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by Allen J. Sheinman | May 4, 2018

Allen J. Sheinman, managing editor of Meetings & Conventions magazineEver since patriots of the revolution marched to glory with fife and drumstick, grilling has been an American tradition. Through war and peace, boom and bust, our nation has stood proudly, if somewhat downwind, alongside the glowing metal chamber. Now that the weather is (finally) warming up, you might find yourself toiling over a hot grill, whether in your role as a meeting/event host or family drudge. If so, you'd do well to heed the following tips from noted foodie Michal Frischman (as translated by your faithful List provocateur) via Kosher.com, where if you don't cook it right, well, it's just not kosher.

1. Plan a varied menu. Put some non-BBQ items into play, foods that can be cooked indoors or prepared in advance, so the whole meal isn't dependent on your skill with a skewer, the weather or a random sinkhole opening up right under your grill.

2. Start clean. We're talking spotless grates and a fresh grill brush, if necessary, to avoid a sticky mess. If only it were that easy for politicians…

3. Don't jump the gun. Wait 10 minutes to heat a gas grill or 20 to heat a charcoal grill before you start cooking, or your food will stick to the metal like your unemployed brother-in-law on your couch.

4. Grill beef at room temperature. Firing up a frosty steak will result in unevenly cooked meat -- and an empty tip cup for the griller.

5. Don't overcrowd the grill. Give the meat enough space to form a proper crust. Cooking in shifts might take a bit longer, but it will give your guests more time to drink.

6. Use the right tools. Use a thermometer with a noncontact, infrared sensor for best results, and note: Grilling is a hands-on affair, but if your tongs and/or spatula aren't long enough, your steak will be flavored with… you.

7. Skip the sauce. Don't hide the flavor of the meat behind sweet, heavy sauces that mess up your grill and cause sunspot-like flare-ups. Use spice rubs for flavor, and if you absolutely must use a sauce, apply only at the very end of the grilling process.

8. Keep a lid on it. After searing your food on the hot section of the grill, move it to the cooler section and shut the lid. Don't keep peeking in, or the meat will cook unevenly.

9. Give it a rest. Fight the urge to slice into the grilled meat for at least 10 minutes, to allow the juices that were released during cooking to redistribute and give you a juicy, flavorful protein -- and more time to drink while waiting.

10. Cut against the grain. Meat muscle fibers generally run in one direction, and it's best to slice across those lines for maximum flavor -- unless, of course, you prefer the tangy taste of shoe leather.