the top 9 grilling mistakes and how to fix themthe top 9 grilling mistakes and how to fix themthe top 9 grilling mistakes and how to fix them

I love barbecues and I have been working on outdoor cooking for more than 20 years.
During that time, I saw a lot of mistakes that people would make over and over again.
So I listed the biggest BBQ taboos and how to avoid them.
Print this list and refer to it the next time you\'re ready for a barbecue!
Don\'t oil the grill. Anyone oil the grill. big blunder!
Follow my mantra: \"Cheer for food, not for food!
\"If you brush oil on a hot cooking grill (And a grill)
You took a big risk. up.
The oil you brush will burn immediately, leaving a sticky residue, will \"stick\" your food on grates, make it stick together, break it down, dry,
If you oil the food, it stays juicy and promotes caramel-those great grill marks!
And helps prevent \"stickiness \".
\"Don\'t put food on a cold rack, always warm up the gas grill with all the burners on high, or wait until the charcoal block is covered in white --gray ash.
Preheating also burns the residue, making it easier to clean the grill.
Contrary to popular opinion, you don\'t need to cook on a grill over 550 degrees F.
The hotter the grill, the more likely you are to burn the outside of the food before cooking inside.
Clean dirty GRILLAn outdoor grill like an actoriron skillet.
The more you use it, the better it gets, but you need to clean it every time you use it.
Each chef cleans the grill twice.
Before and after your cooking, clean the brush with a hard metal bristle grill.
If you do, cleaning the grill will never be a big deal.
If you don\'t have a grill cleaning brush, break a heavy ball
Working aluminum foil and fixing it on a pair of 12-
Inch lock chef pliers for cleaning grill.
The most common mistake to know the difference between direct heating and indirect heating is to choose the wrong cooking method.
To be a good griller, you must know the difference between direct, indirect, or combined grilling and when to use them.
Direct barbecue means that the food is placed directly on the heat source.
Almost baked in the oven.
Indirect barbecue means that the heat is on both sides of the food and the burner is closed under the food
Similar to baking and roasting in an oven.
Combined BBQ means you heat the food directly (i. e.
Grilled Tenderloin or big steak)
Before transferring it to indirect heating to complete the cooking process.
Remember this general rule of thumb: if the food is cooked for less than 20 minutes, use a direct method.
If it takes more than 20 minutes to cook food, use the indirect method.
The right way to handle the torch-
Never put off the torch with a water bottle-up.
Spraying water on the heat produces steam, which can lead to severe burns.
The water will break the porcelain.
Enamel finish, resulting in damage to the grill.
Fire loves oxygen, so Cook with a lid and don\'t peek.
While cooking to extend the cooking time, repeatedly lift the lid to \"peek\" and check the food.
If you have a complete
On the fire, turn off all the burners, take out the food and put out the fire with Jewish salt or baking soda. In a worst-
Use a fire extinguisher in this case, but be aware that it will ruin your grill.
If you cook food in a direct way, avoid frequent flipping (
Burgers, hot dogs, boneless chicken breast, steak, vegetables, etc)
, Only flipped once in the middle of cooking time.
Once all the protein is in contact with the hot grill, they stick to the grill.
When it is cooked, it will naturally release itself when you turn it over with a pair of pliers.
Remember to cheer the food, not the food! DODGE CROSS-
One of the most common mistakes of polluting backyard chefs is to use the same pliers for raw and cooked food.
This creates a cross.
Pollution can lead to foodborne illness.
It\'s easy to solve this problem.
I have been in color-coding my 12-
As long as I have been grilling, the red and green tape in the Inch locks the chef tongs.
Different colors help me remember which pair of pliers I used for raw food (red)
Like chicken, it is safe to use it for cooked food (green).
Remember to use a clean platter separately for your cooked food.
If every time I see someone pouring thick sweet BBQ sauce on the bones I have a dime, don\'t be too fastin-
When chicken nuggets or whole ribs are raw, I will be a very rich winch!
All the BBQ sauce contains a lot of sugar and the sugar will burn soon.
Almost always burn the food outside before cooking inside.
Usually, at the last 10, I only brush the food with sauce.
15 minutes cooking time.
Cook with ribs 2-
I will use diluted sauce for 3 hours (
1/2 beer and 1/2 sauce)
The last 30 minutes of cooking time.
Resist the DONENESS test by cutting.
To test doneness, cutting food is another common way for people to waste their food.
When you cut any protein, you let the precious juice flow out, if the food is not enough
Cooked, the cut Place will be more-
Cook when you put it back on the grill. Use an instant-
Read the meat thermometer to test doneness and always rest your food for at least 5 minutes before cutting in.
Editor\'s note: Elizabeth Carmel is an expert in barbecue, barbecue and Southern food, a media figure, and author of four cooking books, including the newly released steak and cake.
