Grilled food always holds so much promise.
We go to a barbecue (for, I don’t know, Memorial Day?), and we’re excited about the charred and juicy meat goodies to come. The grillmaster comes outside, platter of protein in hand.
Combustion happens. Stuff is cooked.
Chewy, bland, blah. And you are disappointed.
Don’t let this to happen to you.
Grilling is a mix of science and art. No one can tell you how to do it right. It is something you only learn from experience.
But with some good fundamentals under your belt, you will be well on your way to being the badass grillmaster you were born to be.