grilling

Now that corn is officially in season, I can't get enough of those sweet, juicy ears. Packaged in their own wrappers, corn on the cob is nature's entry into the food-on-a-stick category, making it the perfect accompaniment for Summer grilling. With a Mexican street snack and another South-of-the-border-inspired version under my belt, I decided to head across the Atlantic for my next corn attack, drawing inspiration from France's prolific use of fresh, fragrant herbs.

Some people have green thumbs, but mine is decidedly black. So rather than turning to an abundant herb garden, I turned to the organic section at my local grocer for rosemary, sage, chives, and lemon thyme, which highlighted the wonderful citrus notes from the added lemon zest and juice.

In this recipe, quantities aren't important. Just grab a handful of your favorite herbs, mince 'em, and toss 'em in with the butter. They'll play up the sweetness of the grilled corn and possibly send you back for a few seconds. For the recipe, just keep reading.

In honor of Grilling Month on YumSugar, we're kicking off a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. So you've mastered everything you need to know about lighting a grill, but when the propane tank on your gas grill runs out, what do you do with it? It's not as simple as throwing the tank in the trash.

If you've never needed to replace a propane tank, you'll know yours is empty and needs to be replaced when your flame extinguishes suddenly. For this reason, you'll always want to have another propane tank ready, lest it happen mid-grillout.

Whatever you do, don't throw your propane tank in the garbage or attempt to remove the valve off your tank — if there's any fuel remaining, the pressurized tank has potential to explode. If you're in need of a new tank, then bring your old tanks to a hardware store like Home Depot or Lowe's, which usually offer a tank exchange like Blue Rhino. There, you'll be able to exchange your tank for a new one.

If you're done with grilling and don't need to exchange your tank for a new one, call your local waste management company for pickup, or look up gas and propane companies in your area who might be willing to take the old tank off your hands.

Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. Today we're tackling skewers, which, if you've never tried, are worth taking a stab at; after all, just about everything seems to taste better on a stick.

Kebabs are a barbecue staple, but it's important to be diligent in the prepping process. No matter how good the ingredients, seasoning, or sauce, if the ingredients are not properly cut and arranged, the kebab will not cook evenly and thoroughly on the grill. If you've experienced issues in the past or are new to kebab making, these five tips will help you perfect your prepping technique.

1. Soak the skewers: Always soak wooden skewers before loading them up with vegetables. It will ward off splinters as you load them up with veggies, plus it prevents skewers from burning or catching on fire prematurely. Simply soak them in water for half an hour to an hour as you chop the veggies.
2. Cut similar-sized shapes: Just as with other methods of cooking, the pieces of veggies and meat will cook at different rates if they are not the same size. Whether it's a mushroom or a piece of meat, make one item on the skewer the designated size, usually about an inch, and cut the other vegetables the same size.

Read more kebab tips.

The grill has a reputation for being the noncook's appliance: the tool for the burger-flipping weekend warrior. The truth is that grilling takes a more skilled hand than you'd think . . . although you certainly don't need a culinary degree to wield a set of barbecue tongs. Whether you prefer charcoal or gas, follow our simple tips to get the best out of your grate.

• Preheat your grill properly. For best results, use a grill thermometer to make sure that the temperature is correct for the type of food you are cooking.
• Use indirect heat for larger, thicker cuts of meat like ribs and roasts: place the meat on the grate away from the heat source (usually at a low temperature) and cover the grill. The food will cook from all sides, not unlike an oven, but with that great, grilled flavor.
• Use direct heat for smaller, thinner cuts of meat like chicken parts, steaks, and burgers. The temperature should be medium to hot, and cooking time should be under 30 minutes. For best results, turn the food only once, about halfway through the cook time.
• Grilling is the perfect way to bring out the flavor in vegetables. Large or long vegetables (like portobello mushrooms and asparagus) can lie across the grate to keep from falling through. For smaller veggies or cut portions, try a grill wok to evenly cook each morsel without losing it to the coals below.
• For an additional flavor punch — especially when cooking over low, indirect heat — consider smoking. An hour before you begin to cook, soak some fragrant wood chips (like hickory, mesquite, or apple wood) in water. Once the grill is preheated, drain the chips and wrap them up in foil. Poke several small holes around the packet, place it directly on the heat source, and be sure to close the grill while you're cooking to infuse the food with that delicious smoky flavor!
• Don't turn your food too often while it's on the grill. Flipping meat too frequently will cause it to lose juices and become tough and dry.

