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Barbecue And Grilling Errors - Learn How To Eradicate Outdoor Cooking Blunders Which Kill Your Cookout
Your regular outdoor cook is no expert in the barbecue or grilling field. He has no shows on the Food Network. He's got no barbecuing cookbooks out. Nor has any of those been part of his lifetime goal.
No, your average outdoor cooking lover commits more mistakes with bbq grilling than you could ever envision. The beef eventually ends up dry and tough time after time, despite marinating for a long time. Or the beef is burnt or cooked too long.
These mistakes are occur time and again since your average backyard cook usually does not know any different. He does not automatically have learned to barbecue.
Below 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, make certain the meat is thawed completely. Trying to cook the inside of a still-frozen part of meat is hard without burning the outside.
2) When using a charcoal grill, try to start off the flame without charcoal lighter fluid. Lighter fluid flavor will always get into your meat no matter how much you cook the coals down first. A chimney starter makes beginning the fire very easy. It also allows you to add charcoal along the way if the hot coals burn up along the way.
3) Never poke the bbq meat with a fork after cooking has begun. This is one of the most usual 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 bottom of the barbecue pit or grill. Your meat will be dry and less tender. Use a long pair of tongs to turn the meat.
4) Reduce the heat. Except for grilled meats, that require a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat soft and tempting.
5) Quit lifting the lid to look at the meat. Each time you do that it alters the temperature inside 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 odds 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 the cooked with the raw simply 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 just after pulling it from the cooker will cause all the juices to flow out of the meat and onto the plate.
Certainly, these are not all of the mistakes made by the inexperienced backyard cook, but are a couple of the more common. But if you will prevent doing these yourself, you will get rid of most of the things that cause barbecue failures.
Your guests and family members will ponder how come your grilled or barbecued meat is so much 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 barbecuing time... are you ready? Late summer and early fall is my favorite time of the year as it's full of soccer, friends and lots of great food! Ensure you obtain a good portable grill for tailgating or camping or going to the park. The Weber Baby Q is the best portable gas grill, but there are lots of good lightweight charcoal grills too. Happy grilling!
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