Who said barbequing is a summer activity? I have to admit that most of us enjoy outdoors in the warm breeze under the bright sunshine. But the desire to escape the kitchen stays year-round. Can't even imagine a better attraction for a friendly jamboree than a nice, hot, fragrant grilling event! But how do you make it right? Practice makes perfect, however we all have to start somewhere. A sound expert advice is not for beginners only and can help back yard cooking professionals master the perfection of the skill. So, before you create your magnum opus on the mean lean grilling machine, check out the following tips on the fine art of barbequing.

• * Defrost and marinate all meat, poultry and fish in the refrigerator (or keep in a cooler) and take out only when the grill is ready. This technique will not only prevent the growth of bacteria, but will help maintain freshness and texture of the products as well.
  
• * To prevent sticking, spray clean grill with nonstick cooking spray or wipe the wires with an oiled paper towel before cooking
  
• * Be sure the coals are hot enough - it takes about 30 minutes to heat the grill. The hand test is a reliable measure of the grill's readiness: you should be able to hold your hand about 4-6 inches above the wire for no longer than 5 seconds.
  
• * If you choose wooden skewers, soak them in water for half an hour before use to avoid burning.
  
• * Fruits and vegetables such as pineapples, apricots, tomatoes and peppers are best cooked on skewers. Baste the veggies with fresh marinade or oil to preserve moisture and grill over medium-hot heat. Since these foods burn easily, keep an eye on them and turn every two minutes.
  
• * Grilling whole thick-skinned starchy vegetables such as potatoes and cob corn takes longer. Prick veggies to brevent bursting, slightly rub with oil or wrap in foil with herbs for more flavor.
  
• * Keep the rack meticuously clean when grilling seafood. Fish has a very delicate flavor and any residue on the rack can simply blot it. You can also use a wire basket to keep seafood intact on the grill.
  
• * Place seafood only on a hot grill and try not to move it for several minute to keep the fish stake in one piece and preclude sticking.
  
• * Grill thick fish steaks right on the grill, thin cuts - wrapped in foil along with vegetables, lemon and your favorite herbs
  
• * For juicier meats, sear each side of the cut over high heat for a minute or so, then continue to cook over medium heat.
  
• * Remember that steaks continue to cook after you take them off the grill, so remove them a bit early to prevent overcooking.
  
• * Try not to cut the cooked foods right from the grill - you will let the juices to run out and dry your masterpiece. Give it sometime for the liquids to settle.
  
• * Eat cooked foods immediately - this is the only time they taste best * Keep it safe and have tonns of fun!!!