June 14, 2013
Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a fire and throwing on a piece of meat as a sacrifice to the gods of the stomach. – James Beard
As soon as the weather is even remotely warm, we peel back the cover on the grill and start cooking the majority of our dinners outside. Not only does it keep the heat out of the kitchen, it is hands-down my favorite way to prepare meats; Beef, chicken, fish, pork, you name it – there is something about the smoky goodness of food cooked outdoors that is simply irresistible to me. YUM!