We all probably felt like we were standing inside a charcoal grill this weekend, as temperatures broke 100, and set records across the country.
Although staying inside and making cold gazpacho probably would have been the saner option, I did find the courage to do some outdoor grilling on Saturday.
A charcoal grill can be a finicky thing if you don't do it right. My tips? Use a chimney starter to light the coals (don't you dare use lighter fluid) and wait until the grill is extremely hot before putting any meats on it. Ideally, your charcoal should be white, like you see here.
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Once you're cooking, avoid the temptation to constantly turn your burgers or steaks - it can cause flare ups and generally lengthens cooking time without providing any real benefit. And with steaks, especially, allow the meat to rest for ten minutes before slicing into it.
As for tips on taking photos of white hot coals - there's just one. Do it fast, before your fingers burn and your camera melts.
