Grilling with Live Fire

“Just like trying to get more miles per gallon out of your car, you want to get more meals per log out of your grill,” says chef Michael ...
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Controlling the Fire

Never cook over flames, only red-hot embers. “When I got my first big restaurant review, the critic said the chicken tasted like creosote,” recalls Chiarello. “We had cooked it over flare-ups.” Keep an accessible area off to the side of your grill where you can build and feed your fire.

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