BBQ & Grilling Technique, Science, And Mythbusting (12 Pages, 65 Articles)
Published On: 2/14/2019 Last Modified: 6/16/2025
Good cooking needs more than good recipes. The best chefs understand “why” as well as “how” and they have developed tricks and techniques that can make major differences in the outcome. Here is more of the science behind cooking and some of our favorite tips and tricks that make cooking easier, and the outcome better.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
If you are new to BBQ and grilling, start here. These articles will give you a solid foundation on grilling equipment, recipes, and techniques
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
What is meat and how does cooking alter it? Discover the science of what meat is made of. And find out what happens when meat meets heat.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Learn about thermodynamics: the basis of all cooking! Find out how heat transference works by conduction, convection, radiation, induction, and infrared heat in your grill, bbq, and smoker.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
What is the right cooking temperature for barbecue? It depends. Not all food should be cooked low and slow or hot and fast.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
What's the best way to set up your grill and smoker? The secret is to have temperature control. Click here to learn more.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Salting and brining can significantly improve your cooking. Don't overdo it. When used judiciously it can seriously amplify flavor.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Grades of beef explained: Choice, Prime, Wagyu, Certified Angus, Kobe, aged, grass fed, grain fed, organic, natural, kosher, and halal.
By:
Dave Joachim, AmazingRibs.com Editorial Director
January is National Meat Month and Americans are eating more meat. Here are our top 5 meat cooking tips from our own bbq whisperer, Meathead.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Dave Joachim, AmazingRibs.com Editorial Director
BBQ cooks are some of the most inventive cooks around. Live fire, hot coals, grill grates, heavy hunks of raw and cooked meat...they can all present some serious challenges. Here are our favorite outdoor cooking hacks to save both time and money while also creating delicious BBQ!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
"Tender at the bone" is a common phrase in cooking. It leads many cooks to believe that bone-in meat tastes better than boneless. Is it true?
By:
Dave Joachim, AmazingRibs.com Editorial Director
More and more people are cooking at home. And more cooks are asking us: How do I smoke a brisket? What's the best way to clean my grill grates? How do I mail-order a gas grill? What's the best way to build a wood fire? Here are answers, including how to stay safe when handling food in the post-COVID era.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Stop trying to get perfect grill marks! Yes, grill marks make us drool, but they are a sign of lost potential.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here are four offbeat methods for cooking steaks: The Afterburner Method, the Vigneron Method, the Caveman Method, and the Stripsteak Method.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Sorry folks: searing meat to seal in the juices is a myth. Here are the facts about meat juices, searing, and a better way to sear your meat.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here is how to dry age and wet age beef at home and save a lot of money in the process.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
The fat on the outside of meat does not melt and penetrate the muscle fibers making the meat moister. That is a myth.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Do not bring your meat to room temperature before cooking it. That is a myth that poses a food safety risky.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's how to thaw or defrost meat safely. Surprisingly, you can do it in hot water! That method works best for thinner cuts of meat. For thicker cuts, find out what works best, including thawing in the refrigerator and in cold water. It's all food safety and preserving precious meat juices.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Removing the paper-thin membrane from the bone side of ribs prior to smoking ensures that the ribs come out as tender as possible.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Boneless, skinless chicken breasts are among the most popular meats in America. Here's how to make an even piece of meat quickly and easily.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Spatchcocking, or butterflying, a whole turkey, chicken or any other bird is a great way to make moist, delicious birds.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
What influences cooking time? So many variables, such as the volume of meat. Here are more tips on cooking more than one hunk of meat at once.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Want to be a better cook? Learn mise en place. This French term means, roughly, 'everything in its place.'
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Check out our handy step by step photo sequence of how to dice onions properly. This is how the professional chefs do it.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Buying a new knife and wondering what to do? Get incisive answers to your sharp questions and more in our ultimate guide to knives.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Before you drop serious cash on a knife, bone up on what distinguishes a good knife from a great one. The science of different metals, shaping techniques, and manufacturing technologies all influence how a knife sharpens, dulls, feels in your hand, and holds up over the long haul.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Sharp knives cut. Dull knives slip. Stay safe by keeping your knife sharp. Here's a guide to honing and sharpening your knife using a honing steel and sharpening stones.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
So you're cooking for a crowd. How much food do you need? Here's how to plan for a party or special occasion.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Why are exact cooking times so hard to predict? Because the actual time it takes food to reach doneness depends on many variables.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Beer Can Chicken is not a good way to cook chicken. Read here to learn why, and how you can make better roast chicken.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's the ultimate guide to understanding cooking temperatures and food safety to ensure that your meat is cooked perfectly every time.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Marinades work on some foods but not on others. A good marinade contains certain ingredients but not others. Here's the truth.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Salt helps protein hang onto water during cooking so brining is a great technique to make food moist. But which is better, wet brining or dry brining? It all depends on which meat you're cooking and the results you want. Get the details.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There are times when basting helps and times when it hurts. Find out how applying liquid to meat may inhibit the formation of your crust.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There is no need to soak wood before cooking with it. Water doesn't penetrate wood. That's why they make boats from it!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Find out here along with tips on indirect grilling and an answer to the question: What should I put in my water pan on my grill or smoker?
