Taste of Home Healthy Cooking magazine: Get self-lighting coals. Pile them in a pyramid. Don't skimp. Light. Light. Light, darn it! Why won't they *#***@* light? (Tuck a sheet of newspaper underneath those coals, girlfriend!) Oil the grill so food won't stick. Go away for 45 minutes and return with food packaged in aluminum foil. Grilling seems to require lots of foil.
The magazine's recipe was for grilled corn with olive oil and garlic. In a cookbook I found the recipe for grilled potatoes with onions in a packet (not shown; they were cooking in the coals). Online were instructions to shape the beef patties with a small hole in their centers. This way you can ascertain when they are cooked through. To keep fat from dripping and flaming fat from charring the meat, cook in a disposable aluminum pan until the last few minutes; then move them directly onto the grill to get that smoky taste and grill marks. The corn is that "butter and sugar" bicolor cultivar so popular and good they almost don't sell anything else around here anymore.
While waiting for the food to grill, sit down, enjoy the beautiful Missouri spring day and perhaps a beer. I didn't have one because I now get plastered and loop-legged after a single bottle.
The result was not bad for a novice. Practice makes perfect. I see so many great grilling recipes and don't want to miss out. (P.S. The following week I grilled a flatiron steak, my first grilled steak, and wrote about it.)