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How Much Do You Actually Know About Grilling?

Flavor is the true test of the grilling expert. And now that you know about Weber Sauces & Seasonings, your grilling flavors will be even more delicious.

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  1. Correct!
    Wrong!

    The temperatures are listed in order from rare (130°) to medium rare (145°), medium (160°), and well done (170°). Use a meat thermometer to ensure you’re always cooking your steak to perfection. And remember: Medium rare is most flavorful because the meat is maximally tender while also warm in the center.

  2. Correct!
    Wrong!

    Barbecue sauce is not a marinade. It contains a lot of sugar, which will only burn in the high heat of your grill. To get the most flavor out of your sauce, wait until your meat is almost entirely done. At that point, brush on the sauce, quickly heat both sides over direct heat, and then serve. Save the flavor for the table!

  3. Correct!
    Wrong!

    You should orient your meat on the grill so the fatty side faces the heat source. This will shield the edible part of your cut from the high temperatures and keep it from drying out, resulting in juicier, more delicious flavors in the edible portion.

  4. Correct!
    Wrong!

    Delicious, moist flavor is created by removing your protein from the grill once it’s reached the bare-minimum internal temperature. The cut’s thickness determines how long that takes. Recipes giving grill times without specifying thickness are not very helpful because the “doneness” (and thus flavor) is entirely dependent on the thickness.

  5. Correct!
    Wrong!

    This is a bit of a trick question. Science says flipping your burger often does not “dry it out.” In fact, flipping can help you cook the burger more quickly and evenly. BUT unless you’re going to stand at your grill with a stopwatch, it’s all too easy to let your burger stay on the grill for too long as you flip...and flip...and flip. Instead, time one perfect flip to preserve moisture, give the patty perfect grill marks, and capture all that delicious grilled flavor.

  6. Correct!
    Wrong!

    The age-old advice is that you should oil your grill, but oiling your protein is far more effective. The food will not stick even better because the oil fills microspaces on the grill grates AND the food. Additional, the oil will help your seasoning adhere to the surface of your protein. And don’t use olive oil. It has a low smoke point.

  7. Correct!
    Wrong!

    First thing to understand is that the “smoke ring” does not contribute to flavor. It’s eye candy. However, it does imply the meat was kept very moist during cooking, which does result in delicious flavor. The ring is caused when myoglobin — a pink protein in meat — interacts with gasses during the cooking. You can create the smoke ring through cooking techniques that improve moisture level, even when you aren’t smoking your meat!

  8. Correct!
    Wrong!

    Believe it or not, opening the vents will draw fresh oxygen into your grill and increase the temperatures. Important to remember if you’re trying to cook something low and slow to reach melt-in-your-mouth flavor levels.

  9. Correct!
    Wrong!

    Yes, you need to clean your grill, ideally between each grilling session. The best method involves heating your grill and scrubbing it clean with a brush. Cleaning all the internal pieces of a gas grill is important too. You want the flavors of your food to outshine the burnt remnants of last season’s barbecue.

  10. Correct!
    Wrong!

    Never smoke with pine! It has a sooty smell. Pecan imparts a mild nutty flavor to meats; oak is a neutral flavor you can make more interesting by soaking in wine or bourbon; and hickory is a classic choice that’s usually paired with pork, especially ribs.

How Much Do You Actually Know About Grilling?

You have much to learn…

And much to grill! All of life’s delicious grilling flavors are spread before you. Fire up the grill, grasp your tongs, and begin your journey of grilling flavors. Go forth, grill, and grow!

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You still have some more studying to do. Keep on grilling!

You know a thing or two about grilling flavor, but there is still more to learn. Study up, Griller, so that your grilling flavors will grow into something truly transcendent.

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You possess advanced grilling skills.

You know meat, seasoning, and technique. But most importantly, you know how to bring all of these elements together in a perfect harmony of grilling flavor. Keep on grilling, Grill Expert. We will come from near and far to taste your delicious flavors.

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You’re truly a grilling guru!

Your powers of grilling are supreme, and the succulent meats from your grill have no match. Savor the flavor of your victory, Grill Guru, while the rest of us savor the flavor of your grilled food.

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All photos from Thinkstock

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