It is grilling season!!!
But, do you know what you're doing?
You might, or you might not.
Thank goodness @ForkReporter is here to break down common grilling myths and mistakes!
Let's start with the myths:
- Clear means you're clear - Don't assume your chicken is fully cooked just because the juices are clear. Always check the temperature.
- Always oil - Oiling isn't the myth. Oiling the grill is. That won't keep the meat from sticking. Oiling the meat is what you want to do.
- Marinades are key - Actually, when dealing with certain cuts, marinades can cause problems with the cooking process. Consider rubs and spices.
- Don't lift the lid - Lifting the lid doesn't really add to the cook time. So, if you're opening it up to baste or something, lift away!
- Sear first - Try a reverse sear. Cook it on indirect heat first, then sear it. This is perfect for thicker cuts.
Now for the burger-grilling mistakes that you all make:
- You made your patties round - They're hard to eat and hard to cook evenly.
- You seasoned it early - Season it right before you grill it. Otherwise, the salt pulls out the moisture.
- Your grill is dirty - You can't flip a patty if it's sticking to the grill.
- You're grill-focused - You can always cook your burgers in a pan on the stove.
- You go off of your eye - Just use a thermometer. That was you can't get it wrong.
- You're a quick-fire flipper - Don't flip it too fast. Let the meat sit and cook.