an incapable chef. Although the oldest, and easiest way to prepare food, ignorant chefs have turned many such meals into restaurant expeditions through a lack of preparation, impatience, or plain overcooking. However, according to Edward Bottone, also known as the Curious Cook, if one follows the basic rules of grilling, whether one is preparing a simple hamburger or a lavish meal the result should be nothing less than spectacular. "Many people don't barbecue well,'' he said. "But you don't have to fail as long as you use common sense and a moderate flame. It's my favourite way to cook and I've always been impressed by the fact that it's the most primitive way and still the best.'' Tips to keep in mind which will aid a perfect result: Before the food hits the heat, brush the grill with a little vegetable oil to prevent sticking Always use tongs rather than a meat piercing fork as they allow juices to escape And for burger lovers especially, it is important that burgers not be pressed while cooking as this pushes out the very juices that you want to keep in Do the finger test for doneness. Medium rare should feel like pinching the soft flesh by the crook of your arm. If this is too inaccurate, cut the meat and peek for pinkness.

Preparation is extremely important, he stressed. All chopping, slicing and marinating should be done in advance, with everything covered and taken out to the barbecue at once to avoid making several trips indoors and taking one's eyes off the grill.

"Never turn your back on the grill,'' he said. "Many a meal has been ruined because cooks have wandered away in the midst of barbecuing or have not been paying attention.'' As such, it pays to have all necessary tools on hand before one starts the process. Suggested are: Tongs A basting brush A plant spritzer to douse inevitable flare-ups A hinged wire grill basket to keep vegetables and such from falling into the fire A metal spatula -- always useful with burgers and fish, and Some sort of drip pan in or under the grill "There are a variety of starters;'' the expert explained, "electric, little chimney-shaped containers into which you pile the coals for `easy' lighting, liquid fuels which all leave some sort of lingering perfume, and light in the bag options. Old reliable wadded paper, kindling and a match usually works quite well, but of course, if you have a gas grill, it is as easy as turning on a range.'' Although many people refer to the art of cooking on an open flame as barbecuing, grilling is the method practised by most, Mr. Bottone said.

"For the most part we grill. Grilling is fast cooking with high heat, it's what makes the grill lines on the food and the burnt bits here and there.

Barbecuing on the other hand, is very slow cooking and usually what you find in America, in the southeast and west. It's when the meat is mopped in the sauce until it's meltingly tender. Most of us prefer instant gratification and will not have the patience to wait four or so hours until it's ready.'' No matter what the method, results are best when, appropriate flavourings are used to enhance foods and a proper temperature is reached before the food is placed on the barbecue. For grilling, this means a moderate flame should be reached of about 400 degrees Fahrenheit. As such: All gas grills should be allowed to pre-heat for ten to fifteen minutes, while coals take at least twenty minutes.

Coals are hottest when covered with a thin, white ash beneath which you detect a ruddy glow. For more heat, tap off some of the ash with a stick.

Aromatic wood chips offer a variety of ways to enhance flavour. Mesquite is a fairly pungent wood, good with meat, fowl and strongly flavoured fish. Chips of hickory and oak are tasty enhancers to beef and chicken, while maple and apple woods are especially good with lamb. Store bought wood bits last longer and do their smoky best when soaked in water for half an hour.

Toss other flavouring agents such as fresh rosemary, thyme, or fennel on the fire, keeping in mind what best compliments what you're cooking.

"Cooking on the barbecue is still a guy thing,'' he said. "Even men who never cook will tell women to step aside and let them take over as soon as they see a flame. In Bermuda, grilling is a seasonal thing but it's something that should be done often. And when the kitchen gets too hot, from May 24 through to Labour Day, it's great to shut down the stove. Everything can be done on the grill; you can use a pot for sauces or heating or even cook in a skillet. And while hamburgers and hotdogs are good on a grill, it's fun to experiment.'' Chef, Edward Bottone