For many people, summer wouldn’t be summer without a good old fashioned cookout. And though the Fourth of July has passed, there are many warm days and late evening sunsets still ahead.
With the season of grilling comes the season of grilling advice. Not all of it is consistent – some places tell you to only flip your burgers only once, while others tell you to flip them as often as you like. Trying to sort through so many conflicting words of wisdom can certainly be confusing, especially for an inexperienced grill operator. But no matter what philosophy you subscribe to, one piece of advice seems fairly consistent: the greater the surface area of the object you’re cooking, the better off you’ll be. Increased surface area gives the meat more room to react to the heat, and increases the area that undergoes the Maillard reaction; in other words, more surface . . . → Read More: Hot Dog Mathematics (a.k.a. Hot Dog! Mathematics!) Part 1