Ah...seared animal flesh and carmelized vegetables and fruits! Tantalizing human senses for millennia.  From kings and emporers to cowboys and gypsies, in every country and culture on this big rock, cooking food over fire has been a part of history.

       My introduction to grilling came via the Boy Scouts in Florida: outdoors, consumed by the smoke from meat cooked over an open fire - what could be better?  [Well, there was the issue of sweating next to the 400° flames...and the non-stop mosquito bites.  Oh, and the constant threat of rain - this was Florida, after all.]

       My next great grilling memory is fresh-caught bass and catfish cooked in a cast iron skillet next to the river.  [Still sweating, even more mosquitos, plenty of rain.]

       When I went away to college, we were cooking the four major food groups: hot dogs, hamburgers, chicken & steaks.  We were cooking fast, losing a lot of flavor and texture, and eating lots of burnt meat.  [And man, were we sweating!]  

       As I've matured - and maybe evolved as a griller, I've become aware of the importance of patience.  My mantra is "slow and low" (think of the bass trombone.)  My ribs go for 4 hours, brisket 10!  Long marinades and cooking for long periods over low heat - often with smoke - have allowed me to create dishes with deep, rich flavors and melt-in-your-mouth textures.  I try to incorporate homegrown seasonal ingredients in my sauces, rubs and marinades, including pepper jellies and - of course - BrewChub beers.