Recently went to a cookout at a family friends place, with about 12 of us in total. This was a part celebration for Steve’s retirement, a family friend who I’ve known for many years. For as long as I’ve known Steve, he’s always been into grilling. So, of course he and his wife throw a bash on their patio. We have the usual picnic food, hotdogs, burgers, baked beans, potato salad, you name it. Great spread. Half of the group are vegetarians, so they supplied their own knockoff hotdogs and burger patties for Steve to toss on the grill. As we’re all sitting around the fire, chatting and waiting for Steve to finish his grilling, I get up and check out the grill king himself. He’s got the hotdogs and burgers cooking, but evidently isn’t quite the grill aficionado as he believes himself to be. I could tell his flame was way too hot and our dinner was about to be charred beyond measure. I didn’t want to burst his bubble nor was it my place to say anything, so I kept quiet and let him do his thing. As someone who normally dislikes vegetarian meat substitutes, on this night, I opted for the veggie ‘dogs, as the Nathan’s were blackened, shriveled and covered with bubbles. I’ve never liked eating charred meats, especially after reading the many news articles about the potential for carcinogens to form during the process. As someone who grills regularly (bison burgers, chicken, salmon and trout) I’ve found that the best way to properly cook the meats is to lay down a piece of non-stick foil on the grill and place the meat on the foil with a low to medium heat. It cooks much more thoroughly and without the charring results. Poor Steve is one of the greatest friends anybody could ask for, but his grilling skills are just not there. Moral of the story: There’s definitely an art to grilling, and if you don’t have the art, leave the grilling to someone who does.