Some keys to great BBQ

We are rapidly approaching BBQ season, so I thought it would be nice to put a few hints out there that I've found useful over the years:

• Steaks- On the day your going to BBQ, take your steaks out of the fridge in the morning and leave them out on the counter all day.  This will allow the meat to reach room temperature which is ideal for grilling, this allows a more even cooking to achieve your desired level of done-ness. 
• Rubs- Weather it's chicken, beef, or pork try making a rub using brown sugar as your base.  This will make a great crust on the meat and carry the flavor really well.
• Wood Chips- A great way to give meat that "smokey" flavor without spending hours with your meat in a smoker.  Take some hickory chips (sold in the same spot you get charcoal) and cover them with water and soak them several hours before grilling.  If you want to spice it up you can add some whiskey to the chips as well.  Then just before you put your meat on the grill shake the drained chips around the outside of the coals, this will prevent flare-up.

  Try to remember when you are grilling, it's all about the meat so keep it simple!