Tips for All You Guys Who Like to Grill

If you enjoy using your grill from the early spring to late fall, these tips might be just the information you need to make grilling even more enjoyable.

1. Cleaning and oiling grill racks makes for better grill marks. To oil the rack, roll a paper towel into a wad, dip in oil, and hold with tongs while rubbing over bars.
2. Although soaking in water for 15 minutes helps keep wooden skewers from charring, to avoid any chance of burning, Place a piece of foil under each exposed end to act as a shield.
3. If you plan to cook food thicker than the palm of your hand, grill it with a lid on. This prevents flare-ups and ensures even cooking.
4. Basting should be done toward the end of cooking, or at least after the food has been seared. If you brush undercooked food, you run the risk of contaminating the basting brush and the marinade.
5. It's easier to clean a hot grill than a cold one. If you don't have a grill brush, crumple up foil into a ball, and hold with tongs to get the job done.

Just out: Weber's Charcoal Grilling: The Art of Cooking With Live Fire ($20.00). It's packed with recipes, techniques, and illustrations to help you make everything from classic T-bones steaks to fancier food with maximum flavor, and minimal charring.

Flank Steak with Corn and Red Pepper Quesadillas

Ingredients

• 1 lime
• 4 tsp. chili powder
• 1 1/4 tsp. ground cumin
• 1 tsp. brown sugar
• salt
• 1 beef flank steak (about 1 1/4 lb)
• 3 ears corn, husk and silk removed
• 1 large red pepper, seeded and cut in quarters
• 4 (8in flour tortillas)
• 3/4 cup shredded Mexican style cheese
• 2 green onions thinly sliced
• Plain Greek yogurt or sour cream

Method

1. Prepare out door grill for covered grilling over medium heat.
2. From lime, grate 1 tsp peel and squeeze 1 tsp.juice. In small bowl combine lime peel, juice, chili powder, cumin, sugar,and 1/4 tsp.salt. Rub both sides of steak with mixture.
3. Place steak, corn and pepper on hot grill rack. Cover, and cook 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning veggies occasionally), and steak is medium rare or desired doness (turning steak over once).
4. As veggies are done, transfer to cutting board. Transfer steak to another cutting board: Let stand 10 minutes to allow juices to set for easier slicing.
5. When veggies are cool enough to handle, cut kernels from cobs and coarsely chop peppers. Place tortillas on work surface. Evenly divide cheese, onions, corn and peppers on half of each tortilla. Fold over each tortilla over filling to make 4 tortillas.
6. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to cutting board and cut in half. Thinly slice steak, and serve with quesadillas, and yogurt or sour cream if using.