\"Elizabeth Carmel, the relevant PressI loves barbecues and barbecues, and I have been working on outdoor cooking for more than 20 years.
During that time, I saw a lot of mistakes that people would make over and over again.
So I listed the biggest BBQ taboos and how to avoid them.
Print this list and refer to it the next time you\'re ready for a barbecue!
Don\'t oil the grill. Anyone oil the grill. big blunder!
Follow my mantra: \"Cheer for food, not for food!
\"If you brush oil on a hot cooking grill (And a grill)
You took a big risk. up.
The oil you brush will burn immediately, leaving a sticky residue, will \"stick\" your food on grates, make it stick together, break it down, dry,
If you oil the food, it stays juicy and promotes caramel-those great grill marks!
And helps prevent \"stickiness \".
\"Don\'t put food on a cold rack, always warm up the gas grill with all the burners on high, or wait until the charcoal block is covered in white --gray ash.
Preheating also burns the residue, making it easier to clean the grill.
Contrary to popular opinion, you don\'t need to cook on a grill over 550 degrees F.
The hotter the grill, the more likely you are to burn the outside of the food before cooking inside.
Clean dirty GRILLAn outdoor grill like an actoriron skillet.
The more you use it, the better it gets, but you need to clean it every time you use it.
Each chef cleans the grill twice.
Before and after your cooking, clean the brush with a hard metal bristle grill.
If you do, cleaning the grill will never be a big deal.
If you don\'t have a grill cleaning brush, break a heavy ball
Working aluminum foil and fixing it on a pair of 12-
Inch lock chef pliers for cleaning grill.
The most common mistake to know the difference between direct heating and indirect heating is to choose the wrong cooking method.
To be a good griller, you must know the difference between direct, indirect, or combined grilling and when to use them.
Direct barbecue means that the food is placed directly on the heat source.
Almost baked in the oven.
Indirect barbecue means that the heat is on both sides of the food and the burner is closed under the food
Similar to baking and roasting in an oven.
Combined BBQ means you heat the food directly (i. e.
Grilled Tenderloin or big steak)
Before transferring it to indirect heating to complete the cooking process.
Remember this general rule of thumb: if the food is cooked for less than 20 minutes, use a direct method.
If it takes more than 20 minutes to cook food, use the indirect method.
The right way to handle the torch-
Never put off the torch with a water bottle-up.
Spraying water on the heat produces steam, which can lead to severe burns.
The water will break the porcelain.
Enamel finish, resulting in damage to the grill.
Fire loves oxygen, so Cook with a lid and don\'t peek.
While cooking to extend the cooking time, repeatedly lift the lid to \"peek\" and check the food.
If you have a complete
On the fire, turn off all the burners, take out the food and put out the fire with Jewish salt or baking soda. In a worst-
Use a fire extinguisher in this case, but be aware that it will ruin your grill.
If you cook food in a direct way, avoid frequent flipping (
Burgers, hot dogs, boneless chicken breast, steak, vegetables, etc)
, Only flipped once in the middle of cooking time.
Once all the protein is in contact with the hot grill, they stick to the grill.
When it is cooked, it will naturally release itself when you turn it over with a pair of pliers.
Remember to cheer the food, not the food! DODGE CROSS-
One of the most common mistakes of polluting backyard chefs is to use the same pliers for raw and cooked food.
This creates a cross.
Pollution can lead to foodborne illness.
It\'s easy to solve this problem.
I have been in color-coding my 12-
As long as I have been grilling, the red and green tape in the Inch locks the chef tongs.
Different colors help me remember which pair of pliers I used for raw food (red)
Like chicken, it is safe to use it for cooked food (green).
Remember to use a clean platter separately for your cooked food.
If every time I see someone pouring thick sweet BBQ sauce on the bones I have a dime, don\'t be too fastin-
When chicken nuggets or whole ribs are raw, I will be a very rich winch!
All the BBQ sauce contains a lot of sugar and the sugar will burn soon.
Almost always burn the food outside before cooking inside.
Usually, at the last 10, I only brush the food with sauce.
15 minutes cooking time.
Cook with ribs 2-
I will use diluted sauce for 3 hours (
1/2 beer and 1/2 sauce)
The last 30 minutes of cooking time.
Resist the DONENESS test by cutting.
To test doneness, cutting food is another common way for people to waste their food.
When you cut any protein, you let the precious juice flow out, if the food is not enough
Cooked, the cut Place will be more-
Cook when you put it back on the grill. Use an instant-
Read the meat thermometer to test doneness and always rest your food for at least 5 minutes before cutting in.
Editor\'s note: Elizabeth Carmel is an expert in barbecue, barbecue and Southern food, a media figure, and author of four cooking books, including the newly released steak and cake.
