Too red or not red enough?

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    NH low-tech barbecue afternoon moment.

    Fourteen people are coming to lunch today. The entire half-salmon has already finished grilling, now it's the turn of a marinated flank steak to join the really, truly enormous sausage.

    Plenty of good things for the vegetarians too, I hasten to add. But I love the primordial look of this family grill. Half a big metal drum painted blue rests on NH lake rocks. Rocks and bricks inside it hold up the actual charcoal. The grid is two overlapped shelves from some long-ago stove. The chefs are people who, as children, were themselves fed food from this very grill.

    I love NH.

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