Source: Flickr User woodleywonderworks

Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. First things first: firing up the grill. It may sound like a no-brainer, but when you're playing with fire, you'd rather be safe than sorry.

Depending on whether you're working with a gas or a charcoal grill, your instructions for heating will be rather different. If you're working with a new grill, as always, be sure you've read the instructions particular to your grill, and then follow some basic grill-starting guidelines.

A Summer backyard barbecue isn't complete without sweet ears of corn, so why is that key element often the most lackluster on the plate? This season, we're grilling up succulent, juicy ears that pack as much flavor as the rest of the cookout spread. We've taken a stab at a famous Mexican street food delicacy, and today we return south of the border for more corny inspiration.

This recipe relies on an old corn favorite — butter and salt — but gets its punch from a squirt of lime, a dash of chili powder, and a spray of cilantro. The grilling technique, inspired by Rick Bayless, uses the husks to trap in all that juicy goodness during the first cooking stage, but then you peel back that protective jacket to soak in the flavors of the grill. What results is a blend of sweet, tangy, spicy, salty, and herbaceous profiles that you'll want to gnaw right down to the cob.

Ready to bone up on your corn grilling repertoire? For the recipe, keep reading.

Are you a newbie to grilling this Summer? If so, have no fear — know that it's all about timing. But know this: standing in front of a hot grill absentmindedly flipping and shifting the grill's contents around not only makes time move at a snail's pace, but it's also the worst thing a griller can do.

Master the grill by keeping a kitchen timer next to your station for more accurate cooking time, and to achieve perfect grill marks, resist the urge to move the meat and veggies around as you wait. From proper prep to exact timing, here are some beginners tips to telling when food is done on the grill. Everything is in order of longest to shortest cook time, so you can organize your grill efficiently.

• Corn: Corn involves a two-step process, and the first step is steaming the corn in the husk. Keep the corn in the husk, and roast on the grill until the husks are completely blacked, about 15-20 minutes. The second step is roasting the exposed corn kernels. Rotate shucked corn every few minutes until the tips of the kernels turn light brown and kernels begins to pop, about 10 minutes.
• Portobello mushrooms: Grill caps, stem side down, until portobellos appear wilted, about eight minutes. Flip once, and grill until condensation appears on the ribs of the mushrooms and grill marks form on the top of the mushroom cap, about six minutes.

Learn the secrets to perfect hamburgers and hot dogs.

We're just kicking off Summer, and there's still plenty of time to throw your biggest grilling bash yet. Prep your backyard, secure a spot at the park, or haul your ice chest down to the beach. Follow these tips for a seamless Summer soiree that you'll actually be able to relax and enjoy.

1. Choose an adaptable menu. Chances are, your guest list will include a variety of eaters, some of whom will want meat and some of whom will not. Choosing a menu that can be easily tweaked to suit different tastes will ensure that you don't spend your entire barbecue cooking up five separate meals. Sausages (pork, chicken, and soy), burgers (beef, turkey, and veg), and kebabs (meat and veggies on separate skewers) are versatile and delicious options.
2. Add a signature detail. If you're feeding a crowd, it's probably not the time to tackle labor-intensive dishes with pricey ingredients. Instead, keep the majority of your menu simple and easy, but add one signature detail or dish that will make your party stand out. If you're known for your seven-layer dip, take the time to whip up a fabulous batch, but serve it alongside premade hummus. Into canning and preserving? Make your own pickles and relishes to serve atop of store-bought 'dogs.

For the rest of my suggestions, read on.