The Sunday Corner: a place to ask, not to show off

What happens each Sunday

1. At 12:00, a question. One of the real ones: salt before or after? Why does the sausage stick? How much charcoal for four? It is answered in the group and, if there is more to say, becomes a lesson in the guides.
2. The photos of the week. You post yours during the week: grill, meat, result. Charcoal, gas or balcony, no difference. On Sunday one is chosen and the reason explained: doneness, crust and slicing, in that order. That explanation is the lesson.
3. The mistake of the week. Someone tells what went wrong, without shame. Ours too. It is where most of the learning happens.
4. On Monday, the stock. What has come into the cold room is published on Monday. Nothing is sold at the Corner.

The house rules

• Nobody shows off here. Here, everybody asks.
• Every grill counts: charcoal, gas, wood, the one on the balcony and the griddle in the kitchen.
• Photos are of your own grill, not from the internet.
• Beginners have priority. The expert is thanked for explaining, not for correcting.
• Four posts that help for every one that sells. Other people’s advertising: none.
• No like-for-prize raffles and no chain posts.

In English, at a Spanish table

Let us be plain: the group is in Spanish, because most of the people in it are. You do not have to be. Ask in English and we answer in writing; if you feel like trying your Spanish, it is a friendly place for it. The grilling guides in English are the school in your language, with the Spanish name of every cut next to the English one.

The school titles

You earn them by taking part, never by buying. They are pinned in the group.

Titles are one thing and hierros another: titles come from taking part; hierros from buying, recommending and helping. Photo of the week, 20 hierros; monthly challenge, 100.

The monthly challenge

One cut, one month. You cook it at home, send the photo or video to the group, and five finalists are chosen on doneness, crust and slicing. The winner takes 100 hierros and the title of Maestro Parrillero; the finalists, 25 hierros each. The first challenge is skirt steak (entraña), in October: thin, quick and forgiving.