What practical adjustment should be made when grilling marinated *gui* cuts over intense charcoal heat?
Wiping off excess pooling marinade just before placing the meat on the grill.
The preparation stage for marinated *gui* meat requires careful attention to sugar content due to the intense direct heat. High concentrations of sugar or honey readily caramelize under charcoal heat, causing the exterior surface to burn black quickly before the interior has a chance to cook properly or remain tender. A practical solution involves generously applying the marinade but removing any excess liquid that pools on the surface immediately prior to grilling. Alternatively, one might delay applying a sweeter glaze until the very last minute of cooking. This technique controls the rapid reaction of sugars, preventing burning while still allowing the meat to achieve the necessary surface char and retain internal juiciness.
