June 26, 2020 | by: Jamie Paterson


Here are some flubs I have made while trying to barbecue dinner. I offer them for you to learn from my mistakes!!

Pay attention and you won’t be serving up hockey pucks this weekend!

Not Brushing the Grill: They are not self-cleaning. Bits of charred meat get stuck to them, and if you don’t remove them, they’ll attach themselves to your next rack of ribs. Ancient charred meat is not a pleasant flavor… though it WOULD make a good name for a band!

• Not Properly Heating the Grill: Those gorgeous rows of sear marks only happen when the grill grates have time to get as hot as the fire. Cover the grill for 5-10 minutes after lighting. (Or buy burgers with the sear marks already added…)

• Not Investing in a Digital Grill Thermometer: It’s an easy and reliable way to tell if food has reached a temperature that’s safe for consumption. (Unless you like to live dangerously…)

• Cooking Meat Until There’s No Pink Left Anywhere: Pink chicken is bad. Don’t eat or serve that. But any red meat might retain some pink tissue even after reaching a safe minimum temperature. (That’s why they call it ‘red meat’)

• Never Grilling Vegetables: Have you ever tried grilled asparagus or an ear of grilled corn? Zucchini is another favorite, and it develops beautiful grill marks when prepared correctly. (Plus, if you are having a vegetarian over for dinner…)

• Not Resting Your Steaks: This has less to do with flavor or juiciness than it has to do with food safety. During a rest time after grilling, the meat’s temperature remains constant or continues to rise, which destroys harmful germs.

• Applying Barbecue Sauce Way Too Early: Barbecue sauce doesn’t really “seep into” meat. The best you can do is coat a piece of meat in barbecue sauce toward the end of the cooking process. Otherwise, the sauce will caramelize and burn. Not good.

• Not Adding Moisture to Chicken: Left on its own, chicken dries to a husk during cooking. Brine the chicken, use a marinade, or continuously baste the meat while cooking to keep it moist and delicious.  Baste using something with less sugar than barbeque sauce (see above)

• Letting the Fire Touch Your Meat: Flare-ups natural, but you need to stand ready to react. If a flame shoots out at your burger, move the burger. (That’s exactly why I keep a beer handy when barbecuing. Well, one reason…)

• Not Inviting Me Over: This isn’t really a tip… I just LOVE eating food cooked on the barbeque!!

Have a GREAT weekend!!

~ Jamie