Most holidays involve making large feasts for many people. Valentine's Day revolves around a small meal for two people. For years I have challenged men to fire up the grill and produce something special for that woman in their lives. I have recommended many dishes that I thought she might like. Well, take a look down this list of last Valentine Day's most popular recipes and tell me who is doing the cooking, and for whom.

1. Grilled Lobster Tails

Regarding BBQ, Inc.

This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this recipe is for you. This is a quick and easy way to take lobster tails and make them better than you thought possible.

2. Michael Jordan's 23 Delmonico Steak

Regarding BBQ, Inc.

23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. This is a fantastic grilled rib-eye, my personal favorite.

3. Homemade Steak Sauce

Judy sent in this delicious recipe for steak sauce. The best part about making your own steak sauces is that you can adjust the ingredients for your own liking.

4. Peppered New York Strip Steak

Lee Custer sent in this recipe for a spiced up a New York Strip Steak. The secret is to use cracked peppercorns, not ground. That solid pepper flavor is what makes this steak so great.

5. Marinated London Broil

Regarding BBQ Inc.

This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak.

6. Herb and Garlic Lamb Loin Chops

This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops.

7. Herb-Crusted Fillet Mignon

Regarding BBQ, Inc.

What can be better than fillet mignon? It's delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.

8. Peruvian Roasted Chicken

Derrick Riches

This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.

9. Carne Asada

Regarding BBQ Inc.

Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.

10. Traditional Chateaubriand

From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.

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Flank Steak is one of the "flat" steaks and is a versatile and flavorful cut of beef, but you need to know to cooking (think grill it) to get it right. These flank steak recipes are the best I know and are guaranteed to be the best. The secret with grilling this tough cut, is a good marinade and a hot grill.

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Yes you can make bread with your grill. Flat breads are a breeze and even raised breads work great. All you need to bake bread is an enclosed space that is heated. For this a grill works perfect. One thing to remember though is that grills can get much hotter than your oven and temperature control is not as precise. Delicate breads that can be a challenge in the oven should be avoided on the grill until you really get the hang of it.

Temperatures: My experience suggests that breads cook faster (sometimes twice as fast) on the grill as they would in the oven. Like I said grills can produce a lot more heat than you traditionally use to bake breads so try to keep a relatively low temperature. Use an oven thermometer placed near the bread to monitor temperatures. Also, because of the natural air flow inside your grill (whether charcoal or gas) you get more convection than you do in your oven. This is why it is important to keep a close eye on breads when you are grilling.

Flat Breads: You can grill tortillas and pizza crusts quickly and easily by using frozen bread dough. Try using the roll dough because it's already divided into nice pieces. Roll out into thin circles and place on a preheated grill. Watch to make sure they don't burn and remove from the grill when they are a nice golden brown. For tortillas remove while they are still pliable. For pizzas let them get a little stiff, top with pizza sauce, cheese, etc. and put back on the grill until the cheese is melted. I recommend doing only a few at a time (maybe one until you get the hang of it) so you don't burn the bottoms.

A few extra tips:

• Pizza stones are great, but before you put any cookware on your grill make sure it is safe to use. Some things do not stand up well to the heat and flame of a grill.
• Although not necessary indirect grilling can help create a more even baking environment for breads. Direct heat can cause the bottom of breads to get burned quickly.
• Flat breads need to be able to hold together on your grill. You can place them right on the grate but if the grate doesn't provide enough support you have trouble. Make breads thicker if you have a wide slotted grate.
• A bakers peel can be very helpful getting bread on and off the grill. These are those wide board tools you see in bakeries. Super Peel is a great tool, well worth the money, that has a conveyor belt that really makes it easy to get bread onto the grill easily, especially pizzas.
• These days many grill makers are touting the versatility of their products. Check with your manufacturers website to see if they have specific accessories to help you bake on your grill.

