If you haven't fired up your grill since last season, and were too wiped out from your final beer and burger blowout to clean it properly before hanging up your tongs for the winter, you're going to want to get it in shape before that first steak hits the fire.

I tested the Grill Daddy Pro (there's also a smaller Grill Daddy), to see how well it fought the leftover grease and grime. Both brushes use heavy-duty stainless steel bristles and a powerful cloud of steam to rid your grill's grate of all that caked on grease. No harmful chemicals. No soap or cleaners that could ruin the flavor of your food. That got my attention, so I wanted to see how well a $25 plastic brush could do against a couple year's worth of neglect.

It needs heat to work it's grease-busting magic, so I fired up a grill at a buddy's community pool that gets a heavy workout, with minimal cleaning (if ever), and filled the Pro's huge reservoir with water. (It measures a long-ass 22-inches. You should have plenty of water without constantly having to refill.) Turning the Pro's valve to "on", lets water run out of the brush head, hitting the hot grill creating the grease-liquefying steam. (Not exactly rocket-science, but definitely a why-didn't-anyone-think-of-this-before feature.) And the makers of the Grill Daddy claim that regular cleaning with steam also helps prevent future grease buildup.

For really neglected grills, like the one I was up against, the Pro's rear handle and center knob give you the leverage ...More

The weather is warming up. That means it's time to get grilling back into full swing. And to start off your flame season here's a recipe for some easy baby burgers, with an unusual flavor burst inside.

It's from the folks at Salads of the Sea, and if you've ever mixed a little cheese into your ground beef before throwing it on the fire, you're gonna like this. They've got a seafood cheese spread that might sound a little strange, but makes an interesting, tangy, and surprisingly good, filler for burgers. So grill up a few of these easy-to-make baby burgers this weekend for your first cook-out of the season. Start things off right.

Baby Burgers with Seafood Cheese Filling
(Makes four 2-burger servings)
1 lb ground beef
1 8 oz container Salads of the Sea Seafood Cheese Spread
8 mini hamburger buns (or Hawaiian rolls) ...More

This college football season, Kingsford charcoal has teamed with ESPN, former NFL great Joe Theismann, and champion pitmaster Chris Lilly, to bring you Tailgate Week, featuring a grill and flame throw-down of the week's hottest NCAA game.

Each week a match-up is selected by ESPN and Lilly and Theismann create a dish to represent each team, adding a little food-fueled rivalry to your tailgate. This week's pick is Nebraska vs. Oklahoma State and Lilly has created Corn Husk Skewers and Grilled Steak Pizza, OK-Style.

The corn husk skewers are made with alternating medallions of corn, zucchini and eggplant, while the pizza features grain-fed steak and tomato sauce with KC Masterpiece® barbecue sauce mixed in. Grill 'em both up for this weekend's game. And you can find more college football head-to-head recipes for upcoming weeks here .

Corn Husk Skewers
4 ears corn, in husks
2 zucchini
2 eggplant
4 metal skewers, 12” minimum
1/2 cup butter, salted
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dry thyme
1 teaspoon minced onion
1/2 teaspoon garlic salt

Without removing the corn husks from the corn cob, peel husks down uncovering the ears of corn. Remove the silk from the corn ears. Cut the ear of corn from the stalk (a small piece of corn can be left on the stalk). Place the corn husks, still attached to the stalk, into a bowl of water.

Cut each ear of corn, the zucchini, and eggplant into 3/4-inch medallions. Place medallions into a medium mixing bowl. ...More

Dad knows that nothing adds a kick to whatever he's grilling like a little smoke from hickory or mesquite. But dad also knows getting that real smoke flavor can be costly. And time consuming. And require special equipment. Dad's been around long enough to know sometimes he just wants it cheap and easy. (No, I was not talking about your mom.)

The SmokeStack Company has developed a way ...More

Memorial Day weekend starts tomorrow, and more barbecue grills will be fired up over the next three days than on any other weekend this year.

And Weber, maker of the grills most of us have in our backyards, isn't satisfied with just being under your meat this summer, they want to be on top of it as well. ...More

We take care of our tools. Clean them off after use. Store them properly. They'll perform better and last longer that way. But many of us haven't been giving the same respect to our grills.

Why? Because cleaning off years of caked-on grease and grime is a pain in the ass. And that wire brush never gets the grate as clean as it should, which can ...More

Sure it stays lighter longer in the summer, but any good BBQ keeps going long after sundown. And cooking in the dark tends to be a little hazardous - having to get up close to see how the food's doing. Those sudden flare-ups suck. (But your eyebrow should grow back in a couple of months.) To make sure you're not putting too much char on those burgers, or yourself, invest in a grill light like this one from Brookstone.

A good grill light should have ...More