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With any meat, once it’s on the grill don’t move it more than you have to. Additionally prevent yourself from pressing down on burger patties when they plump.

If you’re seasoning the meat with additional ingredients or flavors, don’t over mix or overwork the meat. Too much and it’ll become tough.

A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking.

Score the beef lightly to help the marinade penetrate quickly and keep the steak flat while it cooks.

If you haven’t checked out additive-free lump charcoal, it removes all the chemicals that get added with conventional briquettes and lighter fluid.

While searing doesn’t “seal in” the juices, it does create improved flavors through caramelization.

If you’ve never had flank steak, it’s lean with almost 30% less saturated fat than top sirloin.

Keep it juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain.

Cedar grilling planks slow cook salmon, roast meats and smoke vegetables to juicy perfection.

Since the skin won’t be in direct contact with the grill, go with skinless fillets.

Ground buffalo has fewer calories and as much as half the sat fat of 90% lean beef, but boasts big, meaty flavor.

Marbling keeps the meat juicy. The more thin white streaks of fat throughout a steak the better.

Have a few of your own secret grill tips? Leave them down below in the comments section for your fellow Chivers.

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49-year-old Lee Lyangbin from the village Lichzhuan Dingtao County, Shandong Province, is a kung fu master. He’s put in a lifetime of hard work so that he could do sweet moves like this.

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Rossanou, Greece

Taktsang Dzong, Bhutan

Sumela, Turkey

Agios Nikolaos Anapafsas, Greece

Kipina, Greece

Simonopetras, Greece

The Hanging Temple, China

St. George’s Monastery, Israel

Petra Monastery, Jordan

he Panagia Chozoviotissa, Greece

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