How to Avoid The Top 5 Grilling Mistakes

How to Avoid The Top 5 Grilling Mistakes

Top 5 Grilling Mistakes

1.  Running out of fuel!  Before you even get started this can kill your BBQ dreams.  This is one of the easiest mistakes to avoid, but one that will leave you not only disgraced in the backyard, but more important hungry.  So always check your tank level and have a back up.  And if you are a habitual BBQ’er that consistently runs low, have a back up to the back up!

2.  Using BBQ tools the wrong way and at the wrong times.  Too many times grillers try to flip fish, pizza, burgers, and brisket with tongs.  This is one of the worst things you can do because it will pull the bark off of your brisket, split your burger in two, shred your fish, or leave your pizza with holes. Use a spatula instead. Tongs are best for hot dogs, chicken, steak, pork chops, ribs and skewers. So please, use the right tool for the right food. Trust me your friends and family will thank you.

3.  Grilling at temperatures that are too high.  This is one that I see almost everyday.  People have the grill too high and wonder why the food comes out burnt, tasting like char, is over cooked on the outside and undercooked on the inside, or sticks to the grates.  My ideal grilling temperature zone is 450-500 degrees, if not a little hotter.  Anything more can cause the above and leave your grilled food a disaster.  #turndowntheheatandturnuptheflavor

4. Using a meat thermometer the wrong way.  I have seen people use the meat thermometer from top to bottom. This makes finding the actual internal temperature almost impossible.  I like going in from the side. This allows you to find the true middle of the meat, and also a better and truer measurement of your meat temps. So, next time you use yours, try going in from the sides.  This also makes it easier if you are using a wireless thermometer when flipping food.

5. Not asking for advice until it is too late. At Weber, we are always here to help, but that can be a challenge when time is running out.  Ask first and enjoy BBQ second.  An easy thing to do is get a grilling game plan set for your next cook. Focus on what you are cooking, how long it will cook, the time it will cook, and the temperature at which you will be cooking. If you have questions, ask early and often so when your game day grilling comes, you can grill the best meal ever.

What are your thoughts? (3)

10.24.16

Tom R

Trent,

If your steak is coming out grey, it is actually water related, as the steam naturally keeps the temp toward 212f, rather than the 300-350+ needed for Malliard related browning. The 1-2 minutes of sear idea intends a dry prepared meat surface. Wrap your steak in paper towel and leave it exposed in the refrigerator for a day or two, and enjoy the difference.

10.24.16

Kevin Kolman

Tom,
I appreciate the insight and look forward to trying this on my next cook! Thanks of the tips and Grill On!!

09.17.16

Trent S

I recently purchased a Summit S-470 and like the grill very much. This grill puts out a lot more heat than my previous Weber gas grill and I have had a couple of situations where I have burned some burgers and steaks. I like using the sear station for the nice grill marks left on my steaks, but the steaks are a little too well done for my liking. I like a nice medium rare to medium steak. How can I use the sear station correctly and not over cook my steaks?

Thanks.

Trent S.

09.17.16

Kevin Kolman

Trent,

The sear station should only be used for 1-2 minutes a side to create those beautiful sear marks. Sear the steaks for 1-2 minutes per side then move it over indirect heat to finish cooking to your desired degree of doneness. Hope this helps and if you need any other grilling advice you can find us here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

09.09.16

keith g

Won't the toppings fall off if you flip the pizza

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