Everyone’s always got a lot to say about the outdoor barbecue experience as a whole.
Food fads come up all the time, which drives people to have hot takes and opinions about things that they might not really understand. When it comes to barbecue, there ends up being countless myths about the right and wrong ways to cook things, not to mention all of the so-called traditions involved in it.
But BBQ is all about regional differences and people doing things their own way, so there’s lots of innovation all the time. In this post, we’re going to go over some of the most common outdoor barbecue myths and debunk them. If you wanna cut through the BS and get straight to the grill, this post is for you.
1. You Need Wet Wood Chips
There’s a common thought around barbecue enthusiasts that you need to soak your wood chips for at least an hour to get the smoky flavor that you want. The reality is, however, that damp wood doesn’t smoke any better than dry wood and you’re probably wasting valuable time doing this.
The smoke that you see coming off of the wood chips isn’t smoke at all, it’s just steam coming from the water as it’s evaporating from the heat. What the real experts say is that to get the most flavor, you want blue smoke, which comes from high heat and dry wood.
2. Red = Underdone
Redness in the meat doesn’t mean that it’s going to be underdone, contrary to amateur belief. In fact, color isn’t really a very good indicator of how done the meat is; temperature is what you should really be looking at. There are many factors that can determine the color of your meat, regardless of how long you’ve cooked it.
Buy yourself a meat thermometer and use it every time you’re outdoor entertaining.
3. Meat Should Be at Room Temp Before Cooking
Some people say that you should leave your meat out to let it get to room temperature before putting it on the outdoor grill. This is a falsehood and you may actually be putting yourself in danger by doing this. The longer meat sits out, the more likely it is that bacteria gets in and you have risks for food-borne illness.
4. You Need a Huge Outdoor Barbecue Setup
People that love barbecue tend to lean towards bigger setups, not smaller ones; but it’s not the size of the rig that makes the food good, it’s how knowledgable the pitmaster is. If you’re going to be doing some cooking in other locations – a tailgate or an outdoor party at someone’s house – and you want some delicious barbecue, check out Pellet Head to read about the GMG Trek Grill.
These little portable grills will have you second-guessing your giant outdoor barbecue set up at home. Though small in stature, they deliver a big flavor every time.
Don’t Buy Into Outdoor Barbecue Myths, Taste for Yourself
These are just a few of the outdoor barbecue myths that will lead you astray. When it comes to BBQ, you’ve got to learn what you can from the experts and carve your own path. It’s all about experimentation, delicious food, and having a good time with family and friends, so hone your craft and don’t listen to the “rules” anymore.
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