pink?
The red or pink in barbecued meat means the meat is undercooked.
MYTH: This pinkness around the outside is called a smoke ring. It's natural, healthy and full of flavor.
The more smoke the better.
The more smoke you have the more flavor you get.
MYTH: Too much smoke just means lots of coughing. Aim for a faint wisp of blueish smoke with your smoker.
Onions make great grill cleaners.
Onions are good for cleaning your grill before or after cooking.
RULE: Onions are astringent and will help cut through the grease and fat residue left behind.
