Grill marks are meaningless: Here's what matters when cooking out
Unfortunately for some, more grilling means more over-cooked hamburgers, burnt bratwurst and scorched steaks.
But chef Tyler Florence, whose latest cookbook is 'American Grill,' says the biggest mistakes grillmasters-to-be make can easily be fixed before their next backyard feast.
Without hesitation, Florence says the most common mistake grillers make is turning their grills to full heat.
'They'll either put charcoal and hard fuel in the bottom of a grill, light it, and make the entire thing one temperature,' Florence explains. 'Or they'll light all four burners on the gas grill and make the whole thing hot.'
He says grills should be set up to have one hot zone, where meat and vegetables are exposed to direct heat, and a 'cool' zone that allows food to be cooked via indirect heat. If using a charcoal grill, the best way to create separate zones is to simply put the charcoal only on one side of the grill. For gas grills, only ignite the burners wanted as the hot zone.
'Beef, shrimp, chicken — protein loves high temperature, but only for a minute,' says Florence. 'They like the caramelization.'
But he warns too much time at high temperatures directly over charcoal or gas burners will cause the meat to overcook on its outside before the inside cooks all the way through.
'You want to do this little dance back and forth between the hot side and the cold side. You start with searing on the hot side and getting a little more color, a little more golden delicious color. And then you move it to the cold side,' explains Florence.
In the cool zone, Florence says the grill becomes more like a convection oven, with flowing hot air inside the grill cooking the meat internally at an even rate.
'The hot side is going to give you the color, and the cool side is going to give you the ability to cook it all the way through without flare ups,' Florence says before quickly pivoting.
'Let's talk about flare-ups.'
Florence, chef-owner of San Francisco's Wayfare Tavern and Miller & Lux steakhouse as well as a Miller & Lux location in Hawaii, says meat cuts with high fat ratios like ribeye steaks and smashburgers are extremely popular to grill.
But, he warns, they can cause unwanted flame flare-ups that can quickly ruin your grilling game plan.
When fat renders down at high temperatures, it will drip onto the heat source and cause flare-ups that can burn the exterior of the meat and cause safety issues.
Florence's simple solution: use a cast iron skillet on your grill.
'I like to use cast iron — on top of the grill — as a plancha,' says Florence. A plancha, made popular in Spanish cuisine, is a flat metal plate used to sear meats at a very high temperature.
'I want to put the hot pan over the hot side. I want to make sure the outside [surface of the meat] is dry. I want to season with salt and pepper, a little extra virgin olive oil and then I put it down on the pan to sear,' Florence details.
'And then when the fat collects, it doesn't drip. Also, it gives you something to baste back on top of the meat, which is great.'
While marinades and sauces can enrich the flavors of grilled proteins, Florence warns that adding them before grilling can cause headaches.
'If you're going to make barbecue chicken, don't dip your barbecue chicken in barbecue sauce and then grill it because the sugar in the barbecue sauce will burn before the chicken can cook all the way through.'
He believes patience is key before adding your favorite marinade or sauce.
'Grill the chicken two thirds of the way and then mop or brush on your sauce,' he says. It's in that final third that 'you get that gorgeous mahogany color.'
And lastly …
The sight of perfectly branded grate marks on grilled meat has long been sought by grillers at home and those in steakhouses across the globe.
But Florence says aside from the aesthetics, grill marks are useless.
'F*** grill marks,' proclaims Florence.
He says the pursuit of perfectly seared lines on meat cuts doesn't make the meat taste any better.
Plus, it creates more opportunities for hamburgers, steaks, chicken and fish to stick to the grates and make it hard to scrape off.
Florence reiterates that using a cast-iron skillet will create a more attractive-looking sear and more opportunity to baste the meats with fats and herbs.
