Your regular outdoor cook is no skilled in the barbecue or grilling field. He's got no TV shows on the Food Network. He has no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your regular outdoor cooking lover commits more blunders with bbq grilling than you can ever envision. The meat ends up dry and tough time after time, even with marinating for a long time. Or the beef is burnt or grilled too much time.

These mistakes are occur again and again because your average backyard cook normally does not know any different. He does not automatically have learned to barbecue.

Below are a few of the more usual blunders and do's and don'ts made in barbecue grill cooking:

1) If you started with frozen meat, make sure the meat is thawed completely. Attempting to cook the inside of a still-frozen part of meat is hard without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start off the fire without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the hot coals down first. A chimney starter makes beginning the fire very easy. In addition, it enables you to add charcoal along the way if the coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is probably the most usual blunders and the most deadly for your grilling. When poking with a fork, the tasty mix will run out of the meat and right into the bottom of the barbecue pit or grill. Your meat will be dry and less tender. Make use of a long pair of tongs to turn the meat.

4) Reduce the flame. Apart from grilled meats, which need a fast searing, cook slowly over low to medium heat. Lower heat is much more manageable and will also make the meat soft and tempting.

5) Stop raising the lid to look at the meat. Every time you do that it changes 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 cover also increases your odds of flare-ups.

6) This is really a food safety blunder. Do not place the cooked meat back on the same dish or platter that the raw meat was on without washing it first. Mixing the cooked along with the raw simply begs for somebody to get sick.

7) After taking out the meat from the bbq grill or pit, allow it to rest for at around 5-10 minutes. Cutting into or slicing the meat immediately after pulling it from the cooker will cause all the tasty mix to flow out of the meat and onto the plate.

Certainly, these are not all the blunders made by the novice outdoor cook, but are some of the more common. But if you will avoid doing these yourself, you will get rid of most of the things which cause barbecue failures.

Your friends and family members will wonder how come your grilled or barbecued food is so much better then it used to be. And, who knows? Maybe the Food Network will come in search of you (bring it on Bobby Flay!).

It's barbecuing time... are you ready? Late summer season and early fall is my personal favorite time of the year as it's filled with football, buddies and lots of good food! Ensure you obtain a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is my personal favorite portable gas grill, but there are many good portable charcoal grills too. Happy grilling!

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