5 Grilling Myths, Busted

Compound-butter-steaks1-800x445[1]

1. Searing Steaks Seals In Juices

Wrong. A steak is not like a water balloon. Instead, it’s comprised of tiny individual cells of moisture that that actually dry out the longer you grill it. That’s why you want to sear the steak quickly over high heat and then finish grilling it on the cooler side of the grill. What searing does do is caramelize the exterior of the steak, creating that flavor bomb of a crust. By the way, it’s also okay to poke holes in your meat for the same reason – it’s not a water balloon. Don’t go crazy, but you won’t ruin your steak if you poke it a few times.

2. Soak Bamboo Skewers for 30 Minutes Before Using Them

soaking bamboo skewers

Come on now. Just look at those skinny skewers. How long do you think it will take for the microscopic amount of water in them to evaporate under the high heat of a grill? Not long at all. The better way to go is to wrap the exposed ends of the skewers with aluminum foil to keep them from burning up.

3. Marinades Sink Deep Into Meat

marinating-pork-tenderloin-skewers

Marinades have a purpose but it’s not to add flavor throughout a cut of meat. Meat is too dense for a marinade to penetrate it beyond the surface. What marinades provide is a barrier to help keep meat moist during grilling, plus they add a nice flavor to the exterior and create a sticky surface for other seasonings you want to apply. So marinate away but for all the right reasons.

4. Only Flip Your Meat Once On The Grill

The Simplicity of Steak

Flipping your meat a few times will actually help it cook more evenly. Don’t flip it while you’re getting that nice sear on the hot part of the grill. But once the crust forms and you move your meat to the cooler side of the grill, flip away if you notice  that one part of the steak is cooking more quickly than the rest of it.

5. Ribs Should Be Cooked Until They’re Falling Off  The Bone

Blue Ribbon BBQ Ribs

If you cook ribs until the meat falls off the bone, they are overdone. Granted it’s a fine line between tough and tender, but you want the meat to come cleanly off the bone when you bite into it, not fall in your lap. The best way to test for that is to insert a toothpick between two bones of the ribs. If it slides in easily, your ribs are ready to eat. You can also lift the rack up with a pair of tongs and if both sides easily bend without breaking, you’re also good to go. That being said, if you overdo it and the ribs do fall off the bone, they’ll still be delicious. Just go with it and pretend you meant to cook them that way.

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