Kelly, what’s the best cut of steak for outdoor grilling? I feel like there’s more out there than the standard sirloin.

Marc W., Waterloo

Marc, the best way to get good cuts of meat is to get to know your local butcher. The biggest regret of my career as a Blue Jay was buying one too many steaks at the Dominion at Bloor and Spadina on my way home from SkyDome. “Fresh Obsessed” my butt! Sorry, not fresh enough for my taste! Yuck! The best advice I can give you is to find a good local meat market and stick with it. Out in your neck of the woods, I know a Mennonite with a great stall near the back of the St. Jacob’s Market. I also recommend Max & Son in Kensington Market — they’re the Boone family of Toronto butchery!

But that said, the kind of steak you choose to grill doesn’t matter nearly as much as how you grill it. Just as it takes soft hands to man the hot corner, it takes a delicate touch to man a hot grill – and when you’re aware of your meat, even the humble skirt steak can rise to the occasion, just like Pat Borders.

Kelly, I really love Master Steaks off the 401 in Mississauga. How can I make a marinade like that at home?

Gordon A., Brampton

When I became the Jays’ third baseman in 1987, I had to live up to the legacy of Rance Mulliniks. So I know a thing or two about filling some big shoes. Gordon, making a steak as good as that is ambitious, but it’s impossible for the novice chef to exactly match their piquant blend of herbs and spices. Much like judging a high pop-up in the swirling winds of Exhibition Stadium, creating a recipe as timeless as Master Steaks’ is a nuanced art.

You know who made a great marinade, though? George Bell. He was as competitive in the kitchen as he was on the field. And let me tell you, he was the fiercest competitor I ever played with.

Dear Kelly, what’s the best way to make Baba Gannouj on the grill? Loved your grand slam in that first game after your big injury. xoxoxo

Christine S., North York

Aw, shucks! Thanks, Christine!

The trick when roasting eggplant on the grill is to line the grill with two or three layers of aluminum foil – that’ll protect the subtle flavors of the eggplant from scorching, much like John Olerud’s batting helmet protects him from head injury.

Later on, you should blend the eggplant with some tahini, lemon juice, and garlic. You really want it to be nice and smooth, so the flavors will cycle around; you may remember that I was also the first Jay to hit for the cycle, a fact that Pat Gillick apparently forgot when he traded me to the Angels for Luis Sojo.

Kelly, I’m thinking of making my own pulled pork at home. What’s the best way to do it?

Pierre S., Etobicoke

Bonjour, Pierre! Wow, if there’s one thing I love, it’s pulled pork. I like to use hickory chips in the smoker to bring in that down-home Texas flavor. Slow-smoked over hickory chips – mmm! If you’re like me, you might like to use an electric starter – just like Juan Guzman! He was pretty electric in the 1992 ALCS!

After they’re fired up, you want to keep those coals at about 90-120 degrees to ensure that the pork cooks all the way through – aim right for that sweet spot, just like I did when I drove in 118 runs in 1990, and the meat will be falling off the bone. I recommend washing it down with a nice Amsterdam Blonde Lager, available on special this week at the Beer Store for 20 cents off the regular price of a six-pack.

These days, a lot of backyard chefs are trying smoking, and you can go down to your local Canadian Tire and get a very affordable basic smoker, perfect for your home or cottage. They’re made by Mastercraft, so they’re built to last. Or you can go over to the States and take advantage of the exchange rate – if the border guards give you grief on the way back and try to make you pay the GST, just tell them Kelly sent you!

Kelly Gruber played third base for the Toronto Blue Jays from 1984-1992 and is a regular guest on the Canadian cooking show “MuchMoussaka.”