Grills gone wild

05/30/2011 | New York Times (tiered subscription model), The

For the 40 or so people who staff Weber Grill's troubleshooting hotline, the week before Memorial Day was peak season, with thousands of panicked backyard chefs calling in for help. Many callers simply need technical support for their grills, or tips on thawing frozen meat. Others, though, have more esoteric queries. "So I've got this squirrel," one caller said. "So how do I cook it?"

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New York Times (tiered subscription model), The

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