Here are some common grilling mistakes from barbecue master, author and TV host Rick Browne.
Browne, 56, has a "Ph.B," an honorary doctorate of barbecue philosophy awarded him by the Kansas City Barbecue Society.
His Rick Browne's Barbecue America TV Cookbook, a companion to his PBS show and Browne's fourth book on barbecue and deep-frying in five years, comes out next month.
Browne's list of barbecuing boo-boos:
* Using too much lighter fluid.
* Cooking on a dirty grill. Clean it with a brush or scrape it with a wad of aluminum foil, held with a pair of tongs.
* Spraying the grill with an aerosol cooking spray. To lubricate grill, use a piece of fat from what you're cooking or dip a paper towel in olive or vegetable oil, hold it with tongs, and rub the grill.
* Cooking meat too fast and at too high a heat.
* Opening the lid and peeking too often during low and slow barbecuing. You lose 15 minutes of cooking each time the lid is opened.
* Saucing too early. Add sauce during the last five minutes of cooking to prevent sugars in the sauce from burning.