And that ups the likelihood that your guests will come back for the next backyard cookout.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
New York Post
15 hours ago
- New York Post
Nanny state, for real: Feds won't even trust parents with a baby pillow
Imagine a new parent, soothing her baby at home, grateful for a moment of peace while her infant reclines in a cozy, contoured lounger beside her: It's soft and portable, designed specifically for a baby's supervised awake time — a helping hand amid the chaos of early parenthood. Now imagine the federal government declaring this item to be too dangerous to exist. That's exactly what happened with the Podster, a baby lounger made by Leachco, a small family-owned business in Oklahoma. Advertisement Designed to cradle infants while they're awake and with an adult, the Podster is not a sleeper, not a car seat, not a crib. It's a contoured cushion, a glorified baby pillow, meant to keep infants comfortably propped up while under a parent's watchful eye. Since its release in 2009 Leachco has sold over 180,000 Podsters. When used as intended, it has a perfect safety record. Advertisement But after three infant deaths linked to serious misuse of the lounger were reported, the federal Consumer Product Safety Commission labeled the Podster a 'substantial product hazard' and demanded a full recall. In one case, the infant was left unsupervised in a crib with the Podster for over an hour. In another, it was used in an adult bed, surrounded by pillows and bedding. In every case, the lounger was not being used according to its clear safety instructions. Advertisement There was no suggestion the Podster failed or malfunctioned. But the CPSC argued it was 'reasonably foreseeable' that some parents might ignore the warnings — making the product itself defective. That reasoning reveals a deeper problem. The CPSC was created in 1972 to protect Americans from dangerous products — items with clear, physical risks, like a too-small toy that poses a choking hazard or a battery-operated mobile that could overheat and catch fire. Advertisement It sets safety standards and can recall or even ban items it deems inherently hazardous. But the agency has drifted into overreach, defining 'risk' in increasingly abstract and paternalistic ways. Picture applying the Podster standard more broadly. Should we ban grapes because they're a choking hazard? Should we make backyard pools illegal because children can drown, or outlaw cars because some people don't wear seat belts? Obviously not — but that's the logic at play when the CPSC targets products like the Podster or the Fisher-Price Rock 'n Play, a once-popular baby sleeper. The CPSC linked over 30 infant deaths to that product — all in situations where babies weren't restrained or were placed in unsafe sleep environments, despite manufacturer warnings. These are devastating tragedies, but they're not necessarily evidence of a defective product. They're examples of what happens when products are misused. Advertisement Instead of educating parents about safe practices, the CPSC has leaned on the idea that any possible misuse is enough to justify a recall. That sets an impossible standard, and one that disproportionately hurts small businesses. Complying with federal safety regulations comes at a high cost. Big companies might absorb it. But small firms like Leachco, run by a husband-and-wife team, often can't. Advertisement Even a 10% increase in regulation can shrink the number of firms and reduce small-business employment, analysts have found. And when smaller players are pushed out, competition suffers — leaving us fewer options, higher prices and less innovation. Regulatory overreach has another cost, too: the products that are never created. 'Trying to preemptively plan for every hypothetical worst-case scenario means that many best-case scenarios will never come about,' says policy analyst Adam Thierer. Advertisement In the quest to prevent all harm, we paralyze progress. And for what? The CPSC's own data shows that most injuries linked to nursery products don't stem from defects. They happen when caregivers misuse them. High chairs, for example, consistently top the injury charts. But kids get hurt because they're climbing, wiggling or not strapped in properly, not because the chairs themselves are dangerous. Worse, eliminating products like the Podster doesn't eliminate risk — it just shifts it. Advertisement Parents still need somewhere to put the baby. Banning safe loungers leads caregivers to improvise with regular pillows or folded blankets, introducing new hazards in the name of safety. A zero-risk world doesn't exist. The Podster is the poster child for bureaucratic overreach: A well-intentioned agency attacking a safe, helpful product because someone misused it. Congress should step in. Lawmakers can direct the CPSC to define what counts as a 'product defect,' and can require the agency to distinguish between genuine hazards and issues of misuse. Clear, objective standards will protect consumers without punishing responsible parents or businesses. Parents deserve safe products, but they also deserve the freedom to make their own choices — without a nanny-state government treating them like they can't be trusted with a baby pillow. Bethany Mandel writes and podcasts at The Mom Wars and is a homeschooling mother of six in greater Washington, DC.
Epoch Times
21 hours ago
- Epoch Times
This Budget-Friendly ‘Taco Tuesday' Meal Would Be Great Any Day
