Barbecue And Grilling Faults - Learn How To Do Away With Backyard Cooking Faults That Kill Your Cookout

Your average backyard cook is no skilled 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 part of his lifetime goal.

No, your average outdoor cooking enthusiast makes more blunders with bbq grilling than you could ever imagine. The beef ultimately ends up dry and tough time after time, in spite of marinating for hours. Or the meat is burnt or grilled too long.

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

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

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

2) When utilizing a charcoal 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 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 begun. This is one of the most common mistakes and 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 tender. Work with a long set of tongs to turn the meat.

4) Lower the flame. Except for 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 tender and juicy.

5) Stop 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 cover 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 blunder. 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 cooked together with the raw just begs for someone to get sick.

7) After taking out 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 pulling it from the cooker will cause all the juices to flow out of the meat and onto the platter.

Of course, these are not all the mistakes made by the amateur backyard cook, but are a few of the more common. But if you will prevent doing these yourself, you will eliminate many of the things which 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. And, who knows? Maybe the Food Network will come searching 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, buddies and lots of great food! Make sure you get a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is my favorite portable gas grill, but there are many good lightweight charcoal grills too. Happy barbecuing!

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