Barbecue And Grilling Mistakes - Learn To Eliminate Backyard Cooking Mistakes Which Kill Your Cookout



Your regular 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 those been part of his lifetime goal.

No, your regular outdoor cooking lover makes more mistakes with bbq grilling than you could ever imagine. The beef ultimately ends up dry and hard time after time, even with marinating for a long time. Or the meat is burnt or cooked too long.

These mistakes are made again and again as your regular backyard cook normally does not know any different. He does not automatically have learned 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, ensure the meat is thawed out completely. Attempting to cook the inside of a still-frozen part 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 usually get into your meat no matter how much you cook the hot coals down first. A chimney starter makes beginning the fire a breeze. It also allows you to add charcoal along the way should the hot coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has begun. This is probably the most usual 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 base of the barbecue pit or grill. Your meat will be dry and less tender. Make use of a long pair of tongs to turn the meat.

4) Lower the heat. Except for grilled steaks, that require a fast searing, cook slowly over low to medium heat. Lower heat is much more manageable and will also make the meat soft and juicy.

5) Quit lifting the lid to check 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 cover also increases your odds 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 up the cooked along with the raw simply 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 soon after taking it from the cooker will cause all the tasty mix to flow out of the meat and onto the plate.

Of course, these are not all of the mistakes made by the amateur backyard cook, but are a few of the much more common. But if you will avoid doing these yourself, you will get rid of many of the things that cause barbecue failures.

Your guests and family 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 in search of you (bring it on Bobby Flay!).

It's barbecuing season... are you ready? Late summer and early fall is my favorite time of the year because it's full of soccer, buddies and lots of good food! Ensure 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 many good lightweight charcoal grills as well. Happy grilling!

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