Barbecue And Grilling Blunders - Discover How To Eliminate Outdoor Cooking Blunders That Kill Your Cookout

Your average outdoor cook is no skilled in the barbecue or grilling field. He has 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 average outdoor cooking enthusiast commits more blunders with bbq grilling than you could 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 long.

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.

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

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

2) When utilizing a charcoal 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 coals down first. A chimney starter makes starting the fire very easy. Additionally, it allows 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 one of the most common blunders and the most deadly for your barbecue. 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. Except for grilled meats, which 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 tempting.

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

6) This is really a food safety blunder. Do not put 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, let it rest for at around 5-10 minutes. Cutting into or slicing the meat soon after pulling it from the cooker can cause all the juices to flow out of the meat and onto the platter.

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

Your guests 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 time and early fall is my favorite time of the year as it's filled with soccer, friends and a lot of great food! Make sure you obtain a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is the best portable gas grill, but there are plenty of good lightweight charcoal grills too. Happy barbecuing!

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