• Don’t poke it. Every time you stab or poke a piece of meat on the grill you provide an exit for the
flavor-rich juices to leak out. Invest in some tongs to turn meat.
• Be smart about basting. Oil & vinegar, citrus and yogurt-based marinades can be brushed on the food throughout
cooking. If you are using a marinade to baste that was used for raw meat or seafood, do not apply it during the last few minutes of cooking. If you are using a molasses- or sugar-based sauce, apply it towards the end of the cooking time.
The sugar in sauces can burn easily over the intense heat of the charcoal.
• Let it be. After grilling meat to the desired temperature it is always a good idea to allow the meat to rest. The intense
heat of grilling with All Natural Charcoal forces the meat to contract, driving the the flavorful juices to the center.
Allowing the meat a few minutes to rest will result in a juicy and delicious finished piece of food.