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A good cola actually makes a great marinade, particularly for beef, and especially for brisket. The acid in the cola tenderizes the meat and the sweet adds flavor. This brisket marinade rounds that out with a little garlic, some oil to balance the acid and some Worcestershire sauce for extra flavor and you have a great smoked brisket marinade.

Try: Smoked Brisket Marinade

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From side dishes to main courses, vegetables are vital to the diet and excellent on the grill. Grilling vegetables is a convenient way to prepare them and a great way to give vegetables extra flavor. The trick to grilling vegetables is to not over cook them and season them lightly with a little oil and a lot of flavor. Whether you are grilling corn on the cob or tomatoes, the grill is the best way to cook all your vegetables. For small items, try wrapping them up in foil with a little butter.

Photo ? 2010 Regarding BBQ Inc., licensed to About.com, Inc.

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The Bottom Line

This is more grill island than grill. At nearly 8 feet, end to end, this $1,300USD monster has virtually everything, including a cover. It nine burners include three side burners, two standard and one infrared. This is also a rotisserie burner in the back. Big and shiny, this gas grill won't make it to the floor of most Lowe's stores and will generally be available only as a special order grill. Even at this price this grill cuts back on quality and much of the stainless steel body parts are very thin. Given the lowered quality the biggest problem with this grill are the large number of points of failure.

Pros

• Large, powerful grill loaded with features
• Complete stainless steel construction
• High heat output

Cons

• Low grade stainless steel construction
• Many parts, many points of failure
• Inefficient design

Description

• Six 12,000 BTU stainless steel tubular main burners
• 683 square inches of primary cooking space with a total of 950 square inches
• 72,000 BTU maximum output from the main burners
• Two large 15,000 BTU side burners
• 12,500 BTU infrared side searing burner
• 13,000 BTU rear mounted infrared rotisserie burner (rotisserie kit sold separately)
• Complete stainless steel construction including stainless steel rod cooking grates
• Electronic ignition, internal halogen lighting, LED lit control panel
• Cover and natural gas conversion kit included, propane tank and rotisserie kit sold separately
• Made in China exclusively for Lowe's Master Forge Brand

Guide Review - Master Forge 9-Burner Silver Gas Grill Model# 6318B

Lowe's has made a habit of keeping a giant, full featured gas grill in it catalog. This grill is the current model of that grill. At nearly 8 feet end to end, this large grill is loaded with features. Not only do you get a 6-burner gas grill that pumps out a lot of heat, but two 15,000 BTU side burners on the cart so you can do a lot of cooking. This grill also has a 12,500 ceramic type infrared sear burner on the other side so you can sear a steak (one at a time) before finishing it off on the grill. With every burner on, this grill pumps out 115,500 BTUs meaning it empty a 20-pound propane tank (filled to 18-pounds) in about 3 hours.

The thing about this grill is that the person who buys it probably doesn't really need to grill up 65 hamburgers at a time while searing a steak, boiling a pot full of corn and cooking up a can of soup. The person who buys this wants to impress his neighbors (yes, men will buy this, most women will probably know better). The problem is, that to really keep impressing your neighbors you are going to have to look after this grill obsessively. This grill isn't made with the kind of stainless steel that will retain its appearance for long so like on of those silly European sport cars it would be best if you kept this grill in your garage and only touched it to polish it.

Okay, maybe that's a little harsh, but before you buy this grill, ask yourself, does this grill really do what you are buying it for or does it just make you feel better about yourself, and as it corrodes over the next couple of years on your back porch, how will you feel? Yes, it will last you a couple of years but once parts start to fail you will find yourself owning a store brand grill from a store that doesn't carry parts and at this writing none of the parts suppliers I know have anything for this grill in stock, and when they do, they will be expensive.

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This is a deep, rich grilled rib eye steak, marinated and basted in a dark beer sauce.

