Random BBQ Hacks Every Grill Master Should Know (27 items)

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  (#11) Fire Roast the Vegetables for Optimum Deliciousness

  Fire roasted vegetables are an easy and satisfying side dish. Throw tomatoes, onions, bell peppers (anything with thin skin that can be peeled off) directly onto hot coals or wood and blacken the skin. Fire roasting enhances natural flavors and it’s a simple way to impress your guests with some variety. (Plus, you’ll look like a badass while you casually turn rotate your veggies in the fire.)
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  (#6) Apply the Rub an Hour Before Cooking

  If you're using a rub instead of a marinade, apply the rub about an hour before you're ready to cook, says pit master Johnny Trigg. Trigg recommends using equal parts salt, pepper, granulated garlic, and grilled onion (McCormick and Weber will do the trick, too). 
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  (#26) Pick Up Some Head Country Sauce

  Many professionals swear by Head Country barbecue sauce, which regular backyard barbecuers can find at just about every grocery store in America. Get it in the original flavor or in a Hickory Smoke flavor which takes it up a notch on the spicy scale. 
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  (#12) Take Your Meat Off Right Before It's Done

  Meat continues cooking after you take it off the grill - there's a lot of heat trapped inside those walls! Take your meat off the grill about a minute or two before you think it'd be done and you'll get the desired cook you were going for. A lot of people tend to pull the food off when it looks done and end up sad and disappointed when it turns tough or loses that pink color. 

  A good tip for knowing if your meat is cooked: if the meat comes off the grill easily, it's ready to go. If it sticks to the racks you want to keep it on longer. 
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  (#13) Ice Your Patty for a Better Burger

  MasterChef Graham Elliot recommends making a small crater in the middle of your burger patty and placing an ice cube in the middle of it. This will keep it moist and prevent it from drying out if you're cooking them well-done. 
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  (#23) Keep the Burger Patty Simple

  MasterChef Graham Elliot says to keep your patty simple - don't prepare the meat like you would meatloaf, with onion and garlic and pepper. According to Elliot, the patty should just be meat (and a piece of ice for moisture). 

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