| Hey, folks. I've always loved throwing a few steaks or burgers on the grill and kicking back for a slow evening outdoors. But this summer, I've been manning the tongs more than usual. In order to relax, however, it’s good to be confident that dinner won’t go up in flames. Luckily, what separates someone who burns dinner from a real grill master is simply practice, plus a few tips and techniques: Preheat, Clean, and Oil the Grill Just like pre-heating an oven before cooking, a grill (whether gas or charcoal) should be good and hot before the grilling begins. If the grill isn’t hot enough at the start, your food won’t cook properly. A clean, well-oiled grill also reduces the chances of sticking (especially for fish). To clean and oil the grill, brush the grates with a steel grill brush, then wipe with a damp cloth or paper towel. Finish by rubbing a dry, lightly oiled paper towel over the grates. For cleaner oiling, Primal Kitchen® Avocado Spray works nicely. Fat is Flavor When grilling beef, lamb and pork, buy cuts with lots of marbling, which is the fat throughout the meat, not just on the edges. More marbling indicates more flavor and it means the meat is less likely to dry out on the grill. For chicken and fish, skin provides a fatty barrier between the heat and the meat. Change Up Your Marinades and Rubs Using different marinades and spice rubs can turn a repeat main ingredient into an infinite array of flavors. For a down-home BBQ flavor, you've got your Classic BBQ sauce. For a far-east flair, you can marinate your meat in No Soy Teriyaki sauce. And if you like a kick, you can't go wrong with Buffalo Sauce. With the right accompaniments, you could cook the same thing all week and never get bored. Monitor Temperature First, let protein sit out on the counter for 35 minutes or more and come toward room temperature before grilling. This promotes even cooking and makes it more likely that the middle and outside of your steak will reach perfection at the same time. Second, whether using a gas or charcoal grill, create hot and warm zones, so you can move meat from high heat to lower heat as needed. Finally, don’t guess when meat is done. Use a digital thermometer to gauge. | 
