RecipeMuncher

When it comes to grilling, I will willingly admit I am not the queen of the barbecue. Perhaps it’s because I never made it all the way down the line to the grill when I worked in professional kitchens. I always got hung up on the fish station, just past the hot entrees. Roasted lobster tails, delicate quail breasts and juicy raw scallops all fell under my knife, but I never got to hear the sizzle of the grill as it marked slab after slab of red meat. Then we lived in a downtown apartment f (...)