2. Before you begin 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 and tears, you will lose a large amount of juice, and your meat may dry out.

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3. Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off.

4. While marinating before you cook will add flavor, covering your meat in barbeque sauce before cooking will dry your meat out, and may even cause it to burn. This happens because most BBQ sauces contain high amounts of oil and sugar that will burn quite easy.  If you use barbecue sauce, only add it in the final moments before removing your meat from the grill. Just remember that meat has a natural flavor that is brought out by grilling and you don’t want to ruin that flavor.

5. Searing you meat will lock in the juices and taste but you don’t want to cook your meat at that high temperature for the whole amount of time. Once you have seared both sides, reduce the heat to medium. This will ensure that your meat is full of flavor and tender.

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6. Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many serious food-borne diseases. Also don’t handle cooked meat with the same utensils that you use for raw meat. I like having two sets of thongs with different colored handles to make this easy.

7. Never poke holes in your meat while it’s cooking. Puncturing the meat will cause the juice inside to leak out into the bottom of the grill.  This make your food dry and make for a messier clean-up.

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A potential issue when planning an outdoor grilling event is the weather. While you will not be able to guarantee that the weather stays nice your barbeque event, proper planning will help you avoid the days where cooking outdoors is going to be simply out of the picture. Watch the Weather Channel or check online forecasts. If rain or cold or other inclement  weather is likely on the day that you were thinking about having your barbecue, then it may be a good idea to wait for a better forecast. Alternatively, you may want to rent a canopy or outdoor gas heaters to help alleviate the effects of bad weather.

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Make sure that you prepare ahead for your outdoor grilling event. Around 12 to 24 hours before you start of the party, make sure that all of the meat you will be cooking is properly thawed, prepped and marinated. When the meat prepped and stored consider the side dishes you will be serving.  The  traditional American barbecue sides include baked potatoes or fries, potato salad, baked beans and coleslaw. You might also experiment with Hawaiian or Caribbean variations such as pineapple, fruit salads and the like.

Before you begin cooking, spray your grill’s 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 and tears, you will lose a large amount of juice, and your meat may dry out.

Never place food on the grill until the temperature is correct. The fluctuation in temperatures will cause your food to dry out or burn. If you are using a charcoal grill, make sure that the coals are completely gray before putting the meat on the grill. This will allow the temperatures to level out, and the majority of the lighter fluid to burn off. Nothing tastes worse on meat than lighter fluid. Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid. I recommend using wood starters to get the charcoal going. This imparts a better taste to the meat and isn’t that hard to do if you use a little patience and practice.

For the best professional style barbecue taste I recommend using the freshest meat possible from a local butcher shop. However, sometimes you may have to use frozen meat. You should never attempt 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 Avoid thawing it in a microwave because this will partially cook the meat and dry it out. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle cooked meat with the same utensils that you used when it was raw. This is very important because you do not want your guests to get ill from your mistake.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill.  Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your grill. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times. Each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly. Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn. While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

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If you are planning on using your favorite barbeque sauce, be sure to wait as long as possible to put it on the meat. Putting barbeque sauce on to early will not only potentially cause your meat to dry out, but it could also burn the sauce, making the meat quite unappealing .

Following these simple tips will help insure that you provide your guests with a professional outdoor grill cooking experience that they will talk about for a while afterward.

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First, it is important, as always, to follow fire safety rules. Often brush and even grass around the house can be dry and prone to sparking a fire. Make sure that you have any flammable brush cleared away from where you’re going to be cooking. Also be careful around wood, such as on a deck, that might be dried out from hot days. I’ve seen them begin to smolder when they were to close to a hot grill.

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As you cook, keep yourself hydrated. Having to take a trip to the hospital isn’t a good way to end your party early! Keep plenty of cool water on hand and drink often. You’ll be working in hot conditions so you’ll need fluids. Avoid alcoholic beverages until you’re ready to kick back and relax.

Bugs can be an unpleasant part of summertime outdoor activity. Bug zappers work but are rather unappealing. You may want to try scented candles that keep biting insect pests away from your grilling station and your guests’ tables. Make sure you cover food quickly to avoid attracting flies. Nobody wants to see that on their food.

It’s always a good idea to have an appetizer for your guests to enjoy. I recommend a hearty, freshly made, garden salsa served with tortilla chips or a fruit salad.

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Try to serve your meat as quickly to your guests as you can. Any delay can reduce the flavor and enjoyment of the meal. Make the meat the last thing to be ready. Nobody wants to wait around for you to finish the potato salad while the meat is getting cold.

I hope these ideas help make your summer barbecue party a success and enhance your reputation as a professional griller.

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