Chuck Blount shares five grilling mistakes and how to fix them before your next cookout.

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Chuck Blount shares five grilling mistakes and how to fix them before your next cookout.
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Grilling mistakes happen, and these five can make the difference between success and failure.

Chuck Blount lifts chimney starters filled with burning charcoal briquettes off the grill while grilling steaks and chicken breasts at Chuck's Food Shack.Even though Labor Day is in the rearview mirror, signaling the end of summer in many states,takes place year-round in Texas. But if your results weren't exactly as you had expected during the three-day weekend, there could be some reasons why.

This is the taste that so many of us grew up with and associate with backyard burgers and hot dogs. We all were lied to. Forget the fluid and instead ignite those coals with a metal chimney that also likely is located next to the fluid. A proper chimney can be ignited with a few sheets of paper, keeping your grilled meats and vegetables from tasting like they came from a gas station.

If you really want to get a perfect gauge from a world champion barbecue cook like Fred Robles from Weslaco, 47 pieces of charcoal is his magic formula to get to 350 degrees.

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