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The phrase ‘cooking out’ often equates to applying heat to steaks or burgers anywhere other than in the kitchen, often outside on the patio using a gas or charcoal grill. My first memories of outdoor cooking goes back a long, long way to the late 50s when as a young boy, I watched my dad grill chicken halves first over a pit he dug in the ground on an expanded metal grill over a hot hickory fire, but later on a homemade smoker.