| Barbecue And Grilling Errors - Learn How To Eradicate Outdoor Cooking Mistakes That Kill Your Cookout | Your average outdoor cook is no expert in the barbecue or grilling field. He has no TV shows on the Food Network. He's got no barbecuing cookbooks out. Nor has those been a part of his lifetime goal.
No, your regular outdoor cooking enthusiast commits more mistakes with bbq grilling than you could ever envision. The beef ultimately ends up dry and hard again and again, even with marinating for hours. Or the beef is burnt or cooked too long.
These mistakes are occur again and again as your regular outdoor cook normally does not know any different. He does not automatically know how to barbecue.
Here are a few of the more common mistakes and do's and don'ts made in barbecue grill cooking:
1) If you began with frozen meat, ensure the meat is thawed out entirely. Attempting to cook the inside of a still-frozen piece of meat is difficult without burning the outside.
2) When using a charcoal grill, try to start off the flame without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat regardless of how much you cook the hot coals down first. A chimney starter makes starting the fire very simple. It also allows you to add charcoal along the way if the hot coals burn up along the way.
3) Never stick the bbq meat with a fork after cooking has started. This is probably the most common blunders and one of the most deadly for your barbecue. When poking with a fork, the tasty mix will get out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less soft. Make use of a long set of tongs to turn the meat.
4) Reduce the heat. Except for grilled meats, that require an instant searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat tender and delicious.
5) Quit lifting the lid to look at the meat. Each time you do that it alters the temperature within the bbq grill or pit. Air from you opening the cover acts like a sponge and dries the meat up. Opening the cover also increases your chances of flare-ups.
6) This is really a food safety mistake. Do not put the cooked meat back on the same dish or platter which the raw meat was on without cleaning it first. Mixing up the grilled along with the raw just begs for somebody to get sick.
7) After removing the meat from the bbq grill or pit, let it rest for at around 5-10 minutes. Cutting into or chopping the meat soon after taking it from the cooker can cause all the tasty mix to flow out of the meat and onto the platter.
Obviously, these are not all of the mistakes made by the novice backyard cook, but are a few of the much more frequent. But if you will avoid doing these yourself, you will eliminate most of the things that cause barbecue failures.
Your guests and family members will ponder how come your grilled or barbecued meat is a lot better then it used to be. Also, who knows? Maybe the Food Network will come in search of you (bring it on Bobby Flay!).
It's grilling time... are you ready? Late summer and early fall is my favorite time of the year as it's full of soccer, pals and a lot of good food! Make sure you obtain a good portable grill for tailgating or camping or going to the park. The Weber Baby Q is my personal favorite portable gas grill, but there are many good lightweight charcoal grills as well. Happy barbecuing!
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