Stop Grilling Hot Dogs
Grilling is a cooking technique that produces a delicious char and tons of flavor. That doesn't mean that every protein and vegetable is fit for the barbecue. Some commonly grilled foods are better served on the cooktop or in a pot of boiling water. Here are 20 foods you mistakenly grill.
1. Salmon Fillets with Skin
Salmon is a fatty fish that feels perfect for grilling, but its tender flesh and delicate fat make it challenging. The skin can easily stick to the grates, making it hard to flip. High heat can dry out the edges long before the center is cooked.
2. Delicate White Fish
White fish, like sole or tilapia, can't stand up to the heat of the grill. They often crumble before they have a chance to develop that char that makes grilling worthwhile. They are also tough to flip, meaning they are best cooked in foil packets or a grill basket.
3. Leafy Greens
People try to grill greens to infuse them with a smoky flavor, but it only takes seconds for them to wilt or burn. Their thin leaves are not built to handle open flames, and they can turn bitter instead of getting charred.
4. Soft Cheeses
Brie, camembert, and goat cheese melt almost instantly after hitting the grill. As they melt, they'll drip through the grates and cause dangerous flare-ups. Grill masters always think they can toss a wheel of brie on the barbecue, but they're wrong. A firm cheese like halloumi is far better suited for the intense heat of the grill.
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5. Bacon
Crispy bacon on a burger sounds amazing, but the grill is bacon's worst enemy. The high fat content causes frequent flare-ups, and parts of the bacon will burn easily.
6. Boneless Chicken Breast
Chicken breasts are lean and cook much quicker than bone-in chicken. The grill forces them to dry out while the outside chars fast. Uneven thickness often results in overcooked ends and a raw center.
7. Pork Chops
Lean pork chops can dry out without obtaining those wonderful grill marks. Pork chops have a low fat content, and are best cooked low and slow to maintain their juices. A pork chop that's on the grill for too long can become tough and chalky.
8. Ground Turkey Burgers
People often turn to turkey burgers as a healthy alternative to beef, but turkey's fat content makes them sticky and too fragile to grill. They fall apart easily, and dry out long before they can cook through. You can try mixing in egg and bread crumbs to increase their moisture level.
Ruth Hartnup from Vancouver, Canada on Wikimedia
9. Delicate Vegetables
Thin or small vegetables are nearly impossible to grill to perfection. They slip through the grates or scorch easily. Don't even bother trying to grill cherry tomatoes or asparagus. Skewered vegetables are the best way to grill some greens for the side of your sausages.
10. Tofu
People try to grill tofu to help it achieve a flavor and a texture close to meat. Soft tofu collapses on the grill grates due to its high water content and fragile structure. Even extra-firm tofu can stick to grates if not prepped properly.
11. Whole Potatoes
Never throw whole raw potatoes on the grill. The dense interior takes an incredibly long time to cook, and the skin can easily burn.
12. Breaded Meat
Breaded food can burn very fast on a grill because the coating absorbs oils that will burn under the intense heat of an open flame. Even worse is that the interior will remain undercooked.
13. Fruit with High Sugar Content
Grilling fruit can caramelize it to perfection, but sugar burns quickly. Fruit, like peaches, placed on a hot grill can blacken before they become nice and charred.
14. Scallops
Scallops are far too small, delicate, and easy to overcook on the grill. They can quickly lose their tender texture, and even one extra minute on the grill can turn them rubbery.
15. Hot Dogs
Cheap hot dogs with fillers and additives don't handle direct heat well. They can split, shrivel, and release a lot of grease. If you're deadset on grilling hot dogs, go for all-beef or premium ones.
16. Frozen Meats
Grilling frozen meat is a disaster unless you love burnt outsides and icy middles. The outside of frozen meat can cook at a different speed than the inside. Always thaw meat before placing it on the hot grill to cook.
17. Pizza Dough
A grilled pizza sounds good, but uncooked pizza dough will stick to grates and burn long before it sets. It can also tear when you try to flip it. One option is to pre-bake the dough or place a pizza stone on the grill.
Nadya Spetnitskaya on Unsplash
18. Shrimp
Grilling shrimp on grates over an open flame is a common grilling mistake. Their size and the delicate nature of the flesh mean they can cook in less than two minutes, but any longer and their texture will become rubbery.
19. Thinly Sliced Steak
Thin slices of steak sound as if they would be a perfect match for the grill, but thick cuts are more capable of holding up to direct heat. Thinly sliced steak can dry out almost instantly and develop an unpleasant leathery texture.
20. Excessively Marinated Vegetables
Marinated vegetables covered in a thick sauce or glaze, like teriyaki sauce or one that's honey-based, will burn quickly on the grill. The sugars caramelize too fast under intense heat, and the vegetables will get burned and develop a bitter taste.
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