Barbecue And Grilling Mistakes - Learn To Eradicate Outdoor Cooking Faults Which Kill Your Cookout

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

No, your average outdoor cooking lover makes more blunders with bbq grilling than you could ever envision. The beef ultimately ends up dry and hard time after time, despite marinating for a long time. Or the meat is burnt or grilled too long.

These mistakes are occur again and again as your regular backyard cook usually does not know any different. He does not automatically have learned to barbecue.

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

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

2) When utilizing a charcoal grill, try to start off the flame without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat no matter how much you cook the coals down first. A chimney starter makes beginning the fire very simple. Additionally, it allows you to add charcoal along the way if the hot coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has begun. This is one of the most usual mistakes and the most deadly for your barbecue. When poking with a fork, the tasty mix will get out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less tender. Use a long pair of tongs to turn the meat.

4) Lower the flame. Except for grilled meats, that require an instant searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat soft and delicious.

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

6) This is more of a food safety blunder. Do not put the cooked meat back on the same dish or platter which the raw meat was on without cleaning it first. Mixing up the cooked with the raw simply begs for someone to get sick.

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

Obviously, these are not all the mistakes made by the novice backyard cook, but are a few of the much more common. But if you will prevent doing these yourself, you will get rid of many of the things which cause barbecue failures.

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

It's barbecuing season... are you ready? Late summer time and early fall is my favorite time of the year as it's full of soccer, pals and lots of great food! Ensure you get a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is my personal favorite portable gas grill, but there are many good lightweight charcoal grills as well. Happy grilling!

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