Covering your side mirrors with big Ziploc bags will prevent them from freezing overnight.

Filling a stocking or sock with cat litter and leaving it in your car can help prevent frost.

If your door lock is frozen, use a straw to blow warm air into it. This should melt the ice and fix your problem.

Alternatively, you can hold a lighter flame to your key and warm it up so it slides into the lock with ease.

Keep some extra big socks in your car to wear over your shoes if you need more traction when pushing your car.

If you’re parked outside and it’s going to be snowing overnight, raise your wipers so they don’t freeze to your window.

A nice way to ‘fog-proof’ your windows is to wipe them down with some shaving cream. The ingredients in the cream should leave a nice fog-proof layer on your windows.

If you ever find yourself without an ice scraper, plastic cards work great. It may be a slower and more strenuous method, but when you don’t have any other options, it’ll get the job done.

If you have to park outside overnight, try and park your car facing east. This way, when then sun rises in the morning it will help naturally defrost your windshield.

Making an emergency kit could literally save your life if you ever get caught in a storm and have no way out until it dies down. Bring an extra winter jacket, with socks, toques, gloves, anything that will help keep you extra warm if you need it. A candle, some matches, water, flashlight, and some snacks such as energy bars, are also essential items to keep in your trunk.

Spraying a mixture of 3 parts vinegar and 1 part water onto your windshield will help prevent ice from forming on it.

Using toothpaste to clean your headlights will make a huge difference when you’re driving. Not only will other people be able to see you easier, you’ll be able to see clearer too. A thin layer of wax after the toothpaste is washed off will help prevent snow and ice from forming on your lights as well.

Keeping a couple bags of cat litter in your trunk during the winter can be really beneficial. If you ever find yourself stuck in snow or on some ice, the litter will help your tires gain some traction and hopefully get you out.

Placing your floor mats under stuck tires can also help get you out of some snow.

A chalkboard eraser works wonders when it comes to wiping the fog off of your windows when it’s too cold out to roll them down.

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Let the meat reach room temperature before cooking: This actually applies for chicken and fish as well. The meat will cook more evenly if it is the same temperature throughout.

Make it thick and marbled: Often the best tasting steaks for home grilling are nature’s perfectly marbled beef ribeye steaks or bone-in ribeye steaks. The marbling enhances the flavor of these cuts while basting the meat in the cooking process to ensure a juicy steak. When selecting your steaks, try to get one that is at least a 1 to 1 & 1/2 inches thick.

Try making a cheap, homemade smoker: Use an aluminum bread pan, hickory chips, foil, and a skewer to create your own smoker for under a buck.

Poach your dogs: Poach sausages for a few minutes to ensure that they stay tender and develop a nice char when it’s time to grill.

Spiral your hotdogs: Not only does it create an awesome texture, spiraling dogs gives people a perfect place to put condiments.

Know how to utilize citrus fruits: Grill citrus fruits for a few minutes to up the favor factor. Also, they’re great for squeezing over the fish.

Use lemons when you cook fish: Seafood and lemons make quite the match, but it’s no secret that grilling fish can be a tedious process. Slice lemons, lay them on the grill, and put the fish on top. The bed of fruit will keep the fish from sticking, and will provide extra flavor.

Know your vegetables: Being able to know the difference in how long veggies take to cook is important. For example, a summer squash can be done in just a few minutes, while denser veggies such as potatoes can take much longer.

Utilize skewers and foil packets: If you’ve diced up your veggies, try using a skewer to keep them from falling through the grill. If you’ve got your hands full and don’t have time to shepherd the grill, you can always wrap up your veggies in a foil packet and then leave them to steam for about 15 minutes while you focus on other tasks.

Keep it simple: Like you’d do with meat, use a small amount of seasoning. A little bit of salt, pepper and additional flavoring is fine, but let Maillard reaction (the caramelizing of natural sugars caused by heat) do the bulk of the work, then sprinkle with finishing salt before serving.

Try soaking your corn on the cob: Corn will grill with the husk both on and off, but if you peel the husk back to expose the kernels while grilling, soak them in water for 15 minutes. When the grill is hot, pull the husks back up around the cobs, twisting the leaves at the tip as needed to help them stay in place.

Cook the same types of veggie together: Cooking similar vegetables at the same time helps them cook more consistently and evenly. Try cooking your tomatoes and mushrooms together, your zucchini with squash, and bell peppers with onions, at the same time.

Prevent burger patties from sticking: The juices that come out of burger patties while they’re cooking tend to make the meat stick to the grill. To avoid this, try dabbing your patty with a paper towel to make sure they’re as dry as possible. Then season them and put a very thin coat of canola oil on each side.

Know when to use a ‘dimple’: Sometimes adding a dimple to the center of a patty works and sometimes it doesn’t – it largely depends on the meat. If you’re cooking with cuts that are high in collagen, such as brisket or short rib, a dimple will help. If you happen to be cooking sirloin or chunk, it’ll hinder the cooking process.

Flip your patties once and only once: Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done.

Checking the wellness on a patty: Unless it’s a very thin patty, you should avoid cutting into it while it’s cooking. Instead, try using a instant-read thermometer to gauge temperature.

Let them rest after you’ve cooked them: Resting allows burgers, like all meat, to finish cooking and allows their juices, which have collected on the surface during grilling, to redistribute throughout the patty for maximum juiciness. Since burgers are generally somewhat small (compared to giant roasts), allow them to sit for 5-10 minutes for max flavor. It will be well worth the wait.

Use the right types of buns: If a bun is too firm, it can overwhelm the burger. Try using a softer option such as a Hawaiian Roll or sourdough bun, so you can maintain a softer bun without losing texture or body.

Cleaning up the grill: If you happen to misplace your grill brush, try using tinfoil. Cover your grill with tinfoil, warm it up, crumple the foil, and use it to scrub off stubborn messes.

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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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These tips could help you save a lot of time, money and aggravation.

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If you’re trying to understand women, you better be prepared to do a lot of work all for nothing.

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Are you a real man? A real man follows these tips and shows off his manliness every single day.

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Unusual tip jars and funny ways to leave tips.

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Tips from Graham Hughes, who traveled to all countries without flying.

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