Grew up in a house where almost every meal was cooked on a charcoal grille, even in the dead of winter. My father, a master of the grille, would throw various parties throughout the year, with a wide variety of foods, and I cut my teeth as sous under him. Pork Tenderloin, Lamb, Shrimp, Classic Italian and Asian (Indian, Thai & Japanese) dishes. Smorgasbord style, providing lots of variety. Every time I throw on the apron and fire up the grille. Anytime I am forced to cook meats well done, especially lamb and fish.