muscle meat season it well. hot grill. >> you don't have a lot on it. >> salt and pepper, not even oil. >> you see on the packaging where it says lean stay away from that. >> eat a little bit fat. especially in a bigger on a grill. it gives it flare up. >> people tend to turn it too often. >> put the cheese on it and get off the grill. >> how hot do you need it? >> sort of hot and move it to slow depending on how you like it cooked. i like it very rare. i like to cook it off and get it off. >> how about ribs? >> i have them wrapped up. when we get the segment ready to go they start them slow. start them season them wrap them in foil. >> let me see. >> how long did you have them in the foil? >> hour and a half hour 45