How To Barbecue » how to barbeque http://www.coach7figures.net Teaching families around the world how to barbecue Fri, 04 Sep 2009 23:55:40 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 How to Barbecue – Some of The Most Common Mistakes http://www.coach7figures.net/how-to-barbecue/how-to-barbecue-some-of-the-most-common-mistakes http://www.coach7figures.net/how-to-barbecue/how-to-barbecue-some-of-the-most-common-mistakes#comments Sat, 29 Aug 2009 05:26:13 +0000 admin http://www.coach7figures.net/uncategorized/how-to-barbecue-some-of-the-most-common-mistakes
Many grill enthusiasts are not very proficient on the grill, and a lot of those aren’t very enthusiastic about the process either.  They haven’t done the homework by watching videos or TV shows, or read articles or cookbooks for advice, or had the good fortune to have had a mentor to help flatten out the learning curve .  Consequently, many make the same simple mistakes over and over again.

The cold truth  
Don’t ever put semi-thawed meat onto a hot grill.  Not only will the inside stay cold to raw, but you’re sure to burn the outside.  And don’t put most meats directly over the hottest part of the grill (with the exception of steaks, which love to be seared.)  A medium heat can be achieved by spreading the coals around and not leaving them piled in a towering inferno.  We have found that a great way to insure the best of both worlds with barbecue ribs and barbecue chicken is to pre-cook them in the oven as you would normally and then “finish” them off on the grill.  That way you get a fully cooked, but juicy inside, and a delicious barbecued outside!

Lighter fluid is for lighters, not the barbecue
Please, please, please don’t use barbecue lighter fluid!  It tastes aweful and I don’t care that my neighbor can’t taste it on his barbecued meats.  You can use a charcoal chimney, or our favorite is to use mesquite wood chips which act as a kind of kiindling and adds a little extra dose of smoked flavor to the barbecue.

It’s all about the juice
You know those flare-ups that happen when the juices from the meat make contact with the hot coals?  Some of them are unavoidable; but others occur if you keep turning the meat by poking it with a fork.  Think about it: the more the juices escape from your meat the drier the meat becomes.  We always use tongs and never use a fork.  And remember that no matter how hungry you are and no matter how delicious the meat looks, let it set for at least 5 minutes.  The same juices you didn’t let drip into the barbecue will just leak right onto the carving board if you don’t let the meat rest first.
These mistakes, though only a few of the many that are made, are some of the most common.  If you can avoid these you have a good head start on learning how to barbecue.  Check in periodically for more advice, and happy grilling!
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