Barbecue And Grilling Blunders - Discover How To Eradicate Backyard Cooking Faults That Kill Your Cookout
Your average backyard cook is no skilled in the barbecue or grilling field. He's got 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 average outdoor cooking enthusiast makes more blunders with bbq grilling than you might 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 grilled too much time.
These mistakes are made again and 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 usual blunders 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. Trying to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.
2) When utilizing a charcoal barbecue 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 coals down first. A chimney starter makes starting the fire a breeze. In addition, it lets you 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 one of the most common mistakes and the most deadly for your grilling. 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 flame. Apart from grilled steaks, which require 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 juicy.
5) Stop raising 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 lid also increases your chances of flare-ups.
6) This is more of a food safety blunder. Do not place 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 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 soon after taking it from the cooker can cause all the juices to flow out of the meat and onto the platter.
Of course, these are not all the blunders made by the amateur outdoor cook, but are a few of the much more frequent. But if you will prevent doing these yourself, you will eliminate many of the things which cause barbecue failures.
Your friends 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 season and early fall is the best time of the year because it's filled with soccer, buddies and a lot of great food! Make sure you get 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 many good lightweight charcoal grills as well. Happy cooking!
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