The taking of another living being’s life for the sake of our own personal enjoyment should be looked upon with reverence and integrity. (Even a dumb sunfish deserves a little respect.)

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Cooking any good meat beyond the stage of medium doneness is an insult to the animal that gave its life so you can eat it.

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Cooking on gas should be called “gassing” not “grilling”.
Cooking on gas does nothing to feed our inner primate being, for the ritual of bringing the fire to life has been lost.

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Those that practice gassing should be never be held in contempt or looked down upon, but rather be given sympathy for the path they have chosen for themselves.

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Charcoal is always better than gas, and hardwood is always more exciting than charcoal.

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Rare is always the preferred temperature.

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Standing around a grill, with a beverage in hand, is an invitation to those around to join and relax and converse.

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The moment of ‘resting’ the meat should be done silently and without boastfulness.
(To paraphrase Bud Grant, “Act like you’ve done this before.”)

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The process of grilling is more than the cooking: it’s the assembly of the fuel, the tender preparation of the meat, and asking the grilling gods to bestow their wisdom and patience upon you.

Oh, and drinking.