Seven Common Barbecue Mistakes
Article brought to you by Best Weber Gas Barbecues
1. Using meat that is not thawed completely – If it’s frozen in the middle the meat will end up being cooked on the outside but will still be raw inside. This is a sure way to give your guests food poisoning!
2. Using the same plates and cutlery for both cooked and uncooked food – This is a sure way to cause cross contamination and can easily lead to food poisoning.
3. Lifting the lid to check the food – Lifting the lead frequently will let out the heat and the temperature inside the barbecue will drop dramatically. Leave the lid alone as much as possible.
4. Cooking too quickly – Except for steaks that are seared quickly on the outside slow and long is much better to produce the best smoky flavour and to produce tender meat.
5. Using sauces containing sugar – It’s OK to use a sugar containing sauce as a marinade but don’t use it for meats on the grill. The sugar will char and give an unappetising flavour to the meat.
6. Using lighter fluid – It may make lighting your charcoal barbecue quicker but lighter fluid will cause the food to have a chemical taste. Use self lighting barbecue briquettes or an electric starter instead.
7. Using green speciality woods – Woods for smoking need to be aged as green wood will give your food a bitter flavour.
Image by Mr. Wright