BBQ Myths Busted: What Really Makes a Perfect Grill Session?

There’s something magical about firing up the grill, whether it’s for a weekend family gathering, a midweek dinner, or a celebratory BBQ. But amidst the smoky charm and sizzling steaks, some BBQ myths have been passed down that might be doing more harm than good. Let’s bust some of the most common grilling misconceptions and help you master the art of grilling.

Myth 1: You Should Only Flip Your Meat Once

This old-school advice might sound wise, but it’s not entirely true. Flipping your meat multiple times actually promotes even cooking and prevents one side from drying out. Just make sure not to overdo it—there’s a fine balance between careful flipping and incessant poking.

Myth 2: You Can Judge Doneness by Touch

The “press test” might make you feel like a grill master, but it’s far from accurate. Factors like meat thickness and type can vary the results. Instead, use a reliable meat thermometer to ensure perfect doneness every time.

Myth 3: Marinades Penetrate Deep into Meat

Sure, marinades add flavor, but they don’t sink as deep into the meat as you might think. Most of the action happens on the surface. To pack a punch, try marinating for longer or using a dry rub for concentrated seasoning.

Myth 4: Searing Locks in Juices

The idea of searing to “seal in juices” is pure fiction. What searing does is create a flavorful crust through the Maillard reaction, giving your meat a delicious, caramelized exterior. But for juicy results, temperature control is your true ally.

Myth 5: You Should Always Oil the Grill Grates

While it’s common practice to oil the grill grates to prevent sticking, it’s often better to oil the meat instead. This ensures the oil doesn’t burn off too quickly and gives your meat a beautiful sear.

Bust Myths, Not Your BBQ