DAYTON, Ohio — Time was, Memorial Day marked the start of the grilling season – when men and meat met metal. But the times, they are a' changin'.

Sure, May was National Barbecue Month, and for many, the holiday weekend likely entailed hauling the grill out of winter storage for its first flame of '08. But now Father's Day is upon us, and Dear Old Dad likely has taken his place as grillmaster.

Cox News Service photo (ENLARGE)

Rib-eyes are a wonderful cut for grilling. With an increasing number of people using their grill year-round, more backyard barbecuers are sinking their teeth into this and other cuts of meat.

For an increasing number of home cooks, grilling has become a preferred method of cooking year-round, and consumer surveys show that overall, barbecue grilling has hit an all-time high, thanks in no small part to the proliferation and convenience of the

gas grill.

Grilling also isn't just for meat – or men – anymore. Vegetables and fruits are finding their way onto cooking grates with increasing regularity, and entire cookbooks are devoted to grilling nontraditional items that range from fruits to pizza. And not surprisingly, an increasing number of women are elbowing men out of the way to make sure the job gets done right.

So if you want to treat your old man to the thrill of the grill on his special day – or perhaps suggest that he treat you – here are some tips and some tasty recipes to get you fired up.

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Tips make for better grilling

If you're new to a gas grill, keep the lid down as much as possible during cooking. Also know that the food on a gas grill roasts as it broils from the burners, so food might cook faster than on a charcoal grill.

Use tongs or spatulas rather than a fork to turn meats to keep the cuts juicy.

Charcoal grillers should buy a chimney-style charcoal starter and use it. Sometimes it takes a second wadded-up page from the newspaper to get the charcoal started, but you will avoid the lighter-fluid residue in the food.

Avoid the charcoal that already has the lighter fluid soaked into it. If you're stuck with that type, make sure all of the coals have a layer of white ash on them before cooking.

For a bit of smoky flavor on the gas grill, spring for a "smoker box" and fill with soaked wood chips. Put on the grill when you first light the fire, so the smoke will get going by the time you put the food on.

For charcoal grills, soaked chips can be sprinkled on and near the coals or can be used in a smoker box. A makeshift smoker box of heavy-duty aluminum foil with holes poked in it can substitute.

Although there are many types of wood chips, the most common are hickory (great with pork) and mesquite (best with seafood). For beef, try a mix of the two.

For thicker cuts, experiment with indirect cooking – scooping all of the coals to one side of the grill and putting the food on the opposite side, or placing food on the gas grill above a burner that is on low while the other burner(s) are set on high. With indirect cooking, you increase the chance of cooking the thick cut to the desired level of doneness without charring.

When flare-ups happen, move the food to another spot. Avoid using a spray water bottle on a charcoal grill, which sends ash onto the food. Don't use water to extinguish gas grill flare-ups.

Take meat and seafood off the grill before the food reaches its desired doneness level because the food will continue to cook after it's removed from the grill.

Let meats "rest" for five to 10 minutes or more, depending on thickness, before serving. The juices draw back into the center of the meat, making it juicier and more flavorful.

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Side Dish

Grilled Pineapple With Orange-Maple Sauce

1 small pineapple

3/4 cup firmly packed dark brown sugar

3 tablespoons maple syrup

2 tablespoons fresh lime juice

1/2 teaspoon grated orange zest

1/3 cup fresh orange juice

2 tablespoons finely chopped pecans

Spray the grill or grill pan with nonstick cooking spray.

With a large, sharp knife, trim off the top and bottom of the pineapple. Cut the unpeeled pineapple crosswise into 8 rings (each about 3/4 inch thick). With an apple corer, sharp knife or small biscuit cutter, cut the tough center core out of the pineapple rings.

In a small skillet, combine the brown sugar, maple syrup and lime juice. Remove and set aside 2 tablespoons of the mixture. Grill the pineapple for 6 minutes, turning occasionally, or until golden brown. Brush with some of the reserved 2 tablespoons sugar mixture, turn and grill for 1 minute. Brush with the remaining sugar mixture, turn and grill for 1 more minute.

Add the orange zest and orange juice to the sugar mixture remaining in the skillet. Bring to a boil over medium heat. Cook until slightly thickened and syrupy, about 4 minutes. Place the pineapple rings on 4 plates, top with the orange-maple sauce, sprinkle with pecans and serve.

Makes four servings.

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Side Dish

Spring Asparagus And New Potato Salad

6 tablespoons extra virgin olive oil

Juice of 1 lemon

2 large garlic cloves, minced

Salt and freshly ground black pepper

11/2 pounds new potatoes, halved or quartered if large

1 pound asparagus, trimmed

Salad greens such as mesclun mix

Coarsely grated Parmesan cheese, to taste

Prepare a medium fire on the grill, or turn gas grill burners to medium. In a large shallow dish, combine the olive oil, lemon juice, garlic, salt and pepper to taste. Mix well. Add the potatoes and asparagus and toss to coat.

Grill the potatoes, turning every 10 minutes or so, until golden, 20 to 30 minutes. Grill the asparagus until slightly limp and lightly grill-marked, 6 to 8 minutes.

Arrange the greens on individual salad plates. Top with the grilled asparagus and potatoes. Drizzle the remaining olive oil and lemon juice mixture on top. Sprinkle with the Parmesan and serve at once.

Variations: Cut a zucchini or yellow squash into halves (or quarters if large), brush with olive oil, salt and pepper, and grill for 4 to 6 minutes and add to the salad along with the asparagus. Or brighten the flavor by sprinkling the finished salads with chopped flat-leaf parsley.

Makes four to six servings.

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Main Dish

Seared Rib-Eye With Arugula Salad

2 rib-eye steaks (about 1 inch thick, 12 ounces each)

3 tablespoons olive oil, divided

Kosher salt and freshly ground pepper

4 cups arugula

1 to 2 tablespoons lemon juice

1/2 lemon

1 ounce Parmigiano-Reggiano cheese

Preheat grill to high. Rub the steaks with oil and sprinkle with salt and pepper.

In a bowl, combine arugula with enough olive oil to lightly coat (if any oil is left over, reserve for another use). Add lemon juice to taste and season generously with salt and pepper. Transfer to a platter and garnish with shaved cheese. Grill steaks, turning once, for 8 to 12 minutes or until slightly charred and cooked to medium-rare or to desired doneness. Transfer to a cutting board and let rest for 5 minutes.

Cut the meat into 1/4-inch-thick slices and arrange around the rim of a platter. Squeeze lemon juice over steak and sprinkle with salt.

Makes four servings.

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Main dish

Beer Can Chicken

1 (31/2- to 4-pound) whole chicken, giblets and excess fat removed

3/4 cup apple or other fruit juice

1 empty 12-ounce aluminum can, with several holes poked in the top (use a can opener)

4 tablespoons favorite barbecue rub (divided)

1 garlic clove, finely chopped

2 tablespoons mustard

Preheat the grill to 300 degrees.

Wash chicken inside and out; pat dry. Pour apple juice into can (should be 1/2 full). Put 2 tablespoons barbecue rub and garlic in the can. Coat chicken lightly with mustard and lightly dust with remaining 2 tablespoons barbecue rub. Be sure to season the entire chicken.

Put the chicken on the grill and balance evenly. Cook at 300 degrees for two hours, or until chicken registers 180 degrees in breast and thigh. Check occasionally to make sure you are maintaining 300 degrees.

Makes four servings.