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

No, your regular outdoor cooking fanatic commits more blunders with bbq grilling than you can ever imagine. The beef eventually ends up dry and tough again and again, in spite of marinating for several hours. Or the beef is burnt or grilled too much time.

These mistakes are made again and again since your average outdoor cook generally does not know any different. He does not automatically understand how to barbecue.

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

1) If you began with frozen meat, make certain the meat is thawed fully. Attempting to cook the inside of a still-frozen bit of meat is difficult without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start the flame without charcoal lighter fluid. Lighter fluid flavor will always get into your meat regardless of how much you cook the hot coals down first. A chimney starter makes beginning the fire very simple. Additionally, it enables you to add charcoal along the way should the hot coals burn up along the way.

3) Never poke the bbq meat with a fork after cooking has started. This is probably the most usual blunders and the most deadly for your grilling. When poking with a fork, the juices will get out of the meat and straight into the bottom of the barbecue pit or grill. Your meat will be dry and less soft. Work with a long pair of tongs to turn the meat.

4) Reduce the flame. Apart from grilled steaks, that require a quick searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat soft and delicious.

5) Stop raising the lid to check the meat. Each time you do that it alters the temperature inside the bbq grill or pit. Air from you opening the top 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 plate or platter which the raw meat was on without cleaning it first. Mixing the grilled together 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 about 5-10 minutes. Cutting into or chopping the meat just after pulling it from the cooker can cause all the tasty mix to flow out of the meat and onto the plate.

Obviously, these are not all the blunders made by the novice backyard cook, but are a couple of the more frequent. 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 will ponder how come your grilled or barbecued meat is so much 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 barbecuing time... are you ready? Late summer time and early fall is my personal favorite time of the year because it's full of soccer, friends and a lot of good food! Be sure 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 lightweight charcoal grills too. Happy cooking!

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