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Planking is a popular method for cooking fish on a grill. It helps keep fish from sticking to the grill, but the rest is mostly bunk.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. Click here to learn all about it.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Don't you hate when food sticks to your grates? This article explains how to prevent it: keep your grates clean and use the right temperature
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Can you make a potato cook faster by driving a nail through the center? In theory, the metal nail conducts heat through the potato, speeding up the cooking. To test the theory, our AmazingRibs.com science advisor, Professor Greg Blonder, ran a simple experiment. The results may surprise you.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Looking for something new to barbecue? You'll love big cluster mushrooms cooked low and slow with this innovative press-and-sear technique.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Recipes often tell you to cook food until it is browned. Why? Browning is flavor! Read on to find out how it all works.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Bark is that crusty surface on cooked meat, and for many of us, the best part. Find out how to get better bark on your ribs and pork.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Large hunks of BBQ meat have this nasty habit of rising to 150°F and then stopping. But what causes the BBQ stall? It's not what you think!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
It turns out that opening the lid may not have a huge effect on the grill's ambient temperature. Learn about all the variables here.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here's what you need to know about when and how to use BBQ sauce. Find out when not to apply BBQ sauce, and how to avoid burnt sauce.
By:
Dave Joachim, AmazingRibs.com Editorial Director
We're crazy for incredible BBQ ribs and have plenty of smoked ribs recipes, cooking techniques, equipment recommendations, and mythbusting secrets throughout the site. But we know sometimes you just want to see the highlight reel instead of watching the whole game. No problem. Here are the 8 key steps you need to take.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Many recipes say to cook poultry 'until the juices run clear'. If you do, you could end up overcooking it or spending the night on the toilet
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Does poking meat drain all its juices? No. A piece of meat is not a water balloon. If you test it with a thermometer, its juices won't drain.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Is meat color an accurate indicator of doneness? Here's everything you need to know about meat color and doneness.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
What is carryover cooking? How long does carryover cooking continue? Here are all the variables you need to know.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux one with a simple beer cooler.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it!
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
If you must cook your meat in advance and serve it the next day, here are some useful tips, courtesy of award-winning pitmaster Mike Wozniak.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Don't throw it away! Leftovers are just future meals waiting to happen. Here's what you need to know about freezing leftover meat.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
You can ruin a perfectly cooked piece of meat by carving it horribly. Why? Because meat consists of long parallel muscle fibers.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There are many different types of ham around the world, but they all fall into three categories: Fresh ham, dry-cured ham, and wet-cured ham.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
My foil-wrapped lasagna has holes in the foil: what's going on here? Here's what you need to know about how to avoid this problem.
By:
Bill McGrath, AmazingRibs.com Chief Thermometer Reviewer
Most RV kitchens are tiny. But with some planning and key pieces of equipment, you can turn our world class BBQ while traveling. Check out these key tips from our resident thermometer guru and avid RV traveler, Bill McGrath.
By:
Dave Joachim, AmazingRibs.com Editorial Director
Here's everything you need to know about cooking with cast iron on your grill, in a campfire, and in your kitchen.
By:
Dave Joachim, AmazingRibs.com Editorial Director
There's only one thing to remember with cast-iron cookware: maintain the seasoning. All the tips about cooking and cleaning cast-iron are meant to maintain its seasoning. Find out what seasoning is, how to build it up, how to clean cast iron, and how to repair it if it's badly rusted. We bust a few myths along the way.
By:
Max Good, AmazingRibs.com’s Full-Time Grill Tester
Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Cooking on a salt block amps up flavor and makes a great presentation. Here's everything you need to know about cooking on salt blocks.
By:
Dave Joachim, AmazingRibs.com Editorial Director
You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, and everything in between.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
You should condition and season a new pizza stone or baking stone before using it. Here are simple instructions on how to do it so your pizza cooks perfectly the first time you use the stone.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Frying is a project for your grill. Here are some articles and recipes that will show you how to make great fried food on your grill.
By:
Clint Cantwell, AmazingRibs.com President And BBQ Personality
Cooking on a hot griddle, flattop, or plancha is a great way to get a flavorful sear. Here are some great griddle recipes to get you started.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Learn about which foods you can dehydrate in a smoker for extra smoke flavor and which foods dehydrate best in an indoor electric dehydrator.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Hundreds of thousands of Americans alone are sickened every year by their food. Here's an overview of the hazards and how to reduce the risk
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. Here's the log that Meathead uses.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
How do you avoid the worst BBQ mistakes? Here are the best of the worst cooking disasters and how to avoid them the next time you grill.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Some steaks have the undertone flavor of liver. There are several factors that cause it. Read on to learn about them.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You'll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients.
By:
Meathead, AmazingRibs.com Founder And BBQ Hall of Famer
There are subtle but important differences among salts, oils, flours, and so on. In this section we will try to explain the differences.
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