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Barbecue And Grilling Blunders - Learn To Eliminate Outdoor Cooking Faults Which Destroy Your Cookout

Your regular backyard cook is no skilled in the barbecue or grilling field. He's got no shows on the Food Network. He has no grilling 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 envision. The meat 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 occur again and again because 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 barbecue grill cooking:

1) If you started with frozen meat, make sure the meat is thawed entirely. 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 off the fire without charcoal lighter fluid. Lighter fluid taste 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. Additionally, it lets you add charcoal along the way if the coals burn out 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 tasty mix will run out of the meat and right 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 meats, which need a quick 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 look at the meat. Every time you do that it changes 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 odds of flare-ups.

6) This is more of a food safety blunder. Do not place the cooked meat back on the same dish or platter that the raw meat was on without washing 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 around 5-10 minutes. Cutting into or slicing the meat immediately 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 inexperienced outdoor cook, but are some 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 members will wonder how come your grilled or barbecued food 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 time and early fall is the best time of the year as it's filled with football, friends 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 the best portable gas grill, but there are many good portable charcoal grills too. Happy barbecuing!

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