A Recipe for Cooks Who Love to Poke at the Grill

Good morning. I’ve been cooking outside as much as I can these last few weeks, turning meats and vegetables over fire. Sometimes the fuel is wood, other times charcoal, many times propane. Grilled food is the song of my summer.I’m not alone in feeling that way. It seems my whole neighborhood is smoke-scented these days: the dude across the street with the Big Green Egg on his roof making short ribs; the couple…