15 Grilling Hacks to Bust Out in Your Backyard

We often think to marinade meat before grilling it, but reverse the order and you won't be sorry. Pour the marinade over the steak after it has been grilled. As the meat rests, it soaks up the marinade (and seasonings) without wasting a drop of those precious flavors.

To prevent brie wheels from sticking to your grill grates, brush them in olive oil. Talk about easy to flip and remove from the grill.

No need to hassle with tons of ingredients. The fastest way to keep shrimp moist and flavorful is by threading chorizo between the shrimp.

Brining chicken in a beer-salt solution simultaneously tenderizes and seasons the meat. Let it be known this will make your grilled chicken the star of the cook-out.

You know what always makes grilled veggies taste better? Pork! Try it out in asparagus-wrapped pancetta.

Indeed, there is a correct way to cook hot dogs. Either simmer the franks in hot water or warm them off the flame before grilling them on medium-high heat for a few minutes until the exterior caramelizes.

Tired of scraping off seasonings and marinades off your grill racks? Opt to season the meat after it's off the grill, as with this buffalo shrimp recipe. Lightly brush the shrimp skewers with oil, sprinkle with salt, then grill. After the skewers have been removed from the flame, brush them with a combo of melted butter and Frank's hot sauce. No mess!

Looking for a non-alcoholic way to tenderize white meat? Try marinating the chicken in yogurt.

Queso dip on a burger is a win-win. You get melty, gooey cheese on your burger without having to clean up the grill.