When "GRILLING" leave on one side, do not move, when you SEE some blood come to the top, than lift it, turn it one quarter turn and set it back down on same side, when it looks good on that side, FLIP IT and REPETE on other side, this will give you those "grill marks" like the ones you get on food when you go out to eat. DO NOT press down on food ever when grilling, you'll loose all the juice in that food and it'll be dry inside. Add bbq sauce the last 6 - 10 minutes of grilling to make it thick. These thing's they always forget to tell you in any recipe when grilling. "WHY"?.