4. Grill it, don’t burn it!
To prevent your food from burning, remove the larger pieces of fat around your piece of meat. For marinated meat, take the time to drain them before placing them on the grill.
What can you do with your leftover marinade? If you want to use it as your gravy, you absolutely must boil it at least 10 minutes. You can also double up your marinade recipe, setting some aside that won’t come into contact with the meat to use as your gravy.
5. Turn over once
For tender, flavourful meat that is grilled to perfection, avoid turning the piece of meat or skewers several times. Let them get those gorgeous grill marks and a nice caramelization before flipping to the other side.
6. Let it sit
Remove the meat from the grill about five degrees from achieving the desired doneness, and let it sit on aluminum foil for 5 to 10 minutes. This technique allows the cooking juices to spread and ensures your meat stays juicy. For a rare or medium doneness, this will prevent lots of blood in the plate when cutting.