There is no set way of cleaning a grill top. Some people like to scrub the grates in a sink, some people like to use a garden hose, some people like steel wool or brillo pads.

A much easier way to clean the top is to avoid washing the grate altogether. After you make a fire, or heat up a gas grill, just close the top and wait a few minutes.

Once you have everything really hot you can use the brush that came with your grilling tools and just wipe down the grates. There is nothing more you really need to do. For bigger problems or things that are really stuck just scrape down the bars with your tongs. It may take a few minutes longer but it is much easier than washing the grate in the sink.

There is no rule that says when you are grilling you place a hotdog or hamburger on the grill and cook it for 20 minutes, or until it is black. You can use your grill just as you would a really nice gas range - it's got plenty of power, much more than a stove top and you can go as long as you have more coals.

The next step in grilling should be using it like a powerful stovetop. That means pans are allowed, and not just the ones you would like to throw away. You can use cast iron, stainless steel, aluminium...although you should avoid using glass, ceramic, non-stick and anything with a plastic handle. If you place your newest All-Clad on the grill while the coals are in the begining stage you might scortch the bottom of the pan, and while this will do no damage some may not like the result. So always place your pans on after the coals are white, that is when they are hot and there are no flames.

Probably the best pan to use on the grill is a skillet, we like stainless steel, usually 10 or 12 inches. You can saute onions, carrots or just about anything, faster than indoors, and with more flavor too. One of the main benefits of cooking outdoors is that you don't have to be as concerned with making a mess. Its a good place to practice your pan flipping techniques with crepes.

You might even find you use the grill more when you add some nice cookware style dishes to your repertoire of hotdogs and hamburgers.

When you want to use your high-heat grill to cook a thin piece of meat like skirt steak there are a couple things to keep in mind.

• Use salt and pepper on both sides of the uncooked meat.
• Let the meat come to room temperature (30-60 minutes depending on thickness).
• Quick high-heat on the grill.
• Don't touch the meat until it is ready to turn (3-4 minutes).
• After cooking let the meat rest for 10 minutes under aluminimum foil.

You can grill just about any type of meat. The one thing to make sure is how big is the meat. You really want to grill steaks, not roasts like pot roast or chuck shoulder. Steaks are pretty thin and cook great with fast high heat.

The only thing there really need to do is let the meat come to room temperature, and use a lot of salt and pepper. By letting the steaks come to room temperature you can place them on the grill for just 3-5 minutes (each side) in most cases. If they are cold in the center then you may over-cook everything.

Food Temperature

For steaks you really don't need to use a thermometer. If they are room temperature then 3-5 minutes per side is all you need.

Using a grill to cook your fresh corn on the cob tastes great. Here are a few helpful tips to getting the best out of your fresh corn.

• Keep the husks on.
• Soak the husks in water.
• Use the grill cover to heat the corn evenly.