Everything tastes better on a grill. I may get into the charcoal vs gas argument later, but for now, everything is better when cooked outside, including vegatables.

This is a few minutes before our fajita meal. I’m not into a lot of marinade or exotic combinations of spices in a rub. I like to keep things simple. Good quality meat, cooked well, with a smoked flavor and no A1 or any other kind of steak sauce. BBQ sauce is better subtle and is not a contest to see who has an asbestos tongue.

The problem I have with a lot of marinade is, time. When we want to cook something on the grill, it’s usually a last minute decision and not a weekend project. I would love someday to make a weekend project out of a couple of racks of ribs, but since I’m not home a lot right now, that may not happen right away.

Vegetables, especially peppers well done on a grill with virgin olive oil are the only way to do vegetables. You have to slice peppers large enough so they don’t fall though the cracks and a few burn spots on the skin means they’re done.

I love most anything that’s cooked on a grill. I’m far from an expert, but I like to play around with different things. I don’t usually come up with my own recipe, but I can follow recipes pretty well and have been known to make adjustments.

One of the good things about living in Las Vegas is winter, it’s usually perfect outside. My grill is simple, it’s a gas two burner and gets the job done. Anything you read about grilling here you’re not going to need a trip to an exotic grocery store or a hardware store across town.

I love getting tips and recipes from other people, so let me know.