Heat up the gas grill with the lid on for a good 10-15 minutes before cleaning as this helps heat the grill grates making it easier to scrub off the grime before grilling
Let the meat come to room temperature before placing on grill at least for 30-60 minutes
Don’t get lost in marinades/rubs – a good piece of meat or a fresh vegetable is good enough with simply salt, pepper, and maybe a touch of lemon juice or good extra virgin olive oil – why douse a $30 piece of meat with a cheap marinade?
Never leave a hot grill unattended – a simple flare up unattended could leave your food black as charcoal and ruined
Use proper long-handled tools like brushes to clean and tongs to turn food and remove from the grill
Use Direct and Indirect cooking techniques: For example, if you are grilling a nice pork tenderloin, turn one burner high for searing the meat and one burner low for cooking it all the way through. This method can also be done with charcoal – simply put the coals all on one side of the grill and none on the other creating different heating areas
If you feel you are a seasoned griller, go ahead and check the doneness of the meat with your hands, but if you are not that confident keep the guess work out of it and simply check with a instant-read thermometer you can buy at the store
Once cooked let the meat rest for 5-10 minutes before cutting int it. This allows the juices to redistribute throughout the meat and thus produce a juicier flavor
