Michael Mouyal entered the field of marketing in the 1980s, when cell phones and portable computers were still on the drawing board and the biggest technological innovation was the fax machine. He started his career with a Xerox reseller in Canada and learned a great deal about marketing and sales there. Currently an independent consultant for OneWorld Benefits, Michael Mouyal helps clients identify and capitalize on their hidden strengths and assets. Outside of the office, he enjoys a broad range of recreational and relaxation activities, especially grilling food outdoors.

2.  Michael Mouyal entered the field of marketing
in the 1980s, when cell phones and portable
computers were still on the drawing board and
the biggest technological innovation was the
fax machine. He started his career with a Xerox
reseller in Canada and learned a great deal
about marketing and sales there. Currently an
independent consultant for OneWorld Benefits,
Michael Mouyal helps clients identify and
capitalize on their hidden strengths and assets.
Outside of the office, he enjoys a broad range
of recreational and relaxation activities,
especially grilling food outdoors.

3.  Millions of amateurs and professionals cook a broad range
of meats and vegetables outdoors on the grill. Basically,
any food that can be roasted or broiled can be grilled as
well. Many modern gas grills also feature side burners for
saucepans, pots, or frying pans.
Outdoor grilling is not without its controversies. One of the
main points of contention among outdoor grillers is
whether to use a charcoal grill or a gas grill. One of a gas
grill’s greatest advantages is the cook’s ability to fine tune
the temperature by using a gas control knob, while
charcoal fires must be monitored and replenished with
more charcoal to keep the temperature in a good
cooking range. On the other hand, for the average
backyard griller, charcoal is far superior at delivering the
high temperatures needed for properly searing meat.

4.  A common problem with either type of grill is the
hazard of burning food on the outside before it’s
properly cooked through. This is especially true of
chicken and ribs. One way to avoid burning food
early in the cooking process is to reduce the heat as
much as possible underneath the food.
Another approach to avoiding burned, undercooked
meat, available only when the grill can be covered,
is to cook with indirect heat. On a gas grill, turn off
one of the burners and put the food over that burner;
on a charcoal grill, push the coals to the sides, so that
there are none beneath the food, and cover the grill.
This will also reduce flare-ups.