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Show Cooking Outdoors In fall Americans often cook outdoors, in the early American tradition. THE CHARCOAL grill, in fact, has in recent years enjoyed en-joyed a wave of popularity, which began in this country. And the best grills, at the best price, are American-made. But there is much argument ar-gument about how and when to cook steaks, or chops, etc. One of the most often asked questions is whether steaks and other meats should be salted and peppered before grilling. THE ANSW ER was so important im-portant that, some time ago, a meat house spent hundreds of dollars to run a page ad in a newspaper to supply the answer: salt meat after it is cooked. (Salting before grilling draws out natural juices, which end up in the fire.) |