Grilling the perfect meal is not quite as easy as it looks, especially if you're working with a barbecue that should be condemned. Do you even know where to start if you need to buy a new grill to replace that pile of rust oxidizing out on the deck? Be prepared for your next backyard party. Let our own Belly Buddy Brian Bailey give you a lesson in buying, maintaining and mastering your grill. And all you guys who think you know how to grill may just learn a thing or two as well.

By the way, if you traditionally purchase frozen burgers in a box ("Grade 'F' Meat: Mostly Circus Animals, Some Filler") from anyone except your local butcher then skip this article, buy the first grill you see at Target, close your browser and never visit us again.

By Belly Buddy Brian Bailey

We at the Belly would like to take this opportunity to extend our thanks to the George Hirsches and Bobby Flays of the world. Because of the efforts of these wonderful chefs, the art of grilling and barbecuing has become almost an obsession with many folks who drool at the idea of a perfectly smoked and charred hunk of meat. In the past one may have made reference to summer being "Barbecue Season." Not anymore. Any season is the perfect season to get in touch with your basic instincts—fire and food.

Grilling and barbecuing are most likely the oldest forms of cookery known to mankind. Back in the days of Neanderthals, before microwaves and fondue pots, the only way to cook up a piece of mammoth was with a hot open fire. The barbecue was born. Since then, people all over the world have been using this incredibly simple technique to tantalize taste buds. Of course, Brian’s Belly fully supports this trend.

But if barbecue is enjoying one of its greatest moments, why then, is there so much bad barbecue? The answer is simple—too many people do not know what they are doing. It is time to go to school.

Lesson One: Techniques.

Grilling and barbecuing are different techniques, and each will yield a very different result. If the wrong technique is used the results can be disastrous.

Grilling is when you cook a smaller piece of meat over a direct, hot flame. This causes a great charring and quick cooking. Obviously, this technique is used with burgers and some steaks and chicken. Fish is also wonderful when grilled. You must be careful and alert when grilling foods, because overcooking can easily occur--and that is a cardinal mistake. Overcooked meats can be drier than powdered water, and almost as tasteless.

Barbecuing is quite different. Here you use a low, indirect heat to cook food slowly, slowly, slowly. This results is tender, juicy, smoky food that has an awesome flavor and texture. Usually tough cuts of meat like ribs and briskets work best in a barbecue. The long, slow cooking allows the fibers of these cuts to break down into tender morsels of wonder. Mmmmmmmmm.

Lesson Two: Understand Your Fire.

Our apologies to the great George Hirsch for paraphrasing the title of his television show. This simple principal can turn a ho-hum meal into a gastronomic delight. Most gas grills have temperature settings. Learn about them and use them. Even charcoal and wood grills are being made with thermometers. We cannot stress this point enough—make certain that you are using the proper heat and temperature. Just because you are grilling food does not mean that it needs to be blasted at four hundred degrees. Use common sense. A burger can withstand a higher flame than a delicate piece of fish or poultry.

Some people like to parboil meat before grilling to ensure proper even cooking. To this we say, "UGHHHHH!" Why would anyone waste this opportunity to maximize flavor just to save a few minutes on grilling time? If you are cooking something that needs time to cook or burns easily, such as chicken legs or sausages, simply lower the flame and cook the food slower. It gives the food time to cook evenly and develop the smoky flavor that grilling allows. After it has cooked through, crank up the heat to get the pretty grill marks that so many people love.

Along this same line, people often feel that they need to move their food around to prevent it from sticking. Not true. In fact, moving food too soon will cause it to stick, not the other way around. Leave the food alone. It needs time for the outside to sear and actually pull away from the grill. After this has happened, feel free to rotate or flip your grub. However, most grillers recommend flipping the food only once during cooking.