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More than any other cooking method, grilling combines the primitive and the sublime. Fire crusts the surface of meat, concentrates flavor, and provides a tasty textural contrast between the browned exterior and the juicy interior.
As basic as the method is, it's not necessarily simple--at least if you're aiming for optimal flavor. The main problem most cooks have with grilling, in fact, is overestimating the simplicity. Many people throw food on a grill without a clear sense of the cooking temperature, leave it until they smell smoke, and then expect to cut into a bragging-rights meal. Much too often, their burgers or steaks are burned on the outside and raw on the inside.
All successful cooking depends on proper correlation of time and temperature. Everyone understands that in the kitchen, but it's easy to forget outdoors when you're intent on having fun and relaxing. Yet, imagine how a stovetop stew or loaf of baked bread would turn out if you paid little attention to the cooking time and temperature.
To get you started on the right track, we've created a grilling how-to guide chock-full of delicious recipes and grill tips, techniques, and basics.
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