Prep Time: 20?minutes

Cook Time: 15?minutes

Total Time: 35?minutes

Yield: Serves 2

Ingredients:

• 2 rib eye steaks (8 ounces each)
• 4 ounces Guinness Stout Beer at room temperature
• 2 garlic cloves
• 1 ounce soy sauce
• 1 tablespoon Vidalia onion
• 1 teaspoon shallots
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh tarragon
• 1/4 teaspoon parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Preparation:

Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Place the rib eye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight. Preheat the grill and then cook the rib eye. Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the rib eye and serve.

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With the beginning of the year I have been taking inventory of my various grills, smokers, portables, turkey fryers, and other cookers. Of course I have way too many, but that's an occupational hazard. Most people I know have one, maybe two cookers but I got thinking about what exactly is normal. This brings me to this weeks question:

POLL: How many Cookers do you have?
1) 1
2) 2
3) 3
4) 4
5) 5
6) 6
7) More

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There's one thing that goes with summer as much as grilling burgers, and that’s a clambake. The tradition of the clambake goes back to the Native Americans who taught the new comers the art of steaming clams, corn, potatoes and other things in a hole in the ground. This ancient form of cooking has grown in popularity and is an event for celebration all over the world.

The traditional method for throwing a clambake is to start by digging a hole in the ground. Cover the bottom of the hole with large stones and build a large, hot fire on top of the stones. This fire needs to burn for a couple of hours to heat those stones as hot as they can get. In the meantime you can prepare the food. A clambake consists of a lot of food, most importantly fresh clams. Typically the menu will include:

• 3 to 4 pounds round clams
• 6 to 10 large baking potatoes
• 6 medium onions, peeled
• 6 to 10 ears of corn (husk left on but silk removed)
• 12 live lobsters
• 12 lemons cut into wedges
• Lots of melted butter

You will also need enough seaweed or rock weed to cover the fire pit and plenty of cheesecloth. Wire baskets are also helpful to hold everything together, but not necessary. Wrap individual servings of the above ingredients in cheesecloth, tying the corners together and place in baskets if you have them.

Once the rocks are hot enough to spit a drop of water back at you, rake off the coals from the fire and cover the rocks with seaweed. Place the food packets on the on the seaweed and cover with more seaweed. It's then best to cover the whole project with a large tarpaulin. After about 2 hours everything should be done. Serve with melted butter, salt and pepper and ketchup.

That's how you hold a traditional clambake. Of course there are regional differences, but you get the general idea. Of course most people don't live on a beach and don't necessarily want to dig a hole in the backyard. So how would you do this on, say, a charcoal grill?

First of all cut way down on the seaweed. You will only need a small amount soaking in water. Second wrap the food packages in cheesecloth, then add a little seaweed and wrap tightly in aluminum foil. Place the packages on a hot grill and close the lid. In an hour you can eat.

Of course you can add most anything to your clambake you want. The secret is that the seaweed steams the food, so it's important that you have something sitting with the food to provide moisture. If you don't have access to seaweed you can add about 1/4 cup of water to the food packages as long as they are sealed completely. If there isn't enough moisture then the food won't cook properly.

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Korean style beef ribs are cooked hot and fast so using a powerful marinade helps keep them tender. This marinade also creates a flavorful glaze over the ribs so use it as a baste during cooking.

Prep Time: 15?minutes

Total Time: 15?minutes

Yield: Makes about 3 1/2 cup

Ingredients:

• 1 cup soy sauce
• 1 cup brown sugar
• 3/4 cup water
• 1/2 cup white vinegar
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon cayenne

Preparation:

Dissolve sugar in soy sauce, water and vinegar. Add remaining ingredients and mix well. Use as a marinade for up to 8 hours.

