May 20, 2005

The art of barbecue cooking was not a discipline in college, nor was it a part of my upbringing. I've dabbled in the burning of meat items over an open flame for years now, but as of yet, have really only learned how to start a fire without lighter fluid, oil the grill, and accidentally put out the flame in the midst of finishing off some chicken breasts. 

This less than stellar track record hardly quells my excitement when the warmth of BBQ season infuses the air. Every year is a new opportunity to subject family and friends to some extra carbon, and I waste no time in procuring another bag of charcoal. 

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