Voices

In the almost forty years that I’ve been penning this weekly outdoors column, I’ve written many times about some of the highlights of my life that began as a very rural kid hunting and fishing in northeast Texas and later outdoor adventures that ranged to bass fishing in Japan and the wilds of Canada to guiding for elk and bear in the Rocky Mountains.

The phrase “cooking out” often equates to applying heat to steaks or burger anywhere other than in the kitchen, often outside on the patio using a gas or charcoal grill. My first memories of outdoor cooking goes back a long, long way to the late fifties when as a young boy, I watched my dad grill chicken halves first over a pit he dug in the ground on an expanded metal grill over a hot hickory fire but later on a homemade smoker.