It's time to fire up the old barbecue

About two years ago, I invested in a stainless-steel gas barbecue unit. I haven't regretted it. It is much easier to keep clean, although I have a durable cover for it when it's not in use. The grilling grids are a baked enamel material that cleans up much easier than cast iron grids.

The best part of this unit, however, is the results it produces on the grill. I bet I've done just about every type of meat found at the local grocery store. While I have some trade secrets, I don't mind sharing a few for those who haven't gotten the hang of outdoor cooking.

Barbecuing keeps the heat out of the kitchen while giving the family quality, rustic cuisine.

There are rubs for the meats, shaker-type seasonings for meat, poultry and seafood and I have an array of them for each application.

Probably my favorite summer barbecue entree is chicken. Now, there's a lot you can do to make chicken simply delectable.

I prefer to remove the skin (it's just a cholesterol-building ingredient, anyway) and it prevents major flare ups that can turn the chickie parts into crispy critters.

What I like to do is fist sprinkle a little salt and pepper on thighs, drumsticks and breast pieces. Put the temperature on medium, close the lid and monitor it until the chick parts are browned and halfway cooked. Then I take my own concoction of melted butter, onion salt and lemon juice that has been mixed in a sauce pan and carefully brush it over the chicken while it cooks. Then, turn the chicken pieces over and repeat the process again and again for the remainder of the time the chick cooks. Like pork, chicken needs to be cooked thoroughly so a slow process is recommended. The brushed-on ingredient helps ensure it won't be dry.

You won't believe the flavor, especially if you add just a smidgen of poultry seasoning to the butter mix. This chicken is fabulous with a quality homemade potato salad. And, that's about all you need for a meal that will keep for a couple of days in the fridge. These left over items are a great, quick lunch to take to work. My suggestion is not to put pickles in the potato salad if you want to keep it a few days. Pickles will sour it, so you can add the pickle or relish in small batches to serve right away.

I did pork chops on the grill recently and they were spectacular. Again, I used the onion salt, salt and pepper on the pork chops and seared both sides before turning the flame to low and dropping the lid for a slow final cook. I have a burner on the side of the barbecue grill that works great to heat other side dishes. This time I sauteed mushrooms and onions in olive oil and added to the meat when it was placed on the dinner plate. To accompany this meal, I chose to create a fruit salad of all salads. This salad included strawberries, black berries, raspberries, nectarines, bananas, watermelon, apples, oranges, pecan nut pieces and chopped dates.

Once my garden starts producing tomatoes, cucumbers and melons either item will accompany any barbecued meal nicely.

What about steaks? Oh yeah, we have capitalized on that market right on my own backyard deck. I prefer Filet Mignon or a medium size Porterhouse for grilling. Here again, I like to sear both sides, seasoned with a steak rub or shaker variety seasoning, salt and pepper or just salt and pepper for a more natural beef flavor. I have not used barbecue sauce for some time for one reason only. It burns easily if you don't stay with it. My method is to sip something cool in the summer while the barbecue unit is doing its job. That also means I might go in the house sit in the recliner or become sidetracked by kids, dogs, cat or television. During that time, barbecue sauce can become a fuel for the flames. Been there, done that, too many times. I hate the taste of burnt barbecue sauce. If you insist on barbecue sauce, be prepared to sit and babysit the grill and don't put it on high or you'll be sorry.

Some of the best meals on the barbecue are the simplest and cheapest. Try grilling a good brand Polish dog on a soft hotdog bun or creating a quality home-made hamburger on a soft sesame bun. That's where those homegrown tomatoes come in.

I'm telling you, you can doctor up a hotdog or hamburger to gourmet proportions by adding cheese, onions, tomatoes, cucumbers and leafy lettuce. My favorite dressing is Best Foods Real Mayonnaise - period. But some folks like barbecue or dipping sauce, or a mixture of mayo and catsup.

But, whatever you choose to do, do it with great enthusiasm while paying close attention. Barbecuing can become a passion and we all know that passion can lead to some great moments.