• 1

    Have a Game Plan

    Think about everything you are going to grill. The items that take longer will need to be go on the grill first.

  • 2

    The Gathering

    Make sure you have all your utensils, plates and any other items gathered together before you start placing food on the grill.

  • 3

    Seasoning

    Make sure that whatever you are grilling is well seasoned with kosher salt and pepper, on both sides, before you grill

  • 4

    The Meat

    If you're going with burger, I like to grind my own from either brisket or short rib meat. You get great flavor and a good ratio of fat.

    A good butcher will happily grind the meat for you. If you're going with steak, my favorite is a Rib Eye; porterhouse is a good back up, because that's actually two steaks in one - a New York Strip and Filet.

    Before you put the burger on the grill, make sure you put a nice indentation in the center of the burger.

  • 5

    Clean Your Grill

    Make sure the grill is free of debris, then lightly seasoned with some oil.

    Remember, a little oil goes a long way!

  • 6

    Time to Cook

    You want to cook over medium-high to high heat to sear the meat and lock in the flavors. Only turn the meat over ONCE!!! If you want it cooked a little longer, use indirect heat to finish the cooking process.

    Most importantly, DO NOT POKE or CUT INTO the meat while you are cooking.

  • 7

    Just Wait!

    Yes, Tom Petty said, "The waiting is the hardest part", but it's SO worth it.

    After you have the meat cooked and placed on a clean plate, you need to wait! Just walk away (keep an eye on the dog) and wait 5-10 minutes after the meat comes off the grill before you stab it with your steely knife. A little patience allows the juices to settle and the meat to reach its final tenderness. You'll be glad you did.