Here Are The Worst Foods To Cook On The Grill
NEWS
By STEPHEN MCPHEE
Leafy Greens
Delicate leaves like spinach or arugula have very little structure, meaning they wilt and blacken almost immediately when exposed to high heat.
Without a firm rib or base to anchor them, most greens collapse, shrivel, or fall apart before they can benefit from that signature grilled flavor.
Soft Cheeses
Soft cheeses contain high moisture and fat levels and lack a sturdy protein structure that holds them together, so they break down rapidly when exposed to heat.
As the cheese heats up, the chemical bonds that keep fat and moisture suspended snap, releasing fat and water in unpredictable directions.
Delicate Fish
Delicate fillets like tilapia, flounder, or cod are vulnerable on the grill. They lack the connective tissue that helps sturdier cuts stay intact, so they break apart.
The high heat dries out lean fish quickly, robbing it of flavor. Plus, uneven thickness across the fillet means some parts cook before others, increasing the risk of tearing.
Whole Eggs
Grilling eggs in their shells can be risky. If the grill is too hot or the eggs are too close to the flame, the internal pressure builds, causing the shells to crack.
The cracks can cause rubbery egg whites and uneven cooking. Eggs also continue to cook after being removed from the grill, turning the eggs chalky if not cooled properly.
Lean Burgers
Grilling lean beef blends like 90/10 or 93/7 for burgers won't deliver good results. They have far less fat, and the high heat further draws out moisture quickly.
Leaner options tend to render what little fat they have too early in the process. Instead of a savory, tender patty, you end up with something dry, crumbly, and dense.
