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Men rule the barbecue and women belong in the kitchen. Throw that theory on the fire! Today’s gals are blurring the traditional cooking gender lines and grabbing the tongs to “man” the grill. Not only has the popularity of barbecuing skyrocketed in the last few years, but nearly 21 million women reported doing more grilling than their significant other, according to a 2007 Propane Education & Research Council survey.

Grilling has evolved from a summer-only staple to a year-round cooking method for many of us. Not only does food hot off the grill often taste better than stove-top or oven-baked fare, it’s also more convenient, requires less clean-up, and can serve as a social activity. What’s not to like? And, let’s not forget that food prepared on the grill is often lower in fat, since many of the naughty calories drip down through the grate.

Marinades, sauces, wet and dry rubs, spices, fresh herbs… how’s a girl to choose? Finding the perfect flavoring is a science. But while experimenting with different marinades and rubs can yield delicious pay-offs, you do not need them. To really make great-tasting food, all you need is olive oil, kosher salt and freshly ground pepper. This is especially true when grilling more expensive cuts of meat or types of fish.

If you’re partial to teriyaki, barbecue sauce or another sugary marinade, brush it on the meat only in the last 20 minutes of cooking so that it caramelizes without burning. If you’re making your own marinade, use citrus juice or another acid to tenderize the meat before it hits the grill. The biggest mistakes people make while grilling are too high a flame and turning your food too often.