Don’t Fiddle with Food on the Grill

Published on Friday, May 29, 2009, by CHOW Video Team / Edit Post

Don’t Fiddle with Food on the Grill

Jamie Purviance, author and grillmaster, knows that everyone wants to push the food around when grilling, but he urges you to fight that desire. Less movement equals more flavor.

Jamie, who is a grilling authority, also represents the Weber brand. He was not paid, nor did Weber in any way compensate CHOW, for his participation in this video. We just thought he knew his stuff. CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |8 Comments

COMMENT

  • On Food and Cooking says flipping often cuts cooking time and helps prevent overcooking one side or the other.

  • Keep it simple, flip it once. Works every time.

  • Actually, while searing does produce a nice flavor, it does not "keep the juices in". That is a myth. The better flavor comes from the taste of the charred outside.

  • "...where can the flavor go if you turn things often? Does it drain out like the calories in broken cookies? Sounds like an old-wives' tale. Overcooking is the villain, not turning or pushing."

    Overturning creates cracks in the charred seal and yes, moisture and flavor suffer. The finished appearance of the meat suffers.

  • That's always been the key; cook it hot and flip it once. Let it rest on a warm plate covered with foil before serving. For a really juicy/tasty steak... smear a pat of butter on each side and use coarse sea salt, but watch for flare-ups afterwards!

  • If you properly sear a steak and don't overcook it it remains juicy and flavorful. With a good bed of coals it takes only a couple minutes on a side, so how may times could you turn it anyhow?

    OTOH, where can the flavor go if you turn things often? Does it drain out like the calories in broken cookies? Sounds like an old-wives' tale. Overcooking is the villain, not turning or pushing.

  • Just for the sake of 'fairness and balance,' i'd mention that if you're reading what no-fun health-nut people say about grilling, they'll tell you the exact opposite: flip your meat often and you get less carcinogens.

    But how lame is that? I'd rather have a juicy, tasty, cancerous steak than some dry evil wad of something healthy.

  • I've really enjoyed Jamie's series on grilling!