Barbecue And Grilling Blunders - Learn How To Eliminate Backyard Cooking Errors That Destroy Your Cookout

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

No, your regular outdoor cooking enthusiast commits more blunders with bbq grilling than you can ever envision. The meat ultimately ends up dry and tough again and again, in spite of marinating for hours. Or the beef is burnt or grilled too much time.

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

Here are a few of the more usual blunders and do's and don'ts made in barbecue grill cooking:

1) If you started with frozen meat, ensure the meat is thawed fully. Attempting to cook the inside of a still-frozen piece of meat is difficult without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start off the fire without charcoal lighter fluid. Lighter fluid flavor will always get into your meat regardless of how much you cook the hot coals down first. A chimney starter makes starting the fire very simple. In addition, it enables you to add charcoal along the way if the coals burn up along the way.

3) Never poke the bbq meat with a fork after cooking has started. This is probably the most common blunders and the most deadly for your grilling. When poking with a fork, the tasty mix will run out of the meat and straight into the bottom 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 flame. Apart from grilled meats, which require a quick searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat tender and delicious.

5) Stop raising the lid to look at the meat. Every time you do that it alters the temperature inside the bbq grill or pit. Air from you opening the top acts like a sponge and dries the meat up. Opening the cover also increases your chances of flare-ups.

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

7) After taking out the meat from the bbq grill or pit, allow it to rest for at around 5-10 minutes. Cutting into or slicing the meat soon after pulling it from the cooker can cause all the tasty mix to flow out of the meat and onto the platter.

Obviously, these are not all the blunders made by the inexperienced outdoor cook, but are a few of the more frequent. But if you will avoid doing these yourself, you will eliminate most of the things which cause barbecue failures.

Your friends and family members will wonder how come your grilled or barbecued meat is so much 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 season and early fall is my personal favorite time of the year as it's filled with soccer, friends and a lot of good food! Make sure you obtain a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is the best portable gas grill, but there are plenty of good lightweight charcoal grills too. Happy cooking!

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