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Before you start cooking, spray your cooking area with a nonstick cooking spray. This will prevent your meat from sticking when you are rotating or removing it. If your meat sticks & tears, you will lose a giant amount of juice, & your meat may dry out.
If you are new to barbequing, chances are you have run in to some issues when it comes to barbequing. Barbequing, like anything else, takes practice. Learning from your mistakes, as well as the mistakes of other will help you learn quickly.

Seldom place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. In case you are using a charcoal grill, make positive that the coals are grey before putting the meat on the grill. This will permit the temperatures to level out, & all of the lighter liquid to burn off.

Cooking with charcoal lighter liquid can be nice or bad. The lighter liquid will cause the food you are cooking to taste different then with other types of grills. Alternatively, trying to not use lighter liquid may cause lots of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter liquid.

One time meat is cooked, seldom put it back in on the same plate you had it on when it was raw. This might cause the spread of lots of undesirable illnesses. Do not handle cooked meat with the same utensils that you used when it was raw.

You must properly prepare the meat you are cooking, before cooking it. You ought to seldom try to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave. In case you meat is thawed, but in the refrigerator, set it out long for the meat to get to room temperature.

One time the meat is on the grill, try not to open the lid to lots of times. Each time you open the lid, you modify the temperature in the grill. The constant modify in temperature & the air flow will cause your meat to dry up quickly.

Seldom poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out in to the bottom of the grill. Not only will this make your food dry & unappealing in the finish, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of undesirable grease & juices on your girll, which will make cleanup harder.

While using tin foil or aluminum foil will make cleaning simpler, it will cause your food to have more of a fried taste then a grilled taste.

Keep in mind that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will cause the meat to dry up & potentially burn.

In case you are planning on using your favourite barbeque sauce, be positive to wait as long as feasible to put it on the meat. Putting barbeque sauce on to early won't only potentially cause your meat to dry out, but it could also burn.