I cook on the grill often, whether for a gathering of friends and family or just for ourselves because it is easy, involves less clean-up, usually healthier and just so good. Sometimes I use the gas grill but, for quick cooking foods, I use my charcoal grill. And I don't limit outdoor cooking to just the spring and summer. I use the grill all year long. When it's cold out, extra time needs to be added for the grill to heat up and for the foods to cook. You also might want to warm the dish that you will use to transfer the food to the house and use foil to cover it. Of course, if you don't have space outdoors, any of these recipes can be made indoors with a grill pan, a broiler or, in some cases, in the oven.

When deciding what to cook on the grill, use your imagination and don't limit yourself to the usual meats, poultry and seafood. If you have a grill with a lid and a temperature control, you can use it just like an oven. I have made many a casserole, vegetables, even some cakes outdoors. The grills today can do just about anything that can be done indoors. After a hurricane in 1996, we were without an oven or range for nearly a month. Delivery and hot dogs got old very quickly. We cooked every hot meal on our gas grill from eggs, bacon, toast, stir-frys, rice, pasta, quick stews....I can't remember everything. I do remember the greatly appreciated coffee. So, have fun and experiment.

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