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With the year ahead of us it's time to make plans for the coming barbecue season. One of the most important questions to you (and all those friendly manufacturers and stores) is about your purchasing plans. Is there a new grill or smoker on the horizon (or patio)? Whether for yourself or as a gift you might want to start thinking know about whether or not that cooker on the back porch needs to be replaced (or repaired). This leads us to this weeks question:

POLL: Do you plan a major Barbecue purchase this year?
1) Definately
2) Probably
3) Possibly
4) Probably Not
5) No
6) Haven't Decided Yet
7) Haven't Thought About It Yet
8) Other (Please Specify in the Comments)

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The Consumer Product Safety Commission and Uni-O Industries have announced a recall of 4,530 portable gas grills sold at various retail outlets between November 2008 and December 2010. The regulator on this grill can leak causing fires. There have been 10 fires reported by owners though there have been no injuries. If you own one of these grills, you are asked to stop using the product and contact the manufacturer at (888) 847-8968 between 7 a.m. and 6 p.m. CT for a free replacement grill. You can find out more information about the affected grills and contact information on their website

Read more at the Consumer Product Safety Commission

Image: Uni-O Industries Corporation

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Definition: This steak obviously got it's name from an advertising executive since it isn't actually anything like tender. This tough little steak comes from point of the chuck primal next to the Top Blade.

While generally a flavorful little steak this cut definitely needs a good marinade if you intend to grill it. This steak is best braised.

Also Known As: Chuck Fillet Steak, Chuck Clod Tender, Shoulder Tender, Petite Fillet, Fish Steak, Chuck Tender Steak, Tender Medallions, Shoulder Petite Tender

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Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

Prep Time: 10?minutes

Cook Time: 30?minutes

Total Time: 40?minutes

Yield: Makes about 2 1/4 cups

Ingredients:

• 1 cup prepared yellow mustard
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3/4 cup cider vinegar
• 1/4 cup water
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon soy sauce
• 2 tablespoons butter
• 1 tablespoon liquid smoke (hickory flavoring)

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

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When examining the history of Barbecue people quickly breakdown into the age old argument of what exactly Barbecue is. If we credit the indigenous peoples of the Caribbean with the advent of Barbecue as a method of preserving meat then it only follows that modern day Barbecue is an evolution of this process, changing over time into that great southern icon, Barbecued Pork (or pulled pork). However if you wander out of the south you quickly find people who "Barbecue" hamburgers on their Weber grill. In my life I have eaten things referred to as Mongolian Barbecue, Japanese Barbecue, and Greek Barbecue. All of these are very different things. The biggest debate you will find along the purists of the meaning of Barbecue will occur if you bring together a Texan and a South Carolinian. In Texas, Barbecue means Beef, particularly Brisket. In the Carolina's (the whole south for that matter), Barbecue means Pork (typically shoulder roasts and Boston butts).

So where do you start with a History of Barbecue? Let's start with this somewhat controversial premise. Everything that is typically called Barbecue has a couple of things in common. Barbecue requires meat. You grill vegetables. For those of us living in the twentieth century, meat, regardless of what kind is far more prevalent than it was to our ancestors. Industrialized ranching, refrigeration, and mass trucking of goods have made meat a not only a staple of diet but practically an every meal entree. In the evolution of Barbecue, wherever that evolution took place, one this has always been a constant. Barbecue is more than a meal. It is an event. People gather for good barbecue, whether invited or not. Barbecue is an event that gathers people around a fire to watch, smell and eat. Like the fires of prehistory this is the place to eat, drink and tell stories.

My point? Before you start brawling, remember that Barbecue is a social event and though you might not agree with the process, the food is always good. So my goal in this series of features will be to examine Barbecue in all its forms from the perspective of each individual history. I will be starting with the origin of Barbecue in the United States and in later features will look at the evolution of both Texan and Southern Barbecue individually.

When the first Spanish explorers arrived in the new world they found the indigenous people of the Caribbean preserving meats in the sun. This is an age old and almost completely universal method. The chief problem with doing this is that the meats spoil and become infested with bugs. To drive the bugs away the natives would built small, smoky fires and place the meat on racks over the fires. The smoke would keep the insects at bay and help in the preserving of the meat.

Tradition tells us that this is the origin of Barbecue, both in process and in name. The natives of the West Indies had a word for this process, "barbacoa". It is generally believed that this is the origin of our modern word Barbecue, though there is some debate on the matter.

