5 Grilling Myths to Stop Believing



So instead of marinating, he says, use spice rubs and lots of salt all over the outside of the meat. The latter will help keep meat moist, which is key to great taste.

Here's the smarter way, according to Goldwyn: Create two heating zones on your grill, one direct and one indirect. (On a gas grill that means putting one burner on high and leaving the other off.) Heat the meat on the indirect side until it gets within 10-15 degrees of the target temperature, then move it to the direct side (over the lit burner). Flip it every minute or two until it's seared on both sides.

This is called a reverse sear, and Goldwyn insists it's the better method for cooking thicker cuts of meat.