Whether you’re a grilling newbie or have been the grill master at family cookouts for years, you’ve probably picked up some bad grilling habits without realizing it.
In the realm of interrogation advice, shortcuts and mysticism are considered law, and “the way we always do it” reigns supreme. Way back in the summer, you may have learned the basics of grilling from a friend or family member, which means you’ve probably been subjected to that kind of nonsense.
From the myth of grill marks to the hidden dangers posed by metal wire brushes, here are nine bad grilling habits you should unlearn before you fire up your next cook.
Mistake 1: Aiming at the grill marks
Sing it from the rooftops: Steaks, pork chops, chicken, and anything else cooked on the grill are not improved by lines.
As Meathead Goldwyn, the Internet’s leading grill expert, writes, these brands represent “unmet potential.” The grill marks show where the Maillard reaction, that wonderful process that makes browning so desirable, was successful and unsuccessful.
A suitable piece of roast beef should be coated in Maillard reaction and should be a uniform brown color, not pitch black.
