Bobby Flay's 10 Grilling tips

1. Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.
2. After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.
3. Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.
4. Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the refrigerator.
5. Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.
6. Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
7. Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
8. Keep the lid closed for cooking longer than four minutes and during preheating.
9. Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
10. Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!

by Bobby Flay with Joan Schwartz, authors of Boy Meets Grill