Whatever kind of barbeque grills you have, if you live in an area where there are four seasons, you need to clean your grill before winter. Of course, you can just let it sit there, that's fine too. It's your grill anyway. LOL If you're like me, you'd want to clean it so it'll be ready for Spring.

For a gas grill, you need to disassemble the burner parts and clean it since it has a lot of oil and gunk on and around it. If you have a charcoal grill, empty it all of the charcoal and ashes. Scrub the drum clean along with the grates. I use a non-toxic oven cleaner for the grates, just spray it on and wait. All the gunk will come off when you hose it down and scrub it a little. You need a light coat of oil over the cooking grates. Before using it the first time next spring, let your grill heat up completely before you use it.

By the way, if you have THE BEST BAR-B-QUE recipe, you should enter it in the favorite recipe contest at iBuyBarbeques.com. The grand prize is $400.

Here's my favorite pork or chicken barbeque recipe:

2 lbs. pork shoulder, sliced into strips (approx. 1-in wide and 1/2-in thick)
6 cloves garlic, crushed
2 cups light soy sauce
1/4 cup brown sugar
1/2 tsp pepper flakes (can be adjusted to your taste)
juice of 1 lemon
2 tsp Worcestershire sauce
1/2 cup banana ketchup (regular ketchup can be used)
barbeque stick

Marinate the pork in the mixture for a couple of hours. Soak the barbeque stick in water for 5 minutes, this will prevent it from burning. Drain the pork and set aside the marinade. Put the meat in the stick, 2-3 strips per stick.
Cook it in the grill over medium heat, using the marinade as a basting sauce. At the last 5 minutes of cooking, do not baste the pork, just let it finish cooking. Do not overcook, the meat will be tough.

Note:
- this marinade can also be used for chicken
- Banana Ketchup can be purchased in any Asian store that carries Philippine products. (Brands: UFC or Jufran)