The process began to evolve with the migration of Europeans and Africans to the region of the Southern United States. European pigs and cattle were transplanted to the new world and became the primary meat source for the colonies, pork being the meat of choice in the South due to the ability of pigs to thrive with little care. The racks used to dry the meat were replaced with pits and smoke houses.

Now pit cooking is by no means new at this point in history or specific to any particular region of the world. If we define Barbecue as a process of cooking meat (or specifically pork) in pits then the inventors of this process are probably the Polynesians who have been masters of slow, pit cooked pork for thousands of years. So we will have to leave the definition for another time.

The process of slow cooking meat in early colonial times was often reserved for poor cuts of meat left for slaves and low income peoples. Higher quality meats had no need for a process of cooking that would reduce the toughness of the meat. Throughout the south Barbecue has long been an inexpensive food source, though labor intensive. But I am getting ahead of myself.

One thing to remember that without a process of refrigeration, meat had to be either cooked and eaten quickly after slaughter or preserved by either a spicing or smoking process. Traditionally spicing requires that large amounts of salt be used to dry the meat and lower the ability of contaminants to spoil the meat. Smoking in this period of time had much the same effect. The indigenous practitioners of Barbecue, cold smoked meat meaning that the meat was dried by exposure to the sun and preserved by the addition of smoke.

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The Bottom Line

This gas grill was designed to be an affordable (around $2,500USD) completely 304 stainless steel grill with all the features. It isn't fancy and it might seem like its that affordable, but this grill is what you get when no short cuts are taken. Designed and built by the same people who make Firemagic gas grills, this is a great grill for the person serious about cooking and who wants to have it all in a package that will last for many years.

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Pros

• Complete 304 Stainless Steel Construction
• Full Feature Grill with Rotisserie and Side Burner
• Firemagic Engineering
• Excellent Grease Management System

Cons

• Not really an inexpensive grill

Description

• Three 16,000 BTU stainless steel U-shape burners
• 648 square inches of primary grilling space for a total cooking area of 820 square inches
• 48,000 BTU maximum output from the main burners
• 12,000 BTU side burner under a flush mounted cover
• 10,000 BTU rear mounted infrared rotisserie burner with full rotisserie kit
• 304 stainless steel welded rod cooking grids
• Double layer hood with center mounted thermometer
• Electronic Ignition
• Funneled grease management with slide out drip tray
• Made in the United States by R.H. Peterson

Guide Review - American Outdoor Grill 36 inch

R.H. Peterson, makers of Firemagic gas grills, wanted to introduce a line of "affordable" stainless steel gas grills and came up with the American Outdoor Grill (frequently called AOG). This is the grill you get when the maker of one of the most expensive grills on the market, strips down the gas grill to the most basic design, but still provides you with a full feature, 304 stainless steel grill.

At the heart of this grill is a triple "U" shaped burner system that gives you an even heat because the flame is spread out evenly inside the firebox. The 48,000 BTU maximum output seems a little light for the 648 square inches of primary grilling space, but efficient design make up for underpowered output. You will get plenty of heat out of this grill and certainly be able to get a good sear on meats. The firebox is welded and sealed so you won't get grease running down the back or pooling in corners like you do on many grills. This reduces flare-ups and helps keep the grill clean.

This grill also features a standard rotisserie burner system with 1 10,000 BTU rear mounted infrared burner and full rotisserie kit with a 12 to 15 pound capacity motor.

The side burner on this unit is basic but functional. What you are really buying here is a durable stainless steel gas grill for less than $2,500. This might not seem like a lot in comparison to many mass market grills, but it stands head and shoulders above those lesser stainless steel units.

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In the mood for a Caribbean meal? Try grilling this tilapia dish. The poblano pepper is mild so if you want to really kick up the heat, try adding a little serrano or habanero pepper.

