As the weather cools, it finally is grilling season. When we grill we always, as often as we remember, use a wet rest rest for our meats, fish and vegetables. What do we use? These days we lean heavily on a blend of smoked soy sauce and olive oil. The idea of the wet rest is stolen directly from Adam Perry Lang's grilling handbook Charred and Scruffed. The flavored bath/dip/delicious coating adds flavor to the meat and mixes with the flavors of the meat itself. We hit the meat on the grill, flip it and then dip it. As the grilling continues the wet rest browns and creates a deeper flavor on what we are grilling. We also score our meat. We are huge proponents of shallowly scoring the meat. Come to think of it Lang touches on that as well in the aforementioned book. The scoring dramatically increases the surface area of the meat. It also provides nooks and crannies for the seasonings to cling. The combination of the wet rest and the scoring exponentially increases the flavor potential in what we cook.