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Continued: Cheryl and Bill Jamison talk grilling

  • Article by: RICK NELSON , Star Tribune
  • Last update: June 26, 2013 - 3:21 PM

You’ll want to season the meat before you grill, and the better the steak, the less we do with seasoning. We like kosher salt and a fairly coarse pepper for steak. And at the end, maybe a little Maldon sea salt, or a little butter. Really great meat just doesn’t need a lot.


Q: It never occurred to me to warm the graham crackers on the grill while the marshmallows were also being toasted for the s’mores. Maybe it’s my austere Lutheran background. Where did the idea come from?

A: That’s something that we’ve done forever. Did I learn that in the Girl Scouts? I can’t remember, it has been such a long time. But it’s wonderful.


Follow Rick Nelson on Twitter: @RickNelsonStrib


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  • When grilling pizzas, “Don’t load up the pie with too much of a good thing,” suggest Cheryl and Bill Jamison.

  • Cheryl and Bill Jamison, authors of “100 Grilling Recipes You Can’t Live Without.”

  • The Jamisons have been writing about fire-roasted food for more than 20 years.

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