It’s the last Foodie Friday of Summer.  Well, officially, at least.  Most of us will be grilling in the warmth for at least another month and then we’ll move the party indoors.  I don’t know what you’re grilling this weekend, but here at Rancho Deluxe some sort of meat will be involved.  While we have vegans and vegetarians in our household, some of us are unabashedly carnivorous.  I thought this might be a good time to put forth a few of the absolute truisms we all know about cooking meat.  There’s a business point too.

Beef and Corn on a Charcoal BBQ grill

(Photo credit: Wikipedia)

Let me just list a bunch.  These come from the website which is focused on all meats, not just ribs and is well worth a few moments of your time:

Searing seals in juices. Pink pork is undercooked. If there is red in chicken it is undercooked. If you’re lookin’ you ain’t cookin’. Cooking time depends on the weight of the meat. The bone adds flavor. Oil the grates before putting food on them. Flip burgers only once. The Stall (note: – this is a BBQ term and is the point at which cooking seems to stop for a while) is collagen melting. High heat is the best heat. Whole chicken tastes better than chicken cut into parts. Beer can chicken is the best chicken. Melting fat penetrates the meat. Grilling causes cancer. Grill marks are important. Medium and medium rare are the same thing. Stainless steel grills are better. Cast iron grates are the best. You can rely on your grill’s built in thermometer. Ground beef is the riskiest food for pathogens. Barbecue sauce is always red. Marinades add a lot of moisture to meat.

I’m sure you’ve heard or said one of more of the above.  Here is the thing – none of them are true.  I know – it’s like I just told you the Easter Bunny is made up.  Sorry, but just because you believe it to be true doesn’t make it so.  When food scientists looked into these “truths” and others, they found the facts to be something quite different.  Which is the business point, of course.

We hear “truth” all the time in business.  I wonder how often we actually take the time to look into whether we’re just subscribing to a shared myth.  I think it’s incumbent on each of us to do so.  My guess is that we’ll find, more often than not, that the truth isn’t exactly as it’s been presented.  A word of caution.  You can expect people to react badly when you give them proof that their facts and THE facts aren’t the same.  Be judicious and tactful or do so wearing running shoes.

Enjoy the weekend and use a digital thermometer.  You really can’t tell how done something is my touch, you know…


1 Comment

Filed under food, Thinking Aloud

One response to “Meatheads

  1. Murray Vince

    Rain (lots of that in Seattle) and the occasional snow, we’re still grilling 12/12 months. Great grilling advice, thank you Keith.

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