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When you grill, you hardly need a recipe. Knowing the right technique is what's important. The key to success, whether with a gas or a charcoal grill, often involves creating two zones: one for high, direct heat and another for low, indirect heat. The direct-heat area is where you begin, searing the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won't burn, and it will stay moist.