🔥 7 BBQ Myths That Need to Die
Love grilling but find yourself confused by all the "rules"? Let's clear the smoke. Here are seven common BBQ myths that are officially busted, so you can grill smarter and enjoy your food even more.
Myth 1: The red juice in my steak is blood.
The Reality: That pink liquid isn’t blood at all. It's a mixture of water and a protein called myoglobin, which helps deliver oxygen to muscle tissue. The vast majority of blood is removed from the meat long before it reaches your grill. Myoglobin is perfectly normal and safe to eat, and it’s what makes your medium-rare steak juicy and flavorful.
Myth 2: Searing meat seals in the juices.
The Reality: This is one of the most popular myths, but it’s just not true. Searing meat over high heat does something wonderful, but it isn’t creating a waterproof seal. The process, known as the Maillard reaction, creates a delicious, savory crust by browning the proteins and sugars in the meat. While it adds incredible flavor and texture, studies have shown that a seared steak can actually lose slightly more moisture than one that isn't.
Myth 3: Grilling is unhealthy and causes cancer.
The Reality: It’s true that cooking meat at high temperatures can create chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons), which have been linked to cancer in lab studies (National Cancer Institute. (2017). Chemicals in Meat Cooked at High Temperatures and Cancer Risk.). But don't panic!
You can significantly lower your risk by following a few simple tips:
Flip frequently: Don't let one side sit over the flame for too long.
Avoid char: Blackened doesn't mean better. Cut away any charred bits before eating.
Marinate your meat: Marinades, especially those with herbs, can act as a barrier and have been shown to reduce the formation of these compounds.
Pre-cook it: Partially cooking meat in a microwave before grilling can reduce the time it spends over high heat, which lowers HCA formation.
Myth 4: Marinades make meat extra juicy.
The Reality: Marinades are great for adding flavor to the surface of the meat, but they don’t penetrate very deep—usually just a few millimeters. What they also do well is tenderize, especially when they contain acids or enzymes.
Pro tip: For real juiciness, salt works better than sauce. It helps muscle fibers absorb and retain moisture during cooking, leading to a noticeably juicier final result.
Myth 5: You can’t grill meat that's still frozen.
The Reality: From a safety standpoint, you absolutely can cook meat from frozen. The U.S. Department of Agriculture (USDA) confirms it’s safe, but you need to plan on it taking about 50% longer to cook. The downside is purely about quality. Cooking from frozen often leads to uneven results—the outside can get overcooked while the inside is still reaching a safe temperature, and you won't get that perfect, crispy crust. For best results, thawing first is still the way to go.
Myth 6: Charcoal grills make food taste better than gas grills.
The Reality: While charcoal does produce more smoke, much of that classic "grill flavor" actually comes from the meat's own drippings. When fat and juices drip down and hit the hot coals (or the metal "flavorizer bars" on a gas grill), they vaporize into a flavorful steam that coats the food. Charcoal can add a distinct smoky element, but a gas grill gives you more precise temperature control. Ultimately, delicious results come from your cooking technique, not just the type of fuel you use. And let’s be honest: some meals are best on gas, others shine over charcoal — and let’s not forget those limited to electric grills. In many condos or apartment balconies, electric is the only option, and while it has its limits, you can still achieve great flavor with the right tools, timing, and approach.
Myth 7: The fire cleans the grill, so I don't have to.
The Reality: While high heat does kill germs, it doesn't get rid of the caked-on grease and charred food particles. This leftover grime not only makes your fresh food taste bitter but can also cause dangerous flare-ups when the old grease catches fire. A dirty grill also shortens the life of your equipment. For better-tasting food and safer cookouts, always start with clean grates - and make sure there’s no grease buildup inside your grill.
Grilling shouldn’t be a guessing game. When you ditch the myths and cook with real knowledge, the food gets better, your gear lasts longer, and you actually enjoy the process. At Grillyan, we’re here to bring the facts, fix the grime, and fire up your outdoor life.
Tried something that worked great (or went up in smoke)? Hit reply and share your grill myth—or your proudest BBQ win. We’d love to hear it.