Always start with a clean grill
A dirty grill is not just gross, but your food will cook much better, and your chances of sticking go way done when the grill is clean
Preheat your grill well before cooking
10 minutes with the lid down should do it
Oil the grates
Once the grill is preheated, but before you add any food be sure to spray or oil the grates
Don’t add sweet sauces too early
The sugars in a sauce can burn early, giving you the impression the food is done, when it’s not. And because these are usually thick, they’ll stay on – so you don’t have to start adding until about the final 5 or 10 minutes
Always use an instant read thermometer
Don’t guess whether your mother-in-law’s steak is done. A $20 digital, instant read thermometer will be your best friend at the grill
Learn the 2-zone method
One side hot and one side not. This lets you get a good sear and color on the hot side, but then you move over to the not hot side to finish cooking more gently and evenly
Let meat rest after taking it off the grill
Loosely tented with foil for about 10 should be about fine. This lets the juices redistribute