\"Elizabeth Carmel, the relevant PressI loves barbecues and barbecues, and I have been working on outdoor cooking for more than 20 years.
During that time, I saw a lot of mistakes that people would make over and over again.
So I listed the biggest BBQ taboos and how to avoid them.
Print this list and refer to it the next time you\'re ready for a barbecue!
Don\'t oil the grill. Anyone oil the grill. big blunder!
Follow my mantra: \"Cheer for food, not for food!
\"If you brush oil on a hot cooking grill (And a grill)
You took a big risk. up.
The oil you brush will burn immediately, leaving a sticky residue, will \"stick\" your food on grates, make it stick together, break it down, dry,
If you oil the food, it stays juicy and promotes caramel-those great grill marks!
And helps prevent \"stickiness \".
\"Don\'t put food on a cold rack, always warm up the gas grill with all the burners on high, or wait until the charcoal block is covered in white --gray ash.
Preheating also burns the residue, making it easier to clean the grill.
Contrary to popular opinion, you don\'t need to cook on a grill over 550 degrees F.
The hotter the grill, the more likely you are to burn the outside of the food before cooking inside.
Clean dirty GRILLAn outdoor grill like an actoriron skillet.
The more you use it, the better it gets, but you need to clean it every time you use it.
Each chef cleans the grill twice.
Before and after your cooking, clean the brush with a hard metal bristle grill.
If you do, cleaning the grill will never be a big deal.
If you don\'t have a grill cleaning brush, break a heavy ball
Working aluminum foil and fixing it on a pair of 12-
Inch lock chef pliers for cleaning grill.
The most common mistake to know the difference between direct heating and indirect heating is to choose the wrong cooking method.
To be a good griller, you must know the difference between direct, indirect, or combined grilling and when to use them.
Direct barbecue means that the food is placed directly on the heat source.
Almost baked in the oven.
Indirect barbecue means that the heat is on both sides of the food and the burner is closed under the food
Similar to baking and roasting in an oven.
Combined BBQ means you heat the food directly (i. e.
Grilled Tenderloin or big steak)
Before transferring it to indirect heating to complete the cooking process.
Remember this general rule of thumb: if the food is cooked for less than 20 minutes, use a direct method.
If it takes more than 20 minutes to cook food, use the indirect method.
The right way to handle the torch-
Never put off the torch with a water bottle-up.
Spraying water on the heat produces steam, which can lead to severe burns.
The water will break the porcelain.
Enamel finish, resulting in damage to the grill.
Fire loves oxygen, so Cook with a lid and don\'t peek.
While cooking to extend the cooking time, repeatedly lift the lid to \"peek\" and check the food.
If you have a complete
On the fire, turn off all the burners, take out the food and put out the fire with Jewish salt or baking soda. In a worst-
Use a fire extinguisher in this case, but be aware that it will ruin your grill.
If you cook food in a direct way, avoid frequent flipping (
Burgers, hot dogs, boneless chicken breast, steak, vegetables, etc)
, Only flipped once in the middle of cooking time.
Once all the protein is in contact with the hot grill, they stick to the grill.
When it is cooked, it will naturally release itself when you turn it over with a pair of pliers.
Remember to cheer the food, not the food! DODGE CROSS-
One of the most common mistakes of polluting backyard chefs is to use the same pliers for raw and cooked food.
This creates a cross.
Pollution can lead to foodborne illness.
It\'s easy to solve this problem.
I have been in color-coding my 12-
As long as I have been grilling, the red and green tape in the Inch locks the chef tongs.
Different colors help me remember which pair of pliers I used for raw food (red)
Like chicken, it is safe to use it for cooked food (green).
Remember to use a clean platter separately for your cooked food.
If every time I see someone pouring thick sweet BBQ sauce on the bones I have a dime, don\'t be too fastin-
When chicken nuggets or whole ribs are raw, I will be a very rich winch!
All the BBQ sauce contains a lot of sugar and the sugar will burn soon.
Almost always burn the food outside before cooking inside.
Usually, at the last 10, I only brush the food with sauce.
15 minutes cooking time.
Cook with ribs 2-
I will use diluted sauce for 3 hours (
1/2 beer and 1/2 sauce)
The last 30 minutes of cooking time.
Resist the DONENESS test by cutting.
To test doneness, cutting food is another common way for people to waste their food.
When you cut any protein, you let the precious juice flow out, if the food is not enough
Cooked, the cut Place will be more-
Cook when you put it back on the grill. Use an instant-
Read the meat thermometer to test doneness and always rest your food for at least 5 minutes before cutting in.
Editor\'s note: Elizabeth Carmel is an expert in barbecue, barbecue and Southern food, a media figure, and author of four cooking books, including the newly released steak and cake.

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