Flames shooting up from the coals when you’re grilling might seem like a reason to run for the squirt bottle. But if you handle them right, flare-ups are actually a perk. They’re the result of fatty juices dripping onto the fire and igniting, which causes their proteins and sugars to transform into the smoky, savory, deeply browned compounds that we associate with grill flavor. At the same time, their water turns to steam that carries the flames and these flavors to the meat.
America's Test Kitchen will not sell, rent, or disclose your email
address to third parties unless otherwise notified.
Your email address is required to identify you for free access to
content on the site. You will also receive free newsletters and
notification of America's Test Kitchen specials.
Leave a comment and join the conversation!