Your complete barbecue guide

Do a thorough safety check before christening a new barbecue or firing a steak on old faithful. Charcoal and gas varieties both need more than a quick wipe-down before using.

Clean-up for charcoal barbecues is minimal. Wash the kettle inside and out with warm soapy water, then follow these three easy steps:

1. Clean food grate with a wire grill brush. Wash with warm soapy water and rinse. Brush grate with vegetable oil.
   
   
2. Discard ashes from bottom of kettle. Fill with fresh charcoal just before using.
3. 
   
   
4. Wash ash-catcher – it's the small circular tray just below the kettle.

There are a variety of styles of gas grills, but the clean-up is basically the same:

1. Replace propane hose if there are any cracks or holes.
   
   
2. Clean burner tubes – insects love to nest inside them, which often leads to ignition problems. Remove knobs and screws from control panel, then lift off panel. Pull out tubes and insert a pipe cleaner or long stiff wire brush to free any blockages.
   
   
3. Clean food grate with a wire grill brush. Wash with warm soapy water and rinse. Oil grate. Wash warming rack.
   
   
4. Scrape up and discard accumulated "gunk" from bottom tray. Clean or replace grease catcher. Never line barbecue with foil; grease can get trapped in creases and become a fire hazard.
   
   
5. Replace any broken briquettes.
   
   
6. Wash lid and outside with warm soapy water. Never use oven cleaners outside or inside a barbecue. They're packed with industrial chemicals that may remove paint and taint food during cooking.

Get the most from your grill by treating it right: • Routinely check and clean your barbecue throughout the season. • Always clean the food grate after using and cover the barbecue once it's cool with a heavy-duty cover to protect it from the elements. • Constantly remove ashes from charcoal kettles to prevent build-up of damp ashes that cause rust and restrict airflow. • Keep a watchful eye on gas grease trays – empty periodically. • Keep an extra propane tank on hand to avoid those last-minute dining emergencies!

Experts have argued that there are no significant differences in taste between charcoal and gas – insisting that smoky barbecue flavour comes from juices that drip down and create smoke. So depending on your lifestyle, choose your grill accordingly:

Now that you're all fired up, here are some barbecue must-haves to ensure safe and successful grilling.

Wide metal spatulas Good for turning burgers and fish

Long-handled tongs Handy for turning chicken, pork and lamb chops, steaks and veggies

Grill basket Perfect for grilling cut veggies and shrimp

Instant read thermometer A necessity for checking doneness of burgers and large roasts (both must be cooked to 160F/70C)

Sturdy brush Essential for basting and brushing on marinades and sauces

Long mitts and apron Vital for reaching over a hot grill and protection from saucy splashes

Water spritz-bottle Ideal for putting out sudden flare-ups

Chimney starter No-fail solution for firing up charcoal barbecues

Craving a juicy barbecued steak? Choosing the best one for the grill can be a daunting experience if you don't know what you're looking for or where to go. There are a wide variety of steaks on the market and all differ in price, taste and tenderness. And then there's the lingo – supermarkets and butchers differ slightly in what they call a steak.

Supermarket savvy A few years ago, a government-approved naming system for beef cuts was designed to make identifying different cuts easier for the consumer. So at the supermarket, you'll find packaged steaks labeled with the cut of meat followed by the appropriate cooking method. Steaks are divided into three categories: grilling steaks, marinating steaks and simmering steaks. For barbecuing, choose grilling or marinating steaks.

Butcher smarts The major difference when shopping at the butcher is that the steak name will not include a cooking method. For example, a steak labeled "rib eye grilling steak" from the grocery store will be called a "rib eye" at the butcher. Butchers mainly carry grilling and marinating steaks during barbecue season. They will also cater to your personal needs – cut an extra-thick strip loin and answer any questions about differences in cattle breeds. Some even dispense valuable grilling tips or their favourite recipe!

Steak cuts Depending on the cut, some steaks are naturally tender while others need marinating. Both can be delicious and it's fun to experiment with different tastes and textures. Whether you take a trip to the grocer or butcher, here's what to look for:

Grilling steaks These require no marinating but can benefit from spice rubs or sauces for a different taste. The most flavourful, tender and juicy steaks are "marbled" with thin veins of ivory-coloured fat evenly running throughout the meat.

Marinating steaks These are usually less expensive than grilling steaks and not as naturally tender. Marinating helps tenderize the meat and gives a flavour boost, too.

