Mastering the art of grilling meats to juicy perfection is a sought-after skill for any outdoor cook. Achieving that perfect char, a delicate crust, and a tender interior is a journey that begins with these five essential tips from grilling experts. Get ready to become the backyard hero and elevate your barbecue game!

Tip #1: Choose Your Meat Wisely

The foundation of a great grilled meal starts at the butcher’s counter. Selecting the right cut of meat is crucial. Opt for meats with good marbling, the fine flecks of intramuscular fat that melt during cooking, keeping the meat moist and flavorful. Consider cuts like ribeye, strip steak, or a whole chicken with skin on for maximum juiciness. For burgers, choose a blend of 80% lean and 20% fat ground beef to ensure a juicy patty.

Tip #2: Bring Meat to Room Temperature

Allow your meat to sit at room temperature for 30-60 minutes before grilling. This step is essential, as it ensures the meat cooks evenly. Grilling meat straight from the fridge can result in an overdone exterior and a raw center. Letting it come to room temperature promotes even heat distribution, ultimately yielding a juicier, more flavorsome bite.

Tip #3: Embrace the Dry Brine

Dry brining is a game-changer for creating succulent, well-seasoned meats. Generously season all sides of the meat with salt and pepper, massaging the spices into the surface. Let the meat rest, uncovered, in the refrigerator for at least an hour or up to a day. This process draws out moisture, which then dissolves the salt and forms a brine that absorbs back into the meat, enhancing flavor and juiciness.

Tip #4: Oil Your Grates, Not Your Meat

A common mistake is to oil the meat before grilling, but this can lead to flare-ups. Instead, oil your grill grates with a high-smoke-point oil like canola or avocado oil using a paper towel held by tongs. This method ensures that your meat won’t stick and allows for beautiful grill marks without excess smoke.

Tip #5: Practice Patience with the Flip