"When cooking meat, whether on the grill or in a pan, it's always best to let the meat sit out to come to room temperature before cooking. Take it out of the fridge for about an hour or so; this allows the meat to cook evenly."
"Apply oil directly to your protein instead of the grill or pan. This helps your seasoning stick, and it also helps the protein stay moist."
"I like to hand-grind ancho chiles, whole black peppercorns, coriander seeds, mustard seeds, and salt in a molcajete to use as a seasoning. When you grind the spices, it releases the flavors and the scents, as opposed to pre-ground spices which can become bland."