Place the asparagus directly on the grill, and season with salt and pepper. On porches and balconies and in yards all over campus, some students stick with standard grill fare while others try their own creative concoctions. Ted Cunningham, University graduate, gets fresh meat from his family's cattle farm in southern Illinois. He and his friend Mark Boaz, University graduate, use their small grill, Cunningham's new barbecue tools and plenty of lighter fluid to make burgers. Boaz and Cunningham try to use their small balcony to their advantage.
Some people enjoy a more gourmet taste from the grill.
They need a pretty low temperature, and you just smoke them for three to five hours. Milty Feng, a sophomore at Purdue University who is living in Champaign for the summer, eats a potato, tomato and onion concoction he and his roommates made on their grill Monday night. Using the grill is a creative venture for John Piercy. Piercy, a sophomore in commerce, and his roommates saw a commercial for aluminum foil which explained how to cook vegetables in foil on the grill. Piercy's roommates raved about the shrimp and one even threatened to defrost more to eat after he finished his potatoes.