Grilling Out!

There's something so special about grilling outdoors. The food has such a significence to it. Usually the meat and vegetables have been prepped and marinated in advance. When the charcoal get to be just so, then the grilling starts. Some turning at intervals, and mopping with a special sauce or marinade to keep the food from drying out, will help to keep the flavors sealed in.

I like to eat fresh grilled baby-back ribs, chicken quarter parts, burgers, good beef sausage, etc.
Lamb chops, steaks, goat meat, even seafood, are all delicious when they're cooked just right and seasoned and grilled to perfection. Keep the charcoal at a good, even temperature. Never cook when the charcoal is blazing too high.

Vegetables, such as onions, corn, red, yellow, green, and the orange- colored peppers, squash, eggplant, tomatoes, zuchinni, etc, all taste wonderful when they are cut in large chunks, or left whole, marinated, or seasoned really well and cooked slightly. Do not overcook the vegetables.
You just want that grilled, outdoorsy taste. When the food comes off the grill, sit back and enjoy!