I know many people are serious about their grills.  I’ve seen the monster stainless gas ones that are very expensive.  One of the things I have always loved about my husband is that he is not a snob.  I am particular about grills in my own way; I prefer charcoal.  My father taught me how to make the most delicious potatoes by burying them in the hot coals.  He said it was even better when they were in the ground.  So many Native ways seem to be becoming forgotten.  What he knew I want to pass on.  He taught me to ALWAYS grill corn in their own husks and I can still see his huge, red hands cutting the kernels off with a knife.  It was perfection.  Truly, no salt or butter was needed.  Since we have gotten our fence the workers inadvertently moved our grill to a much better spot.  This led to me wanting to fire it up and enjoy its new location.  I am always amazed by how just the placement of something can be so important.  It can either free up space, become more functional, or simply look better in its new place.  I would like to think our little grill qualifies for all three.  The American chef Bobby Flay said, “It is very important that when you put something on the grill, you leave it in place to cook.  If you move it around too quickly, chances are it is going to stick.”  My father taught me so much.  He taught me about patience and the value of waiting.  He taught me to trust my instincts.  He taught me to respect fire, not waste, and to savor the smell of being out by the grill.