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Black Ink

Dec 20, 2007
July 25, 2005  No doubt about it, the grill is hot. From the smallest hibachi to the titanic gas rotisserie models, Americans love to fire them up. Summertime sizzles, of course, but some folks even cook steaks under the stars in December. Flashlight and coat are optional, but flavor is a must. Any time of year, beef is king of the grill, with burgers and steaks dominating demand. Maybe it’s because of the nutrient density; the top source for protein,...

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