Grilling Season is Here!

May has arrived, and so has grilling season. For those of you with a Weber grill, or planning on buying one, don't throw out that Owner's Guide, whatever you do. And if you've tossed into the stack of unlooked at warranties and manuals in the drawer, now is the time to dig it out. It's a great resource for the best number of briquets, how to stack them, and how to get the correct temperature. In addition, this unassuming little guide contains some of the best suggestions for grilling I've run across--whether direct or indirect method of heat, meat or vegetable. The ingredients are usually very simple--rarely is more than salt, pepper, and oil ever required. Grilling lends its own flavor, minimizing the need for many additions. However, for when it is necessary, this manual provides a nice selection of easy-to-assemble sauces.

Trial by Fire

We've made a tradition of grilling on the holidays around our house. Thanksgiving we enjoyed a turkey on the grill, and at Christamas, a ham. For Easter, a standing rib roast. All followed the Weber recipes, and all won rave reviews. For a real treat, try baking a potato on the grill, or sweet corn in husks (I like this method better than in foil--more flavorful). The next time you make a hamburger, grill an onion alongside. You'll be pleasantly surprised, especially if you take advantage of Vidalia onion season.

For casual get-togethers that call for more than hot dogs and hamburgers, a pork chop cooked outdoors can't be beat.

A great guide that can lead to a superlative meal with a minimum of fuss.

The Weber Cookbook can be found at their site: http://www.weberbbq.com/Public_Weber/ind... Don't miss it!

The Culinary Cafe http://www.culinarycafe.com/Barbeque.html Has some great grilling recipes, if you're all fired up without a clue.

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