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

No, your regular outdoor cooking fanatic commits more blunders with bbq grilling than you could ever envision. The meat ultimately ends up dry and hard time after time, even with marinating for several hours. Or the beef is burnt or grilled too long.

These mistakes are occur time and time again as your regular backyard cook normally does not know any different. He does not automatically understand how to barbecue.

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

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

2) When utilizing a charcoal grill, try to start off the fire without charcoal lighter fluid. Lighter fluid flavor will usually 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 allows you to add charcoal along the way if the coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has begun. This is probably the most usual blunders and the most deadly for your barbecue. When poking with a fork, the tasty mix 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. Make use of a long pair of tongs to turn the meat.

4) Reduce the flame. Except for grilled meats, which require an instant 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 lifting the lid to look at 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 cover also increases your odds of flare-ups.

6) This is really a food safety blunder. Do not put the cooked meat back on the same dish or platter that the raw meat was on without cleaning it first. Mixing up 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, let it rest for at around 5-10 minutes. Cutting into or slicing the meat soon after taking 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 mistakes made by the novice outdoor cook, but are a few of the much more common. But if you will avoid doing these yourself, you will get rid of most of the things which cause barbecue failures.

Your guests and family members 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 in search of you (bring it on Bobby Flay!).

It's barbecuing time... are you ready? Late summer season and early fall is my favorite time of the year as it's filled with soccer, pals and lots of good food! Be sure you obtain a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is my personal favorite portable gas grill, but there are plenty of good lightweight charcoal grills as well. Happy grilling!

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