A hot new food for the outdoor cooking season
Fifty years ago you might see the backyard grill in action three
times in a year: Memorial Day, Independence Day and Labor Day.
Dad would wrestle it out of the garage, knock off the dust and
hand Mom the rack to clean, usually at her insistence since the
blackened grime 'added flavor' and 'the fire would burn off any
germs.' She would carry it at arms length into the house where
she would scrub it. Dad would get the charcoal just right and
flip ...
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