Now that backyard barbecue season is in full swing again, it's time to brush up on the grilling techniques that can make you a grilling pro.

Whether you're a grilling newbie or a long-time master of the grill, it never hurts to work on perfecting your barbecue techniques. Here are a few secrets from the pros that are guaranteed to turn your barbecues from too crispy to awesomely done!

1. With gas grills, be sure to preheat your grill before you cook. After you've lit the fire, shut the lid and let it heat for 10 minutes.
2. Prepare your steaks and chops for the grill by trimming excess fat from the sides, leaving about a quarter-inch or less of fat around the edges to help flavor the meat. This helps protect against flare-ups, makes cleanup easier, and takes off some unneeded calories.
3. For optimal even-cooking results, move the food around on the grate. When turning your food over, use tongs instead of piercing it with a fork. Piercing allows vital juices and flavor to escape and dries out your food.
4. Allow for more cooking time on cold or windy days or at higher altitudes, and make sure the grill lid is closed most of the time to keep in the heat.
5. The best way to prevent overcooking is to check the temperature with a meat thermometer. Use the thermometer to check for doneness, but don't leave it in the food while cooking.
6. Use wooden skewers for veggies and put them on at the last minute, since they cook very quickly. To help prevent overcooking, soak the skewers in water for an hour and then add the cut vegetables to them.
7. Let steaks and other meats sit for a full 10 minutes before eating them. Although it may be tempting to dig in right away, waiting will allow the internal juices to be absorbed in the meat, sealing in all the flavors and tenderness.

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