Every BBQ season, I hear the same old stories over the counter. Some are charming. Some are… creative. And some are myths that deserve to be tossed on the grill and cooked until they’re gone for good.
Today, we’re setting the record straight, butcher style.
Myth #1: Searing Seals in the Juices
The Truth: Searing adds incredible flavour (and those beautiful grill marks), but it doesn’t magically lock in juices. What keeps meat juicy is cooking it to the right internal temperature and letting it rest.
Pro Tip: Invest in a meat thermometer and let your steak rest 5–10 minutes before serving.
Perfect Cut for Searing: Ribeye, Sirloin or Fillet
Myth #2: Only Expensive Cuts Are Good for BBQ
The Truth: Pricey cuts can be amazing, but so can budget-friendly options if you treat them right.
Pro Tip: Marinades and slow cooking turn humble cuts into BBQ royalty.
Try This: Chicken thighs, pork belly, and brisket can all shine on the grill
Myth #3: You Should Flip Meat Only Once
The Truth: Flip as much as you like, just don’t poke and prod too much. Frequent flipping can actually help meat cook evenly without overcooking one side.
Pro Tip: Tongs & fork. You don’t want to stab out those tasty juices.
Myth #4: BBQ Is Just About the Meat
The Truth: Meat is the star, but sides, sauces, and even grilled fruit can make a BBQ legendary. Plus, pairing the right cut with the right side takes flavour to the next level.
Pro Tip: Try grilled peaches with pork or fresh corn salad with steak.
Myth #5: Charcoal Is Always Better Than Gas
The Truth: Both have their place. Charcoal gives smoky flavour, gas is quicker and easier. The “better” option is the one that gets you cooking more often.
Pro Tip: Whatever you use, preheat your grill properly, it’s the real secret to great results.
The Butcher’s Closing Thoughts
BBQ isn’t about rules – it’s about flavour, friends, and maybe just a tiny bit of showing off.
So grab your tongs, pick your favourite cut, and get cooking.
