Barbecue And Grilling Faults - Discover How To Do Away With Backyard Cooking Blunders That Destroy Your Cookout

Your average backyard 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 any of those been a part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The beef eventually ends up dry and tough again and again, despite marinating for hours. Or the meat is burnt or cooked too long.

These mistakes are made time and again since your average outdoor cook usually does not know any different. He does not automatically know how to barbecue.

Here are some of the more common mistakes and do's and don'ts made in bbq grill cooking:

1) If you began with frozen meat, make certain the meat is thawed fully. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

2) When using a charcoal grill, try to start the flame without charcoal lighter fluid. Lighter fluid flavor will always get into your meat regardless of how much you cook the coals down first. A chimney starter makes starting the fire a breeze. Additionally, it allows you to 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 started. This is one of the most common mistakes 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 bottom of the barbecue pit or grill. Your meat will be dry and less soft. Use a long set of tongs to turn the meat.

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

5) Quit lifting 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 top acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is more of 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 the grilled with the raw just begs for someone 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 just after pulling it from the cooker can cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all of the mistakes made by the amateur backyard cook, but are a couple of the more frequent. But if you will prevent doing these yourself, you will eliminate many of the things that cause barbecue failures.

Your guests and family will ponder 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 looking for you (bring it on Bobby Flay!).

It's grilling season... are you ready? Late summer time and early fall is my favorite time of the year because it's full of soccer, friends and a lot of great food! Make sure you get 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 too. Happy cooking!

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