Your average outdoor cook is no skilled in the barbecue or grilling field. He's got no TV shows on the Food Network. He's got no grilling cookbooks out. Nor has any of those been part of his lifetime goal.

No, your regular outdoor cooking fanatic commits more blunders with bbq grilling than you might ever envision. The beef ends up dry and tough time after time, in spite of marinating for several hours. Or the beef is burnt or grilled too much time.

These mistakes are occur again and again because your average backyard cook generally does not know any different. He does not automatically understand how to barbecue.

Below are a few of the more usual blunders and do's and don'ts made in barbecue grill cooking:

1) If you began with frozen meat, make sure the meat is thawed completely. Attempting to cook the inside of a still-frozen bit of meat is hard without burning the outside.

2) When utilizing a charcoal barbecue grill, try to start off the flame without charcoal lighter fluid. Lighter fluid taste will always get into your meat no matter how much you cook the hot coals down first. A chimney starter makes starting the fire very easy. Additionally, it lets you add charcoal along the way if the hot coals burn out along the way.

3) Never poke the bbq meat with a fork after cooking has begun. This is probably the most common blunders and the most deadly for your grilling. When poking with a fork, the tasty mix will get out of the meat and right into the bottom of the barbecue pit or grill. Your meat will be dry and less tender. Work with a long set of tongs to turn the meat.

4) Reduce the flame. Apart from grilled meats, that need a quick searing, cook slowly over low to medium heat. Lower heat is much more manageable and will also make the meat tender and tempting.

5) Stop raising the lid to look at the meat. Each time you do that it changes the temperature inside the bbq grill or pit. Air from you opening the lid acts like a sponge and dries the meat up. Opening the cover also increases your chances of flare-ups.

6) This is really a food safety blunder. Do not place the cooked meat back on the same dish or platter which the raw meat was on without washing it first. Mixing the cooked together with the raw just begs for somebody to get sick.

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

Certainly, these are not all the blunders made by the novice backyard cook, but are some of the more common. But if you will avoid doing these yourself, you will eliminate most of the things which cause barbecue failures.

Your friends and family members will ponder how come your grilled or barbecued food is so much better then it used to be. And, who knows? Maybe the Food Network will come searching for you (bring it on Bobby Flay!).

It's grilling time... are you ready? Late summer time and early fall is the best time of the year as it's full of football, friends and lots of good food! Be sure you obtain a good portable grill for tailgating or hiking or going to the recreation area. The Weber Baby Q is my personal favorite portable gas grill, but there are many good portable charcoal grills too. Happy grilling!

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