There’s nothing like charcoal-grilled meat. It’s not just the food itself, although that’s amazing. It’s the entire experience: being outside in fresh (albeit smokey) air, the sizzle when you slap that meat down on the hot grill, the smell of the smoke. Even the tools we use when grilling are bigger and savager and more rewarding than the dainty implements used inside. We don’t gently flip the steak. We grab it with huge metal tongs and throw it down. There’s less precision and more art. And the flavor can’t be found anywhere else. The smoke, the flame, the char, the grill marks, the color, the dripping fat—they are irreplaceable.
But is it healthy? Is that perfect sear costing you years off your life? Are those BBQ ribs adorning your colonic interior with pre-cancerous polyps?