We love the lively heat and distinctive smokiness from cooking over a bed of glowing red and white-hot coals any time of the year, which is why we have a whole chapter on grilling in our cookbook “Canal House: Cook Something.”
We are partial to charcoal grilling in a kettle grill, but if we are short on time or feeling a little lazy, we’ll fire up the gas barbie (less fun, less flavor, but more controllable). Either way we follow a few basic tenets when we get our grill on.
