Caramelisation is the key!
One of the biggest reasons for the popularity of grilled food is its seared taste. To develop this taste, use the right level of heat and resist the temptation to turn food too often. Your patience will allow for caramelisation or browning. And that creates hundreds of flavours and aromas so distinctively barbecued. Alternatively you can always let us worry about the finer points of grilled food and pop yourself down to the restaurant every day of the year.