PITTSBURGH—It's the rare grownup, teenager, or child who doesn't love a good taco (or three) every now and again, if not on each and every Tuesday as the social media trend dictates. In Pittsburgh, it's easy to scratch the itch for this classic Mexican hand food, as we have our pick of so many great places to fill up on meat- or vegetable-filled tortillas in and around city. They're available everywhere from food trucks and small storefronts to full-service restaurants and even a gas station-turned-Mexican grocery in Coraopolis (La Poblanita). Our mouths water at the thought of tacos because they taste great, of course, and are extremely versatile; they're a good choice for vegetarians, vegans and carnivores alike. You can tuck almost anything—meat, veggies, fruit, beans, cheese, and even the occasional leftover—into a corn or flour tortilla. They're also a kitchen darling because tacos are ridiculously easy to make at home, even if you don't normally like to cook. And tacos make good financial sense in these challenging economic times, because they usually feature less-expensive cuts of meat like ground beef, and also can be built with rice, corn and beans. A package of 30 corn tortillas at my local grocery store cost just $2.15—about 21 cents per three-taco serving. That's why I was excited when a copy of 'Sunny Days, Taco Nights' by Enrique Olvera (Phaidon Press, $40) landed in my mailbox. The acclaimed Mexican chef has been experimenting with tacos for well over a decade at his Mexico City restaurant, Pujol, growing more inventive as he developed a deeper understanding of and appreciation for the staple he and his staff worked with every day. The cookbook includes 100 succulent recipes for home cooks—both classics like barbacoa, Baja-style fish, and al Pastor tacos and 'originals' like ones featuring fried Brussels sprouts, rabbit, octopus, and bundled green beans and peanuts. In the book's foreword, co-author Alonso Ruvalcaba writes that a taco 'is the opposite of exclusive: It is genuinely for the masses—not just in words or a damn sign, but for real. For everyone.' To keep costs down for this latest installment in our budget-minded dinner series, I opted for a taco that was a little different but still in the 'classic' category because it includes ingredients you could find in most grocery stores and a super-simple preparation: cochinada tacos. Cochinado means 'filth' in Spanish, which sounds pretty unappetizing. In this case, it refers to the crispy bits and pieces of meat that collect at the bottom of a chorizo grill after many hours of cooking sausage. In Olvera's book, they're made with a combination of finely chopped beef cecina (a cured, air-dried beef similar to prosciutto) and 'green' chorizo made with spinach, pork, peanuts, nuts and raisins, among other things. I went a more traditional route, swapping regular ground beef and chorizo, though I kept the traditional garnishes of onion, lime juice and cilantro. The original recipe is probably tastier, but my version was pretty delish, too—crunchy, slightly spicy, and definitely craveable. The best part: The entire dish took less than 20 minutes, during which I prepared the guacamole served as an appetizer and also the spicy salsa de arbol to be spooned on top for some extra zing. The breakdown on cost: $2.42 for the guacamole, $2.16 for the salsa, $7.37 for six tacos, and $3.01 for a pan of nine brownies gently spiced with cinnamon and cayenne pepper. That adds up to just $14.96 for two, with leftovers, or about $7.50 per person for a three-course, really tasty meal. The biggest expense after the meat (which wasn't that costly since you use a total of 1 pound) was the avocado. In fact, I almost chucked it from the menu when the first store I stopped at was charging $2 apiece, which would have blown my $15 budget. Then I saw them for almost half the price at another store—whew! The classic Mexican appetizer was back on, with one change: To make the guac guilt-free, I served it with crisp-cut carrot sticks—a budget vegetable I always have in my refrigerator crisper—instead of tortilla or corn chips. For dessert, I gave in to my love of chocolate with a really fudgy brownie that used very little flour and only one stick of butter. As always in this series, I went into it with a plan, made careful choices, and took advantage of ingredients I already had on hand (and you probably do, too). I didn't have to factor into the cost garlic, vanilla, cumin, cinnamon, and cayenne. As prices continue to climb—can you believe a single Granny Smith apple or yellow onion now can cost a buck or more?—I imagine it will become harder than ever to create menus that are interesting, taste great and are easy on your wallet. But at least egg prices are finally coming down! Cochinada Tacos PG tested Makes 6 generous tacos. 2 tablespoons olive oil 8 ounces ground beef 8 ounces ground chorizo 6 corn tortillas 1/2 white onion, chopped Chopped cilantro 1/4 teaspoon salt Lime wedges Salsa, for serving (recipe follows) Heat oil in medium skillet over medium heat. Add beef and chorizo, and saute for 10 minutes or until they just begin to turn golden brown. Transfer 3/4 of the mixture to a plate, and cook the remainder of the mixture until it is dark brown, about 5 minutes. (This is the cochinada.) Heat a skillet over high heat for 5 minutes. Add tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate. Top each tortilla with browned meat and a spoonful of cochinada. Serve with onion, cilantro, lime wedges, and salsa. Recipe adapted from 'Sunny Days, Taco Nights'
American Press
a day ago
- American Press
Local veteran: Louisiana played pivotal role in Revolutionary War
