Doug Muir is married to a professionally trained chef--a woman who can make truffles as deftly as she can roast a pork tenderloin. And yet, in his family, Muir, the 41-year-old, Denver-based hospital administrator, is the one who mans the grill.
After a long phone conversation with Muir, it quickly became apparent that he embodies the modern sauce and marinade consumer. Regardless of the weather, Muir stands over his gas grill, searing steaks, chicken breasts and more. "I'm not an expert," he says, "I don't make my own sauces, but I watch Bobby Flay, and I have my tried-and-true sauces that I go to."