Grilling is a modern way of cooking technique. Gas or charcoal mainly used when this grill type cooking is going on. The method of the cooking is different and a little bit complicated. If you know the making of good grills, then it is not a problem for the consumer. His body and mind will be cheerful by eating healthy grills of fruits, vegetables, meat or any other food. Though many experienced people make mistakes in grilling. They find it hard to sort the potential pitfalls. Most home cooks do not use grill or grill cooking frequently. So they fall in bad habits. Breaking bad habits is essential. The grilling sins cannot forgive. It is a serious issue. Now in the article, we will try to focus on the seven dangerous Grilling Habits that people repeat always. The article will give them information, and it will help them to be conscious.
You are not cleaning the grill after cooking completed!
People do not give attention to their grill. They always make an excuse instead of cleaning it after each cooking. A clean grill is profoundly good for food and health. You must remember the line that the cleaning of the grill is one of the essential facts of cooking. Anyhow you have to do the task today or later. The habit of getting used to cleaning is not very difficult. People also write it in to-do list to clean the grill at the same moment after cooking conducted. It becomes more handy and easy to do the next cookout when it is already clean.
At the end time of the grilling season, people get more inattentive. They forget the task. The next season they start with the same dirty grill. The user of the grill must never leave the grill dirty in any season. They must take care of the cooking materials especially the grill when the cooking finished trying to wash in steps. Scrape-off the baked-on crud. You should never cook over the baked-on crud. If not cleaned the crud permanently remains there for several days and even months. Many problems get solved when the grill cleaned after each cooking. You will never need to deal with any issue regarding cooking the food.
- Unnecessary use of the lighter fluid
Lighter fluid is not safe for use in the grill cooking. It gets mixed in the food. If it mixes in the food, then it will cause harm to your body. Sometimes, people squirt the lighter fluid without any reason. It can cause fire accident or any other health-related issue. We recommend not buying the lighter fluid. It is undoubtedly a bad habit for several reasons. The food taste and color gets affected by it. It contains kerosene. Kerosene must be appropriately used and following a proper instruction system. Anyone cannot hold the fluid especially children, teenagers, and inattentive adults. There should be an attentive person who will take the responsibility of taking care of the food and fire. The coals get unlit by the kerosene and lighter fluid. If you see the fire is dwindling, then it is not needed to squirt ore fluid. Otherwise, another problem, injury, issue or accident may arise. The whooshing of the fire is also deadly.
There are many alternatives you can find. The most suitable alternative idea is a chimney starter. The process is very user-friendly and straightforward. Charcoal briquets are to be glow using newspaper and match. The quantity of charcoal briquets is 100. A hundred briquets are more than enough. You glow it hot in scant for twenty to thirty minutes. Charcoal has many benefits & it eliminates many grilling problems especially fire and health-related. It increases the flavor of the food. The user can produce their desired temperature using charcoal as chimney full. Sometimes a specific heat is required for perfect grilling. People become expert in grilling if they know how to create warmth using charcoal.
- They are carelessly keeping the lid open.
High heat is good for doing the grill type cooking. For some food; slow heat also required. Cooking at high temperature is good. Burgers, steaks, kebabs, hot dogs and chops are made using different grill flames. They also grilled in high temperature. The heat gets increased when you close the lid of the grill. It becomes like an oven. For the grill, it is better to use the high temperature, and it is precisely what people want. It is to note that the heat of the coal gets escaped if the lid is left open for a long time. Open of the lid exposes the briquettes to air-wind or breeze. The grill temperature gets profoundly affected. Food becomes fully open, and ash or dust comes around it. In one word, food becomes unhygienic for eating, and the grill cooking gets spoiled. The user keeps the air vents for perfection. They close the lid of the grill. Precise temperature adjusted by opening or closing the air vents of the lid. Control of the temperature is dependent on the lid. If there is no lid over the food, then you cannot control the heat or cold. All becomes a waste.
- The huge mistake of grilling cold food
Grilling is a systematic process of cooking food quickly. People are always in a hurry. So any slow process is not applicable for grill cooking. For example- a person has placed a steak straight from the refrigerator. In that situation, the steak will take a long time to cook because the steak is cold or frozen. To get cook the cold steak correctly let it sit outside the fridge or the room temperature goes at least 30 minutes before grilling them. The consumer should take the item out of the refrigerator and place to sit on the counter. After that, the consumer put in the grill for cooking. The steak inside and outside layer would be perfect. Otherwise, when you put the frozen or cold item directly on the grill, it takes too much time to cook. Sometimes the inner layer or outer layer remains cold even it had been over the grill for a long time.
Never grill the cold food. You sit the cold food outside the refrigerator to get the average temperature of the room. Then you prepare the grill, light with a chimney starter and set the desired temperature using coals. Resulting, you will be able to break the habit of grilling frozen foods.
Applying sugary ingredients and marinades before the food thoroughly cooked on the inside-
Marinades and mixtures create a significant amount of smoke and burns. Marinades and sauces contain high sugar. It makes the food yummier by increasing the flavor. The consumer should know the way of applying the ingredients and mixtures in the proper form. If a consumer uses the sugary ingredients before the food thoroughly cooked, then it would create a mess. The inside of the chicken will remain raw, and the outside will be a blackened mess with smoke. The food should not be coated using sauce at the time of grilling or before the grilling process. During the last minutes of the grill session, the sauce and marinades brushed over the food. Your purpose is to give the food a taste of saucy ingredient and marinade. It is to note that the flavor enhancing ingredients like marinades and sauce are to be caramelized and do not make them turn over the food.
- Arranging the charcoal in one side and misuse of the coal
There are tricks and principles to grill by charcoal. But among them, the most popular concept is called the two-zone fire technique. In the two-zone fire technique, a user allocates the coal inside the grill uniformly and arranges it in one part. The opposite part is left empty. So the question arises why your coal has not been distributed in both parts equally? If the charcoal had been placed evenly in both parts, then it is not possible to create a hot zone and a cooling zone. Hot area and the cold region is a structure of the two-zone fire. In the technique, you can quickly grill the steaks and veggies at the same time. Zones are needed to move the foods which are nearing their doneness or scoot things away from the coals if there are any flare-ups. On the other side, when people grill in gas, in that case, they leave the burners on one side and turns off the other.
- Making the grill machine overcrowded without keeping any space
The foods are required to move from hot zone to cool zone in the grill when they did or to ignore flare-ups. But if you follow the rack overcrowded, then the movement is impossible. The issue needs to be solved immediately. The user should save space in their grill. The area must be thirty percent. If you do not keep the thirty percent of territory in the grill, then it will be overcrowded. When you find space has become less than 30 percent later, in that case, you separate two shifts to cook the food. In the end, it will be better for the food and for you to move it. Overload of food will increase the timing of your cooking, and the real taste gets eliminated. As a result, the maker of grilled food should be patient to cook in a smart, systematic way.
I am sure that you did not realize the bad habits or mistakes while grilling your favorite foods. The solutions to break the bad grilling habits mentioned in each point. If you follow the tricks, you will become a better cook, and it may take a little bit of dedication. So grill the delicious foods by avoiding the mistakes.