Whether you’re a charcoal lover or you think propane is man’s greatest discovery, if you’re a meat-loving carnivore or a veggie-lovin’ vegan, nothing gives food the taste and aroma of barbecuing.
Put it on the grill and whether it’s a ribeye steak, a burger patty, a rack of baby back ribs, a portobello mushroom or a slice of eggplant, the wafting scent followed by the juicy, succulent taste cannot be duplicated on a stove or in an oven.
So, crank up the grill, and even if the weather is a bit iffy, get it on the grill.
Not sure exactly how - or what and when to put a dry rub or a wet sauce on - or how long to keep it on the grill - or how often to turn it - or do you cover it or leave the top open? Find the answers to all those questions, and more,
in any of our great collection of books on barbecue cooking.