Clean the Grill: Preheat. Scour the grate with a brush (Grill Wizard Brush is the preferred brush of many, including Cooks Illustrated Magazine)

Determine the Heat: Hold your hand near the grill and count. If you say “Ouch!” at two Mississippi, your grill is hot. (At five, medium; 10, cool)

Trim excess fat off the meat: This will prevent flare ups and charring

Turn, don’t stab the meat excessively: Every time you stab, you release the juices and and dry out the meat.

Marinate at least an hour before you cook and baste at the end. If you use sauce too early, the sugar will cook off and char.  We recommend the Basque Norte Marinade !

Use a thermometer to determine when meat is cooked. A good rule of thumb: pork and burgers 160 degrees F; steaks and lamb, 145-160 degrees F; chicken, 180 degrees F.

Let meat settle: Cutting meat straight off the grill causes juice loss. Give it a five-minute rest wrapped in foil (after cooking) for the juiciest cut.