Who does not love a barbeque during the summer when the sun is shining bright? But a few rookie mistakes can ruin the day for you and your guests. Ruining the meat is the least of your worries, as a rookie, you may end up with a burnt finger, charred food, or suffering from food poisoning. None of it sounds like the outcome of a party. Maybe some parties; nonetheless, not a desirable situation.
In this post, we have shared 9 mistakes rookies make that can ruin the meat and the party. By identifying these mistakes, you can avoid them and cook like a professional without any mishap.
- Using the Wrong BBQ Utensils
Cooking in the indoors is different from outdoor cooking on a BBQ. The flames are more volatile as there is only so much you can do to control the flames which can go haywire due to wind or breeze. The flames can also flare-up if you are cooking fatty food like beef or pork. Do not use your hands to handle the food and plastic is an absolute no. Most utensils in the kitchen have a plastic handle and are too short to provide you with adequate distance from the flames.
Recommendations: There are heavy-duty utensils that are specifically made to be used in a barbecue, invest in them. If you are throwing a party, why not hire a BBQ catering company that can take care of all the food on your behalf. They can save you time and most importantly limbs.
- Not Cleaning the Grill Before Use
Barbequing usually takes place during the summer when bacteria and germs are most active. As per a study, people get sick in large numbers during summer because of food-borne diseases. The food debris from the previous cooking on the grill must have infected which can contaminate the food you are about to place of the grill. This can make you sick.
Recommendations: It is simple – clean the grill right after you have finished cooking or clean it whenever you are about to do some cooking. A good method of cleaning the grill is by preheating the BBQ and sticking a piece of lemon on a long fork and subring the dirt away.
- Not Preheating the BBQ
Any experienced cook knows that when the pan is not heated enough the meat will stick on the pan. The same applies to the barbeque, if it is not preheated, it will not have enough time to warm up and the meat will stick on the grill, which will prevent the classic grill lines from appearing on the piece of meat, said experts from Perfectly Smoked.
Recommendations: Preheat the BBQ 10-15 minutes prior to cooking. Cover the grill when it is lit.
- Do Not Squirt Lighter Fluid on Burning Coal
Lighter fluid might be too much of a temptation to get the flames high in an attempt to cook the meat thoroughly but do not try that. Lighter fluid contains volatile organic compounds that if inhaled is injurious to your lungs and can leave a residue on the food.
Recommendations: Instead leave the bottom vents of the BBQ open so there is sufficient oxygen for the fire to get going.
- Avoid Moving the BBQ Once Lit
A burning barbeque is dangerous, moving it around after it has been lit can spill the coal if you drop it, leading to a fire. You can also injure yourself while moving a burning BBQ.
Recommendations: Pick the ideal location before you light the BBQ, ensure there is nothing around that could catch fire.
- Too Much Flame
Too much flame and the food will be burnt, too little and it will taste raw. You have to find the right balance of flame. Too much flame can scorch the meat from the outside while the insides will remain uncooked.
Recommendations: In a gas grill, you can moderate the heat. If using coal, have more coal on one side than the other.
- Opening the Lid Frequently
Opening the grill too frequently will allow the heat to escape which can extend the cooking time and cause the meat to cook unevenly.
Recommendations: Set a timer, this way you do not have to open the grill every few minutes. If you have a thermometer on the lid, maintain the temperature using it.
- Don’t Use the Sauce Too Early
Usually, the sauce is made from sugary substances which char rather quickly while the meat remains uncooked. This will create a bitter flavor, quite contrary to your objective behind the sauce.
Recommendations: If you want more flavor on the meat, marinade it prior to tossing on the grill. Apply the sauce 5-10 minutes before taking the meat out of the grill and on the plate.
- Serving Food Directly Off the Grill
Food that is taken off the grill is extremely hot and can burn the mouth of your guests. Cutting the meat too early will have all the meat juices rush out fast, which makes the meat delicious.
Recommendations: Allow the meat to sit on the plate for a few minutes before you cut the meat and serve.