5 Common BBQ Mistakes Beginner Grillers Make

Mavis Loh Blog

Underestimating The Amount Of Fuel Required

Be sure to plan ahead and always have a spare canister/tank of propane (if you’re using a gas grill) or an extra bad of charcoal readily available. You really wouldn’t want an occasion where you run out of fuel as it is not just inconvenient but also a damper to any BBQ party! Additionally, it can get pretty embarrassing having to move your half cooked BBQ foods into the kitchen to cook them over the stove. Furthermore, having spare fuel never hurts since you can save them for the next BBQ party if you don’t use them this time round.

Relying On Lighter Fluid To Start A Fire

Ever wondered why some BBQ chicken wings tasted sooooo much better? It could be because they’re using a non-petroleum-based products (such as a chimney starter) to get the fire started. I know it can be really tempting to use a lighter fluid as it starts up your BBQ fires really quickly, but trust us on this, you want to do it right instead. With a chimney starter, you just simply need to position it over a wad of newsprint, fat wood, or a fire starter, fill the chimney with briquettes or natural lump charcoal, and ignite the tinder. Within 15 to 20 minutes, you’ll have coals that are perfectly ashed over and ready to use.

Failing To Let Your Grill Preheat Sufficiently

BBQ is a form of cooking that requires a fair bit of patience. Else, it can cause a lot of problems, even for an experienced BBQ chef! If you intend to cook your food directly over the flames (direct grilling), your food won’t be able to sear properly if the grill isn’t sufficiently preheated. This will result in your BBQ foods sticking onto the grill grate. Therefore, our advice would be to place the BBQ grill grate back on after lighting the fire so that it has sufficient time to warm up. This is extremely crucial if you want those beautiful grill marks on your chops.

Building Only A “One-Dimensional” Fire

We’ve witnessed many beginner BBQ charcoal grillers distributing hot coals evenly below the BBQ grill. What this means is that the the heat below the grate will be of a uniform intensity and this leaves you with limited control as compared to building a multi-zone fire. Thus, you should always include a cooling zone with no coals beneath the grill grate, and a pile of heated coals that is deeper on one side than the other. This cooling zone will be especially valuable as it can be used to protect fattier foods from flare-ups. Same goes if you’re using a gas grillers. You can preheat your grills as usual. However, if you have multiple burners (at least 2), lower the temperatures of the other burners to create a two-zone cooking.

Allowing Cross-Contamination To Happen

Tummyaches and food poisoning are total nightmares for any party-goer. Therefore, always ensure that you should never share BBQ tools between raw and cooked meats without thoroughly washing or replacing them. Cross-contamination can also happen when the same tableware that was used to transport raw food is used to serve cooked food to the guests. With that said, always ensure that your chopping boards and knives are also thoroughly washed at any stage of the food preparation process to prevent any form of cross-contamination.

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