The aroma of a barbeque pit in action brings to mind carefree cooking jam-packed with flavor. However, mouthwatering smells can easily turn into burnt dreams in a flash if you do these five things when grilling:
Mistake #1: “I’ll throw the meat on when I light the pit.”
Big mistake. If you are using charcoal and start grilling meat while the pit is still heating, then chemicals in the charcoal will flavor your food. You want to allow approximately 15 minutes for your grill to heat – lid down is best. Your grill should sear the food on contact. This will decrease cook time and prevent sticking.
Mistake #2: “Oops! I forgot to prep!”
Prepping is an essential process before cooking any dish. You don’t want to risk overcooking (or worse, burning) what’s on the grill because you have to dash in the kitchen to chop onions or to grab your secret seasoning mix.
Mistake #3: “A little sauce won’t hurt.”
Indeed, sauces are a great way to enhance flavor. However, basting your meat or veggies with too much sauce during the beginning stages of grilling may lead to quick burning before the meat is fully cooked. Quick burning from sauces is due to sugars that burn easily.
Mistake #4: “I don’t need to clean the grill.”
Yes, you do. You wouldn’t use a cobweb-infested saucepan with remnants of last summer’s filet to whip up delectable shish kabobs now would you? (Hopefully, you answered “no.”) Using a dirty grill is quite unappealing and will make grilling more difficult. A dirty grill may cause uneven cooking and produce mysterious chunks of hard bits in your mouth.
Mistake #5: “I don’t need good grilling tools.”
Yes, you do. Good cooking utensils can enhance the outcome of any dish. A long-handled turning fork, tongs, and spatula can help you prevent burning not only what’s on the pit but also prevent you from burning your arms. A wire-grill brush is also necessary for maintaining a clean pit, and don’t forget a digital meat thermometer to ensure your food cooks to the proper temperature.