1) Bring your meat to room temperature before putting on the grill. Don’t put it on the grill right out of the refrigerator. It’ll cook more consistently.
2) If you’re cooking a large piece of meat, get a tin can. Fill it with water and place it in the middle of your pile of charcoal. This will release moisture and keep the meat from drying out.
3) If you’re barbecuing meat that is less than Prime grade, bourbon or Coca Cola acts an aging agent and will artificially age the beef and give it that tender aged beef taste.

Rick, from Sumpter, South Carolina

1) For best taste use hardwood charcoal briquettes.
2) Let your charcoal burn for at least 20-minutes before you start cooking.
3) Scrap down your grill surface and wipe cooking oil on with a paper towel.

Jay, from Waltham, Massachusetts