Learn How to Grill or How to Grill Better

Someone forward you this email? No Sweat! Sign up here to get your own If you're having trouble viewing this email, click here Follow Us Learn How to Grill or How to Grill Better With Summer in full swing it is time to set up your grilling. The backyard grill is one of the most versatile pieces of cooking equipment you probably own. Grill more than Burgers and Hot Dogs. Try Corn on the Cob, Ribs, and anything else you can think of.   Derrick Riches Barbecues & Grilling Expert How to Grill Strictly speaking, grilling is done by placing food directly over a hot flame. In the old days this meant a fire and something to keep the meat from falling into it. Today it can be a little $20 charcoal grill or a $15,000 gas grill. There are a lot of bells and whistles on grills these days but the basics never change so you can learn how to grill regardless of the kind you have. READ NOW Share Grilling Corn on the Cob There are few things better than fresh corn on the cob. As a kid we grew a small patch of corn in the yard because Dad wouldn't eat corn that wasn't as fresh as possible. Now why would you want to boil all the flavor out of corn that fresh. Roasted on the grill you preserve the freshness of the corn and add the smokiness of the grill. READ NOW Share Barbecue Ribs on a Gas Grill Cooking ribs which produces a genuine barbecue flavor by using a gas grill, is often a challenge. Gas grills are great for hot and fast cooking, but not so efficient when you need to turn a rack of ribs into tender, smoky barbecue. However, there are some tricks you can use. To get the best possible ribs from your gas grill, all you need is this three step process. READ NOW Share Vegetable Grilling Guide Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking. READ NOW Share MORE FROM ABOUT.COM • Homemade Israeli Hummus • Creamy Spinach Pasta with Quick Pickled Bell Peppers and Soft-Boiled Eggs • What To Do With Leftover Pasta • Delicious Japanese Shrimp Gyoza (Potstickers) for Dinner or as an Appetizer • Rhubarb Banana Pie • Comforting Udon Noodles Simmered in a Miso Broth with Vegetables and Chicken • Grilled Mac 'n' Cheese Sandwiches Are All the Rage • French Toast and Sausage Roll-Ups Advertisement About Food   |   Follow Us: You are receiving this newsletter because you subscribed to the About Barbecues & Grilling newsletter. If you wish to unsubscribe, please click here. If you would like to unsubscribe from all newsletters sent from About.com, please send an email to optout@about.com with "Unsubscribe" as the subject line. 1500 Broadway, 6th Floor, New York, NY, 10036 © 2014 About.com - All rights reserved