- Eleanor Cummins<\/li><\/ul>\n\n\n\n
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<\/p>\n\n\n\nPhoto from 10’000 Hours \/ Getty Images<\/em>.<\/p>\n\n\n\n
Unless you\u2019re master barbecuer Ron Swanson himself, your grill game could probably use a little work. Thankfully, science is here to help.<\/p>\n\n\n\n
Greg Blonder<\/a> is an engineering professor at Boston University and author of the science explainer-slash-cookbook Meathead: The Science of Great Barbecue and Grilling<\/em><\/a>. Blonder has patents ranging from green energy to medical devices, but his real passion project is engineering food.<\/p>\n\n\n\n
\u201cMy wife is a great pastry chef,\u201d Blonder told Inverse<\/em>. \u201cSometimes her recipes wouldn\u2019t work and I\u2019d look at the recipe, and say, \u2018Well of course, this pastry recipe violates thermodynamics, that can\u2019t possibly work!\u2019\u201d Together, they worked to improve her library of cooking books, with Blonder continuing to apply the same scientific rigor to his grill.<\/p>\n\n\n\n
In 2016, his advice ended up in his cookbook, co-authored with rib expert Meathead Goldwyn<\/a> (yes, that\u2019s his real name). It busts dozens of common myths about meat<\/a> and aims to ensure readers a perfect rack of ribs or moist drumstick. However, many avid grillers still don\u2019t heed the duo\u2019s advice.<\/p>\n\n\n\n
Among all the misconceptions that keep carnivores from reaching their full potential, Blonder says the biggest problem should be the easiest to overcome: resistance to thermometers.<\/p>\n\n\n\n
\u201cOne of the really big [myths] is that real men don\u2019t use thermometers,\u201d Blonder says, pointing to a sweaty contingent<\/a> that believes you can tell when meat is perfectly done simply by gripping it between the fingers and sort of just feeling it out.<\/p>\n\n\n\n
Blonder doesn\u2019t buy it, though: \u201cThat\u2019s all just blatant nonsense,\u201d he says, arguing it leads people to overcook their food so the meat becomes tough.<\/p>\n\n\n\n
Instead, people should invest in a reliable modern thermometer, he says, and use it religiously. While tastes vary, Blonder likes his meats on the rare side, so he cooks his pork to about 145, his dark meat chicken to 185, and his white meat chicken to about 150. (Note: Blonder\u2019s recommendations fall well within the range of the USDA\u2019s recommendations for safely cooking meat<\/a>.) Thermometers are especially crucial for chicken, as \u201ctoo low is not safe and too high is a doorstop,\u201d according to Blonder.<\/p>\n\n\n\n
The second mistake requires a little more foresight to rectify, but it makes a big difference. For the best taste, barbecuers need to brine their steak overnight \u2014 or, if it\u2019s a bigger cut, for a full day \u2014 before they cook it.<\/p>\n\n\n\n
\u201cYou\u2019ll see chefs throwing some salt on the meat right before they throw it on the grill, usually in porno fashion these days,\u201d Blonder says. But ultimately that does little for the flavor of the cut. That\u2019s because it takes about a day for salt to diffuse half an inch into a piece of meat, so salting it right before you cook it doesn\u2019t allow time for the salt to soak into the center of the steak or chicken breast. Blonder advises the dry brining<\/a> technique, with \u00bc teaspoon of salt for every pound of meat \u2014 and a lot of time.<\/p>\n\n\n\n
Like most of his advice, Blonder\u2019s preferred cooking methods go against the grain, too. He likes to cook his meat on a grill in an oily pan. This way, his meat is cooked equally browned all over, instead of the cool \u2014 but not super delicious \u2014 black streaks barbecuers often aim for. He also loves a technique he calls the \u201cwarp 11\u201d maneuver. It requires cooking the steak in a 130- degree bath, then placing it on the chimney of your grill for a quick sear. This last step is \u201clike hitting it with a blowtorch,\u201d Blonder says, and just two minutes on each side will give the already-cooked meat a nice all-over crisp.<\/p>\n\n\n\n
While this warp speed method might sound audacious, Blonder actually advocates against showmanship. He promotes instead the virtues of patience and consistency. But not all of his fellow barbecue experts abide.<\/p>\n\n\n\n
Hailed as the \u201cGladiator of Grilling,\u201d Steven Raichlen<\/a> is one of the pioneers of the so-called \u201ccaveman\u201d or \u201ccowboy\u201d-style grilling method. It requires placing meat straight on the coals, with no rack in between the food and the heat source.<\/p>\n\n\n\n
This trend has caught on among a range of chefs, including Alton Brown<\/a> of the Food Network, and been taken to extremes by YouTubers who somehow have access to real, flowing lava. But Blonder\u2019s not sold.<\/p>\n\n\n\n
\u201cIt\u2019s not crazy,\u201d he says of Raichlen\u2019s methods. \u201cBut the problem is, it only takes one bite of off flavor to kind of ruin the steak and I don\u2019t think that\u2019s a good risk to take.\u201d Blonder will concede, however, the cool factor might make up for this potential mouthfeel misfortune. \u201cIt\u2019s a great thing to show your guests.\u201d<\/p>\n\n\n\n
In the end, the \u201cperfect\u201d barbecue or grilling technique will depend on what works for you and your tastebuds.<\/p>\n\n\n\n
Just promise Blonder you\u2019ll never use lighter fluid. \u201cJesus Christ, that\u2019s a crime against nature,\u201d he says of the pointless<\/a> and potentially dangerous tool. \u201cEven if that\u2019s what your dad taught you. \u201c Eleanor Cummins is a science journalist focusing on all things urban, especially climate change resilience and transportation. Her work can also be found in Slate, Popular Science, Atlas Obscura and the podcast miniseries Tie My Tubes.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
Step away from the lighter fluid. Inverse Eleanor Cummins Photo from 10’000 Hours \/ Getty Images. Unless you\u2019re master barbecuer Ron Swanson himself, your grill game could probably use a little work. Thankfully, science is here to help. Greg Blonder is an engineering professor at Boston University and author of the science explainer-slash-cookbook Meathead: The<\/p>\n