Philadelphia, PA - Are BBQ Myths Getting You Down? All too frequently, people fall victim to pervasive barbecue myths, which lead to bad BBQ experiences.
If you're cooking your food properly on your barbeque, you're getting delightful results every time. However, all too frequently, people are falling victim to pervasive barbeque myths. It's not because we're gullible or stupid in any way. Many barbeque myths are so well known and so widespread that they are more frequently passed on as truth than they are as the myths that they genuinely are.
For example, many people love to try to get perfect grill lines on their barbequed foods. Straight lines or the more fancy criss-crossed ones are often accepted as a sure sign of an expert barbeque chef. This involves flipping your meat so that the lines are on both sides. However, many people have never achieved this art form because they have fallen victim to one of the central barbeque myths. They believe that flipping or poking your grilled food makes it challenging – this is a myth. Flipping your meat not only creates excellent grill lines but also makes sure that you cook more evenly.
While you read up on the swath of information available to PS and tricks for the best results on your barbeque, ensure the source is reliable. While some of this information is very helpful, much of it can be exaggerated or based on what the author "thinks" rather than what is actually known.
The belief that poking or flipping your food will let all of the juices out and make it challenging would only work if your food was shaped exactly like a balloon – which it isn't. Meat comprises hundreds of small cells, each filled with moisture and juices. If you poke your meat with a fork on the grill, you may pop one or two cells, but it won't let all of the juices out…only that of the cells you've punctured. Indeed, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you'll lose a lot of your juices, but other than in a horror movie, there isn't any reason to treat your meat that way.
Similarly, flipping your meat doesn't leave much of the juices out. After all, flipping doesn't puncture any of the cells, so as long as you don't flip it and smack it hard, you won't lose much by way of juices at all. Be gentle… it's already dead!
The problem with flipping meat on the grill is that cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry.
So flip those burgers and poke that steak! Get those grill lines just the way you want them. Your food will always be good and juicy, just like the pros do it.
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