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Portable gas grills for camping- Intro

If you’re the average weekend griller like many Americans, then you’ve probably made your share of mistakes on the old outdoor grill. After all, you’re not an expert. You don’t have your own show on the Food network. That’s not to say you have no grill master skills. You’ve just made some mistakes along the way. Heck, who hasn’t when it comes to grilling. At some point you’ve burned the meat after cooking too long or come away with steak that’s as tough as tire rubber even after you’ve marinaded it for hours.For more details-thecompletekitchencompany.com.

Here are some simple tips that will help you avoid those mistakes made by your average weekend warrior grill master. First, let the meat thaw completely before putting it on the grill. Trying to grill meat that is partially frozen is a huge mistake, because it’s very difficult to cook the inside of the meat without scorching the outside into black gristle.

Many grillers like to poke the meat with a fork while it’s sizzling on the grill. This is another big mistake. Whenever you poke the meat with a fork, the juice runs out and causes the meat to become dry. Instead of a fork, use tongs instead. You should try to grill over medium to slow heat unless your grilling steaks. Steaks need to be seared over high heat to seal in the juices. Keeping the heat low will help to keep the meat tender.

Another common mistake is lifting the grill cover up after a few minutes to check on the meat. Opening and shutting the cover on the grill cause the temperature to fluctuate. Bringing air continually into the grill can also cause the meat to dry out. Make sure the meat is cooked before adding the BBQ sauce. This is another huge mistake many people make when first starting out on the grill. The problem with adding the BBQ sauce to early, is that it causes the meat to burn. Most sauces contain sugar which burns fast when it comes in contact with fire. This in turn causes the meat to burn fast. Once you’ve taken the meat off the grill and put it on the plate, try and avoid cutting into it right away. Doing so while the meat is sizzling, can cause those juices to run out onto the plate. Let the meat sit for about 5 minutes before cutting into it.