Grilling, like most forms of cooking is more art than science. You can follow a few basic rules but after that it is your skill and style that will make you a great griller or a not so great griller. These tips will help you with many of the problems most people have. As you will notice, maintenance and grill care as a big part of the process. So follow these techniques and avoid the most common mistakes people make when they fire up their gas grill.

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When I tell people that one of the best things you can put on your grill is a pizza I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning you noses up at fast food pizzas forever.

Photo: Regarding BBQ, Inc.

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Let me start by pointing out that corned beef and cabbage is not a traditional Irish dish, it is a traditional Irish-American dish. In Ireland you would be much more likely to see boiled bacon and cabbage.

Photo c 2012 Regarding BBQ Inc., licensed to About.com, Inc.

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After several long days of consideration I have chosen to end the voting process of the 2012 Barbecue & Grilling Readers' Choice Awards. I take full responsibility for this decision and apology to those who have worked to promote these awards. Hopefully situations will change and I will be able to participate in this program next year.

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Every September barbecue fans from all over the world flock to Lisdoonvarna, Ireland for the World Cup Barbecue Championship. Before you think this is some cheap grilling contest, they knew enough to award legend Paul Kirk the grand price one year. This isn't a new thing, either. The recipe for the famous Maguire's Barbecue Sauce was written down in the 17th century and lost in a family bible, only to be found again recently. This tomato based sauce is mild in flavor with a Worcestershire taste.

Not only does Ireland know all about real barbecue but they buy gas and charcoal grills at a rate that has attracted the business of manufacturers all over the world. Virtually any grill or smoker you can buy in the United States can be bought on the Emerald Isle. With one of the fastest growing economies in Europe the Irish are hitting the patio and they are grilling.

It makes perfect sense for the Irish to enjoy both barbecue and grilling. Having long been a major producer of meat products and well versed in a wide range of preserving techniques the Irish have given us a long tradition of down to earth food. Now, with the word of barbecue spread on the winds of the internet and mass market production of grills and smokers the Irish can finally stand up on their long tradition of folk cooking and welcome a new age of grilled and smoked foods.

So what to prepare when St. Patrick's Day rolls around, or when you are feeling a little Irish? Of course you can always go with Corned Beef and cabbage or Irish Stew. Of course, corned beef and cabbage are an Irish-American dish and not a favorite of Ireland, but still a good meal.

So when you want to celebrate Ireland don't jump to conclusions, fire up the grill, stock up on the whiskey (a tradition from St. Patrick himself) and have a good hearty meal.

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You've sent in your nominations, now it is time to Vote for the finalists in the 2012 Barbecue & Grilling Readers' Choice Awards. From the nominations I have selected the top five in each of these categories:

• Charcoal Grill
• Gas Grill
• Pellet Grill
• Backyard Smoker
• Competition Smoker
• Commercial Barbecue Sauce
• Commercial BBQ Rub
• Barbecue Joint
• Barbecue Chain

Vote for the choices you think are the best. Voting will continue through March 21st at midnight. Winners will be announced on March 30th.

This is your way to pick out the best of barbecue and help others find their way to the best of the best. To make your voice heard, head over to Vote.

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Are you a charcoal griller? Do you have a favorite charcoal grill? I've collected the nominations and now it is your time to vote for the best charcoal grill in the 2012 Barbecue & Grilling Readers' Choice Awards.

Vote

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You've probably heard of cedar plank grilled salmon, but did you know that you can use these grilling planks for so much more. Plank grilling slows down the grilling, allows foods to soak up some smoke, and makes it easy to grill delicate foods.

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A while back one of the "industry" people asked me about green grilling. There has been some attention lately regarding environmentally friendly outdoor cooking. Some people have been concerned about all those summer cookouts causing pollution and environmental problems. Others don't think that outdoor cooking presents much of a risk. There has been some good and bad science on both sides of the argument and it is hard to tell what the truth is. One popular story concerns the total amount of energy Americans use to cook their July 4th meal. It works out to enough power to run all the households in the United States for about an hour and 20 minutes. Anyway, perception is sometimes as important as science these days and I thought I would get your opinion on the problem, so this weeks question is:

POLL: How important is "green" grilling to you?
1) I am willing to change the way I cook
2) I'm concerned and will do a little about it
3) Worried but not willing to make sacrifices
4) I don't really think my cooking affects anything
5) Grilling or smoking just isn't a significant problem
6) I don't care and I'm not changing
7) Other (please specify in the Comments)

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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It's one of the oldest grilling jokes, but yes you actually can make soup on the grill. By grilling ingredients for your next soup, from tomatoes to sausages, you can add so much more flavor. So, don't boil to cook, grill then soup.

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The temperatures have started to dip and I know that while you and I are certainly not going to be deterred by the change in weather, there are those that will be packing up their grills and smokers for the winter. Of course, those of you in the warmer climates can brag all you want. Winter is real for many of us around the world and whether you pack it in for the next few months or keep grilling strong, the truth is that many of us cut back on our outdoor cooking. The obvious reason for this cut back in barbecue and grilling is due to the cold weather. However, I don't really think that explains it all. Perhaps, darker evenings, fewer gatherings, or just not thinking about it might result in the drop off. So this leads me to this weeks question:

POLL: Why do you cut back grilling or smoking in the winter?
1) I don't cut back
2) Too Cold
3) Too Dark
4) Just don't think about it
5) Don't have a reason to
6) Grill or Smoker packed away
7) Other (please specify in the Comments)

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In our modern world we have become so dependent on electricity that we find it very difficult to cope without it. Finding creative ways to deal with power outages however can mean the difference between living comfortably through times with no lights and going hungry. If you are one of the more than 75% of Americans with an outdoor grill then you are already on the road to success. A gas or even charcoal grill can do many things for you during these times. But remember the one thing a grill definitely can not do is heat your home. Don't even think about it trying it. Outdoor grills must stay outdoors.

