If you're new to grilling, it's easy to make some wrong turns. Keep in mind a few tips from the pros from the WETSU BBQ Crew, a competitive barbecue team sponsored by Tree Top.
* Get to know your butcher. He can help you pick out the best cuts of meat for your intended use. For example, fat marbling is one of the most important things to look for when selecting a steak, but too much or too little can ruin the cut. Chicken and pork are leaner meat options. Be ready to answer questions about preparation and cooking, because this information will guide his or her suggestions.
* Think about spices. Once you have your meat, it's time to visit your spice rack. A harmonious blend of spices will bring out the natural flavor as it cooks on the grill. Some traditional grilling spices include paprika, salt, pepper and garlic, but more exotic spices like cayenne pepper and Cajun seasoning can be used too if you're feeling adventurous.
* Learn how to cook on a grill. Thin-cut meats cook better with direct heat like a charcoal or gas fire. Chicken, thinly-cut steak and pork chops will cook quickly and evenly. On a gas grill, use all the burners to ensure the heat is even throughout the grill, and grill with the hood down as much as possible. When turning meat, use a spatula or tongs. Don't poke it; this allows juices to escape.