You Should Never Put Wet Food On The Grill. Here's Why

Grilling season is either a cause for celebration or a time when less-adept grillers groan at the prospects of eating charred meats with a funky, lighter-fluid-like taste to them. While we can't hold your hand through the entire grilling process, we can offer some basic tips that will help improve your grilling game and give you the perfectly seared meats you strive for. Who knows, maybe this is your year.

One of the key parts of grilling (especially if you're trying to sear those steaks or burgers) is to make sure your grill is hot enough, according to Cutco. If you're using a charcoal grill, let it heat up for about 20 minutes before you cook anything on it. If you're cooking with gas (pun intended), make sure it's nice and hot in there before you toss anything on. Another great way to maximize your flavor and sear is to make sure your food is completely dry rather than wet when you put it on the grill.

The reasoning behind the aversion to putting wet food on the grill comes down to the basic science of heat. According to Cutco, the Maillard reaction doesn't start happening until the food hits 250 F, and if it's wet prior to that, you'll be steaming your food until it reaches that temperature. "Dry food means better browning, which means better flavor," explains the site. The browning is where the delicious seasoned crust on meats comes from, or the beautiful blister on vegetables. If you reduce this effect, you're left with lackluster food that may as well not have been grilled at all.

CNN backs this information, saying that the golden color you crave on your grilled meats and vegetables won't happen if there's moisture. All you need to do is make sure you're patting your vegetables dry after you rinse them, or making sure to totally dry the steaks when they're pulled from their marinating bag. This is as easy as blotting them with a paper towel before they hit the grill.