To prevent your meat from sticking to the grill, dry it with a paper towel and then coat it with a thin layer of oil. For juicy meat, it’s best to salt the cuts after cooking because salt absorbs the juice if you do it before. Turn your food only once during cooking, ideally with kitchen tongs. Only large cuts of meat require multiple turns. It is essential not to pierce the meat as this could diminish its flavor, make it rubbery, and the juice that would flow out could reignite the barbecue flames.