Of course, this seems pretty obvious and if you know the very basics of grilling you shouldn't have a moment's trouble. However, people don't often think of a backyard grill as a backup cooking appliance for when others are unavailable. Because of this most people will make some basic mistakes. I've compiled the following list of rules and tips to help keep things safe, since some mistakes can be very deadly.

One: Outdoor cooking equipment must stay out-of-doors. Never bring a gas or charcoal grill inside of your house or use it in an enclosed space. These units can create a great deal of carbon monoxide which is undoubtedly unsafe. Every year dozens of people die from carbon monoxide poisoning while using a grill indoors or in an enclosed space.

Two: Always make sure you have enough fuel. For the typical gas grill a full propane tank will give you enough fuel to cook about 30 to 50 meals. One full tank will keep you grilling three meals a day for at least 10 days. Sounds good, but how much propane do you have in your tank right now? Not sure, don't bet on there being enough. It is always a good idea to have a spare full tank at all times. The tank you fill is not the one you need, it's the spare. Store your spare tank in a protected but not enclosed place, especially not in your house. As for charcoal, a 20 pound bag of briquettes should get you through at least 4 to 6 cookouts. If you are betting on using a charcoal grill in an emergency situation, make sure you have at least two 20 pound bags.

Three: Have the right cooking tools and equipment on hand. Sure, you can always throw some burgers or chicken on the grill when the lights go out, but how about boiling water? Many of the pots and pans we use today have wooden or plastic parts that will burn or melt if placed inside a grill. If you have a gas grill with a side burner then you are fine and should use the side burner as much as possible. A 12,000 BTU side burner is going to use a lot less gas than turning on all the burners in your 40,000 BTU gas grill. You can place most pots and pans on the side burner to boil water or heat up a can of soup, but if you don't have a side burner then you will need to place pots and pans inside the grill. Having at least one large saucepan and one skillet that can be used on a grill will give you all the versatility you need to prepare almost anything. If you have camp cooking equipment this is perfect. Also remember that in some emergencies it might be necessary to boil all the water you drink. This will require a large pot and plenty of fuel.

Four: If you don't know how long you are going to be in the dark, conserve early. Don't burn up fuel and food in the first day if you are unable to replenish your supplies for several days. Use fuel sparingly by not preheating for more than five minutes and make sure you turn off the gas before you are done. Gas grills maintain heat for a few minutes after the fire goes out. Use this time to finish up. When using charcoal, light only as much as you need. You can add coals a few at a time if you need more heat or if you need to cook for a longer time. Also plan on heating everything you might need all at once. Most grills have large cooking areas so you can have a pot of two of water going while you cook other dishes. But make sure that you maintain a high level of food safety. Be sure that everything which comes in contact with raw meat is heated to at least 165 degrees.

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Process Ingredients until?Smooth

Baba Ghanoush - Adding Ingredients to Food Processor

Regarding BBQ Inc.

Put all the ingredients (except the 1 tablespoon of olive oil) into a blender or food processor. Blend until smooth.

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The first misconception people have about about Cornish Game Hens is that they are in fact game. Game hens are actually chickens specifically breed for their small size. You've heard the expression, "tastes like chicken", well; in this case it's true. They cook and eat just like chicken with the exception of their size. For the average person one game hen is a meal so plan on one per person and you'll have just enough for everyone with a good potential for leftovers.

Because game hens are practically the same as chicken, they should be prepared in much the same way with, of course, shorter cooking and preparation times. If you follow a few basic ideas you can grill great game hen.

1. If you intend to brine your game hens use any type of poultry brine and leave them to soak for about 4 to 5 hours.
2. Game hens can be grilled over direct heat if you first cut them in half through the middle. To do this, place the hen, breast down on a cutting board and with a sharp knife or kitchen sheers cut on both sides of the backbone and remove the backbone. Then turn it over and cut through the front directly between the breasts. Make sure to clean up the cuts to remove any loose bone.
3. To grill game hens on a rotisserie (my favorite method), place the first hen on the skewer, tightly in the forks. Then continue placing hens on the skewer turning each one a quarter turn to stagger the weight. Press them tightly together and secure to the skewer. Getting them good and tight on the rotisserie skewer will ensure that they don't move around and by using the quarter turn they will lock into place.
4. If you want to use a stuffing for your game hens, make sure it is completely cooked and still warm when you stuff them. Place them to cook as soon as they are stuffed. This will reduce the chance of bacteria forming in the stuffing.
5. As with all poultry avoid any sugary bastes, marinades or sauces to prevent burning. It is also helpful to use a drip pan to prevent flare-ups.
6. Always use a meat thermometer to check for doneness before you remove poultry from the grill.

One of the best things about serving Cornish Game Hens is the presentation. Serve them up on a large platter with some parsley to garnish and people will mistake you for a gourmet chef.

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Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking.

1. Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster.
2. Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl.
3. Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.
4. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.
5. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
6. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
7. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Grilling Times by Thickness

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness	Rare	Medium	Well	Heat
1"	6-8	8-10	10-14	High
1 1/2"	8-10	10-12	12-16	High
2"	12-16	16-20	20-24	Medium

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