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

No, your regular outdoor cooking enthusiast makes more blunders with bbq grilling than you can ever envision. The meat ends up dry and hard again and again, even with marinating for hours. Or the meat is burnt or grilled too long.

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

Here are some of the more usual mistakes and do's and don'ts made in barbecue grill cooking:

1) If you started with frozen meat, make sure the meat is thawed out fully. Attempting to cook the inside of a still-frozen piece of meat is next to impossible without burning the outside.

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

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

4) Lower the flame. Except for grilled meats, which need a fast searing, cook slowly over low to medium heat. Lower heat is a lot more manageable and will also make the meat tender and juicy.

5) Stop lifting the lid to look at the meat. Every time you do that it changes 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 cover also increases your chances of flare-ups.

6) This is more of a food safety blunder. Do not put the cooked meat back on the same dish or platter that the raw meat was on without washing it first. Mixing up the grilled along with the raw just begs for someone to get sick.

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

Of course, these are not all the mistakes made by the inexperienced outdoor cook, but are some of the much more frequent. But if you will avoid doing these yourself, you will eliminate many of the things which cause barbecue failures.

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

It's grilling season... are you ready? Late summer season and early fall is my personal favorite time of the year as it's filled with football, buddies and a lot of good food! Make sure you get a good portable grill for tailgating or hiking or going to the park. The Weber Baby Q is the best portable gas grill, but there are many good portable charcoal grills as well. Happy cooking!

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