Barbecue And Grilling Mistakes - Learn To Do Away With Backyard Cooking Mistakes Which Destroy Your Cookout


Your average outdoor cook is no expert in the barbecue or grilling field. He has no television shows on the Food Network. He's got no barbecuing cookbooks out. Nor has those been a part of his lifetime goal.

No, your average outdoor cooking enthusiast commits more mistakes with bbq grilling than you could ever imagine. The beef ultimately ends up dry and hard again and again, in spite of marinating for hours. Or the beef is burnt or cooked too long.

These mistakes are made time and again as your regular outdoor cook generally does not know any different. He does not automatically know how to barbecue.

Below are a few of the more common mistakes and do's and don'ts made in bbq grill cooking:

1) If you began with frozen meat, ensure the meat is thawed out fully. Trying to cook the inside of a still-frozen piece of meat is hard without burning the outside.

2) When using a charcoal grill, try to start the flame without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat regardless of how much you cook the coals down first. A chimney starter makes starting the fire very easy. It also allows you to add charcoal along the way should the hot coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has started. This is one of the most common blunders and one of the most deadly for your barbecue. When poking with a fork, the juices will get out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less soft. Work with a long set of tongs to turn the meat.

4) Reduce the heat. Except for grilled steaks, that require a fast searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and it will make the meat tender and tempting.

5) Quit lifting the lid to check the meat. Each time you do that it alters the temperature within the bbq grill or pit. Air from you opening the top acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is really a food safety mistake. Do not put the cooked meat back on the same plate or platter which the raw meat was on without cleaning it first. Mixing up the grilled together with the raw just begs for somebody to get sick.

7) After removing the meat from the bbq grill or pit, let it rest for at about 5-10 minutes. Cutting into or chopping the meat soon after taking it from the cooker can cause all the juices to flow out of the meat and onto the platter.

Certainly, these are not all of the mistakes made by the amateur backyard cook, but are a few of the much more frequent. But if you will prevent doing these yourself, you will eliminate most of the things that cause barbecue failures.

Your guests and family will ponder how come your grilled or barbecued meat is a lot better then it used to be. Also, who knows? Maybe the Food Network will come searching for you (bring it on Bobby Flay!).

It's grilling time... are you ready? Late summer and early fall is my favorite time of the year because it's full of soccer, buddies and a lot of great food! Make sure you obtain a good portable grill for tailgating or camping or going to the park. The Weber Baby Q is my favorite portable gas grill, but there are lots of good lightweight charcoal grills as well. Happy cooking!

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