Whatever your gender, here are tips on marinating, safety, and other things barbecue. The roar of the lawn mower, the smell of the grill - the sounds and scents of summer are upon us. It's a tempting thought as temperatures creep into the 80s and 90s. This is the season when ordinary men don aprons and instantly morph into Bobby Flay. Hand a man a set of barbecue tongs, and he'll brandish them like Michael Tilson Thomas leading the San Francisco Symphony.
Women grill, too, but without quite so much attitude.
Just ask Charlotte Ann Albertson. For more than a decade, men eager to play with fire have made a beeline for the summer grilling classes offered by her namesake cooking school on the Main Line. Manhattan caterer Amanda Cushman, who teaches grilling at Peter Kump's New York Cooking School, believes the ease of grilling is what draws men who would never touch a saute pan. There's no finesse in the grill thing. When she grills at home, Cushman usually reaches for salmon, tuna and swordfish steaks, or boneless chicken breasts.