Being normal, fallible people, we will all commit errors in fact it is just human nature to do so and can't be prevented each and every time, although in the case of barbecuing, the standard is no different. We many times commit errors which we don't fully realize till we eat our cuisine, or something possibly detrimental happens.
Some mistakes simply mean that the food you cook is not going to taste very delicious, while others could potentially entail a visit to a hospital, or a drop-in from your claims agent on the home policy. No matter the severity of your error, you should do the best you can to try to avoid these whenever you can.
You ought to adequately prep the meat you're cooking, prior to cooking it therefore you should never attempt to prepare meat on a grill when it is frozen, or for that matter partially frozen. Unfreeze the meat by placing it out for 12 to 24 hours prior to cooking it, or by unfreezing it out in a microwave. When your meat is fully cooked, don't put it back on the same plate that you had it on while it was raw as that could cause the spreading of many undesired illnesses.
Cooking using charcoal lighter fluid can be a good thing or a bad thing as that lighter fluid would make the food you are cooking to have a different flavor than with other types of grills. Also, attempting to not use fluid may cause a whole lot of frustration due to the reality that charcoal can be challenging if not impossible to ignite without lighter fluid.
Never prod the meat while it's cooking as this will make the juice inside to leak out to the base of your grill. Not only will this cause the food to be both dry and unappealing at the end, but it additionally could potentially destroy the grill. At a minimum, it will cause a build-up of undesired grease and juices, that will make the cleanup difficult. Once the meat is situated on your grill, don't open that lid too often because each time you lift the lid, you alter the temp inside, plus the frequent change in temperature as well as air flow will make the meat dry up fast.
Keep in mind that while the temperature is higher that does not necessarily mean it'll cook better so as it is ok to cook food rapidly, increasing the heat will just make the meat dry out and possibly burn. Though utilizing tin foil or aluminum foil can make cleansing easier, it will force your food to take on a more fried flavor then a grilled flavor.
Never, for any reason, should you leave a grill alone while it is in use - mistakes can and do take place. Fire spreads fast, so staying alert of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire dept.
Don't place a burning hot grill against a wall, even if it's fire is nearly gone since it can heat the exterior wall to a point of igniting. Additionally, don't put the cover back where it goes till you're certain that your grill is completely cooled.
Make sure that the grill is completely cooled down prior to washing it because squirting oil and cleaning agents upon a hot surface could cause it to go up. Be careful, as the grill may seem cold, though may remain hot in some areas and you don't want to sustain a burn.
Author Resource:
For lots more news and information on barbeque mistakes and for more barbeque recipes visit our website.
![[Valid RSS feed]](http://www.look4articles.com/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
![[Valid RSS feed]](http://www.look4articles.com/images/rss.jpg "XML Feed For RSS")