2. Grill your food underground
This is a technique that’s been used for thousands of years, but it’s a bit more involved than just digging an open hole, or having a failed attempt at a backyard Luau (it’s never gonna happen, Kevin). Start with some embers in your pit burning low, then get an oven rack and place aluminum-wrapped meat cuts on top of it. Cover that with a piece of sheet metal or another rack wrapped in foil. Pack dirt atop the whole pile and your feast will be ready in a few hours.
3. For well-done steaks, allow the meat to reach room temperature before grilling
“Let [your steaks] come to room temperature before cooking them, otherwise it won’t get cooked all the way through before the outside is burnt,” says former pitmaster of famed barbecue joint La Barbecue and current owner of Lewis Barbecue, John Lewis. For those more into medium-rare steaks, you’ll want the raw meat to be a little colder before it hits the grates to give you a nice sear on the outside without overcooking that scrumptious pink center.