You go, grill! 10 tips for a better barbecue

The company's research shows that Fourth of July weekend is the top holiday weekend for grilling. Memorial Day weekend comes in second, followed by Labor Day weekend. Also, 38 percent of households use a grill at least once in an average two-week period, a 6 percent increase in the past decade.

"There is no doubt we are a nation of grillers," says Harry Balzer, head of the NPD Group. "It's convenient, saves time, tastes good, and, perhaps most important to women, the man does it."

Balzer attributes the steady rise in grilling with the increasing number of men cooking at home. "This is the one cooking appliance men are more likely to use than any other appliance in the home."

Grilling is no longer just a summer pastime — 26.5 percent report using a grill in the winter. The increase in year-round grilling coincides with the increased ownership of gas grills, according to Balzer. "The majority — 76 percent — of households have an outdoor grill. And the grill of choice is one that uses gas, as 75 percent of grill owners have a gas grill."

Gas is quicker, but it doesn't give the flavor that charcoal does, said executive chef Eric Finney of the Grand America Hotel. The hotel hosts a cookout on the patio every Saturday night, and the buffet includes grilled steaks, lamb, pork chops and ribs.

"I'm a true believer in charcoal," said Finney, who also does a lot of grilling and barbecuing at home. "Gas is good, but I think charcoal is better."

Here are 10 tips to improve your summer cookouts:

1. Buy the best meat you can afford, said Finney. Most beef in grocery stores is U.S. Department of Agriculture's "select" grade. Some grocery stores and meat markets offer "choice," which is a grade above "select."

"If you can get 'choice,' it's worth the expense when you're dealing with a New York or a rib-eye steak," Finney said.

2. Use the right cut of meat. Tender cuts of beef like sirloin, tenderloin, porterhouse, strip steak are best for grilling, writes Steve Raichlen in his book, "The Barbecue! Bible" (Workman, $22.95). Skirt and flank steaks are OK if they're served thinly sliced on the diagonal. Save tough cuts like chuck or blade steak for moist cooking methods like braising. Bone-in chicken breasts or thighs will take longer than boneless to cook all the way through, so plan accordingly.

3. It's rare to find a great well-done steak. Most chefs will tell you that a medium-rare steak is more juicy. To get a well-done steak that's not dry and tough, look for meat at the market that has finer, more abundant veins of fat, or marbling, throughout the meat, Jones advised.

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