Grilling is certainly among the great American pastimes (yeah, baseball too). But some of us didn’t get the memo. There’s something about cooking with fire that can be intimidating. Plus, if you’re using wood or charcoal, there’s the whole mastery of that technique, and it can take a long time to finally get a meal. Not always optimal after work.

But cooking outdoors over an open flame is the essence of Southern California living. If you’re a novice, Logan Mitchell of Cellar Door is here for you with gas grilling techniques and recipes, like the crispiest chicken ever, a charred cabbage salad and two sauces based on grilled veggies. You can get these in my new story for The San Diego Union-Tribune’s Food section, accompanied by gorgeous photos by Kristian Carreon.