While many people might think that grilling as simple as applying heat to meat, there are a host of problems that often crop up with prepping BBQ meat. In this post, we address five of the most common barbecue blunders.

Food Sticks to the Grill

Keeping food from sticking to the grill is easy: keep it clean and grease it up! Make sure to clean the grate before and after grilling. Next, apply grease or oil that’s safe for high temps to the grate. If you are still experiencing issues or would like an easier setup, consider a grill topper sheet. This method will result in slightly longer cook time, as the heat is transferred first to the plate before reaching the meat.

The Meat looks done…but it isn’t

If you consistently end up with meat that is well-done on the outside but undercooked once you cut into it, there are a few things you should consider. First, lower the cooking temperature. If meat, especially denser meats, are cooked at a high temperature, the outer layers will cook completely and start to burn before the interior has the chance to catch up.

Second, use a meat thermometer. This is a great way to tell that the center of the meat has been cooked to a safe temperature without having to disturb the meat too much, or cut it open, which could result in loss of moisture.

Here’s a quick guide for grilling temperatures:

  • Chicken: 165º-175º
  • Beef and Lamb:
    • Rare: 125º
    • Medium Rare: 130º-135º
    • Medium: 135º-140º
    • Medium Well: 145º
    • Well Done: 155º+
    • Ground: 160º
  • Pork:
    • Medium Rare: 145º
    • Medium: 150º
    • Well Done: 160º
    • Ground: 160º

Food on Skewers Doesn’t Cook Evenly

The biggest mistake most people make is cooking veggies and meat together when they make skewers. A colorful skewer on the grill might look good for Instagram, but it’ll make the task of cooking everything evenly much more difficult.

We suggest grilling your veggies first, then grilling your meat. Veggies cook much quicker than meat, and you also have to consider cross-contamination. Cooking the elements separately also preserves the flavor of the veggies.

After you’ve grilled the skewer elements separately, you can assemble those pretty, colorful skewers.

Like the Ease of a Gas Grill, but Not the Taste

A gas grill might be easier to get going, but it doesn’t add the flavors that charcoal grills do. If you still want that distinct, grilled flavor without the hassle of a charcoal grill, consider a pellet grill!

Pellet grills use wood pellets as fuel, are much easier to get started vs some charcoal grills, and are versatile enough to use with all types of meat and veggies. Pellets come in a variety of costs and flavors, making it a more dynamic option as well.

There are many common issues that come up with grilling. If you have any questions, pop over to our Facebook page and let us know.