News and Tribune


June 16, 2013

BBQ MY WAY: BBQ, grilling myths, facts


I love the topics of food, barbecue and grilling for a number of reasons. Fellowship with friends and family, variety, and great things you can share with others. I also like how opinionated people can be about their favorite foods.

So, I thought I would tackle some of the top myths of BBQ and grilling in this week’s column. I am sure some of you out there will disagree with my assertions and conclusions, but what the heck ... it’s my column. Email me your counterpoint and I might write about it. One thing you can count on is that I will definitely respond to it.

Here we go in no particular order:


Searing the meat first locks in the juices 

Absolutely and totally incorrect. Searing produces great texture as a result of the caramelizing of the sugars within the meat itself when exposed to direct flames. But, many curious Alton Brown types have conducted scientific studies where they have measured moisture content of meat that has been seared and then grilled as compared to meat that was not seared and then grilled. No noticeable difference at all. Searing is all about texture.


Charcoal lighter fluid imparts a petroleum flavor on grilled food

No study needed here. I can just taste it. Use a charcoal chimney starter with newspaper.


Buying meat with the bone is a waste of money

I can see that as a valid point economically speaking, but I truly believe the bone adds flavor. All grill masters believe this to be so, so while I won’t totally disagree with this statement, I do tend to buy cuts of meat with the bone attached.


The gas grill is the same as cooking indoors

Totally disagree. I feel the flames kissing the meat and the juices dripping onto the hot, albeit fake, coals creates a smoky, outdoor flavor. But I still prefer charcoal over gas any day if I have the time. Plus, it’s not as cool drinking a cold beer while standing over the stove.

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