7 tips to improve your outdoor grilling experience for better brisket, chicken and more

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7 tips to improve your outdoor grilling experience for better brisket, chicken and more
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Chuck Blount uncovers major grilling fallacies from where to place the brisket fat cap to...

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I'm not entirely sure where the bravado originates. Cooks like to boast about not measuring ingredients and operating on"feel," not focusing on the actual temperature of meats and instead gauging their doneness based on firmness, as if they are Hank Hill from"King of the Hill." Hank Hill is a cartoon. And there are plenty of other cartoonlike tendencies that can easily be rectified. Here are some of the major offenders.There is this idea that with every cooking device, the fat cap on a brisket should be placed upward, the logic being that the fat will melt into the meat. It doesn't; it simply rolls off the side.

As San Antonio chef Brian West said,"There is absolutely no difference in the end results because of the levels of heat involved."Searing meats is not a required practice to retain the juices inside of it.There is the idea that searing meat before putting it on the grill, smoker or oven will help it retain the juices, when in fact, that sizzle from the high heat is actually the moisture being expunged from the meat.

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