Instructions: Sunday, June 17 th is Fathers Day - the day we invite Dad to put his feet up and relax as we show our gratitude for all the love, support and guidance hes given us over the years. Make his favorite meals and put some thought into a custom-made gift that shows how much you really care. Visit our Fathers Day pages to learn how to make hot, chewy bagels or decadent Eggs Benedict for breakfast, grill up something luscious for dinner and turn out Dads favorite desserts like a pro.

Mastering the Grill
The thing nearest and dearest to most Dads hearts (second only to their loving families) is a plate full of something smoky and succulent, hot off the grill. Give your meat and potatoes man everything he really wants for Fathers Day with our hints for sizzling up the worlds best steaks and ribs.

A Succulent Steak. Its easy enough to slap a steak on the grill, but to make that piece of precious beef the best it can be - well-seared and flavorful outside, juicy and tender inside - read on! Splurge on really good steaks for

Dads special day: the choicest cuts for grilling are rib-eye, Porterhouse, T-bone, top loin (strip) and tenderloin. Look for well-marbled steaks with a deep cherry red color. Get the grill good and hot, and sprinkle the meat with salt and pepper. Such fine steaks dont need much extra flavoring. Place them over the hottest part of the fire and leave them there for at least three minutes without moving them. When the first side is good and browned, with those picture-perfect grill lines seared into the surface, flip them and sear the other side. Its possible that, by the time the steak looks flawlessly grilled on the outside, the inside may not yet be done to Dads liking. In that case, simply move the steak to a cooler part of the grill to finish cooking.

A Mess O Ribs. Few things give more primal satisfaction than grasping a barbequed rib in both hands and gnawing the tender, flavorful meat off the bone.

Parboiling the ribs is a cardinal sin of barbequing; it leeches out the flavor, and you just shouldnt do it! The secret of perfection is to cook them low and slow. That is, keep the heat low, and cook those ribs for a long time. Build the fire off to one side of the barbeque and place a disposable aluminum drip pan beside the coals. Replace the grate and set the ribs, meaty side up, over the drip pan. Close the lid to keep in the heat and resist the temptation to peek except for when you need to baste or check for doneness. Add spice and flavor to the ribs with your favorite spice rub or mopping sauce. If tomato-based sauce is your condiment of choice, dont brush it on the ribs until the last 10 minutes of cooking or the sugars in the sauce will burn.

The art of barbecue

Everything tastes better off the grill. And nothing could be simpler, right?

Well... there is more to barbeque than tossing a steak on the grill. Experience is a great teacher, but before you spend years perfecting that secret recipe, you might want to go over the basics.

Preheating the Grill
The right temperature is always important. Many gas grills come equipped with thermometers, and reliable grill thermometers are widely available. A thermometer will tell you exactly what heat you are working with. That being said, the standard is still the caveman method. This consists of holding your hand approximately 6 inches above the coals or heat source, about the spot where the food will be cooking, and counting how many seconds you can keep your hand in this position. Count one-barbeque, two-barbeque...

High Heat: 3 seconds
or 500 F (260 C)

Medium High Heat: 5 seconds
or 400 F (205 C)

Medium Heat: 7 seconds
or 350 F (175 C)

Medium Low Heat: 10 seconds
or 325 deg F (165 deg C)

Low Heat: 12 seconds
or 300 deg F (150 deg C)

Direct Heat vs. Indirect Heat
There are primarily two methods of using a grill. Cooking directly over the heat source is known as grilling over direct heat. The food is cooked for mere minutes on a hot grill, and the lid is rarely if ever closed. Thin cuts of meat, fillets, kabobs, sates, and vegetables are good candidates for this method.

Indirect heat is used for larger pieces of meat, such as thick steaks, roasts, and whole fish. In this method, the food is cooked just off the heat at about 350 degrees F (175 degrees C). The lid is closed, and the cooking times are somewhat longer. On a gas grill this generally means firing up the two outside burners, and cooking the meat over the middle, unlit burner. When using charcoals, the coals are pushed to the sides of the grill, leaving a place in the middle to cook. Traditional barbeque is a form of indirect heat using very low temperatures over long periods of time.

Timing Is Everything
A table of grilling times is of necessity only approximate. There are a lot a variables, such as the difference between the 7 seconds Uncle Frank can keep his asbestos hands over the live flames and the 3 seconds your absolutely normal hand measures the same grill at the same time. Of course, a thermometer can measure the heat exactly, but wheres the fun in that? There are other variables, less easily tested, that can make two seemingly identical cuts of meat cook at different times - exact thickness, texture, age, and temperature of the raw meat.

That being said, timing is everything. There might be only a minute or two between a moist and tender chop and dry, tough shoe leather. So, check for doneness at the approximate time given in the recipe. An instant read thermometer is a good tool. Insert it into the thickest part of the meat, away from the bone, to measure the internal temperature of the food. The most popular method of ascertaining the doneness of the meal is, again, the caveman method.

Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.

Food Handling

Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it can be very stressful to run back and forth between your kitchen and the grill.

Do not allow raw meat and fish to come into contact with other foods. Use separate cutting boards, or thoroughly sanitize the one you are using. Wash with hot soapy water, spray with a 5 % solution of chlorine bleach, and air dry.

Plastic cutting boards can also be sanitized in the dishwasher.

Do not carve cooked meat on the board used to hold or cut raw meat.

Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.

Most basting sauces can be brushed on throughout the cooking process, the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.

Marinades should be boiled if they are to be used as basting sauce as well.

Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork.

Instead use long handled tongs or spatulas to turn the meat.

Useful Tools
In the good old days the only tools required for cooking over an open flame were the fire and some good, long sticks. You could do it that way, or you could experiment with the innovations made during the intervening years. It seems as if everyone with a grill has a different list of necessary equipment. Over time you will discover which ones make it onto your "essentials list, and which ones languish in a kitchen cupboard. This is our list.

Timer - Useful for following those minute by minute instructions.

Skewers - Wooden or metal skewers are essential for kabobs. Some prefer flattened skewers, which tend to inhibit the partially cooked food rolling as you turn and make it possible to cook all sides of the food.

Disposable Drip Pans - These are placed under food cooked using the indirect method. A drip pan catches drippings from fatty foods, preventing flare ups. It can also be filled with water, wine, or marinade to flavor the food and provide wet heat.

Long Handled Tongs and Spatulas - Used for turning foods on the grill, the long handles allow you to work from a distance.

Oven Mitts - Heat resistant mitts prevent burns from working with a hot grill.

Basting Brushes - Frequent basting is key to all forms of barbeque. Brushes are also useful for oiling the grate prior to placing the food on the grill.

Meat Thermometer - Not strictly necessary for grilling thin cuts of meat or vegetables, a good thermometer is essential for determining the doneness of thick roasts.

Fire Chimney - Especially useful if grilling over a long period, when the fire will need refreshing regularly.

Grill Baskets - These are wire baskets with long handles. A basket shaped like a fish makes turning whole fish quick and easy. Grill baskets are also used to hold small items, preventing them from falling into fire.

Wire Brush - Look for one with a metal grill scraper on the front edge. This will make gleaning the grate a matter of minutes.

Whisk Broom - Handy for cleaning away ash from charcoal grills.

Squirt Gun - For a little Wild West action, put out those pesky flare ups with one of these. Also handy for anyone caught poaching off the grill.

A Word From The Manufacturer
Read the instructions that come with your grill. This can not be stressed to much. There are many, many types of grills on the market today. While some things holds true for all grills, you will find many helpful hints about everything from how to preheat the grill for the cooking method you are using to what sort of regular maintenance is required to extend the life of your grill.

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