Every holiday, a neighbor behind us fires up his barbecue using coals instead of the usual propane grills so popular these days. I'm with him on this because it doesn't seem like cooking outdoors if all you have to do it turn a knob and instant heat. I do, however, have to wonder how he can eat what he grills because it always smells like he dumped a couple cans of gas on the coals to make them burn. It fools me every time it happens because it creeps in through the windows and I panic thinking we have a break in a gas main. It is just his over abundance of starter fuel.
My husband long ago discovered a way to start a charcoal barbecue with a 'chimney'. It looks like a large tin can with a grating on one side and a handle. You stuff in some paper and plain charcoal, light it up and within 20 minutes, you have enough hot coals to get your outdoor cooking going. AND, it dosen't taste like you are nibbling at a gasoline hose.
Given how many years this neighbor has been doing this, I'm thinking he has grown to love the taste of fuel on his hamburgers and might be disappointed if it wasn't part of the final outcome in his meals.
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