and then eat it outside…
What exactly are we calling that?
Outdoor sautéing?
Backyard stovetop?
A large propane-powered frying pan?
Because I’m pretty sure I just grilled some chicken.
But apparently, terminology matters.
According to the charcoal crowd, there is something fundamentally different about cooking over actual coals.
And to be fair, I can understand why people feel that way.
Charcoal does give you a different experience.
There is smoke.
There is the smell.
There is the process.
There is something about standing next to a pile of glowing coals
