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" Worried your turn at the grill will end up in flames? Never fear. With the help of Steven Raichlen, author of Planet Barbecue, we&amp;#039;ve rounded up 11 no-fail tips to make your barbecue experience a smokin&amp;#039; success.   Do time your turns. Begin by placing your meat on the grill at a diagonal angle to the grill grates; wait two minutes, then give it a quarter-turn clockwise. (This will create crosshatch markings on your meat.) Wait another two minutes, then flip and repeat on the other side, cooking until desired doneness. (Note: Never try to flip food until at least two minutes into cooking\u2014the protein needs time to release or it will stick to the grate.)   Do wait to apply glazes. Slather on liquid glazes during the last 10 percent of your cooking time; if applied too early, they&amp;#039;ll turn your food into a charred mess.   Do keep a chimney starter full of heated briquettes going. Having a reserve of ready-to-go briquettes to replenish your charcoal fire will enable you to keep grilling at your desired temperature longer.   Do segregate skewers. When making kebabs, place only one type of food on each skewer\u2014onions on one, meat on another\u2014so the items can be cooked to perfection. (Keeping meat away from moist veggies also achieves a more roasted, rather than stewy, flavor.)   Do put fish to the flake test. When it breaks into clean flakes, it&amp;#039;s done.   Do give it a rest. After removing meat from the grill, give it at least 3 minutes to rest\u201410 to 15 minutes for larger cuts\u2014under loosely tented foil, allowing the juices to redistribute evenly. (If you slice into it right away, all of that flavor runs onto the cutting board.)   Don&amp;#039;t skip a marinade or rub. Before cooking, marinate proteins in a mixture that contains some sort of acid (such as yogurt, lemon juice, vinegar or wine), which breaks down and tenderizes the meat, and fat (like olive oil or vegetable oil) to keep them moist during grilling. Shellfish, fish and small pieces of chicken should soak in the refrigerator for 15 to 30 minutes; chicken breast for 1 to 2 hours; 4 hours for thick steak; and overnight for big cuts such as pork shoulder, brisket, prime rib, etc. (P.S. Don&amp;#039;t reuse the marinade as a sauce later unless you boil it for at least three minutes to kill off any bacteria.)   Don&amp;#039;t overcrowd. Space food evenly on the grill\u2014think two to three fingers&amp;#039; width between each item. Twenty-five to 30 percent of the grill should be left unoccupied, leaving you room to maneuver if there are any flare-ups.   Don&amp;#039;t press down on your meat. Resist the urge to flatten food with a spatula, which will cause the delicious juices to run out. (And no, that delightful sizzling sound is not worth it!)   Don&amp;#039;t overdo ribs. Many people think ribs should be falling off the bone, but they&amp;#039;re actually best when there&amp;#039;s a bit of chew left to them. (When they can be torn apart with your fingers, they&amp;#039;re ready.)   Don&amp;#039;t torch skewers. To keep wooden skewers from burning, rest the exposed ends on a piece of foil folded three times and placed on the grill. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a5594/11-foolproof-grilling-secrets-118121/>