The official arrival of summer and Father's Day celebrations just cry out for a slab of beef cooked outdoors on the grill. Try to ignore the cows' directive to “eat more chicken” and head to the market for some red meat.

“Any T-bone, rib eye, or top sirloin is good for grilling,” said Tim Grubbs, meat manager at Kroger on Peachtree Parkway in Peachtree City. “For a well done steak, thinner is better,” Grubbs added. “The more fat, the better the taste” is his credo. “The flavor comes from the fat,” Grubbs explained. Leaner meats are healthier, but tend to become dry. “Wait until the coals turn white hot,” he cautioned. “If you put the meat on too early, it will scorch.”

Pre-seasoning or marinating the meat adds to the overall flavor and Kroger's Chef Brian Boldt, who also cooks at Milano's in Sharpsburg, offered some quick and easy recipes to enhance your meat.

For a quick spicy rub, Boldt recommended taking red, green, black and white peppercorns, (25 percent of each), crushing the peppercorns with the back of a small pot until coarse and rubbing it on the both sides of the meat with some fresh or dried garlic.

For a spirited meal, try Boldt's bourbon steak. Saute some shitake or plain mushrooms and onions in olive oil in a pan until onions are translucent. Take 1/4 cup bourbon, 1/4 cup maple syrup and 1/8 cup dark balsamic vinegar and add to the mushrooms and onions. Cook until the liquid reduces to 1/3 cup. Pour over grilled steak. This can also be used as a marinade overnight.

“It also works for fish like salmon or tuna,” Boldt said.

Another specialty offered by Boldt is strip steak with bleu cheese and sauteed mushrooms. Saute the mushrooms in olive oil with green and red peppers and about a tablespoon of garlic. Grill steaks until half-done. Split the steak and stuff with the mushroom and pepper mixture. Finish grilling and top with bleu cheese. Buying a steak is relatively easy, especially with the handy red stickers attached to Kroger's meat which provide information on preparation. Buying a grill is another story.

Walk into any hardware store or house wares department of a major retailer, and it's easy to be overwhelmed with the various styles, sizes, extra components and prices of outdoor grills available.

“You can buy a good grill for about $200,” said Keith Chambers, sales associate at Home Depot in Fayetteville. The Grillmaster by Sunbeam costs $198. It's propane powered, includes a side burner and lava rocks. For about $149, Sunbeam offers a smaller natural gas powered grill. On the other end of the price spectrum is a propane-powered Weber grill. Great for slow cooking and the only grill that can maintain 500 degrees safely, according to Chambers. The Weber rings up at $669.

New on the outdoor cooking scene this season are “flavorizing bars” which replace lava rocks and can be removed for easy cleaning.

Chambers offered some advice to shoppers on selecting and maintaining a grill.

“Treat it like an investment. Check the warranty. If you're a small family, don't buy a grill that's too big. Always keep your grill covered when not in use and cut off the propane tank when finished.”

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