{"id":33010,"date":"2020-07-15T10:54:15","date_gmt":"2020-07-15T16:54:15","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=33010"},"modified":"2025-03-07T11:24:10","modified_gmt":"2025-03-07T18:24:10","slug":"grilling-tips-plus-top-myths-busted","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/grilling-tips-plus-top-myths-busted\/","title":{"rendered":"Grilling tips, plus top myths busted"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><figure id=\"attachment_33014\" aria-describedby=\"caption-attachment-33014\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-33014\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/07\/14180807\/Older-man-grilling-tiny.webp\" alt=\"Grilling myths busted. An older man grills with a little girl and a dog in the backround.\" width=\"600\" height=\"400\" srcset=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/07\/14180807\/Older-man-grilling-tiny.webp 600w, https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/07\/14180807\/Older-man-grilling-tiny-300x200.webp 300w, https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/07\/14180807\/Older-man-grilling-tiny-150x100.webp 150w, https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2020\/07\/14180807\/Older-man-grilling-tiny-200x133.webp 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-33014\" class=\"wp-caption-text\">Boost your grilling chops by busting these grilling myths and learn these grilling tips. Photo: Getty Images.<\/figcaption><\/figure>\n<p>Grills just wanna have fun. But we\u00a0mess with \u2018em and way too often, simply disrespect them.<\/p>\n<p>Last grilling season, I watched a badge-wearing carnivore destroy, just destroy, close to $200 dollars\u2019 worth of beef ribeye steak. He assembled an inferno in his <a href=\"https:\/\/www.weber.com\/US\/en\/home\/\" target=\"_blank\" rel=\"noopener noreferrer\">Weber<\/a>, piling up an entire bag of briquettes. It reddened so that I could feel it, feet away, as if I were peering over the mouth of Kilauea.<\/p>\n<p>After he flung the meat on the grill, he stood there while the inevitable flames lapped up the now-dripping fat and, thus ravenously fed, charred the undersides of the meat to blacker than a poodle\u2019s nose.<\/p>\n<p>It was so sad. A bit later, the charred bits chewed like coal.<div class=\"su-callout-box col-xs-4 col-sm-4 right\" style=\"background-color:#dce4e7; color:#2e3b44;\"><a href=\"https:\/\/www.uchealth.org\/today\/tag\/bill-st-john\/\">Get more<\/a> cooking tips and great recipes from Bill St. John.<\/div>\n<p>Gentlemen, I address you (us) particularly. Our gender owns this problem. Tongs in hand and the fire afore us, the male chest is the first portion of the body to enter the backyard, when what should have preceded it is the head.<\/p>\n<p>Here are some myths of the grill to dispel, along with some grilling tips to note for figuring the fire.<\/p>\n<p><strong>Myth busted: <\/strong>Searing meat doesn\u2019t \u201cseal in\u201d moisture; in fact, it burns or evaporates it away. (That sizzling that you hear all the while that a steak is cooking, in either a skillet or on the grill? Moisture rushing from the interior of the meat to the surface and burning away.)<\/p>\n<p>What looks like a comely crust forming under a sear is what\u2019s called the Maillard Reaction, a chemical effect that explains the caramelization of proteins and sugars in browned foods of any sort (for instance, cookies, steaks, caramel itself, and roasted vegetables).<\/p>\n<p>A steak\u2019s crust isn\u2019t impermeable; it\u2019s just nice to taste. The sought-after moisture in a steak or piece of fatty fish isn\u2019t so much about water as it is about fat content (which is why the marbling in meat is highly regarded).<\/p>\n<p><strong>Tip:<\/strong> Teach yourself to \u201cfeel\u201d temperature: It&#8217;s easiest to learn to take the internal temperature of meat and fish by touch rather than by time or instant-read thermometer, although of course they work too.<\/p>\n<p>Push down with your fingertip on a piece of meat or fish as it cooks and gauge its resistance. That will tell you whether it&#8217;s done or not. It&#8217;s a rule that is a bit difficult to learn, but fish or meat that is cooked to medium-rare \u2014the preferred doneness, as far as most chefs think \u2014 will feel like pressing the inside base of your thumb when your palm is nearly stretched out.