Old Grill, New Tricks

For Father's Day, the latest books for the outdoor cook have some fresh techniques to try

1/2 tablespoon chopped fresh sage leaves

1/4 teaspoon fine kosher salt or sea salt

CHICKEN:

one whole chicken, 3 to 4 pounds

2 large lemons, cut into quarters

To make the stuffing, combine all the ingredients in a medium-size bowl. To make the paste, combine all the ingredients in a small bowl.

Remove the giblets and neck from the chicken and rinse under cold running water. Stuff the chicken with the stuffing. Rub the chicken with the paste. Cover and refrigerate for 2 to 12 hours.

Prepare an indirect fire. Using apple or cherry wood chips is optional.

Place the chicken, breast side up, on the no-heat side of the grill, close the lid (but keep lid vents open) and cook for 30 to 40 minutes. Turn the chicken and cook with lid on until the thickest part of the thigh registers 160 degrees on an instant-read thermometer, about 30 to 40 minutes more.

During the last part of the cooking process, toss lemons on the grill, over the fire, cooking on both sides until they have good grill marks.

Let the chicken rest for 10 to 15 minutes, carve and serve drizzled with juice from lemon wedges.

Adapted from "BBQ Bash" by Karen Adler and Judith Fertig

Per serving: 385 calories, 28 grams protein, 29 grams fat, 6 grams saturated fat, 3 grams carbohydrate, trace fiber, 89 milligrams cholesterol, 332 milligrams sodium.

Great American Burger

Serves 6

2 1/4 pounds ground round, chuck or sirloin

6 slices ( 1/2 -inch thick) Vidalia or other sweet onion

2 tablespoons unsalted butter, melted, or 2 tablespoons extra-virgin olive oil

salt and freshly ground pepper to taste

6 hamburger buns

TOPPING:

iceberg lettuce leaves

sliced ripe tomatoes

sliced dill pickles

cooked bacon, 2 slices per burger

ketchup, mustard and mayonnaise

Divide the meat into 6 equal portions. Lightly wet your hands with cold water, then form each portion of meat into a round patty, 4 inches across and of even thickness.

Set up grill for direct cooking; preheat to high. When ready to cook, brush and oil grill grate.

Brush both sides of onion slices with melted butter and season with salt and pepper. Grill on grate until they are nicely browned, about 4 minutes per side, then transfer to a plate.