I always thought that barbeque-ing simply involved marinating some fine meat and ingredients, plopping them on the grill and coaxing the goodies to a suitable shade of brown - somewhere in-between red and charcoal.  Well obviously I am not a true purveyor of the flamed grilled cow, because I found these tips were an eye opener for me.  It is pretty comprehensive, from choosing your equipment to saucing, to grilling techniques.

I know a couple of friends who could do with some advice *cough* Arn *cough* Jon *cough* but, hey, what male couldn’t?