This past weekend I was invited once again to attend Kingsford U, the 3-day grillfest where the charcoal giant brings together food writers, barbecue lovers and pitmasters in an orgy of flame-seared meat, drinking, shared knowledge and general merriment. (Considering they took us to Las Vegas, and threw a giant tailgate at the speedway for the NASCAR race, there was a lot of general merriment.)

And even though I can hold my own around a grill, there's always more to learn. So here are seven of the bits of barbecue wisdom imparted on us this weekend. (Expect to see full posts on most of them this week.)

1. You can barbecue drinks.

And the grilled version of lemonade blows the "raw" version away. Add some bourbon (Four Roses was our bourbon of choice), and you've got a summer cocktail that'll make pina coladas and rum runners weep in their beach chairs. (Recipes for this and grilled southen sangria this week.)

2. You don't need fancy equipment to get the job done.

We did most of our grilling on these Webers. And they rose to the occasion.

3. But if you do want to go high-end, go custom.

The boys at Pitmaker have masterminded some of the wildest portable custom rigs for the most serious barbecue competitors. This one included a multi-level smoker, two grills, a stainless steel prep area, and a pop-up flat screen. It's a tailgater's wet dream. (Full story is coming.)

4. How beef is raised makes a huge difference in how it tastes.

We had Snake River Farms' Wagyu beef (if you know Kobe beef, you know Wagyu... Wagyu is the type of beef, Kobe is the prefecture in Japan where it originated), and the flavor, with just a little seasoning and some time on the fire, was unmatched compared to the stuff you pick up at the local market or butcher shop. No matter what you rub on it. (I'm working on several posts with SRF, to get you the best info on what cuts to choose, and what to look for when buying beef. Stay tuned.)

5. How do you tell when that pan-grilled whole chicken is done?

Nothing compares to the flavor of a whole chicken grilled over a flame. (And I've got the recipe for you this week.) But you don't want to cut it apart to see when it's done. Here's how to tell from Kingsford Pitmaster, Chris Lilly: Grab the leg and twist. It should feel firm, but the joint should give way and roll. When that happens, its time on the fire is done.

6. This is what bacon, ribs, and pork chops look like before they hit your table.

(Posts coming on what cuts of pork work best, and what to look for when buying.)

7. A large hacksaw is a perfectly acceptable barbecue tool.

And a palate cleanser:

NASCAR fans sure know how to decorate for Christmas... in March.