Why is it that seeing those grill marks on a piece of food—whether it be a burger, a piece of chicken, an ear of corn, even a slab of pineapple—makes our mouths water? It’s practically Pavlovian, the happy hungriness those little blackened lines or crosshatch marks elicit.
I won’t wax on about the smoky bits of char, the crusty exteriors, the juicy interiors, the sticky sauces and glazes, the savory umami-ness, the fragrant rubs, the flavorful marinades, the tangy mops. You know all of that.
Let’s get right to the recipes.
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