Burgers, brats, steaks, kebabs, even the occasional veggie patty. There’s nothing like hot coals, the smell of smoke and meat, a set of cooking tools, and the great outdoors. Grill masters are a territorial breed, and tend to be verbal about horseplay within a 10-foot-radius of their grill. A seasonal eater, grill masters mostly appear in the spring and summer, and hibernate in the winter.
They are also solitary – spending a lot of time peering through smoke and thinking deep thoughts like, “Is that ready? I’ll give it a poke with the spatula. Yeah, that’s ready.”
When one grill master encounters another, an intricate set of social mores governs their interaction. Conversations often revolve around sports, or the benefits of charcoal vs. propane. The principle rule of conduct is: one may admire another’s grill, but must never take the helm unless specifically directed to do so.
