With Labor Day weekend right around the corner, you may be preparing for a big barbecue cookout. If so, you'll want to avoid the biggest mistakes people make.
Jaime Rich is known all around his neighborhood as someone who can grill up a storm. He's the resident expert on chicken, vegetables, steaks, you name it. But if you haven't got Jaime's magic touch, Consumer Reporter Bob Karpel says beware of the six biggest barbecue blunders.
Number one: Not preheating the grill on high for at least 10 minutes.
Number two: Not searing meat properly.
Number three: Grilling thick cuts on high heat. If you don't turn down the heat after you sear, the meat can be ruined. It will come out burnt on the outside and raw on the inside.
Number Four: Keeping the lid open. If you leave the lid open, the heat escapes and you can't sear. And if you cook on low heat, it takes forever to cook."
Number five: Guessing when your food's done. Far better using an instant thermometer to make sure your food's ready.
Number six: Cooking on a dirty grill. Food sticks and picks up off tastes. It's easiest to clean a grill while it's still hot. Use a wet cloth on coated grates or a wire brush on stainless steel grates.
That way the next time you want to barbecue, your grill will be ready to go. Avoid these six blunders and your barbecue is bound to be a crowd pleaser.
Consumer Reports says to check your grill. Disconnect the tank and pour hot water over it, then feel the tank. The cool area indicates how much of the tank contains gas.
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