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

Your regular backyard cook is no expert in the barbecue or grilling field. He's got no television shows on the Food Network. He's got no grilling cookbooks out. Nor has those been part of his lifetime goal.

No, your regular outdoor cooking fanatic makes more mistakes with bbq grilling than you can ever imagine. The beef ends up dry and hard time after time, even with marinating for several hours. Or the meat is burnt or cooked too much time.

These mistakes are made time and again because your regular backyard cook normally does not know any different. He does not automatically understand how to barbecue.

Here are a few of the more common blunders and do's and don'ts made in bbq grill cooking:

1) If you began with frozen meat, make sure the meat is thawed out completely. Attempting to cook the inside of a still-frozen bit of meat is difficult without burning the outside.

2) When using a charcoal barbecue grill, try to start the flame without charcoal lighter fluid. Lighter fluid taste will usually get into your meat no matter how much you cook the hot coals down first. A chimney starter makes beginning the fire very simple. Additionally, it enables you to add charcoal along the way should the hot coals burn out 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 grilling. When poking with a fork, the juices will get out of the meat and right 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. Apart from grilled steaks, that need a fast searing, cook slowly over low to medium heat. Lower heat is much more manageable and will also make the meat soft and delicious.

5) Quit raising the lid to check the meat. Each time you do that it changes 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 place the cooked meat back on the same plate or platter which the raw meat was on without washing 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, allow it to rest for at about 5-10 minutes. Cutting into or chopping the meat immediately after taking it from the cooker will cause all the tasty mix to flow out of the meat and onto the plate.

Obviously, these are not all of the blunders made by the amateur backyard cook, but are some 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 friends and family will ponder how come your grilled or barbecued food 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 time and early fall is my personal favorite time of the year because it's full of football, buddies and lots of good food! Be sure you get a good portable grill for tailgating or camping or going to the recreation area. The Weber Baby Q is my favorite portable gas grill, but there are lots of good portable charcoal grills as well. Happy grilling!

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