With grilling, the secret’s in the sauce
When I was a young girl, my dad grilled on a black enameled round grill. He filled it with charcoal, sprayed it with lighter fluid, let it sit for several minutes and then ignited the coals. I can remember the smell, a sickly chemical odor that made me run for the Cheerios; I was sure my food would taste like the gasoline he put in the lawn mower.
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