Avoid mistakes while cooking with these tips.

The 9 most important roasting mistakes and how to solve them.

I love roast and barbecue and have spent my career outdoors for more than two decades. During this time, I have seen many mistakes and people tend to keep making them. So I put together a list of the most important things that should not be cooked and how to avoid them. Print this list and see you next time when you're done cooking!

Never grease the grill

All people smear the grates - big mistake! Follow my motto: "Fat the food, not the grid!" If you brush the oil with hot grates (and a lighted grill), there is a risk of a large outbreak. The oil you have brushed immediately burns and leaves a sticky residue that "sticks" your food to the grate causing it to adhere, separate and dry like the desiccant. If you grease the food, it stays juicy, it favors the caramelization of the grill brands! And it helps to prevent it from "sticking".

Do not put food on a cold grill

Always pre-heat a gas grill with all the burners lit or wait until the charcoal briquettes are covered with a gray-white ash. Preheating also removes waste and makes it easier to clean the grill. Contrary to popular belief, you should never cook on a grill larger than 1 meter. The hotter the grill is, the more likely it is that the outside of the food is burned before the interior is cooked.

Clean this dirty grill

An outdoor grill is like a cast iron skillet. The more you use it, the better it gets. However, you should clean it every time you use it. Clean the grills twice before and after cooking with a hard metal brush. If you do that, it will never be a good job to clean your grill. If you do not have a grill cleaning brush, crumble a sturdy foil ball and hold it with a 12 "locking pliers to clean the grill.

Know the difference between direct and indirect heat.

The most common mistake is to choose the wrong cooking method. To roast well, you should know the difference between direct, indirect or combined grill and know when to use it. Direct frying means that food is placed directly on the heat source, much like baking in your oven. Indirect grilling means that the heat is on both sides of the food and the burners under the food are switched off, similar to the roast and bake. Combined cooking means that you heat food directly (ie, catch a steak or steak) before heating it indirectly to complete the cooking process. Follow this general rule: If cooking takes less than 20 minutes, use the direct method. If cooking takes longer than 20 minutes, use the indirect method.

The right way to deal with outbreaks.

Never use a bottle of water to extinguish an outbreak. Spraying water over a hot fire can create steam fumes that can cause severe burns. Water can also damage the enamel and porcelain surface and damage your grill. Fire loves oxygen, so cook with the lid closed and do not look. By repeatedly lifting the lid to check the food during cooking, the cooking time is extended. If you have a fire, turn off all burners, remove food and extinguish the flames with kosher salt or baking soda. In the worst case, use a fire extinguisher. Note, however, that your grill will be damaged.

Avoid frequent reversals

If cooking directly (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), do not cook them until halfway through the cooking time. All proteins adhere to the lattices as soon as they come into contact with the hot lattices. During cooking, it dissolves naturally and you can turn it over with pliers. Remember to grease the food, not the grills!

Avoid cross contamination

One of the common mistakes that patio chefs make is using the same pair of pliers for raw and cooked foods. This leads to cross-contamination and can lead to food-borne illnesses. It is easy to solve this problem. I use a green-green adhesive tape for the color code of my 12-inch cooking utensil while I cook. The different colors allow me to remember the pliers that I use for raw foods (red), such as: For example, chickens and tongs that can be safely used for cooked foods (green). And do not forget to use a clean and separate tray for your cooked food.

Sauce not too soon

If I had a penny every time I saw someone serving a thick, sweet sauce on boneless chicken pieces or on ribs, if they were raw, that would be a great barbecue! All barbecue sauces contain a lot of sugar and the sugar burns very fast. It almost always burns the outside of the food before it is cooked indoors. Generally, you should only sprinkle with the sauce for the last 10-15 minutes. If the ribs are cooked for 2 or 3 hours, I will sprinkle them with a diluted sauce (1/2 beer and 1/2 sauce) for the last 30 minutes.

Resist cooking tests by cutting.

Cutting the food to check the degree of cooking is another common way to browse the food. When cutting a protein, drain out the precious juices, and if the food is not cooked well, the area where it was cut will be annealed when you put it back on the grill. Use an immediately readable meat thermometer to check the cooking, and allow the food to stand for at least 5 minutes before cutting.

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