Hot Tips for Grilling Season

Beef

1. Prevent burger bulge by pressing your thumb into the center of patties while they're still raw. They'll fill out again as the meat cooks.

2. Hands off! While constantly flipping the burgers might make you feel like you're really playing with fire, it doesn't do much good for your meat's moisture. For killer grill marks and a juicy patty, let the meat sit on the hot grill for at least a few minutes, and then flip just once.

3. Meat should be blotted dry with paper towels before it meets the heat. Otherwise it's boiling, steaming and braising -- not grilling.

Fish

1. If you're grilling a whole fish, when it's time to flip -- don't. Instead, use two spatulas to roll it over.

2. Fish shouldn't smell, well, fishy. Also look for non-cloudy eyes and red gills as signs of super-fresh seafood.

3. Properly-cooked fish steaks should flake when lightly pressed.

Pork

1. The silver skin on pork tenderloin stands in the way of marinades, and makes the meat tough to eat. Slice it off pre-grilling.

2. Cut down on cooking time for sausages and ribs by boiling them in water or beer before grilling.

3. Pork should reach an internal temp of 160 F. Use a meat thermometer, but make sure it's not touching a bone -- which could result in an inaccurately high reading.

Chicken

1. White meat cooks more quickly than dark meat, so stagger your cooking times.

2. Ask your butcher to butterfly a whole chicken. It'll cook much more quickly since increased surface area will be exposed to the flame.

3. For seriously sealed-in flavor, get your hand up under chicken skin, loosen the membrane, and spread your rub or marinade. You can use a spoon and gloves if you're squeamish, but either way -- make sure to sanitize your hands afterward.

Vegetables

1. Slice a head of romaine lettuce in half and grill face-down for two minutes. It'll add an unexpected charred kiss to your Caesar, or any summer salad.

2. Remove the gills from the underside of Portobello mushrooms. They add a bitter flavor and a funky color to the rest of the dish.

3. Grilled sweet potatoes are an easy treat. Add some wood chips to the coals or smoker box, pierce the 'taters all over with a fork, slather with butter or bacon grease, and grill near (but not directly over) heat until soft.

Dessert

1. Dense grilled fruits like mango, honeydew and cantaloupe make perfect summer sorbets. Smoked fruit like cherries and lemons are luscious in summer cocktails.

2. Grilling caramelizes fruit's natural sugars, making them sweeter -- so it's unnecessary to add any extra.

3. Make a lengthwise slit on the inside curve of at least two bananas, and lightly score the inside flesh with a knife or fork. Dribble in a small amount of Jamaican-style rum, and press the slit closed. Line up bananas side-by-side, slit-side-up on two pre-soaked skewers, and place on top rack until the skins are browned. Scoop out the insides, and serve warm over ice cream.

Equipment

1. Use your side vents to regulate your grill's temperature. Fire needs oxygen to burn, so keep 'em wide open to amp up the heat, and slide them toward the closed position to take the temp down a notch.

2. Avoid aluminum when you're marinating. It adds unwanted flavor.

3. Dedicate separate, differently colored or styled pairs of tongs to raw and cooked food.