Prep Time: 12?minutes

Cook Time: 20?minutes

Total Time: 32?minutes

Yield: Serves 4

Ingredients:

• 4 tilapia fillets, about 6 ounces
• 1 cup white onion, chopped
• 1 cup red or orange bell pepper, julienned
• 2 poblano peppers, seeded and chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons Jerk Seasoning
• 2 tablespoons fresh lemon juice
• salt and black pepper
• 4 large pieces of aluminum foil

Preparation:

Preheat grill medium high heat. Place one piece of tilapia in each piece of foil. Combine, garlic, olive oil, cilantro, lemon juice, and jerk seasoning in a small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion, bell pepper, and poblano on each piece of fish. Season lightly with salt and black pepper. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When Fish no longer appears opaque and vegetables become tender, remove from heat. Allow packets to stand for 5 minutes before opening.

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Almost all holiday's end up centered around a meal. New Year's Eve is one holiday that can be hard to cook for. If you give your guests a big meal they just might end up too tired to go on. After all, nothing puts you to sleep faster than a big holiday dinner. Of course, you could prepare a late, late dinner and plan on finishing it up in time to count down to the New Year. If you want to follow the Russian tradition, serve some pickled vegetables until midnight and then start rolling out a long, multi-coursed meal that will keep your guests partying until sunrise.

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The Bottom Line

This is a dual head (or two lid) gas grill. One compartment is a standard, three burner gas grill that gives you 36,000 BTUs under 380 square inches of cooking area. The other side is a single 13,000 BTU infrared burner under 155 square inches. You get an independent infrared searing grill and a standard gas grill. I have said in the past that I like this combination. Unfortunately on this grill it isn't well executed. The weak construction, many plastic parts and poor quality stainless make this an unreliable grill that simply isn't built to last. At around $330USD this is a lightweight, gimmicky grill.

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Pros

• Dual head grill, one standard, one infrared
• Large amounts of storage space

Cons

• Poor quality materials throughout
• Thin, lightweight burners
• Dual head is an either or proposition
• Many plastic parts

Description

• Dual head gas grill with one 36,000 BTU standard grill and one 13,000 BTU infrared grill
• Three 12,000 BTU 430 stainless steel standard burners and one ceramic type 13,000 BTU infrared burner
• 535 square inches of primary cooking area for a total of 703 square inches of cooking space
• 11,000 BTU side burner under a flush mounted cover
• Porcelain coated cast iron cooking grates
• 430 stainless steel and powder coated steel construction
• Porcelain coated steel firebox with porcelain coated heat tents
• Propane tank and cover sold separately
• Pull out drawer in side table and fully enclosed cart
• Made in China exclusively for Lowe's Master Forge brand

Guide Review - Master Forge 4-Burner Split-Lid Gas Grill Model #SH3118B

The idea of the dual head grill is that you have one standard grill and one small infrared grill. You use the standard grill for regular cooking tasks and the infrared grill for high temperature searing. In a large, well built grill this is a great combination. This grill however is small and poorly constructed. After all, this one only costs around $330USD. Try to think about each of the two grills separately and decide if this combination makes sense to you.

One grill is a standard three burner, 36,000 BTU gas grill. The 380 square inches of primary cooking space makes this a small grill with average power for the size. The porcelain coated, cast iron cooking grates and the dual layer hood are nice features, but the thin metal and lightweight burners are pretty standard for the price range.

The other grill is a single burner, 11,000 BTU infrared gas grill. The 155 square inches makes it very small, but since you would use this as a searing station you don't need a lot of space. However, at only 10 inches wide it is a very narrow space to work with. The problem with this small searing grill is that you can really only put a steak or two on it. Not very practical unless you don't cook for very many people.

Added to this grill is a standard 11,000 BTU side burner under a flush mounted cover. This is a little low powered so don't expect it to heat a large pot.

The biggest problem I have with this grill is, again, that the construction is weak. If you take hold of the plastic handle over the infrared grill part, lift it half way up and then twist it you will find that you can bend it pretty easily. The entire grill is built like this, lightweight. Add to that the fact that all the stainless steel parts are 430 grade (poor quality) stainless. This means limited durability and that the grill can be easily damaged. All the handles and knobs are cheap plastic and the internal components (including hoses, regulators etc.) are as cheap as you can buy.

