Barbecue Blunders - Big Y® World Class Market®

The Top Outdoor-Cooking Mistakes and How to Avoid Them

Anyone can grill, right? All you have to do is slap a couple of dogs on the grate, turn them over a few times, and you’ve got dinner...right? Not so fast. Outdoor cooking may not be as delicate an operation as preparing a soufflé, but it’s not without its challenges. There are several common blunders to which even seasoned chefs can succumb.

Read on to find out what they are and how to avoid them.

Placing Grill in Wrong Area: It’s possible for charcoal or sparks to fall out of the grill, which could easily burn something (or someone!). Worse yet, it could start a fire. Make sure your grill isn’t too close to your house or garage; set it up on a flat surface; and most important, keep it well out of the way of children.
Running out of Fuel or Charcoal: Everything’s going great, the chicken is about halfway done, and...you’re out of propane. If you use a gas grill, check the fuel level well before your guests start arriving. Consider keeping an extra tank on hand for those just-in-case moments. If you’re partial to charcoal, do the same and buy an extra bag or two before your cookout.
Using Dirty Equipment: Start by cleaning out your grill’s drip pan. Not only do accumulated drippings, grease and/or charcoal dust create a fire hazard, but they can impart unpleasant flavor to your food. Then make sure your grill’s cooking grate is clean before you begin. Invest in a good grill brush and use it! In a pinch, you can also rub aluminum foil over the (cool) grate to clean it. If your grate is dirty, food is more likely to stick to it.
Not Planning Ahead: Take into account the time your grill will need to properly preheat. For a gas grill, it can take about 15 minutes; charcoal grills take longer, needing up to 30 minutes.
Ignoring Food Safety: Just because you’re not in the kitchen doesn’t mean the standard rules don’t apply! You still need to avoid cross-contamination of raw and cooked food. Make sure you discard any leftover marinades or basting sauces, never leave food outside in warm weather for more than two hours (one hour if it’s a very hot day), and never serve cooked food on the same plates used to prepare raw food.
Miscalculating Doneness of Food: Since grilling is not as precise as using your oven, it can be difficult to judge doneness. You may be taking the food off the grill too soon, or leaving it on way too long just to be safe. Grill marks are not a reliable indicator; your food can look done on the outside and still be cold and undercooked on the inside.
The solution? Invest in a rapid-read meat thermometer and take the guesswork out of it. You should also be sure to avoid using too much heat, which can easily ruin your meat.
Using Incorrect Temperatures: The temperature of the grill (or size of the flame) is an important part of the grilling process. Stick to the temperature (or amount of charcoal) specified in the recipe. Many meals can be ruined by excessive heat.
Not Watching the Weather Report: Cooking outside in the wind and rain isn’t especially fun, but it can still be done. Just make sure you pay close attention to your grill — if it’s cool or windy, you might need to increase the heat and your cooking time.