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Barbecue And Grilling Faults - Learn How To Eliminate Backyard Cooking Errors Which Kill Your Cookout
Your average backyard cook is no expert in the barbecue or grilling field. He has no television shows on the Food Network. He has no barbecuing cookbooks out. Nor has those been a part of his lifetime goal.
No, your regular outdoor cooking enthusiast makes more mistakes with bbq grilling than you could ever imagine. The meat ultimately ends up dry and hard again and again, in spite of marinating for hours. Or the meat is burnt or cooked too long.
These mistakes are made time and time again as your regular outdoor cook generally does not know any different. He does not automatically know how to barbecue.
Here are some of the more common mistakes and do's and don'ts made in bbq grill cooking:
1) If you started with frozen meat, ensure the meat is thawed out fully. Attempting to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.
2) When using a charcoal grill, try to start the fire 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 a breeze. It also allows you to add charcoal along the way should the 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 mistakes and one of the most deadly for your barbecue. When poking with a fork, the juices will run out of the meat and straight into the base 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) Lower the heat. Except for grilled steaks, which require a fast searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat tender and juicy.
5) Quit lifting the lid to check the meat. Every time you do that it alters the temperature within the bbq grill or pit. Air from you opening the top acts like a sponge and dries the meat up. Opening the cover also increases your chances 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 that the raw meat was on without cleaning it first. Mixing up the grilled together with the raw just 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 slicing 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.
Of course, these are not all of the mistakes made by the amateur outdoor cook, but are a few of the much more frequent. But if you will avoid doing these yourself, you will eliminate many of the things that cause barbecue failures.
Your guests and family will wonder 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 searching for you (bring it on Bobby Flay!).
It's grilling season... are you ready? Late summer and early fall is my favorite time of the year because it's filled with soccer, buddies and a lot of good food! Make sure 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 plenty of good lightweight charcoal grills as well. Happy cooking!
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