Bruce Cameron

Grilling Tips

Editor’s Note: The following column was originally published in 2007.

There seems to be some dispute over whether my ability to burn meat on an outdoor grill is a talent or a negligence. My two sisters, for example, each complain that when I have them over for “something on the barbecue” and serve it to them, it’s so burned they can’t tell what it is.

“Just because we’re all carbon-based doesn’t mean we want to eat it,” claims my younger sister, which shows what happens when someone with a medical degree tries to make a joke.

I take the position that their votes don’t count, beca...