Take two smaller (1/4 lb each) hamburger patties and flatten them out a bit more than usual. Mix some crumbled blue cheese and a little bit of Montreal Steak Seasoning. Place a small amount on one of the patties. Place the other patty on top and gently pinch the edges of the patties together. Work the meat into what appears to be one large hamburger patty. Make sure to completely seal all of the edges so the melting cheese does not leak out. Dust both sides of the patties with the Montreal Steak Seasoning and grill. Enjoy with or with out a bun.
- Paul, Littleton

I don't understand why people follow the myth of cutting hot dogs perpendicular ... it's not good. Lengthwise people, lengthwise!!!! They cook faster, and they’re tastier!!!
- Peter, Boston

When barbecuing boned chicken breasts, I first get some good grill marks on the meat (on a pre-heated grill cook two to three minutes on each side). Season them with salt/pepper. Make a packet of heavy duty foil and add 1/2 cup of beer per two breasts, then wrap them securely and place them on the unlit side of the hot grill. Close the cover and cook for about 1/2 to 3/4 hour. Yummy!
- Ernie, Meridan, CT

Pork spare ribs! NEVER EVER boil them first -- that's like making pork soup and then throwing away the soup. Use a dry rub, smoke at 235 degrees for 4-6 hours over hardwood charcoal, hickory, and apple wood. Tender, smoky, and flavorful.
- Alan, Millis

Place seafood fillets on slices of citris, oranges, or limes directly on the grill and grill without turning. The seafood captures the scent of the fruit and you don't need to worry about it falling apart while turning it.
- Larry, Charlestown

Porterhouse Sausage
Take a defrosted bratwurst and deep-fry it 'till it floats in the oil pit. Take it right out of that fryer and stick it on a smokin' hot grill. When it's near done, set your bun on top of it for about a minute. After it's done, get it out of there and pour A1 sauce on the brat'. I tell you, it tastes finer than a fifty-dollar ribeye!
- Leroy, Kansas City, MO

Sausages or brats can burn on your grill before they cook all the way through. Cook them in a frying pan with an inch of water until they are almost done, then move them to the grill for finishing with the perfect grilled taste.
- John, Natick

Skip the pre-made burgers. Make the patties yourself and press some pepper jack or jalapeno cheese in the middle of the burger before grilling. You'll take your cheeseburgers to the next level.
- Mike A., Natick

First, only buy sirloin hamburger, 90% or better. For every 1 lb burger add:
One egg
Italian breads crumbs
Chopped onions
Fresh garlic
Parlsy
Salt/pepper
- Paul, Waltham

My favorite food to grill is ribs, baby backs. The secret is in the quality of the meat. Costco has the best value/quality that I found so far. First slow cook the ribs in oven at 250F for about 6 to 7 hours. Covered until the last 45mins. Then I grill them with barbeque sauce for about 10 minute on each side.
- Christopher, Miami

Grilling is the perfect technique for preparing quail, especially the semi-de-boned variety that lie flat. By the time the high heat sears and caramelizes the skin, the inside meat of the tiny birds is cooked to perfection. For a simple preparation, just salt, pepper, and sprinkle Hungarian hot paprika over the quail. The paprika adds a slight heat and also a beautiful color. For the more adventurous, combine raspberry preserves with chipotle peppers and marinate the quail in the mixture overnight. If you want to stuff your quail, I've found that fresh figs work great.
- Bob, Boston