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

No, your regular outdoor cooking fanatic commits more blunders with bbq grilling than you could ever imagine. The meat ultimately ends up dry and hard again and again, even with marinating for several hours. Or the beef is burnt or grilled too long.

These mistakes are made time and time again as your regular outdoor cook normally does not know any different. He does not automatically understand how to barbecue.

Below are a few of the more usual mistakes and do's and don'ts made in bbq grill cooking:

1) If you started with frozen meat, ensure the meat is thawed out entirely. Attempting to cook the inside of a still-frozen bit of meat is hard without burning the outside.

2) When utilizing a charcoal grill, try to start the fire without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat regardless of how much you cook the hot coals down first. A chimney starter makes beginning the fire very easy. Additionally, it allows you to add charcoal along the way should the coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has started. This is probably the most usual blunders and the most deadly for your barbecue. When poking with a fork, the juices will run out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less soft. Make use of a long pair of tongs to turn the meat.

4) Reduce the flame. Except for grilled steaks, which require an instant searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat soft and tempting.

5) Stop lifting the lid to check the meat. Every 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 cover also increases your odds of flare-ups.

6) This is really a food safety blunder. Do not put the cooked meat back on the same plate or platter that the raw meat was on without cleaning it first. Mixing up the grilled along with the raw simply begs for somebody to get sick.

7) After taking out the meat from the bbq grill or pit, let it rest for at about 5-10 minutes. Cutting into or slicing the meat soon after taking it from the cooker can cause all the tasty mix to flow out of the meat and onto the plate.

Certainly, these are not all the mistakes made by the amateur outdoor cook, but are a few of the much more frequent. But if you will avoid doing these yourself, you will get rid of most of the things which cause barbecue failures.

Your guests and family will wonder how come your grilled or barbecued meat is a lot better then it used to be. Also, who knows? Maybe the Food Network will come in search of you (bring it on Bobby Flay!).

It's barbecuing time... are you ready? Late summer time and early fall is my favorite time of the year because it's filled with soccer, pals and a lot of good food! Be sure you obtain a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is my favorite portable gas grill, but there are plenty of good lightweight charcoal grills as well. Happy barbecuing!

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