prep school universal spice rub well and store in an airtight save time this summer! huis lid on or off? let it be prep your protein prevent flare-ups preheat your grill to high or light charcoal and wait for the coals to be covered with white ash with a grill brush until no problem! a ball of aluminum foil pinched between tongs will do the up your grill for two-zone remove meat from refrigerator and allow to reach room temperature while grill vary depending on the meat dry with a paper towel and season as desired the grill's lid will allow food to be heated from you can grill uncovered while preparing quick- cooking foods—but for thicker cuts of meat cover to bring food to vents? leave the bottom vents fully open and use the top vents to adjust the temperature while leaping flames in the grill may look cool they are not ideal for your by trimming meat of grate clean and avoiding experience a burst of indirect heat and wait for them to die down resist the urge to press down on food while it's do is cause juices—and you are making a smash you can press down as soon as the beef touches the surface but that's it off the grill to ensure it's as juicy as possible
