The Toltec Nagual Four Agreements Carlos Castaneda

Your regular backyard cook is no skilled in the barbecue or grilling field. He's got no shows on the Food Network. He's got no barbecuing cookbooks out. Nor has those been part of his lifetime goal.

No, your average outdoor cooking fanatic makes more blunders with bbq grilling than you might ever envision. The beef eventually ends up dry and hard time after time, despite marinating for several hours. Or the meat is burnt or grilled too much time.

These mistakes are occur time and again since your regular backyard cook usually does not know any different. He does not automatically understand how to barbecue.

Here are some of the more usual blunders and do's and don'ts made in barbecue grill cooking:

1) If you began with frozen meat, make certain the meat is thawed out entirely. Trying to cook the inside of a still-frozen bit of meat is next to impossible without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start off the flame without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat no matter how much you cook the coals down first. A chimney starter makes beginning the fire a breeze. Additionally, it lets you add charcoal along the way if the hot coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has begun. This is one of the most usual mistakes and the most deadly for your grilling. When poking with a fork, the tasty mix will get out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less tender. Use a long pair of tongs to turn the meat.

4) Lower the flame. Apart from grilled meats, that require a fast searing, cook slowly over low to medium heat. Lower heat is much more manageable and it will make the meat soft and juicy.

5) Stop raising the lid to look at the meat. Each time you do that it alters the temperature within the bbq grill or pit. Air from you opening the cover acts like a sponge and dries the meat up. Opening the lid also increases your odds of flare-ups.

6) This is more of a food safety blunder. Do not place the cooked meat back on the same dish or platter which the raw meat was on without cleaning it first. Mixing up the cooked with the raw simply begs for someone to get sick.

7) After taking out the meat from the bbq grill or pit, allow it to rest for at around 5-10 minutes. Cutting into or chopping the meat just after taking it from the cooker will cause all the juices to flow out of the meat and onto the plate.

Of course, these are not all the blunders made by the inexperienced backyard cook, but are a couple of the much more common. But if you will prevent doing these yourself, you will get rid of many of the things which cause barbecue failures.

Your friends and family members will ponder how come your grilled or barbecued meat is a lot better then it used to be. And, who knows? Maybe the Food Network will come looking for you (bring it on Bobby Flay!).

It's barbecuing season... are you ready? Late summer time and early fall is the best time of the year as it's full of soccer, buddies and lots of great food! Be sure you get a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is the best portable gas grill, but there are lots of good lightweight charcoal grills as well. Happy barbecuing!

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