Why Grill Marks are Overrated
Russ Faulk, Grillmaster at Kalamazoo explains why grill marks are overrated and a missed opportunity for flavor.
source
Russ Faulk, Grillmaster at Kalamazoo explains why grill marks are overrated and a missed opportunity for flavor.
source
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I absolutely agree! Many people say "only flip once", but there's no truth to this statement!
That said, don't do what too many amateur cooks do! Do NOT press/push the meat while it's cooking! All you're doing is you're squeezing the fat out of it, producing a dryer meat!
I think it was Alton Brown who realized that you may flip your meat every 28 seconds to produce the best maillard reaction. But even he said, don't squeeze the fat out of it!
Its not that serious bro