Posted by BBQ Island on 7/12/2017
While it’s true that anyone can grill – given the proper
tools and techniques – there’s an art to crafting the perfect
flame-kissed burger or moist BBQ chicken drumstick. Whether you’re attracted to
charcoal or you’re a die-hard gas man like King
of the Hill’s propane guru Hank Hill, there are key elements to ensuring
your food is barbecued like a pro.
Here at BBQ Island, we’ve tested and experimented with
dozens of methods to dish up the juiciest, most tender and flavorful meats.
Along the way, we’re learned that the art of grilling is as much about what not to do as it is finding the ideal
technique and tools. Here are five of the worst mistakes we’ve encountered in
our grilling history.
5. Not Cleaning Your
Seriously, folks. Does your grill have greasy residue under
the lid, fossilized food residue clinging to the grate, or half-burned charcoal
ash piled like sand dunes? We know your mother taught you better than that!
It’s amazing how many people don’t take the time to clean their grills prior to
a summer barbecue. Leftover ash and charred meat remnants don’t make for tasty
BBQ – not to mention they’re a fire danger. Granted, some barbecue experts
recommend keeping those nasty leftover bits of food on your grate to protect it. But the idea is that you’ll
actually clean the grill before its next use.
4. Premature Grilling
We know you're dying to get started. Your hands are itching
to pick up your tongs. Our mouths are watering with you at the thought of herb-crusted pork ribs or juicy tri-tip with a
peppered crust. Good grilling can't be rushed, though. Most grill manufacturers
recommend preheating for about 15 minutes. This ensures even heating at
the right temperature. When grilling over charcoal, it’s tempting to use
lighter fluid to help the process along. However, lighter fluid can cause
intense flare-ups that up the risk of serious injury. Instead, use a chimney
starter to get your grill going.
3. Getting Too Saucy
with Your Meat
We're not going to get into the debate over sauce vs. dry
rub here. If you do choose to sauce
your meat, hold off until later in the cooking process – or even after the meat
is ready and plated. The key here is restraint. Excess sauce can cause your
fire to flare-up and scorch your meat, or turn gummy and unappetizing if left
too long in the heat. Many longtime BBQers prefer to use rubs or seasoning
during the grilling process and sauce ribs or slabs of beef prior to cutting.
2. Thinking Bigger is
Some things are better the bigger they get: Burgers and
beer, for example. Flames are NOT one of these things. While you might look
cool standing next to a grill with three-foot flames, your steaks will suffer
for it. The secret to good grilling is consistently high temperature, not crazy
And according to Food Network star and grilling expert Bobby
Flay, the #1 grilling mistake you can make is…
1. Micromanaging Your
You don't like it when your boss hovers over your shoulder
while you’re trying to work. Neither does your grill. Constant flipping of your
meat can cause it to cook unevenly, while flattening with a spatula causes too
much fat to drip, leaving your poor meat dry and desiccated. How often should
you tend your meat? For years, the rule was "turn once, flip once." Now, chefs
have relaxed that rule to incorporate several flips in one grilling session for most
meats, which supposedly results in a more tender and flavorful product.
Keep these five "don'ts" in mind during your next summer barbecue and you'll stay on track for
juicy, flavorful meats that'll get your guests talking. For more great grilling
tips and tools for success, visit BBQ Island today or browse
our selection of electric, gas and charcoal grills online.