I’ve been thinking deeply about grilling. I mean deeply! I am working on a new recipe for a milk-braised pork loin that I want to finish over hot coals, with some kind of milky glaze of a kind never yet invented. I was planning on writing about it here, with a recipe at the end, when I realized that a lot of people were asking me grilling questions, and none of them were about bizarre, complicated dishes. They wanted to know how to make burgers; how to make steaks; most of all, they wanted to know how not to screw up, especially with all their friends and family looking on. So I am calling an audible. I will get around [...]...