Some great tips on enjoying wine with grilled foods...

Chef Randy Waidner knows good grilling. As executive chef of the Weber Grill Restaurant in Chicago, Waidner mixes and matches classic American barbecue with contemporary flavors every day. And he also knows what beverage goes great with succulent steaks and humble hamburgers alike: a simple glass of wine. Waidner says that people should think of wine first when grilling out. Forget the myth that wine is only for fancy food and that you have to drink soda or beer with grilled foods. What most people dont realize is that wine is easy to enjoy and is a perfect match for all cookout fare from burgers to fish to barbecued chicken.

Waidner offers his top tips on bringing wine to the backyard any day of the week.

Relax about the glass. The number one thing to remember is that you don't need a fancy stemmed glass to enjoy wine if you're dining outdoors even a plastic cup would do the trick.

Dont worry about leftovers. Wine is just like food it will keep in the refrigerator for about 3-5 days. Just re-cork the wine after enjoying a glass or two.

Chill out. If you prefer white wine outdoors, dont worry about an ice bucket to keep it cold, the wine will stay chilled. Some people even drop an ice cube in their wine if they prefer it colder. Mix and match. You can serve both red and white wine with your backyard barbecue. Both types are naturally great with grilled foods and serving both will help you to discover the combinations you like best. The cork won't kill you. The wine is not ruined if pieces of cork fall into your wine. Just remove the cork from the wine and enjoy as you normally would.

So don't be afraid of choosing wine to go with your grilled foods. Finding the right wine isn't complicated. The main thing to remember when matching wine with grilled foods is to drink what you like with the foods that you like. If that means enjoying a red wine with grilled chicken or fish or white wine with a burger or a steak, that's perfectly fine.

Here is Chef Waidners easy-to-prepare grilling recipe for BBQ Salmon Sandwich paired with great wine.

Wine Recommendation:

Chardonnay is the perfect complement to salmon, and with the spiciness of the barbecue rub, the abundant fresh fruit flavors of Chardonnay offer a rich balance of flavor.

4 6-ounce fresh salmon fillets
2 tablespoons olive oil
1 tablespoon barbecue rub
2/3 cup barbecue sauce
1 red onion, sliced 1/4-inch thick
1 large ripe tomato, sliced 1/4-inch thick
4 leaves Boston or leaf lettuce
4 kaiser rolls, toasted

• Brush the salmon with the oil and season with your favorite barbecue rub. Sear the fish on one side for 2 minutes directly over the fire (direct heat). Turn fish over and sear for 2 minutes. Move fish to the side of the fire (indirect heat), baste with your favorite barbecue sauce and cook until done, about 6 more minutes.
• Garnish with red onion, a slice of tomato and Boston or leaf lettuce, serve on a lightly toasted kaiser roll. Note: For a more complex flavor, the onions and tomatoes may be grilled. Just slice the onions and tomatoes 1/4-inch thick and season with salt and pepper and olive oil before grilling until lightly charred, about 4-5 minutes. Serves four.

Randy Waidner is the executive chef at the Weber Grill Restaurant in Chicago, Illinois. A graduate with a culinary degree from Johnson and Wales University, Chef Waidner has worked in many fine restaurants and hotels in his hometown of Chicago and in Rhode Island