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The article offers information about the rise in popularity of outdoor griddles as a versatile cooking option, with companies like Blackstone, Traeger, and Weber introducing various models to meet consumer demand.

Reports on the popularity of grills in suburban residences in the United States. Public relations director at George Little Management, Alan Steel and his wife, Cathy's grill in a stone bar at their home in Greenwich, Connecticut; Advantages of deluxe models made of stainless steel; Comments of Mike Kempster Sr., executive vice president of Weber-Stephen Products Co., on the sales of the company's luxury grills.

Offers tips for grilling steak with garlic. Flavor of the garlic; Reasons why skirt steak is ideal for grilling; Grilled steak recipe.

The article offers information on outdoor spaces as the focus in the Hamptons which blend seamlessly with the indoors in New York in 2017. According to landscape architect Quincy Hammond, who frequently designs Hamptons gardens, the choices for aluminum and outdoor furniture have become nearly as impressive as what they have for the inside. Hampton Design co-owner Peggy Fruin mentions that things like pool houses, gas fireplaces and outdoor televisions are ramping up the cachet of outdoor.

The article presents several recipes for goat including Nueces Canyon Cabrite and Country-Style Cabrite Pâté.

Focuses on barbecue restaurants in New York City. How accomplished chefs are practicing real pit barbeque; Rise in the number of barbecue joints in the city; Overview of various restaurants; The style of so-called urban barbecue; Culinary and cultural challenges; Obstacles to doing barbecue in the city; Outlook for the future.

The authors share chef Tim Byres' strategy of cooking meats directly on the coals and includes the recipe for Coffee-Chile Dry Rub.

The article offers the author's insights on how he learned a classic way of cooking beans from his co-author and friend Chris Schlesinger. He wonders what had inspired his friend to dig up his yard to cook beans. He provides instructions on how to cook the beans and the recipe for bean-hole baked beans.

EVERYONE knows the barbecue mantra ''low and slow:'' cook tough cuts of meat over low indirect heat for hours and hours until they fall off the bone and melt in the mouth. I thought that was about all there was to it. Then I tried several recent recipes from acknowledged masters of the grill, and got dry, chewy spareribs. I took a closer look under the grill lid, and what I saw leads me to offer some fairly heterodox advice for barbecuing ribs: [ABSTRACT FROM PUBLISHER]

The starting lineup is being assembled for the food that will be offered at Citi Field, the Mets' new stadium, which is scheduled to open next spring. The management of the Mets and Aramark, the Philadelphia food service company that is in charge of food in the stadium, have confirmed that Danny Meyer's Union Square Hospitality Group will open a Blue Smoke barbecue restaurant; a Shake Shack stand; Pop Fries, serving Belgian-style hand-cut fries; and a taqueria. Mr. Meyer will also run a high-end restaurant, cafe, bar and lounge complex behind home plate called the Sterling Club. [ABSTRACT FROM PUBLISHER]

THERE is something both innocent and exciting about a picnic, even if you are only packing a few things at the last minute and heading down the street to the park. It may be nothing fancier than bologna or tuna salad on white bread, but you're still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we've eaten all our lives. But at some point, you may get the urge to vary the menu a bit. With that in mind, I'd like to make a few -- or, actually, 101 -- suggestions, ranging from snacks to dessert. With a little shopping, a little effort, and 20 minutes or less for assembly, you can create the kind of carry-out food that will put the local prepared food shops to shame while saving you a small fortune. No matter how faithful you are to your old favorites, I'll bet you will find something intriguing here. [ABSTRACT FROM PUBLISHER]

Comments on the attraction barbecue houses have to most New Yorkers, such as the newly-opened Righteous Urban Barbecue in New York City.

Features the Grill Alert Talking Remote Thermometer, in which the probe is connected to a transmitter that sits next to the grill.

Focuses on the popularity of grilled foods in Japan. Preparations for making yakatori; Ingredients included in the mix; Cooking techniques for preparing sauce.

Features New York City restaurants that offer barbecue cookery. Popularity of places making pit barbecue; Overview of restaurants, including Daisy May's BBQ USA, Blue Smoke, Virgil's Real Barbecue and Pearson's; Discussion of what makes a real barbecue; Views of restauranteurs; Techniques; Questions regarding authenticity.

Focuses on a cookout in Maine, planned by Rebecca Charles, founder of New York City's Pearl Oyster Bar. Addition of oysters to Charles' Labor Day weekend menu; Comments of Charles, who vacationed in Maine as a child; Use of wood chips on the grill; Cooking style; Recipes for Lobster Mixed Grill, Lemon-Chive Beurre Blanc and Scallop Chowder.

Focuses on the barbeque cookery of Chris Schlesinger, chef and an owner of the East Coast Grill, Cambridge, Massachusetts. Mention of Schlesinger's cookbooks, co-authored with John Willoughby, including 'Let the Flames Begin'; Schlesinger's method of cooking North Carolina-style pulled pork on the grill; Comments of Schlesinger; Recipes for Pulled Pork and Barbeque Sauce.

Discusses rotisserie grilling in the United States, and the view that rotisseries are in demand in the U.S. Use of the method of cooking at top restaurants; Description of foods, including duck and pork, which have been grilled on rotisseries. INSET: The Basics: Pierce, Turn, Heat.

Describes the author's recipes and techniques for an outdoor cookout. Why he wanted to create more variety in outdoor cooking than the traditional hamburgers and hotdogs; Main ingredients, including shrimp, Cornish hens and lamb; Marinade made from soy sauce, garlic and ginger; Tips for preparation and grilling; Recipes.

Presents several recipes for outdoor cookery. Grilled Gazpacho; Grilled Corn Chowder; Yellow Pepper Bisque.

Offers suggestions for cooking using corn on the cob. Benefits of grilling corn compared to steaming; Recommendations for grilling corn with and without husks; List of several recipes, including Trinidadian grilled corn with garlic cilantro butter and Oaxacan grilled corn.

Describes barbecue cookery of chicken utilizing a can of beer to hold and moisturize the bird. Technique of so-called beer-can chicken cookery; Flavor and texture; Grills and cooking temperatures; Recipe for Beer-Can Chicken. INSET: Keeping the Embers at Bay.

Presents two barbecue recipes. North Carolina-Style Pulled Pork; Texas-Style Brisket.

Focuses on barbecue, what it is, and why it isn't available in New York City. What makes real barbecue; New Yorkers' tendency to mistake grilling for barbecue; Importance of smoke in the cooking process; Impact of lack of open space and strict fire codes on open pit cooking in New York City; Pearson's Texas Barbecue in Long Island City, New York; Other restaurants; INSET: Traditionalist's motto: Seek, and you shall eat.

Focuses on the health hazards presented by food from New York City's street corner food vendors. The heightened risk of sickness from sidewalk food; Tests arranged by `The New York Times' on a random sampling of food from vendor's carts which showed significant undercooking; Details of efforts to police trade; Tips for customers.

Opinion. Recounts an experience of grilling a home-cooked meal over a wood fire, while indicating that the alternative briquets, Chunk Charwood from Peoples Woods/Nature's Own company, can be used to make the fire. Advice from Don Hysko, president of Peoples Woods/Nature's Own in Cumberland, Rhode Island; Different types of wood which can be used; Reference to the flavor of meals cooked over the Charwood; How to acquire a smoky flavor; Details on the company and it products.

Refers to an article on page C9 (Picnic gear is compact, cool and light, by M. Rohrlich) showing pictures of a beach blanket, backpack, dinnerware, and other picnic gear which is compact and convenient. Where to get them; Prices.