|Grilling by a pro: Well-spaced food on clean grill grates|
1. Grilling dirty: Dirty grates, dirty tongs and dirty spatulas not only make your food stick, but also leave unpleasant and bad-tasting--think creosote--bits of old, burnt food on whatever you're grilling. Dirty grates can also contribute to flare-ups, which can char your food, and dirty grilling tools are also unsanitary (and no one wants food poisoning). A good grill brush and some grill wipes don't cost much and are well worth it. For some useful info on cleaning your grill and keeping it clean, read my post on Quick Tips for Cleaning Your Grill.
2. Stop playing with your food: There's hardly ever a reason to turn food more than once or maybe twice on the grill. You won't achieve those impressive, professional-quality sear bars on your steaks, chops or chicken if you're constantly flipping or moving your food as it grills. So long as you've placed the food in the right place on your grill, you should only have to flip it once while it cooks, or twice if you're going for the sought-after cross-sear pattern.
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And then there's fish: The trick to grilling fish and other seafood is to remove it from the grill before it's fully cooked, because it will continue cooking for the next 1 to 2 minutes from the residual heat in the fish or seafood. If you wait until it's done, in reality it will be dried out and overcooked by the time you plate it. For more information on how to grill fish, just read my post on Easy Tips for Grilling Fish.
4. Overcrowding: Arrange the food on the grates in an orderly manner, leaving sufficient room for easy turning. You'll facilitate even cooking, reduce the risk of dropping food through the grates, and more easily keep track of what went on the grill first (and thus is likely to be done first).
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Bonus tip: Want to know the secret to fool-proof, championship-quality BBQ grilling? Make sure to read my post on the BBQ Pro's Secret to Great Grilling.