Barbecue – what not to do
The first mistake most people make is to start with meat that is not totally thawed. If it's still slightly frozen in the middle, it will end up undercooked, which can be hard to judge, because your meat will look perfect on the outside and still be too raw inside – a meat thermometer solves this problem.
Try to avoid lighter fluid if you are cooking on a charcoal grill. The chemical flavour will transfer to your food.
The next big mistake is not cooking at the right temperature. Hot and fast is not best! To achieve a smoky flavour and tender meat, it's best to cook long and slow. Except for steaks that need searing and can be served somewhat bloody, medium heat is best.
A common mistake with a dome barbecue is to keep lifting the lid to check the meat. Every time you open the lid, you drop the temperature and cause the meat to cook unevenly. A timer is good as it reminds you when food should be ready, just in case you’ve settled back with a beer and forgotten your culinary responsibilities, which is also a rather common mistake!
If you use sauce while your meat is on the grill, make sure it doesn’t contain any sugar because it burns at a low temperature and will char the meat and become bitter, which is very unappetizing. Keep sauces for the last few minutes of cooking time and brush them on as a glaze so they don’t drip onto the coals and cause flare ups.
The last mistake is to use the same plate or platter to carry the food back to your guests. Always use a clean platter or risk food poisoning ruining your party and your reputation as a cook!
Barbecue ban photograph by Daveybot, used under a creative commons attribution licence.