By Mary Ann Hatchitt
Beyond the thermostat, nothing says summer like the mouth-watering scent of barbecue on the grill, and it helps to have a chef who knows their way around the smoke.
Eyeballing meat cuts old school is passe, especially with soaring beef and poultry prices. You don’t want anything to go awry, ruining your purchase. The smart way to grill involves a meat thermometer and letting the meat rest after it cooks. It also helps to have a basic understanding of searing, spritzing, juice sealing, marinading, and rubs. Here are some tips collected from top-notch amateur grill masters in Albuquerque, personal experience, and an internet search on best practices:
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