Thou shalt not use a cold grill
If you put meat on a cold grill, it cooks onto the metal with a chemical bond that's about as hard to knock off as concrete from rebar. A hot grill, by contrast, sears your meat nicely so it doesn't stick. Keep in mind that you're putting cold meat on that hot metal, which reduces the overall temperature because of physics. So make it hotter than you think you need it. It'll warm up. Don't worry.
Thou shalt become comfortable with people waiting their turns
The rule for meats on a grill is the same as the rule for slow dancing at prom: all flesh should be in inch or more apart. If you're observing our earlier commandment about using indirect heat (which cancels out part of your surface for cooking), that means cooking fewer items at a time. Your friends will have to be patient.
Thou shalt not poke your meat
You've heard the trick of poking meat and comparing it to the texture of your hand to tell if it's medium, or rare, or burnt, or whatever. The trick works, but only for professionals -- and remember that professionals at this level can tell the doneness of a steak in a pan by the sound it makes. You're not a pro, and you don't want to poison your friends. Buy a damn meat thermometer.
Thou shalt leave the lid alone
Opening the lid of a gas grill reduces the temperature and slows cooking. Opening the lid of a charcoal grill adds oxygen to the fire and burns your meat. Patience, grasshopper. Use a timer, then open the lid to flip, then close it again until it's close to time for the cooking to be done. You don't keep opening your oven and dicking around with a cake or casserole. Resist the urge with the grill.
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