Grilling Tip #4: Some people like to get fancy grill marks on their food. In fact, some grill manufacturers are even making their grates fancier in design - to include logos - with their upscale models to sear those fancy marks in. If you ask me that kind of takes the mastery and fun out of it, but kudos to the grill makers and successful marketing nonetheless. If you don’t have a fancy grate, here’s what you do. For simple but still a delicious looking presentation of straight line grill marks, leave the item sit in position for at least two to three minutes. Don’t move it, don’t touch it, don’t rearrange it to make room for something else. Once it’s down it’s down, so pick your spot well, let it sit and sear. Depending on your coal stack and temperature, steaks and thick burgers can go a good five minutes, chicken and pork, slightly less. With fish, stick to two minutes. The key is to not touch the meat once you put it down and not until you flip. If you want the ‘diamond’ look (don‘t try this with most fish), give the meat a quarter turn after two - three minutes. Then let it cook for another couple minutes before you flip.