The High Cost of Staying Connected
If you’re grilling your food properly, you can expect delicious results every time. Yet, many people fall prey to common barbeque myths—not because they’re gullible, but because these myths are so widespread they’re often mistaken for fact.
Take grill marks, for example. Those perfect straight or crisscrossed lines are seen as the hallmark of a barbeque pro. Achieving them usually means flipping your meat to get marks on both sides. Unfortunately, one of the most persistent myths is that flipping or poking your food makes it tough. This simply isn’t true. In reality, flipping your meat not only helps you get those coveted grill marks, but it also ensures more even cooking.
When searching for grilling tips and tricks, be sure to rely on reputable sources. While some advice is genuinely helpful, a lot of it is based on hearsay rather than fact.
The idea that poking or flipping your food causes all the juices to escape is a myth. Meat isn’t a balloon; it’s made up of countless tiny cells, each holding its own moisture. If you poke your meat with a fork, you might lose a little juice from a few cells, but you won’t drain the whole steak. Of course, repeatedly stabbing your meat will dry it out, but unless you’re reenacting a horror movie, there’s no need to worry.
Similarly, flipping your meat won’t cause it to dry out, as long as you’re gentle. The real culprit is pressing down on your meat with a spatula, which squeezes out the juices and leaves it dry.
So go ahead—flip those burgers and poke that steak to your heart’s content. Aim for those perfect grill marks and enjoy juicy, flavorful barbeque just like the pros!
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