Ten Tips for a Better Barbequing Experience

by Sherry Frewerd

If you are new to barbecuing, most likely you have run into some trouble when it comes to the different techniques that are common in outdoor cooking. Like anything else, barbecuing takes practice, but with time and some helpful advice, you can grill like a pro in no time. Here are ten tips for better barbecue and outdoor meal preparation:

If you are new to barbecuing, most likely you have run into some trouble when it comes to the different techniques that are common in outdoor cooking. Like anything else, barbecuing takes practice, but with time and some helpful advice, you can grill like a pro in no time.

Here are ten tips for better barbecue and outdoor meal preparation:

1. Before you begin cooking, spray your cooking surface with a nonstick cooking spray. This will keep your meat from sticking when you are turning or removing it. If your meat sticks and rips, you will lose a large amount of juice, causing your meat to dry out.

2. Never place food on the grill until it reaches the correct temperature. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely white before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

3. Cooking with charcoal lighter fluid has pros and cons. The lighter fluid will cause the food you are cooking to taste different then with other types of grills.

4. Never try to cook meat on your grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. If your meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

5. Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of food poison and other illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

6. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unpleasant, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, making cleanup more difficult.

7. Once the meat is on the grill, try not to open the lid too many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

8. Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

9. While using aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

10. If you are planning on using your favorite barbecue sauce, be sure to wait as long as possible to put it on the meat. Putting barbecue sauce on too early will not only potentially cause your meat to dry out, but it could also burn.