Now that it’s officially summer, it’s time to get outside and grill.

What’s that?

You’re new to grilling?

You’re afraid to light a barbecue?

Well, have no fear. It’s not as complicated as it looks. If you’re thinking about buying a barbecue, we’ll break down the pros and cons of charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the barbie. And for those who are already all fired up, we’ve got some recipes ready to go, as well as a slew of barbecue tips and tricks. And even if you're a city slicker like Kathy, and outdoor grilling isn't an option, indoor grilling is. Stay tuned to startcooking.com for more grilling posts over the summer!

Charcoal or Gas?

Despite what some fervent grillers say, one isn’t necessarily superior to the other. There are pros and cons to both grilling methods, so it’s really your call! Here’s a rundown of some of the pros and cons:

Charcoal:

• There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+)
• Gets very hot (+-)
• Needs to be manually lit and preheated for 15-20 minutes (-)
• Cleaning is more complicated due to ashes (-)
• Smoky flavor every time you grill (+-)
• Tough to keep a constant temperature (-)
• You get to play with real fire (+)

Gas:

• Typically pricier than charcoal, though inexpensive models are available (+-)
• A more complicated grill means more parts that can break (-)
• Easy to clean (+)
• Has the option of smoky flavor or not, with use of wood chips in a smoker box (+)
• Convenient (+)

For more details about the differences between gas and charcoal grills, check out chow.com’s objective and clear breakdown.

Get Your Grill On! (Preparing for Grilling)

• If you’re using a charcoal grill, empty the ashes from your last grilling session.
• Both types of grills need to be pre-heated before you start cooking. Gas grills turn on easily (make sure the lid is open while you’re lighting the grill!), but if you’re new to lighting one, here’s a video demonstration. To light your charcoal grill, you’ll need a chimney starter. Please don’t light your charcoal with lighter fluid! It seems like a quick fix, but it can make your food taste “chemical.” Here’s a video demonstration for lighting a charcoal grill. Let the gas grill heat up for at least 10 minutes, and your charcoal grill for about 20.
• After your grill is preheated, use a brass-wire brush to scrape the charred goo and gunk off of the grate. You’ll need to give it a good scrape at the beginning of grilling season. Then, during grilling season, a quick brush before and after grilling should do. After you grill your last meal for the summer or fall, leave the grease on the grate to prevent rusting over the winter. (If you don’t have one of those brushes, you can use some aluminum foil to do the trick!)
• Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.
• Now that your grill is hot and the grate is clean, your food won’t stick to it as much, and you’re likely to get those classic grill lines!

What to grill

Sure, everyone knows steaks and burgers can go on the grill, but did you know that it's also great for sandwiches and pizza?
Here's a list of recipe ideas to get you started.

• Truly GRILLED grilled cheese.
• Vegetables are easy to grill when you use the “foil packet” method!
• Or try these vegetable kabobs if you prefer yours on a stick.
• Corn on the cob comes with its own “packet”… the husk! It’s perfect for throwing on the grill, once you have these simple directions!
• Grilled sweet onions wrapped in bacon would make a great appetizer or party food.
• Grilled pizza doesn’t have to be complicated!
• Beef tenderloin sandwiches with a garlic mayonnaise topper sound like a great lunch for a lazy summer day.
• Pork chops and caramelized onions are simple to make on your grill!
• You know how good the chicken is at fairs, right? This “roadside chicken” recipe will help you recreate the same succulent flavor at home, with any pieces of chicken you’d like to use.
• Chili beef skewers are flavorful kabobs, and this meal is even more special because it’s served up with a side of grilled watermelon. Yum!
• Grilled Alaskan salmon is truly indulgent. Leaving the skin on during grilling protects the flesh from overcooking and falling apart.
• Ribs seem to be made for the grill! This first-time rib chef turned out a perfect batch, even though she had to battle a few flames!
• Each Friday, Coconut & Lime posts a new grill recipe. June brought us pomegranate-mint pork chops. Check back for more of Rachel’s unique and delicious recipes!

