so it is Memorial Day weekend, a very popular time to barbecue (grill).are you a charcoal or a gas person? what kind a grub do you like to throw on the bar-b (for our fine Australian friends).
Anyone have any special secrets with regard to this topic. I am not asking for information of a private personal nature unless it is a secret family recipe perhaps.

personally (not privately) I love to cook up some fresh Pacific Salmon (preferably sockeye or king) on a cedar plank with a yummy spice rub. Yummy.

there are very few areas of my life where i feel like i need to seek out a man's help (there are plenty of times i will seek out a person's help, but rarely where i seek a specifically gendered person) but grilling is one of them. I love anything that comes off of a grill, hambergs, hotdogs, smores, steak, skeures, salmon, whatever, as long as I can con some guy into making it for me.

Probably that's not something I should be 'fessing up to in a public forum.

* sound of feminists and po-mos everywhere hissing *

I am a big grill man myself.

I prefer charcoal to cook on, but it takes time to get the stuff going, and some people think there is an environmental cost. I most frequently use a gas grill. We picked up a new (big 3-burner, stainless steel) grill last year. It works very well, heats up super-quick, and is very adjustable.

Most frequently we do baked potatoes (normal and sweet) with veggie burgers and asparagus. We are vegetarians and have a small child, so the most common items (burgers, dogs, and chicken) just don't happen for us. We will do the occasional piece of fish. Coho and King are fantastic, but any Wild Pacific Salmon is great. I even did a couple of wild snapper fillets last week.

Speaking of grilling, we are having people over for a grill-out/picnic/fun thing tomorrow evening. If there are any apples near Dearborn, PM me and I'll have a veggie burger and a cold beer waiting.

Matt Q

I also prefer charcoal, but we too usually use our propane grill because it's just a lot less time consuming. Tonight we cooked up a bunch of flank steak, marinated chicken breast, and red potatoes brushed with butter, thyme and rosemary to celebrate Chris's forthcoming 21st birthday. Other favorites are hamburgers, hot dogs, cajun catfish, salmon steaks, beef & veggie kabobs, marinated skirt steak, and jerk chicken. We often use a little hickory or mesquite wood for flavor.