7 Laugh-Out-Loud Grilling Fails Every Beginner Can Relate To

You’re likely taught never to play with fire as a kid. It’s hot and dangerous, and can quickly get out of control.

But often, you have to learn it the hard and not-so-tasty way. Like burnt food, you just spent hours preparing, for instance.

Unfortunately, some of the most familiar practices when it comes to fire and grilling are also the wrong ones.

So, if you’re trying to improve your grilling skills, here are seven common grilling fails anyone can relate to as a beginner and how to fix them.

1 – Not Knowing Gas vs. Charcoal

One of the most hilarious moments I can relate to when grilling for the first time is not knowing whether to use gas or charcoal.

If this is your first time grilling, you should know that there are plenty of differences between the two to avoid future disasters.

On one hand, gas is easier to work with because of its convenient controls. However, it steams more than it smokes, making your skewered meat less crisp or flavorful.

Charcoal, on the other hand, needs more finesse but it does lend that classic smoky smell and flavor. It’s also more prone to flare-ups, which you probably know already.

Of course, pick one that suits your time or matches the effort you want to put into your meal!

2 – Forgetting to Oil the Cooking Grate

Another common mistake I bet many of us made once or twice is forgetting to oil the grilling grate. Oiling the grill is a basic step but sometimes you forget—we all do.

Oiling the grate is important because it prevents your food from sticking, which can slow down your cooking. The oil also prevents the metal from rusting.

To oil your grill, get a wadded paper towel and dip it in oil. Using thongs, wipe the oil evenly on the grate.

Be careful not to use too much oil, though! I’ve seen too many people oil their grills so much that they flare up and burn their food.

3 – Not Preheating the Grill Before Cooking

As with oiling, placing your meat on a cold grill will make it more prone to sticking due to the protein forming a chemical bond with the metal grate.

Your fire may appear and feel hot but the metal can still be cold.

It’s best to wait until the metal becomes incredibly hot before placing the food on top. This way, you can prevent sticking.

Preheating the grill is also the secret to making those dark, attractive grill marks on the meat.

After lighting your fire, close the grill’s lid for five to ten minutes. Gas grills typically take longer to preheat than charcoal grills.

4 – Grilling Meat Straight From Your Fridge

Another easily forgettable but risky mistake when cooking is failing to take the chill before dumping those ribs, steaks, or fish filets on your grill.

Sure, heat eliminates cold. However, your meat can turn chewy without time to relax before cooking. Not to mention it takes longer to cook.

Plus, it’s potentially unsafe as frozen meat can cook outside while remaining cold inside, which can be a breeding ground for bacteria.

In short, don’t try to grill cold or frozen meat.

To avoid this blunder, take your food from the fridge 15 to 20 minutes before grilling. Using your refrigerator is the safest way to thaw frozen meat.

5 – Dumping Too Many Things on the Grill

You’ve invited your family and friends to a BBQ feast but now you’re pressed for time to cook everything before the guests arrive. So, you decided to cram as much meat and items as possible on your grill.

But that’s a bad idea. You might think you’re saving time but you’re really not.

See, overloading your grate can make cooking things evenly, or properly for that matter, difficult.

Everything needs enough room to cook properly. So, instead of making things quicker, you’ll spend more time checking if everything is cooked!

The better solution (something I learned the hard way) is cooking similar food in portions or batches. This way, your food receives enough heat and cooks faster without compromising the flavor department.

6 – Flipping the Meat Often or Too Soon

Many cooking experts recommend flipping a burger or steak only once when grilling. Depending on the thickness, you may flip the meat more than once for better results.

But if you’re just learning to grill, you probably don’t know that. Unfortunately, flipping your food too often or too soon can make it drier and less tasty.

So, how many times should you flip a grilled meat? Really?

That depends on what you want and the meat you’re grilling. Flipping it once gives thinner meat plenty of time to brown and for the crust to develop.

But if you’re grilling a thicker burger or steak, flipping it several times while cooking will allow it to cook more thoroughly. Turning the meat every 2 to 3 minutes should do the trick.

7 – Lifting the Grill Lid Frequently Than Needed

Is it done yet? What if it turned charred?

That’s likely what you’re thinking about while grilling, causing you to open the lid more often than necessary. Everyone has been through it.

However, if you want your meat to cook perfectly, I’d recommend you resist the urge to keep checking on that pork chop.

Opening your gas grill’s lid will cause it to lose heat, prolonging the cooking process.

Doing the same for a charcoal grill will do the opposite. Repeatedly opening the lid will draw in oxygen, causing the flame to burn more and potentially burn your food.

The moral of the story? Keep your hands to yourself when grilling!

Final Thoughts

There you go! Those are seven of the most common grilling blunders every newbie can relate to and how to avoid them.

If you found this post helpful, consider sharing it with your BBQ buddies!