Alfred Cochran, a member of the Mayor's Armed Forces Commission and a Vietnam War veteran, said the then-Spanish Governor of Louisiana, Bernardo de Gálvez, led military campaigns that captured British forts during the American Revolution, diverting British resources and contributing to the ultimate American victory. (Crystal Stevenson / American Press) During the American Revolution, Louisiana — which was then under Spanish rule — played a significant role in supporting the colonists against British troops. Vietnam War veteran Alfred Cochran, 83, who is also a member of the Mayor's Armed Forces Commission, said the state's role is often overlooked — and it's time that changed. 'Louisiana, and particularly the Battle of Baton Rouge, played a big part in the colonists winning the American Revolution,' he said. Cochran, who recently became a member of the Sons of the American Revolution, said he discovered he had two ancestors involved in the war under the leadership of Bernardo de Galvez while researching his ancestry per the membership requirement. His ancestors were Pierre Antoine Fruge and Fruge's son-in-law, Francois Nicholas Marcantel. Both were of St. Landry Parish and are related to Cochran on his mother's side of the family. 'I always wanted to be a member of the Sons of the American Revolution and the Daughters of the American Revolution helped me find not one but two ancestors and both were part of the Bernardo de Galvez expedition,' he said. Cochran said Galvez — who was then the Spanish governor of Louisiana — lead troops through Baton Rouge, New Orleans, Mobile, Ala., and then Pensacola, Fla., on a southern expedition. 'He took everything the British owned from the southern coast and made the British fight on two fronts, diverting their efforts from the colonists fighting on the East Coast,' Cochran said. The Spanish were able to circumvent the British navy using the Mississippi River to supply the colonial rebels — and Galvez's troops were who kept that line open. 'To help the colonists, they had to get support from both Havana and Mexico,' he said. 'That's how the Spanish were resupplied. There was no way the Spanish could get resupplied themselves without Havana and Mexico.' Cochran said Baton Rouge 'was a real, fortified position right on the Mississippi River.' 'They had to take it to keep shipping open,' he said. 'The whole Atlantic Coast was blockaded and they couldn't get supplies in so they used small paddle boats. They'd bring them all the way to the East Coast on the Mississippi.' Cochran said Marcantel 'wasn't even old enough to pick up a musket' when he joined the war's efforts. He's estimated to have been about 17 at the war's start. 'They were part of the Acadians who were thrown out of Canada by the British so they were very happy to take revenge out on the British when asked,' Cochran said. 'They were living in Opelousas. They had traveled all the way from Canada down to New Orleans, came up the Mississippi and made their way to Opelousas, St. Landry Parish, and became farmers. Galvez came through, recruiting people and they said, 'Oh, yes, we're ready.' They volunteered right off.' Galvez ultimately recruited more than 1,200 men comprised of 170 veteran soldiers, 330 recruits from Mexico and the Canary Islands, 60 militiaman and local citizens, 80 freed slaves, 600 from among Louisiana's German and Acadian immigrants and 160 Native Americans, according to Cochran's research from HistoryNet. The troops marched more than 100 miles through the dense forests and swamps northwest of New Orleans to the recently constructed six-cannon British Fort Bute on the eastern shore of Mississippi, a few miles south of Baton Rouge. Using muskets and cannons, Galvez's troops helped captured Fort Bute on Sept. 7, 1779, signaling the opening of Spanish intervention in the American Revolutionary War. The battle was estimated to have taken place over nine days. 'It was a very short battle,' Cochran said. 'The battles during the American Revolution were not like battles we know today. There were so few people involved — a few hundred would be a big battle at that time. When we got to World War I, World War II and Vietnam we had some serious battles with so many more people involved.' When the Battle of Fort Bute was won, Galvez released his men back to their families. Marcantel went back home to his wife, but his father-in-law marched on with Galvez and continued to fight with him through Pensacola. Following Fort Bute, Galvez and his remaining men launched an artillery barrage on Fort New Richmond in Baton Rouge using cannons he had hauled upriver on flatbeds in a garden on the opposite side of the fort. 'They attacked Baton Rouge and they were raining cannon fire like hail in a south Louisiana thunderstorm and Lt. Col. Alexander Dickson, who was in command of this Baton Rouge fort, couldn't take it any longer and he raised the white flag and surrendered,' Cochran said. 'It must have been a fearsome fight that they put up.' The British were overwhelmed by the wreckage this caused to the fort and proposed a truce — the terms of which included the surrender of both Baton Rouge and Fort Panmure at Natchez, Miss. The fort's capture effectively ended British military control of the lower Mississippi River. 'Galvez was of military mind and determined to win. He was not going to quit at anything,' Cochran said. According to records, Pierre Antoine Fruge stayed with Galvez all the way to the Siege of Pensacola in 1781, which lasted a couple of months. There is no record of him or of Marcantel ever being injured. Cochran said he came across the information while researching his members for the Sons of the American Revolution. 'The more I discovered about Galvez, the more I wanted to learn about this southern expedition,' he said. The majority of his research has come from and other history books. Cochran said his family has a 'very strong' military background. He has these two ancestors who fought in the American Revolution, three grandfathers who fought in the Civil War and he is a Vietnam War veteran. 'We're just all patriotic,' he said. 'In college when they were looking for people to go to Vietnam, I said, 'Yeah, send me.' I wasn't drafted, I volunteered. I was a member of the McNeese advanced ROTC and I graduated with a civil engineering degree and then they commissioned me in the U.S. Army Corps of Engineers. I went in as a second lieutenant and I was discharged as a captain.' Cochran said the victories in Louisiana helped secure the southern flank of the American colonies and contributed to the ultimate success of the American Revolution. 'Louisiana was involved in the American Revolution and I think more people need to know that.'
