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Your average outdoor cook is no skilled in the barbecue or grilling field. He's got no shows on the Food Network. He has no barbecuing cookbooks out. Nor has those been a part of his lifetime goal.

No, your average outdoor cooking enthusiast commits more blunders with bbq grilling than you might ever envision. The meat eventually ends up dry and hard again and again, despite marinating for hours. Or the beef is burnt or grilled too much time.

These mistakes are occur time and time again since your regular outdoor cook usually does not know any different. He does not automatically know how to barbecue.

Here are a few of the more usual blunders and do's and don'ts made in barbecue grill cooking:

1) If you started with frozen meat, make certain the meat is thawed out fully. Trying to cook the inside of a still-frozen piece of meat is difficult without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start off the fire without charcoal lighter fluid. Lighter fluid flavor will usually get into your meat regardless of how much you cook the coals down first. A chimney starter makes starting the fire very simple. In addition, it lets you add charcoal along the way if the coals burn up along the way.

3) Never stick the bbq meat with a fork after cooking has started. This is one of the most common blunders and the most deadly for your grilling. When poking with a fork, the tasty mix will run out of the meat and straight into the base of the barbecue pit or grill. Your meat will be dry and less soft. Use a long set of tongs to turn the meat.

4) Reduce the flame. Apart from grilled meats, which require an instant searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and it will make the meat tender and delicious.

5) Stop raising the lid to look at the meat. Every time you do that it alters the temperature within the bbq grill or pit. Air from you opening the top acts like a sponge and dries the meat up. Opening the lid also increases your chances of flare-ups.

6) This is really a food safety blunder. Do not place the cooked meat back on the same dish or platter that the raw meat was on without cleaning it first. Mixing up the grilled with the raw just begs for somebody to get sick.

7) After taking out the meat from the bbq grill or pit, allow it to rest for at around 5-10 minutes. Cutting into or slicing the meat just after taking it from the cooker can cause all the juices to flow out of the meat and onto the platter.

Obviously, these are not all the blunders made by the inexperienced outdoor cook, but are a couple of the much more frequent. But if you will prevent doing these yourself, you will eliminate most of the things which cause barbecue failures.

Your friends and family members will wonder how come your grilled or barbecued meat is a lot better then it used to be. Also, who knows? Maybe the Food Network will come looking for you (bring it on Bobby Flay!).

It's grilling time... are you ready? Late summer season and early fall is the best time of the year as it's filled with soccer, pals and a lot of great food! Make sure you obtain a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is the best portable gas grill, but there are plenty of good lightweight charcoal grills as well. Happy cooking!

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