There’s something irresistible – almost primal – about cooking food over a fire outdoors as friends and family stand by with their plates and cutlery, ready to gorge on char-grilled meat and smoky veggies.

However, grilling food can sometimes be harder than it looks. But the good news is it doesn’t have to be as long as you know what mistakes to avoid. Below are the most common cookout mistakes to watch out for, as well as some tips to make your next grilling party truly memorable – for all the right reasons.

Mistake #1: Not cleaning the grill

Cooking with a dirty grill is a big no-no. Grimy grates impart distinct “off” flavors to your food. They also raise stick risk. That means delicate proteins like fish are likely to get stuck to your grates if they are dirty. So rather than come off the grill cleanly, your fish will likely end up coming off in charred pieces.

Clean your grill before and after using it. Tidying up the grill after use will make it easier for you to clean it the next time you feel like grilling again. First, scrub both the topside and underside of the grates with a ball of aluminum foil to dislodge particles. Wash them with soap and water, rinse and dry. Store once it’s cool.

Mistake #2: Not oiling the grill grates

Firm proteins like steaks and patties usually won’t be a problem with an unoiled grill. But an unoiled grill may be your worst nightmare if you’re cooking fish, vegetables or fruits.

To keep delicate foods from sticking, lightly coat the grates with cooking oil before lighting the grill. You could also lightly brush your fish, vegetables or fruits with a thin coating of cooking oil. Just make sure you aren’t slathering the grates with oil. Heavily oiled grates have a tendency to burn, creating dangerous flare-ups.

Mistake #3: Not checking the propane level

For those with gas grills, nothing is worse than running out of propane halfway through cooking and making a beeline for the kitchen stove to finish those burgers. Don’t just think to trust that rusty gauge! If you have a scale on hand, weigh your propane tank before grilling. An empty tank should weigh around 18 pounds.

You can also pour a pitcher of hot water over the top of the tank, then run your hand along the side of it. You’ll feel warm metal until you reach the liquid propane level. That part of the tank should feel cold. It’s also a good idea to keep a full backup tank on hand.

Mistake #4: Lighting the coals with lighter fluid

Just because your dad did it doesn’t make it right. Unless you want your patties to smell like a gas tank, do not under any circumstances use lighter fluid. Charcoal has a natural smokiness, which imparts flavor to food. When you use lighter fluid, you drown out that smokiness and add a chemical “flavor” to food instead.

Rather than douse coals with lighter fluid, start the charcoal using a charcoal chimney. Stuff newspaper bits in the bottom, fill the metal cylinder with charcoal on top and light the newspaper. You’ll have red-hot coals after just 10 minutes.

Mistake #5: Not preheating the grill

One of the most common mistakes people make when grilling is adding their food right after firing up the grill. You need to preheat the grill, getting it up to the hottest temperature possible, before adding food. This way, the grill won’t have cold spots. To preheat the grill, let it sit for 5 minutes, covered, after adding hot coals.

Mistake #6: Spreading the heat too much

You might be tempted to poke at the coals or to open the hood to check if the meat’s cooking. But doing so will cause precious heat to disperse or escape. You should aim to maintain a consistent heat as much as possible to allow foods to cook evenly. You wouldn’t want to take ages at the grill and still end up with a half-cooked steak.

Mistake #7: Grilling the wrong foods

Although grilling works with an astonishing number of foods, not all foods were meant for the grill. And you’ll be better off avoiding them to save yourself the frustration. Avoid flaky fish, tough meats like short ribs or veal shanks, leafy greens, watery vegetables like cucumber and fibrous vegetables like okra and celery.

You should also avoid leaving too much fat on your meat. Fat can cause flare-ups once it drips onto your coals. Those flare-ups could end up depositing soot onto your meat. They also make food taste burnt. So trim excess fat from your poultry, well-marbled steaks and other fatty cuts of meat.

Grilling is the ultimate form of outdoor cooking. It’s fuss-free and works great with all sorts of foods. Plus, you just can’t mess it up, especially if you know what mistakes to avoid.

Sources:

PreppersWill.com

FamilyHandman.com