To illustrate this point, the first time I saw this gas grill, it was a model that had been stored outside. The screws, that are little more than decorations around the lid were rusted. If you have this grill, I bet you will store it outdoors, and I bet it will rain one day. The next day you will find rust.

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This is a big, shiny, full feature gas grill with the KitchenAid name stamped right in the middle of the lid. You get a pair of halogen lights, a powerful infrared side, searing burner, a infrared rotisserie burner (though you have to pay extra for the rotisserie kit), and complete stainless steel construction. I mean everything on this grill is stainless steel, well except for the plastic knobs. This grill will get attention and certainly divert people from better quality, similar priced products, and that's a shame. First of all, KitchenAid has absolutely nothing to do with this grill and the stainless is low grade.

Read Review

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You stay up late to celebrate one second. Chances are you'll get hungry along the way. Preparing a New Year's Eve meal that allows hours of dining joy is the way to go. For this reason you might want to cook up something big.

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The Tri-Tip, whether roast or steak, has grown from a little know California cut of beef to a popular piece of meat, showing up in stores across the country and more and more, around the world. Tri-Tip isn't the most tender cut, but the fine distribution of fat can make it flavorful and juicy if you cooking it (think grill) right.?

Top 10 Tri-Tip Recipes

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The Bottom Line

This is a basic, relatively expensive gas grill similar in many ways to the Weber Genesis. Manufactured in Canada by Napoleon this is a high quality grill that is built to last and grill with a high, even heat. What you don't get with this grill is a lot of extras (unless you want to pay for them), but you do get a grill that you can count on due to superior engineering and solid components. If you are willing to sacrifice fancy for quality then this is definitely a gas grill to look at.

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Pros

• High quality stainless steel burners
• Even, versatile heating
• Heavy porcelain coated cooking grates
• Quality construction

Cons

Description

• Three 14,500 BTU stainless steel burners
• 450 square inches of primary grilling space for a total cooking area of 694 square inches
• 42,000 BTU maximum output from the main burners
• Features Napoleon's unique burner configuration that maximizes direct and indirect grilling
• Optional side burner available, either standard or infrared
• Heavy porcelain coated cast iron cooking grates with stainless steel vaporization barrier
• Cast aluminum body and stainless steel construction
• Battery (AA) electric igniters
• Propane tank, cover and side burner sold separately
• Made in Canada by Napoleon Grills

Guide Review - Napoleon Prestige P450 Gas Grill

This basic, three burner gas grill cooks exceptionally well. The burner arrangement on this Napoleon grill separates direct grilling from indirect. There is a back running burner that lets you create a ring of heat for indirect grilling at low and high temperatures. In fact this grill is designed to do high temperature indirect grilling that is perfect for roasting. Flip on the center burner and you have high, direct heat over the entire surface of the grill. Add in the heavy porcelain coated cast iron cooking grates and you get a grill that can put on a good sear.

While a basic unit, you can add an optional side burner on to this grill, either standard or infrared. The standard side burner is perfect for pots and pans, while the infrared side burner is better and intense searing. Since this grill gets hot enough for most grilling I suggest adding in the standard side burner (provided you do this type of cooking on your grill). If, however, you are interested mostly in high temperature searing of steaks then the infrared side burner might be better. If you have no need for either of these, then leave out the side burner and save yourself some money.

Napoleon makes excellent grills and provides great support and warranties. This is a grill you really won't have to worry about and should last you many years provided you take care of your investment and keep it clean and covered.

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Small space grills are becoming a mainstay of the industry and it was only a matter of time before the market started getting more models than it needs. Dyna-Glo is a new entrant in the gas grill market, and this, new for 2011 gas grill runs around $300USD and is a decent grill for the price. All you get is a small grill with two burners and nothing else.

Read the review of the Dyna-Glo Smart Space Living Gas Grill Model# DGP350NP-D

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