The following Mark's Daily Apple article was written by Mark Sisson and is narrated by Tina Lehman.

Eight primal grilling tips and techniques. First off, let's settle one thing right away.

Grilling is not the same thing as barbecuing.

Barbecue means big cuts of meat cooked low and slow.

Depending on the animal, it can be an all-day affair with hours of preparation and plenty of leisure.

In other words, it's an actual event. With the time and

labor intensity, barbecuing, as Michael Pollan put it so well recently, is the stuff of primal ritual,

the sight of social cohesion in our evolutionary story. Grilling, on the other hand, offers the

smoke and fire experience without the bigger doings.

While it's not as idyllic a prospect, it's convenient. It means throwing a steak on the grill after

work and eating it 20 minutes later. That's the beauty of grilling. It's relatively quick,

requires very little cleanup, and lets you kick back outdoors while

cooking dinner.

In order to relax, however, it's good to be confident that dinner won't go up in flames.

Luckily, what separates someone who burns dinner from a real grill master is simply practice,

plus a few tips and techniques.

Most of the smaller cuts of a meat at the meat counter cook well on a grill,

like steaks, short ribs, pork and lamb chops, and chicken pieces.

A good butcher can guide you to the best cuts for grilling in your price range.

Then, of course, there's seafood, burgers of all types,

sausage and veggies, you can throw almost anything on a grill, even fruit.

No matter what you're grilling, these tips and techniques apply.

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