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Aug 15, 2012 09:24 AM

Grilling - why, why, why?

Drives me absolutely nuts to watch someone stabbing meat to death with a fork to turn over and over and over again on the grill. DO NOT PIERCE THE MEAT! UGH! Put it on the grill, close the lid and let it do its thing. Flip once!

Or, smashing a hamburger to death with a spatula while grilling. Leave the juice in my burger, please!

*whew* Vent over!

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  1. I think it's a guy thing. We don't get a chance to user our spears to stab game anymore, so meat on a grill becomes a substitute. The same goes for administering a coup de grace to game with a blow to the head. We must practice on a hamburger instead. It's a primal thing.

    1 Reply
    1. re: raytamsgv


      My husband is guilty of "working" the grill too hard but I think it is part of his OCD.

    2. You have to show that piece of meat who is the boss, and if that means stabbing it 29 times, so be it.

      1. I'm with you all the way! A few years ago, I brought some steaks to my brothers for a cook out. he threw them on the grill, no seasoning whatsoever. Then, after he turned them over a few times ( yes, with a fork), he took a knife, and sliced through two of the steaks to test it. I still have not gotten over it- and it took all of my will power to not say a thing.

        1. ... have to make sure it's dead.

          1. I know how you feel. I hate overcooked dried out food & its so easy to avoid. Get the CLEAN grill surface good and hot .... oil the surface .... put on the protein .... when it releases flip it with tongs or spatula ..... finger press for desired doneness ..... pull and let rest. So so simple but yet so many people screw it up.