Your average outdoor cook is no skilled in the barbecue or grilling field. He has no shows on the Food Network. He's got no grilling cookbooks out. Nor has those been part of his lifetime goal.
No, your average outdoor cooking enthusiast commits more blunders with bbq grilling than you could ever envision. The beef eventually ends up dry and hard time after time, despite marinating for hours. Or the beef is burnt or grilled too long.
These mistakes are occur time and again since your regular backyard cook usually does not know any different. He does not automatically know how to barbecue.
Below are a few of the more usual mistakes and do's and don'ts made in barbecue grill cooking:
1) If you began with frozen meat, make certain the meat is thawed out completely. Trying to cook the inside of a still-frozen piece of meat is hard without burning the outside.
2) When utilizing a charcoal grill, try to start off the flame without charcoal lighter fluid. Lighter fluid taste will usually get into your meat no matter how much you cook the coals down first. A chimney starter makes starting the fire very easy. In addition, it allows you to add charcoal along the way if the hot coals burn out along the way.
3) Never stick the bbq meat with a fork after cooking has begun. This is one of the most common blunders and the most deadly for your barbecue. When poking with a fork, the tasty mix 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. Use a long set of tongs to turn the meat.
4) Reduce the flame. Except for grilled meats, that need a fast searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat tender and tempting.
5) Stop lifting the lid to look at 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 lid also increases your chances of flare-ups.
6) This is really a food safety blunder. Do not put the cooked meat back on the same dish or platter which the raw meat was on without washing it first. Mixing up the cooked with the raw just begs for somebody to get sick.
7) After taking out the meat from the bbq grill or pit, let it rest for at around 5-10 minutes. Cutting into or chopping the meat just after taking it from the cooker will cause all the juices to flow out of the meat and onto the platter.
Certainly, these are not all the mistakes made by the inexperienced backyard cook, but are a couple of the much more common. But if you will prevent doing these yourself, you will eliminate most of the things which cause barbecue failures.
Your guests and family members 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 looking for you (bring it on Bobby Flay!).
It's grilling time... are you ready? Late summer season and early fall is my favorite time of the year as it's full of football, buddies and lots of great food! Make sure you obtain a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is the best portable gas grill, but there are lots of good portable charcoal grills as well. Happy grilling!
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