Is high heat or a low slow burn better? What should you put in your marinade for the tenderest meat? What about grilling fish? Dr. Guy Crosby, food scientist, spokesperson of the Institute of Food Technologists, and science editor for America's Test Kitchen, joined Buck May 30 to talk all things BBQ and the science behind them. Listen and make this summer's BBQs the best ever. You can learn more about Dr. Crosby's work here.