A recent survey of 5,000 Americans has shed light on the nation's most frequent grilling faux pas and the anxieties that accompany outdoor cooking. The research, commissioned by Perdue and conducted by Talker Research for National Grilling Month, found that nearly half of respondents (49%) still find grilling to be an intimidating task.
Among the most common "grilling sins," according to the survey, are touching someone else's grill without permission (32%), skipping the resting period for meat (31%), and constantly lifting the lid (30%). These unwritten rules highlight a shared sense of etiquette and best practice around the barbecue.
When it comes to specific foods, grilling a whole chicken emerged as the riskiest (21%) and most difficult (27%) item. Consequently, nearly half of Americans (49%) have avoided grilling whole chicken altogether, and a third have shied away from grilling chicken breasts, thighs, or wings. This apprehension is compounded by past grilling disasters, with 41% reporting having dropped meat through the grates, a quarter having run out of propane mid-cook, and another 25% admitting to burning the exterior while leaving the inside raw.
Due to these fears, many Americans opt for "safer" choices like hot dogs or hamburgers (57%), seeking to avoid the stress of cooking other meats improperly. However, despite these challenges, 84% of Americans indicated they would grill more often if given more opportunities.
The survey also emphasized the social aspect of grilling, with 48% of respondents identifying "the food" as the primary element that brings people together at cookouts, surpassing music, conversation, and even the outdoor setting.
Regular grillers are most common in Oregon (61%), Michigan (59%), and New Hampshire (58%), with respondents from Wyoming averaging 17 grilling days per year, four above the national average. Conversely, individuals in Hawaii (31%), Mississippi (24%), and Vermont (24%) reported being the least frequent grillers.
Factors such as weather (40%) and limited space (13%) also contribute to restricting grilling activities. Nevertheless, a significant majority (47%) agree that food simply tastes better when prepared on the grill. Experts suggest that grill mastery develops with practice, encouraging more people to hone their skills, particularly with dishes like grilled chicken, to enhance their cookout experiences.