Barbecue And Grilling Faults - Learn How To Eradicate Backyard Cooking Faults That Destroy Your Cookout
Your regular outdoor 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 part of his lifetime goal.
No, your average outdoor cooking lover commits more mistakes with bbq grilling than you could ever imagine. The meat ultimately ends up dry and hard time after time, despite marinating for a long time. Or the beef is burnt or cooked too long.
These mistakes are made time and time again as your regular 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 bbq grill cooking:
1) If you started with frozen meat, ensure the meat is thawed out 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 the fire without charcoal lighter fluid. Lighter fluid flavor will usually 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 should the coals burn up along the way.
3) Never stick 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 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 tender. Use a long pair of tongs to turn the meat.
4) Reduce the heat. Except for grilled steaks, which require an instant 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 check the meat. Every time you do that it alters 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 odds of flare-ups.
6) This is really 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 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 about 5-10 minutes. Cutting into or slicing the meat soon after taking 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 amateur outdoor cook, but are a few of the much 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 will wonder how come your grilled or barbecued meat 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 barbecuing time... are you ready? Late summer and early fall is my favorite time of the year because it's filled with soccer, pals 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 my favorite portable gas grill, but there are plenty of good lightweight charcoal grills as well. Happy grilling!
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