Barbecue Tips and Tricks

• To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.
• Try to limit the flips. Ideally, you should flip each item once during the grilling process.
• Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).
• For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.
• To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.
• If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.
• If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.
• For more recipes and techniques, as well as cooking times for different meats, check out Weber’s free downloadable grilling book.

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It happens each year around the same time. Summer heat arrives and then – bam! – a bushel of zucchini lands on your doorstep, courtesy of a neighbor trying to offload their backyard bounty. 

Or, maybe zucchini is just one of those vegetables you have no idea how to cook.
Well, the good news is, you don’t even have to cook it; it’s great raw in many dishes. And because it kind of has a split personality, you can use it in everything from stir-fries to cupcakes.

Fruit or Vegetable?

Bright green zucchini squash is part of the gourd family. Along with its yellow cousin, the summer squash, it is considered both a fruit and a vegetable. The fact that zucchini contains seeds makes it a fruit, but it is used as a vegetable in most recipes.

How to Buy and Prepare Zucchini:

Look for zucchini that’s about 4-6 inches long, and looks firm and shiny with no breaks or cracks. Large, older fruit will be tough and bitter; the best way to use very large zucchini is in zucchini bread.

It can be kept in the fridge for up to one week. When you’re ready to use it, wash the zucchini, then slice both ends off. If the skin of the zucchini has been waxed (to extend its shelf-life), peel the skin, but leave the skin on if it’s unwaxed. Larger zucchini should be peeled first because the skin can be bitter. Golden zucchini blossoms, the flowers on the zucchini plant (pictured below), are also edible. They can be battered and deep-fried, baked, stuffed or used as a garnish for high-class dining!

Good For You, Too!

Zucchini is a great source of vitamins, minerals and dietary fiber. It’s high in water content, has only 20 calories per cup and is low in saturated fat and cholesterol.

Try it Raw or in these Recipes:

• Shred or grate raw zucchini into salads, or cut it into spears for vegetable platters.
• Grill it: Slice zucchini lengthwise, brush it with olive oil, sprinkle both sides with whatever fresh or dried herbs suit your fancy and some salt and pepper to taste. Grill outside on your barbecue or indoors on a grill pan for about 5 minutes on each side until crisp-tender.
• Chilled Zucchini-Basil Soup is the perfect starter for a hot summer night or an afternoon brunch. Make it ahead of time and dish it up right before serving. Add a sprig of fresh basil for a simple but beautiful presentation.
• The Italian version of an omelet, this Zucchini and Leek Oven-Baked Frittata is simple to prepare and versatile. It can be eaten hot or cold, taken to picnics, packed for lunches or served as an appetizer at your next brunch. Vary the herbs, meat and cheese and make it a main dish with a salad!
• Here's a super side dish: Sauteed Zucchini with Spinach and Basil Pesto. Whether you make or buy pesto, it’s great on just about any summer vegetable. This is also a good idea for your South Beach Diet friends! This link has lots of other recipe ideas for zucchini.
• Here's a kid-friendly recipe for Broiled Zucchini with Cheese. It’s got only three ingredients, and it will use up a lot of extra zucchini!
• A staff favorite from Food & Wine, Farfalle with Yogurt and Zucchini calls for just 5 ingredients, plus nutmeg. This fast pasta meal is made with yogurt, instead of cream, for a unique taste sensation.
• Remember the movie Ratatouille, where Chef Gusteau says, "Anyone can cook"? Well you can, too! One-Pan Ratatouille is as easy as it sounds! Bursting with flavor and color, this dish gets its beauty from both green and yellow squash, red, yellow and orange peppers, red tomatoes and green basil. Serve over pasta, tear open a loaf of rustic Italian bread and serve with a bottle of Chianti. Your company will love it!
• Chuck's Zucchini Bread Recipe makes two large loaves to eat or freeze. Make a batch of mini loaves to give to those wonderful neighbors that made that late-night zucchini delivery! You can't get much easier than this, and your kitchen will smell sweet and spicy!
• Chocolate Zucchini Cupcakes are so moist, you don't need frosting. Scatter a few chocolate chips on top or dust them with powdered sugar and you're ready for a party! These cupcakes are so easy to make, you can put your heavy mixer away!

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