Whether it's hot dogs on a hibachi or rib eyes on a luxury grill, cooking in the open air continues to be a favorite summertime activity in America. The beauty of outdoor grilling—besides avoiding an overheated kitchen in the middle of summer—is that this cooking method imparts smoky flavors that you can't get from a conventional oven.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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