Before you fire up the grill, lightly coat the racks with vegetable oil or a nonstick spray. Meats and vegetables will slide off easily. And, toss some fresh herbs on the coals—rosemary, basil, sage or a few bay leaves work well. As the coals get hotter, the scent of the herbs will subtly flavor the food. The herbs will also permeate the air with the promise of good eats. When you’re finished barbecuing and the grill is still warm, sprinkle baking soda on it. Let it stay that way overnight. The next morning, wipe it clean, then rinse and dry. Grilling safety: Keep antibacterial wipes close by to clean your hands after handling raw meat. | 
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