Having the right tools makes summer grilling easier for dads.

Put together men, beer, meat and outdoor cooking and you have the essentials for a “manbecue,” an especially manly barbecue.

“Every chef or home grill master has their own technique,” said Carl Pursh, director of meat and seafood operations at McGinnis Sisters. “When guys get together, they like to brag about the way they do it.”

Last summer Pursh was part of one of these grilling and beer groups. The host provided meat for the grill and everyone else brought beer to trade. They shared tips for grilling, recommended grill accessories and tasted a variety of beers.

When Pursh grills, he loves to use the rotisserie. It is sold as a kit that attaches to a grill. The rotisserie's small electric motor turns a pole inserted through the meat.

“It cooks longer and slower and not directly on the heat,” said Pursh.

He said it is easy to use with chicken. Other meats he cooks with the rotisserie include small legs of lamb, eye of round roasts and turkey breasts.

“I also have a metal basket that's square and has clips, and the lid flips,” said Pursh.

He uses the basket to hold chicken legs or wings. He likes it for cooking bacon-wrapped chicken breasts and bacon-wrapped pork chops, too.

Another griller, Tim Thoma, co-owner of Thoma Meat Market in Saxonburg, said, “My favorite tool is the long-handled spatula.”

He also recommends long tongs for turning food on the grill.

“You have to wear a good pair of oven mitts,” said Thoma. “If not, you'll be burning the hair off your hands.”

When Thoma uses a marinade or barbecue sauce, he keeps a little bowl of it near the grill. Using a small paint brush, he can easily brush these seasonings on the food while cooking.

Allen “Shorty” Bowen, who helps cook for the summer Penn-Glade Lions Club rib dinners on the fourth Thursday of the month, said a key piece of equipment for their dinners is an outdoor propane cooker, the kind that people use to deep-fry turkeys. Before putting the ribs on the grill, the Lions parboil the ribs in that big pot.

“We put water in that and we cook the ribs in that for an hour and a half. The ribs are almost falling off the bone,” said Bowen.

That process is key to their success.

“The last time we had our dinner, we served over 70 people. They just keep coming in,” said Bowen.

With the smells of charcoal and propane beginning to perfume backyards, now is a perfect time to take stock of dad's grill equipment. Whether he's an old hand or is new to this most primal of cooking methods, proper tools count.Outside of the grill itself, here's a basic list of all the tools he'll need so he's ready when his inner chef hears the call of the great outdoors. All of the equipment should be generally available wherever grills and grilling supplies are sold.<ul><li>Charcoal chimney starter: A gas grill is a wonderfully easy way to fire up the grilling season, but for real flavor, nothing beats cooking over charcoal — that is, as long as that great charcoal flavor isn't ruined by the taste of lighter fluid.A charcoal chimney starter is a quick, surefire way to light charcoal without having to douse the hardwood or briquettes with lighter fluid.It will be simple for dad to use: Crumple some newspaper and stuff it in the bottom of the chimney, then place the charcoal on top. Light the newspaper, and in 15 to 20 minutes the coals will be ready for their moment.</li><li>Gloves: When he's working over high heat, gloves and grill mitts are a great way to keep his hands protected from heat and occasional flare-ups. Look for heat-resistant gloves that cover at least part of the forearm for maximum protection. Prices vary by type and material used.</li><li>Tongs: Put his fork away. A good set of tongs will give him a much better grip on steaks and vegetables, and he won't have to repeatedly puncture what's cooking (remember, it's already dead).When looking for tongs, reach for a pair of spring-loaded or flexible bent tongs as opposed to a pair joined by a swivel pin (similar to scissors or pliers), as they offer more control. Tongs range from as short as six inches to well over a foot in length. The shorter the tongs, the more control he will have.</li><li>Spatula: Like a good set of tongs, a proper spatula is a must-have tool when handling foods on the grill. The right spatula can make quick and easy work of lifting and flipping burgers, delicate fillets and more as they cook. Standard metal spatulas are thicker and work well to flip burgers and larger cuts of meat and poultry.For delicate items, consider a thin and flexible fish spatula. Consider buying a spatula with wide slats or holes; this allows liquids to drain while minimizing surface contact with food so it doesn't stick to the spatula and tear as it's handled.</li><li>Grill basket: If he plans to grill small or delicate items such as cut vegetables or fish, consider giving him a grill basket. Perforated open baskets help to keep smaller foods from slipping through the racks, and closed mesh baskets keep delicate foods from crumbling as they're grilled.</li><li>Thermometer: When cooking meat or any items for which food safety is a concern, a dependable thermometer is a must. It can give a quick verification to be sure of the temperature on a chicken breast or steak.Many digital thermometers have probes attached by wire to the temperature gauge so the probe alone can be left in a larger cut of meat as he checks its progress.He will need to clean the probe between each use to prevent cross-contamination.</li><li>Grill brush: Spare him the expensive grill cleaning supplies and chemicals; a basic grill brush is all he needs to keep the grill and racks in working order. He can simply heat the grill on high after cooking to char any stuck foods and sauces, then run the stainless steel bristles of a cheap grill brush over the mess to clean it off.</li></ul><i>MCT News Services contributed to this report.</i>