My grill is still coated with the remnants of last Labor Day’s cookout. What do I do?
No one wants to taste the sirloin steaks of yesteryear, and you can’t depend on the fire to burn off all the residue. Brillo away your mistakes, or, if your grilling surface has rusted, order a replacement from the manufacturer. From now on, use a stiff-bristled grill brush before, during, and after cooking. That way, meat and fish won’t stick—and you’ll get those perfect grill marks on every piece. If you don’t have a brush, crumple up a piece of aluminum foil, grip it with tongs, and then scrub the grill grate clean.
What’s the easiest way to fire up a charcoal grill?
Buy a chimney starter, one of those big cylinders that usually have a wooden handle. Get the largest one you can find. The more coals you light, the more things you can cook at once. Even better: no nasty lighter fluid.