At my house, I am the grill master. Now, I use that term loosely. I don’t know how to work a charcoal grill. I don’t smoke meat, and while I’d love to learn how to do both, for me, the best part of grilling is its convenience. It’s a great tool for routinely turning out delicious meals quickly and easily.

I use a gas grill outside and a cast iron grill pan inside. Lately, it’s been so hot outside that I’ve been doing all of my grilling inside. Below is a list of my favorite grilling tips/resources.

Cookbook: Grill It by Bobby Flay is a phenomenal cookbook. Separated by item, each section gives basic information on grilling at the beginning. For example, you’ll find his method for grilling perfect chicken, corn, steak, fish and fruit. Then, after giving a basic approach, he follows up with more complex variations.

Some of my favorite recipes include:

• Grilled Steak with Balsamic-Rosemary Butter
• Grilled Chicken with Roasted Garlic-Oregano Vinaigrette
• Apple Ginger Glazed Chicken
• Perfectly Grilled Corn
• Grilled Apricots with Greek Yogurt, Warm Honey and Toasted Walnuts
• Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette
• All You Can Eat Shrimp with Green Onion, Garlic and BBQ Spices

Equipment: For grilling indoors, you have to get a cast iron grill. They’re inexpensive and so versatile. I use mine all the time. Also, I’m obsessed with these tongs.

Hamburgers: I use one of Rachael Ray’s methods for hamburgers, and it works every time. Combine ground beef with Montreal Steak Seasoning and Worcestershire sauce using your hands. Then, score the meat with your hands into equal portions. Take each portion and shape it into a patty. Make a dent in the middle with your finger. This will keep the burger from shrinking. Now, lightly oil each burger with canola oil. Place the patties on the grill over medium heat. When the first side releases and has browned, flip the burgers. Continue cooking on the other side until it’s been cooked to your liking.

Chicken: Bobby Flay’s method for cooking chicken is so easy and foolproof. Simply, pound your chicken breasts with a mallet or heavy skillet until they have a more uniform thickness. Lightly oil each piece with canola oil and season with salt and pepper. Place on a grill over medium high heat. When the chicken releases easily from the grill, turn it. It will cook faster on the second side.