4 Barbecue Fails That Leave Chefs Burnt

Is there any food preparation job under greater scrutiny than that of the person manning the grill and smoker at a backyard barbecue?

Even a world-famous celebrity chef running a 5-star restaurant may accidentally send a mediocre plate out the door now and then. In that case, a chef has a team and equipment to depend on, and hold responsible when things don't turn out right. 

But when you’re the one in charge of the meat and something goes wrong, there’s no one else to turn to. It’s you and you alone taking on the derision of your friends and family as they nibble on dry ribs or blackened brisket.

As the latest in a series of vital barbecue tips, we at Oren International want to help by providing a list of four common mistakes grill and smoker amateurs make in pursuit of finger-licking good BBQ.

Slow Down

There are several potential mistakes in not slowing down, but the overarching issue is a desire for instant gratification.

It makes sense. Just consider that we can shop around and find the perfect pair of shoes that are handmade in Italy and have them appear on our doorstep the next day. Similarly, if we’re sitting at home and realize we’re hungry for a double pepperoni pizza, it could be at your house in 20 minutes or less. So, when we’re contemplating taking that first bite of delicious grilled steak or smoked brisket (and especially if we have guests feeling the same way), waiting just isn’t on the menu.

But good barbecue takes time.

It takes time to properly heat up the grill or smoker, to let the meat warm up to room temperature before throwing it on the fire, to cook it slow and steady with the right mixture of direct and indirect heat, and it takes time to let the meat rest after cooking to seal in the juices for the best possible flavor.

Rushing any of the steps above can end up resulting in meat that’s tougher and stringier than it should be, meat that’s burned on the outside and raw in the middle, or meat that’s dried out or shredded because it fused with the grill.

To avoid these issues:

• Get your meat out of the refrigerator, trim it and apply any dry rub at least 30 minutes prior to cooking.
• Heat up your grill or smoker at least 10 minutes prior to cooking.
• If you’re not already experienced, follow grilling or smoking instructions to the letter, especially in regard to cooking times, temperatures, and placement.
• Time your meal to begin no less than 15-20 minutes after the meat is finished cooking, so it has adequate time to rest.

Leave Some Room on the Grill

In an effort to be efficient and feed as many mouths as possible at once, new barbecuers tend to fill the grill with meat. To make that strategy work, it also requires that whatever heat source is being used (charcoal, wood, or gas) is at full force under the entire grill surface.

This is a mistake for two reasons:

1. If your grill is full and everything is getting direct heat (sitting over an open flame or red hot coals), then there’s nowhere to allow for indirect heat (a cooler spot on the grill where the meat can sit and cook from the ambient temperature of the grill without being attacked by flames.)
2. When the inevitable flare-ups occur, there’s nowhere to move the meat, causing it to get burned.

As you explore various BBQ recipes, you’ll find that a strategic mixture of direct and indirect heat provides the best combination of searing (to seal in flavorful juices) and thorough cooking to bring out the meat’s natural flavor. Even if it means cooking less at a time, it’s far better to leave enough room to move the meat around to optimize flavor and texture.

Not Understanding Flues and Dampers

It's possible to miss the powerful effect the proper use of vents, flues, and dampers can have on great barbecue. This issue is magnified when using a smoker as regulation of the intake and exhaust vents will have a direct impact on the type of smoke created and the level of smoke flavor infused into the meat.

To overcome this, here’s a basic vent primer for BBQ:

• For a charcoal or wood fired grill, the more oxygen that can circulate among the coals, the hotter they will stay.
• For a gas grill, added circulation allows for a cooler, slower cooking process.
• When smoking, it’s not always good to trap all the smoke inside since some circumstances (green wood, wood burning too quickly, etc.) can lead to foul smelling and foul tasting smoke.
• By strategically positioning vents relative to each other, you can promote efficient air circulation that will cook your meat even more effectively.

Getting the vent combinations right for every different food you put on your grill will take time and experimentation, so expect there to be a learning curve and have fun with it.

Using the Wrong Tools

Nothing can ruin a great barbecue opportunity like using the wrong tools.

For example, if your only means of flipping or moving your meat is a thick fork, you’re going to puncture everything you cook and vital juices will constantly be draining out and into the fire. In that case, you can easily improve the flavor of everything you cook simply by buying a sturdy, long-handled spatula to use instead.

Here’s a list of the barbecuer’s basic “survival kit” of proper tools and gadgets for a quality outcome:

• A sturdy set of long-handled tools including a spatula and tongs.
• A heavy duty wire grill brush to clean the grill before and after every use.
• A sharp chef’s knife for cutting and presentation (just not too soon after the meat’s cooked.)
• A ready supply of quality pink butcher paper for neat storage of fresh and cooked meat, and for use in many mouthwatering BBQ recipes as a cooking aid.
• A quality meat thermometer to check for doneness without slicing up the meat.

With these common mistakes out of the way, you’re in a great position to enjoy stellar barbecue every time you light the grill. Have questions about using pink butcher paper for your grilling or smoking adventure? Contact us for more information, and happy grilling!