Grilling outdoors takes some skill. When you're used to the perfectly cooked meat from a skilled vendor, you don't realize how much technique it takes just to avoid burning everything until you try it yourself. Grilling it until it's fragrant on the outside and tender on the inside is another level of mastery entirely.
Chen Yuan held a pair of tongs, constantly flipping the thin slices of tenderloin. He hastily brushed on some sauce, but before he could even finish, he felt the meat starting to burn. He quickly snatched it off the grill and onto a plate, brushed both sides, and then placed it back on.
The intense heat from the flames made his hands and face burn. Before long, beads of sweat were trickling down from his temples.
