"The great thing about bacon is the way its fat renders, which makes it a great basting material," Burke says. He suggests wrapping less fatty meats, like quail or filet mignon, to keep them from drying out. But the succulent drippings from swine are good for spreading flavor to the other items on your grill, too. Burke has a clever technique for accomplishing both at the same time: Using pairs of wooden clothespins, suspend fatty pieces of bacon from the upper shelf of your grill over the spot where you plan to cook. "Close the lid to cook your food, and the bacon will continuously drip its fat onto your meat, fish, or sides," he says, "and infuse them with flavor at the same time."