T here's a time to show off with a rack of ribs or a stuffed pork roast at a cookout, but more often than not the average griller's instinct is to throw something easy on the coals come cookout time. The problem is, the so-called easiest things to grill are the ones that are most often massacred. A burnt roast is a noble failed experiment. A bunch of jacked-up chicken legs is an embarrassment.
To identify crimes against grilling and how to prevent them, we enlisted two people who know a thing or two: James Beard-winning chefs Greg Denton and Gabrielle Quiñónez Denton, who literally wrote the book on grilling (well, one book, called Around the Fire), in addition to manning the kitchens at SuperBite and Argentinean steak house Ox in Portland, Oregon. Follow their advice and you'll never hang your head in shame over a botched pre-cooked sausage again.