<\/p>\n<p><strong>Tip:<\/strong> But whether you measure by feel or instant-read thermometer, remove meat and firm-fleshed grilled fish from the grill just before \u2014 not when \u2014 it reaches the temperature that you\u2019re after. Then let it rest. This is key. Let\u2019s say that you want a medium-rare steak (135-140 degrees in its center). Pull it off the fire at 130 degrees and let the steak rest, away from the grill, for a minimum of five minutes. (You may loosely tent it in aluminum foil, although that is not mandatory.) Any meat\u2019s internal temperature continues to mount at least five degrees up the scale even after being removed from its heat source because of what\u2019s called the \u201ccarryover effect.\u201d<\/p>\n<p>Then the great Bourdain Effect occurs.<\/p>\n<p>The resting time allows the meat\u2019s juices, as the late Anthony\u00a0Bourdain\u00a0put it, \u201cleft undisturbed and unmolested, to redistribute through the resting meat in a lovely and rewarding way.\u201d<\/p>\n<p><strong>Myth busted: <\/strong>It\u2019s OK to cut into a steak to tell if it\u2019s done, but that only ruins the aesthetics, not the juiciness. A steak\u2019s moisture doesn\u2019t \u201crun away\u201d due to a knife cut or a fork poke. Of course, it\u2019s easier and simpler just to use an instant-read thermometer or, as noted, to learn to feel for temperature.<\/p>\n<p><strong>Myth busted: <\/strong>Flip away. The idea that you should flip a steak or burger only once is wrong. Single-flip meats do darken on the outside, but just under that char, the interior heat climbs quickly \u2014 and often unmanageably. Flipping several times both crusts the outside well and allows the interior temperature a steadier, less dangerous climb.<\/p>\n<p><strong>Myth busted: <\/strong>Certain marinades, yes, will tenderize meat, but only those that contain a lot of acidity (such as those that contain lemon or lime juice, wine or yogurt). Also, they can over-tenderize easily, making the meat muscle fibers mushy, so beware. But flavor-only marinades or rubs (such as today\u2019s recipe) don\u2019t penetrate into the meat to tenderize it. They merely flavor the outsides. That\u2019s fine, as long as you know that\u2019s all that they will do.<\/p>\n<p><strong>Myth busted: <\/strong>Don\u2019t prick sausages to prevent them from bursting. They\u2019re not filled, anymore, with stretchers including water that will steam. What they are filled with is delicious fat that will drip away if it finds holes in the casing. Grill sausages using the indirect method, off to the side of the main heat, in order to brown them all over without burning them and especially so that the casing will crisp up nicely.<\/p>\n<h3><strong>Spice paste for steak<\/strong><\/h3>\n<p>From Mary Sue Milliken and Susan Feniger on foodnetwork.com; makes enough for 4 steaks.<\/p>\n<h3><strong>Ingredients <\/strong><\/h3>\n<p>1 tablespoon cracked black peppercorns<\/p>\n<p>1 tablespoon ground white pepper<\/p>\n<p>1 tablespoon coarse salt<\/p>\n<p>4 garlic cloves, minced or pressed<\/p>\n<p>1 and 1\/2 teaspoons mustard seeds, cracked in a mortar<\/p>\n<p>1 and 1\/2 teaspoons dried Mexican oregano, crushed<\/p>\n<p>1 teaspoon ground cumin seeds<\/p>\n<p>1 teaspoon ground coriander<\/p>\n<p>1\/2 teaspoon dried crushed red pepper<\/p>\n<p>1\/4 cup olive oil<\/p>\n<p>4 6-ounce beef tenderloin steaks<\/p>\n<h3><strong>Directions <\/strong><\/h3>\n<p>Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight. Prepare barbecue. Grill or broil steak to desired doneness, about 4 minutes per side for medium-rare.<\/p>\n<p><em>You may reach Bill St John at <a href=\"mailto:billstjohn@gmail.com\">billstjohn@gmail.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grills just wanna have fun. But we\u00a0mess with \u2018em and way too often, simply disrespect them. Last grilling season, I watched a badge-wearing carnivore destroy, just destroy, close to $200 dollars\u2019 worth of beef ribeye steak. He assembled an inferno in his Weber, piling up an entire bag of briquettes. It reddened so that I [&hellip;]<\/p>\n","protected":false},"author":2197,"featured_media":33014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,2366,9187,4415],"class_list":["post-33010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-healthy-recipes","tag-readysetco","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Grilling tips, plus top myths busted - UCHealth Today<\/title>\n<meta name=\"description\" content=\"Let&#039;s bust those grilling myths and give you sound grilling tips. 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