Step up your grill game

Setting the record (and grate) straight about open flame cooking myths

Outdoor grills are seemingly everywhere, including many backyards across Northwest Arkansas. That grills are so commonplace doesn't mean that everyone grilling is employing the right techniques.

Cooking food over an open fire imparts all sorts of flavor. Grilling tends to be quicker, less messy and more convenient than cooking in the kitchen - particularly during the dog days of summer. Grillmasters and pitmasters work hard to produce mouth-watering fare. Many may develop secret recipes, rubs, sauces, and cooking techniques all in the name of flavorful food.

Certain myths about grilling and barbecuing have prevailed through the years. Such misconceptions may discourage newcomers from picking up their tongs and spatulas. Setting the record straight about common grilling myths can be just what people need to embrace cooking foods over an open flame.

Myth: You can tell the temperature of the grill by placing your hand over the grates.

Fact: Everyone reacts differently to heat, so the best way to gauge temperature is by using a thermometer.

Myth: Grilled chicken is done when the juices run clear.

Fact: Even well-done chicken can form juices that are pink-hued. It's from a protein called myoglobin, according to the book "Meathead: The Science of Great Barbecue and Grilling." Use a cooking thermometer to learn when poultry is safe to eat, typically at 160 to 165 F.

Myth: Marinating is best for grilling and tenderizing.

Fact: It seems that marinades really do not penetrate much beyond the surface of the meat and can keep the outer surface of the food wet, preventing searing and browning. In addition, basting food with sugar-laden sauces and marinades too early can cause flare-ups and burning. Rubs and salts can be more effective at adding flavor. Reserve the sauce for the last few minutes of grilling. Serve a dipping sauce for additional flavor if people desire.

Myth: More smoke equals better food.

Fact: When cooking, faint wisps of blue smoke are better because blue smoke is made of tiny invisible particles and gases created by small, hot, fast-burning fires. White smoke generally comes from smoldering wood that is starved for oxygen, states the cooking site Food52. All of that white smoke can affect the flavor of the food.

Myth: Oil the grates to prevent food from sticking.

Fact: This may or may not work, depending on the temperature of the grates when the oil is applied. A better method is to oil the food, which will be cold so the oil will keep from burning and cracking..

More barbecue tips

Becoming the ultimate grillmaster involves understanding the subtleties of grilling and avoiding these common mistakes so food can look and taste that much better.

1. Not prepping the food: The French culinary term for preparing to cook is "mise en place." This is especially important when grilling, as cooks must deal with faster cooking times than they would otherwise encounter when cooking meals in the stove.

2. Dirty grill: Make sure the grill is cleaned before and after each use. Grease can quickly build up on a grill, leading to flare-ups that can cause foods to char. Frequent cleaning also helps grillmasters avoid a tiresome cleaning process at the start of the season.

3. Forgetting to preheat: Preheating the grill ensures that foods will cook quickly and as evenly as possible. Otherwise, meats can lose moisture and even stick to cooler grates. Reader's Digest suggests preheating to between 350 F and 450 F depending on the food.

4. Overreliance on lighter fluid: The chemical taste of lighter fluid can transfer to foods even when the fluid is used sparingly. Consider using a chimney starter when grilling with charcoal. And avoid repeated pyrotechnics with fluid, or worse, gasoline.

5. Too much direct heat: Food should not char on the outside before the inside has a chance to cook. Temperature control is a key component of effective grilling and barbecuing. Having two temperature zones - direct, radiant heat, and an indirect zone for grilling meat evenly and preventing burning - enables grillmasters to cook over high heat to sear and then move the food to a lower temperature to continue to cook evenly.

6. Playing with food: Grilling does not require much intervention. Repeatedly flipping and squeezing meat and poultry can cause flavorful juices to leak out. Then you're left with dried-out food. Resist any urges to prod and poke food. And minimize how many times you lift the grill cover to take a peek, as that can cause temperatures to fluctuate. Use a thermometer to determine when food is done. And don't forget that meat will still cook a bit after it's taken off the grill.

7. Digging in too soon: Give meats a chance to rest for between five and 10 minutes to allow the juices to redistribute through the food. This improves flavor and tenderness.

NAN Dining Guide Spotlight on 07/14/2019

Upcoming Events