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Grilling isn't just about deciding which food you want and tossing it on the grill. There is actually some science behind it. If you follow these rules you will be mastering the science and be an unstoppable grill master before you know it!

Ten Commandments You Need To Follow When Grilling Are:

We reached out to James Beard-nominated chef Greg Denton of Portland, OR's Ox, LongHorn Steakhouse Executive Chef/Grill Us Hotline hero Josh Evans, catering chef Dave Coffman of Tree's in Sherwood, OR, to figure out the 10 commandments of grilling.

Thou shalt not use accelerants
That stuff wafts up and coats your grilled meats with just a hint of petrochemicals. The same goes for those match-light charcoals.

Thou shalt establish heat zones
Bank your coals to one side for a charcoal grill, or use just the side burners for a gas grill. Do this so you can cook with indirect heat. It gives you a slower, more even cook all through your meat.

Thou shalt not forget veggies
Denton recommends putting your veggies on the grill after you've cooked your meat. Let the coals burn down while cooking veggies.

Thou shalt use fresh meats
Use fresh meats that went from the store to your fridge, straight to the grill.

Thou shalt not mistake purpose of marinades
The primary purpose is to break down tougher meats to make them easier and more pleasant to chew.

Thou shalt clean grill
The best time to clean your grill is after you've preheated it. The fire will cook some of the old stuff away, so you can scrape them off easily.

Thou shalt not use cold grill
A hot grill sears your meat so it doesn't stick. You're putting cold meat on that hot metal, which reduces the overall temperature. Make it hotter than you think you need it.

Thou shalt become comfortable with people waiting their turns
All flesh should be in inch or more apart, cooking fewer items at a time.

Thou shalt not poke meat
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.

Thou shalt leave 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. Use timer, open lid to flip, close it again until it's close to time for the cooking to be done.

Happy Grilling!

Now that you know the ten commandments of grilling, all your food will turn out fantastic. Do you follow these rules when you grill?

Let Us Know How They Work Out For You!

Article Source: Thrillist