BBQ Chicken
cc – Arnold | Inuyaki

Been tasked with the most honorable (yikes!) duty of being your next BBQ outing’s chef? All too frequently, people have been frightened by this very task alone with a few of the most common barbeque myths. More often than not, it’s not because we’re gullible or stupid in any way. Many barbeque myths are so well known and so wide spread that they are more frequently passed on as truth than they are as the myths that they truly are.

If you’re cooking your food properly on your barbeque, you’re getting delightful results every time. Here’s one myth that we’re going to debunk today … the art of flipping of your BBQ meat.

Demystifying DIY BBQ: Flipping of BBQ Meat

For example, many first-time BBQ goers love trying to get perfect grill lines on their barbequed foods. Either straight lines, or the more fancy criss-crossed ones are thought and accepted as a sure sign of an expert barbeque chef. Getting such results involves the flipping your meat, so that the lines are on the both sides. However, not many people know how to achieve it (it’s not that hard in fact) as they have fallen victim to one of the main barbeque myths. They believe that flipping or poking your grilled food makes the food tough – untrue. In fact, flipping your meat not only creates great grill lines, but it also makes certain that you cook more evenly.

The belief that poking or flipping your food will let all of the juices out and making it tough would only work if your food was shaped exactly like a balloon – which we know is totally isn’t. Meat is made up of hundreds of small cells, each filled with its own moisture and juices. Should you poke your BBQ meat with a fork while it’s on the grill, you may pop one or two cells, but it won’t let all of the juices out … only that of the cells you’ve punctured. Certainly, if you repeatedly stab and puncture your meat, many of the cells will be broken, and you’ll lose a great deal of your juices, but the good news is that there’s no immediate reason for anyone to do that in exaggeration, just a little stab at the meat would do the trick.

Similarly, flipping your meat doesn’t let a great deal of the juices out either. After all, flipping doesn’t puncture any of the cells, so as long as you don’t flip it and smack it hard, then you won’t lose much by the way of juices at all.

Have fun BBQ’ing! :)

The only problem with flipping your meat on the grill lies when cooks use their spatulas and other tools to squish the meat after it has been flipped, often trying to squeeze out the grease. By flattening the cells in the meat, much of the moisture and juices are pushed out, leaving the meat dry.

While there are an amazing number of helpful self-help information on DIY BBQ’ing available providing tips and tricks for the best results on your barbeque, much of it can be exaggerated to a certain extend while many other articles were written based on what the author “thinks” rather than what is actually known.

In conclusion, let yourself enjoy your first-time being a BBQ chef and start flipping those steak and BBQ meat! Get those grill lines just the way you want them to be. Your food will always be good and juicy, just like the pros do it.

Enjoy BBQ’ing! :)