8 Easy Ways to Become a Grill Master

1. Marinate your Meats
Whether it’s some olive oil and salt right before cooking, an overnight baste in your favorite flavor or a nice savory dry rub an hour before grill time - make sure your meats are always marinated to create a signature grill master taste.

2. It’s okay to Refrigerate
It’s okay, your steaks are going to cook just fine straight out of the refrigerator. There really is no need to let them get to room temperature and run the risk of letting your delicious meats spoil. The difference in cooking time is fractional and there really is no difference in taste. Remember: Food poisoning doesn’t look good on anyone.

3. A Clean Grill is a Sexy Grill
... And much easier to cook with. Repeat after me: Keep the grate “hot, clean and oiled”. It keeps food from sticking and allows for excellent grill marks when cooking. .

4. Organize Your Grill
Rather than trying to remember which food went on first and which meats you’ve already flipped, make a mental note to always go from left to right. Another trick is to simply keep your food in neat rows on the grill to help you keep track and organize your grilling process.

5. Go for the Grill Lines
Look like a boss with signature grill lines on all of your steaks. Just remember you’re not going to get those by flipping your steaks every 10 seconds. So chill out and let the grill do its job. Create crosshatch marks by rotating your meat 90 degrees halfway through cooking.

6. Tongs Were Invented for a Reason
For the love of BBQ do not poke unnecessary holes in your meats. Always use tongs and not a knife or barbecue fork to flip your meats or move them around. Making holes only lets the delectable juices leak out of your meats and makes you look like an amateur. But how will you know your steaks are done if you can’t slice into it? Well, that brings us to Grill Master Rule # 7.

7. Know When it's Done
Poke it. Seriously. For steaks, chicken and most pork dishes all you need to do is man up and poke it with your finger. Soft and squishy tells you it’s rare moving to medium-rare. Slightly yielding meats are typically a nice medium. Firm and springy and that baby is well done. If you don’t trust your pointer or for larger cuts of meat; you can always use an instant-read thermometer.

8. Let it rest
I know it smells good. I know you were even tempted to sample a piece when it was still cooking on the grill. But really, just let it rest. Letting your meat rest allows it to reabsorb all the juices and creates a more tender and flavorful hunk of meat. I know it might feel like another five minutes will be the end of your grill master life, but I promise it’ll all be worth it in the end.