Whether you prefer charcoal, gas or indoor grills, there's no wrong way to put together a mouthwatering spread of barbecued-to-perfection mains and sides. No matter what you choose to make, one thing is certain: the ingredients you use will go a long way in making the dish the best it can be. Food Network Magazine reached out to Food Network stars, and professional chefs and industry insiders, to find out what items they always use to make their grilling recipes a success. Tournament of Champions star Elizabeth Falkner says, "I love Salsa Macha on portobello mushrooms or grilled fish tacos. I make mine with guajillo and ancho chiles, oregano, sesame and pumpkin seeds or peanuts, vinegar and a neutral oil. But you can buy it too!" Keep reading to see whether your go-to favorite ingredient made the cut.

Introduction slide written by Michelle Baricevic for FoodNetwork.com.
All other slides by Nora Horvath for Food Network Magazine.

I use soy sauce in a lot of my marinades to enhance flavor, but it also works as a tenderizer by breaking down the myosin protein found in tough cuts of meat. — Eddie Jackson, The Big Bake

Photograph by Alamy.

Cayenne pepper is a staple for me. It has a way of enhancing flavor without making things too spicy. I put it on my fish — grilled or fried — and it’s a main ingredient in all of my rubs. — Rodney Scott, Rodney Scott’s Whole Hog BBQ, Charleston, SC

Photograph by Getty Images.

When I make my rub, I always add a little sugar and lemon zest because it helps with caramelization. That extra char adds complexity, and the lemon zest brightens the flavor without adding acid. — Shirley Chung, Tournament of Champions

Photograph by Getty Images.