When I was growing up there was no such thing as gas grills for barbequing. I remember my dad drilling holes in the bottom of our barbeque to get the charcoal ready to cook on more quickly. My mother made the best marinated flank steaks on skewers and they were so much tastier on the charcoal grill than when I do them on a gas grill today.

That’s a great tip about putting the coals on one side of the barbeque and the meat on the other. I love pork tenderloin and it looked absolutely delicious the way you prepared it.

The convenience of a gas grill makes it too hard to give up completely, but I think we just might have to invest in a charcoal grill for those times when we have lots of time to barbeque.