Steak cut Profile Tenderloin • Small, round, incredibly tender steaks • Also available as filet mignons, tournedos and Chateaubriand • No bones and little fat • Mild flavour and expensive Rib eye • Steak version of a prime rib roast • Choose large thick steaks, at least 1-inch (2.5-cm) thick T-bone • Cut from centre of short loin • Has T-shaped bone separating small tenderloin section from larger top loin • The most flavourful steak; meat closest to the bone is extra tasty Porterhouse • Similar to T-bone but with a larger portion of tenderloin • Not as common in grocery stores but often the butcher's top pick • Good value for money – you get both the T-bone and rib eye Strip loin • Butchers also call this New York strip • A very tender cut – it's what left when the tenderloin is "stripped" from the loin • Generally cut to 2 1/2-inches (6.5-cm) thick Top sirloin • Enormous steaks – good for feeding a crowd • Tender enough not to require marinating and incredibly flavourful • Taken from an area between the loin and sirloin (the hip) • Least expensive of the tender cuts and best value for money Flank steak • Thin flat muscle that runs along the underbelly • Best cooked to medium-rare and sliced across the grain • Benefits from a few hours or overnight marinating Eye of round • Looks like a big tenderloin steak, but has more flavour • Often sold crusted with peppercorns and herbs Inside and outside round • Large steaks – good for sharing • Better flavour and texture if marinated overnight

From cooking tips to delicious rubs, find out everything you need to know about grilling your favourite meats and veggies. Plus, get quick pointers on skewers, marinades, bastes and rubs.

Summer's in the air, and that means it's time to move from the dining room to the deck for relaxed outdoor meals. Choose a grilling recipe with a twist to serve as the focal point of your menu. All of these recipes are easy to prepare and have been triple-tested in the Chatelaine Test Kitchen.

		Easy grilling

	· Best grilled rib-eye · Curry-scented salmon · Island chicken with minty melon salsa · Backyard Mediterranean burgers · Chili-molasses-rubbed ribs

Try our tasty twists on barbecue classics, plus starters and desserts that complement. All of these triple-tested recipes take 30 minutes or less to prepare, leaving you extra time on the patio with your guests.

		Starters

	· Sugar snap peas with smoked salmon dip · Grilled stuffed plum tomatoes · Marinated feta with herbed olives (refrigerate overnight) · Easy grilled polenta · Roasted red pepper and chèvre spread

		Beef, pork & lamb

	· South-of-the-border burgers · Mini-burgers · Basil hamburgers · Middle Eastern burgers · Juicy Greek lamb chops (marinate overnight) · Spiced southwestern steak · Thai steak and potatoes · Barbecued beef ribs with spicy sauce · Peppercorn pork tenderloin · Burger thyme

		Chicken & fish

	· Chili chicken · Chicken on the grill with cider vinegar and herbs · Easy chicken kabobs · Honey-garlic chicken sandwiches · Lemon chicken zucchini burgers · Honey 'n' lime glazed salmon · Grilled tequila salmon (marinate one to four hours) · Barbecued speckled trout with mint · Coriander fish kabobs (marinate four hours) · Grilled shrimp with smoked tomato vinaigrette

		Vegetarian

	· Amazing veggie burgers · Vegetable trio kebabs · Grilled vegetable soup · Marinated medley sandwich · Cumin lentil salad

		Greens

	· Spinach & mushroom salad with poppy-seed dressing · Instant Oriental slaw salad · Mixed greens & strawberries · Mixed greens with maple vinaigrette · Glorious Greek salad

		Pasta tosses

	· Asian angel-hair slaw · Dilled shrimp & pasta salad · Greek pasta salad · Moroccan party pasta salad · Pasta & three vegetable salad

		Potato salads

	· Great Canadian bacon-and-potato salad · Russian potato salad · Caesar potato salad · Sweet & white potato salad · Classy curried potato salad with avocado

		Tomato salads

	· Terrific tomato salad · Tex-Mex tomato salad · Tomatoes provençale · Harvest tomato salad · Warm tomato feta salad

		Bean salads

	· Multibean salad · Mexican rice-and-bean salad with pepper dressing · Black bean & corn salad · Green bean and tomato salad · Tunisian glazed chickpea-and-carrot salad

		Desserts

	· Citrus frozen yogurt (freeze two hours) · Classic rhubarb lattice pie · Fresh berry fool · Fresh berry pie · The Globe's berry shortcake · Warm peach sundae · Honey grilled pineapple · Aunt Dianne's rhubarb pie (bake one hour) · Southern honey-lime fruit salad (marinate one hour) · Mango and banana spring rolls

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Preparation	Trim any fat. Marinate or brush with oil or salad dressing.
Temp/time	med , covered, 6 to 8 min. per side. Chicken must be cooked to 170F (77C).
Flavour perks	Serve with grilled fruit, salsa or chutney.

