It comes down to a kettle, a chimney, a little patience—and a smoky payoff. How to make the heat. By Julianna Grimes
Photo: John Autry
Throwing a few vegetables onto the barbie to complement a burger or a chop gives short shrift to the true power of char and flame. The natural sugars in vegetables are caramelized by the high heat and suffused by the smoke. Yes, they’re good right off the fire. But go even further: Make a gazpacho, or grill stuffed jalapeños, or make a grilled Caesar salad. Fear not the fire: Techniques are revealed here.