It's all about the grill . . .

Most folks agree, charcoal grilling is a rite of Summer. Grilling has always been one of my favorite activities any season of the year. To me, grilling is both a ritual and an art. I take great pride in the preparation, process, and clean up - some folks would suggest I'm fanatical and obsessed with it - but, that's OK with me because my detractors usually have their mouths too full with grilled goodies to comment.

Given a choice, I prefer charcoal over gas grills for flavor. Conversely, a gas grill offers far more control over cooking temperatures and times, great, if you're cooking for a crowd. Over the years, I discovered some "truths" about grilling:

Food tastes much better when prepared on clean, rust-free grill grids.

Marinated meats, especially streaks, are a treat when grilled.

Sear both sides of the meat to lock in the juices, turn the cuts of meat regularly.

Don't press down on hamburgers.

Baste meats frequently.

For greater control, cook on the top shelf or shelves of the grill.

Use top shelves to avoid burning things to a crisp, you can always tell an grill amatuer.

Drink plenty of liquids, beer will keep you properly hydrated.

When grilling with charcoal, allow the coals to turn completely gray before introducing the food to the grill grids.

Grill lid should be closed for most of the cooking process.

Use wood chips with charcoal grills. Apple, cherry, and maple chips impart a superb flavor and produce a heavy volume of smoke. Contrary to most package instructions, you'll get more smoke by sprinkling the chips directly on the coals and then close the grill lid. An open lid will cause the chips to ignite to a raging flame - close the lid, let 'em smolder and smoke. For gas grills, use a wrought iron chip box or small aluminum pan.

Open bottom draft vents and top smoke vent(s) to control temperature.

Tongs seem to always work better than "flippers" when handling or turning food.

Grilling is hot work, stay hydrated, dring plenty of essential adult carbohydrates.

Keep a spray bottle of water handy for flare ups. Proper grilling techniques minimize flare ups, but they do happen.

Grill hot dogs using indirect heat, dogs on one side, coals or gas jets on the other side. Cook any tubular meat this way for perfect results every time.

For roasts and chicken parts, slow cook, using low temperatures, for an extended period of time. Roast do best covered in foil. Chicken parts do better when frequently basted and cooked with indirect heat. Pre-soak chicken parts in salt water for a few hours before grilling, baste with butter and spray on vinegar frequently for a "fire company chicken barbeque" taste.

Dry rubs, marinades, and basting sauces are all a matter of personal taste. Cattleman, McCormick, Stubbs, and Rendevous Rib House brands are 5 star products.

Clean your grill thoroughly after each use, especially the grill grids. Nothing is more disgusting than baked on grease and food debris from a previous grilling session.

Spray Pam (or other non-stick cooking spray) on the grill grids to prevent rust formation.

Know your grill, it's cooking characteristics, and quirks before attempting to cook for guests. Some gas grills perform miserably under windy conditions.

Corn on the cob, in the husk, is a special grill treat. Use water-soaked burlap or terry cloth towels to cover and steam the corn. Change or re-wet the cloth frequently.

For roasts, whole chickens, and other large meat cuts, use a probe thermometer and follow recommeded internal meat temperatures.

Never trust an external temperature guage.

With some practice, an entire meal (veggies, meats, etc.) can be prepared on one or more grills and timed to finish grilling together. Kabobs are the only exception unless you pre-cook the meat(s) and potato slices ahead of time.

Fish is best grilled on a wire mesh grid, on a top grill shelf.

Foil-wrapped mushroom, onions, carrots, sliced potatoes, and other goodies can be grilled easily with meat entries.

Never leave a grill unattended, keep necessities like beer, phone, etc., near at hand.

Never make the mistake of associating high flames with correct grilling temperatures.

Avoid any situation that would cause a sudden influx of grease (butter, fat, etc.) into the cooking coal area - this will guarantee flare ups.

Add lava rock or ceramic coals to the bottom of a gas grill. They help to absorb dripping grease, reduce flare up, and even out cooking temperature in this type of grill.

Never allow charcoal lighter fluid to come into contact with cooking surfaces. Make a pyramid of coals (avoid the self-start coals, they impart a nasty after taste), use starter fluid conservatively (too much = nasty taste), and allow coals to gray out before grilling.

I'm not an expert at grilling - just an avid student of this fine art. The do's and don'ts I've mentioned are based on my experience with grilling over the years. It doesn't have to be frustrating - it should be rewarding and fun!

My favorite grilling experience involves marinaded NY strip steaks prepared on a $20 Walmart charcoal grill (I think it's a Sunbeam brand grill) using a blend of wood chips to smoke the meat throughout the cooking process. It's been a year or two since I last made West Virginia BBQ Chicken (recipe I learned from a mountian man/National Guard cook). It's pretty simple to make. Pre-soak the chicken in brine. Grill it on indirect heat, smothering the chicken parts with butter and sprayed on vinegar/hot pepper juice frequently. It takes about 3 hours to grill - plenty of patience and beer required - but it is a favorite with my kids. Also, a quick recipe for "Campin' Pork Tenderloin" - slice up an orange, lemon, and lime - arrange them around the tenderloin, wrap in foil, and slow roast for 4 to 6 hours at low and low-to-medium temperatures. It will break apart with a fork when served.

It's all about grillin' and having fun!