Barbecue And Grilling Mistakes - Learn To Eliminate Outdoor Cooking Faults Which Destroy Your Cookout
Your average outdoor cook is no skilled in the barbecue or grilling field. He's got no television shows on the Food Network. He has no grilling cookbooks out. Nor has those been a part of his lifetime goal.
No, your average outdoor cooking enthusiast commits more blunders with bbq grilling than you can ever imagine. The meat ends up dry and hard again and again, despite marinating for hours. Or the beef is burnt or grilled too much time.
These mistakes are made time and time again because your regular outdoor cook usually does not know any different. He does not automatically know how to barbecue.
Below are a few of the more usual blunders and do's and don'ts made in bbq grill cooking:
1) If you started with frozen meat, make sure the meat is thawed out entirely. Trying to cook the inside of a still-frozen piece of meat is hard without burning the outside.
2) When utilizing a charcoal barbecue grill, try to start the fire without charcoal lighter fluid. Lighter fluid taste will usually get into your meat regardless of how much you cook the coals down first. A chimney starter makes starting the fire very easy. In addition, it enables you to add charcoal along the way should the coals burn out along the way.
3) Never stick the bbq meat with a fork after cooking has started. This is one of the most common blunders and the most deadly for your grilling. When poking with a fork, the juices will run out of the meat and right into the base of the barbecue pit or grill. Your meat will be dry and less soft. Use a long set of tongs to turn the meat.
4) Reduce the flame. Apart from grilled steaks, which need a fast searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and it will make the meat tender and tempting.
5) Stop raising the lid to check the meat. Every time you do that it changes 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 lid also increases your chances of flare-ups.
6) This is really a food safety blunder. Do not place the cooked meat back on the same plate or platter that the raw meat was on without washing it first. Mixing up the grilled with the raw just begs for somebody to get sick.
7) After taking out the meat from the bbq grill or pit, allow it to rest for at about 5-10 minutes. Cutting into or slicing the meat immediately after taking it from the cooker can cause all the juices to flow out of the meat and onto the platter.
Certainly, these are not all the blunders made by the amateur outdoor cook, but are some of the much more frequent. But if you will prevent doing these yourself, you will eliminate most of the things which cause barbecue failures.
Your friends and family will wonder how come your grilled or barbecued food is a lot better then it used to be. Also, 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 personal favorite time of the year because it's filled with football, buddies and a lot of great food! Make sure you obtain a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is my favorite portable gas grill, but there are plenty of good portable charcoal grills as well. Happy barbecuing!
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