Barbecue And Grilling Errors - Discover How To Do Away With Outdoor Cooking Faults Which Kill Your Cookout

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

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

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

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

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

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

3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most usual mistakes and the most deadly for your grilling. When poking with a fork, the juices will get out of the meat and straight into the bottom 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. Apart from grilled steaks, that require a fast 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 raising the lid to check the meat. Each time you do that it alters the temperature inside 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 place the cooked meat back on the same plate or platter which the raw meat was on without cleaning it first. Mixing the cooked with the raw simply begs for someone to get sick.

7) After taking out the meat from the bbq grill or pit, allow it to rest for at about 5-10 minutes. Cutting into or chopping the meat soon after pulling 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 blunders made by the novice backyard cook, but are a few of the more common. But if you will prevent doing these yourself, you will get rid of many of the things which cause barbecue failures.

Your friends and family will ponder how come your grilled or barbecued meat is so much 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 season and early fall is the best time of the year because it's full of soccer, buddies and lots of great food! Ensure you get a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is my personal favorite portable gas grill, but there are lots of good lightweight charcoal grills too. Happy grilling!

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