Preparation	To prevent flare-ups, trim fat. Can partially cook in microwave.
Temp/time	med-low , covered, 15 to 25 min. per side. Turn often. Chicken must be cooked to 170F (77C).
Flavour perks	Marinate in juice and herbs or tandoori paste and yogurt. Rub with oil and spices.

Preparation	Use regular or medium ground beef or pork. Mix gently to avoid tough burgers.
Temp/time	med , covered, 5 to 8 min. per side for 3/4-inch (2-cm) thick. Burgers must be cooked to 160F (71C).
Flavour perks	Mix in drained salsa and cheddar cheese. Top with sour cream, avocado, lime pickle or relish.

Preparation	Bring to room temperature. Trim fat. Nick edges.
Temp/time	med-high to high , uncovered, 5 to 6 min. per side for 1-inch (2.5-cm) thick, medium-rare.
Flavour perks	Rub with oil and garlic or pepper, Worcestershire sauce or hot sauce.

Preparation	Trim fat. Nick edges.
Temp/time	med-high , uncovered, 4 to 6 min. per side for medium-rare.
Flavour perks	Rub with olive oil, lemon juice, garlic, rosemary, thyme, curry paste or sesame oil.

Preparation	Trim fat. Nick edges.
Temp/time	med , covered, 6 to 8 min. per side.
Flavour perks	Marinate in apple juice or white wine and herbs. Rub with vindaloo or biryani paste or salad dressing.

Preparation	Use firm-fleshed fish such as salmon, catfish or halibut. Marinate no more than 30 min. Rub with oil.
Temp/time	med-high , covered, 5 to 6 min. per side for 1-inch (2.5-cm) thick.
Flavour perks	Rub with honey Dijon mustard, curry paste or hoisin sauce.

Preparation	If frozen, rinse off ice with cold water. Shell. Devein. Pat dry. Oil. Thread on skewers or place in grill basket.
Temp/time	med-high , uncovered, 4 to 6 min., turning partway through.
Flavour perks	Rub with garlic butter, frozen orange juice concentrate, biryani paste or hot sauce.

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Preparation	Leave husks on but remove silk. Tie husks around corn. Soak in water.
Temp/time	med , covered, 20 to 30 min. Turn often.
Flavour perks	Spread with butter mashed with garlic, cumin and chili powder.

Preparation	Slice into 1/2-inch- (1-cm) thick rings.
Temp/time	med , covered, 8 to 12 min. Turn often.
Flavour perks	Brush with olive oil or salad dressing. Sprinkle with thyme.

Preparation	Seed and cut into quarters. Oil.
Temp/time	med-high , uncovered, 6 to 8 min. Turn often.
Flavour perks	Baste with balsamic vinegar, dried basil and oregano.

Preparation	Partially cook. Thickly slice potatoes. Thread small potatoes on skewers. Oil.
Temp/time	med , covered, 10 to 16 min. Turn often.
Flavour perks	Brush with herbed butter, flavoured oil or curry paste.

Preparation	Slice in half. Squeeze out seeds. Brush with oil or salad dressing.
Temp/time	med , uncovered, 3 to 5 min. per side.
Flavour perks	After turning, sprinkle with feta, goat or blue cheese.

Preparation	Thickly slice lengthwise. Brush with oil and cumin, chili or curry paste.
Temp/time	med , uncovered, 5 to 8 min. Turn often.
Flavour perks	Serve with pesto, garlic pickle or salsa.

Preparation	Thickly slice. Oil.
Temp/time	med , uncovered, 5 to 10 min. Turn often.
Flavour perks	Baste with maple syrup or honey and rum.

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Spring cleaning Choosing a new grill Tools of the trade Supermarket vs. butcher Get grilling! cooking tips 5 easy grilling recipes 65 barbecue classics Barbecuing meats 101 Barbecuing vegetables 101 Hot tips when barbecuing