Brochetas de Hígado de Pollo

WHEN I OPENED OUR NEW BAR NEXT DOOR TO OUR RESTAURANT, I WAS SCRATCHING MY HEAD OVER HOW TO SHARE MY LOVE OF FOOD COOKED OVER COALS IN A BAR ENVIRONMENT. I WAS LOOKING FOR A LITTLE CHARCOAL BOX AND COULDN’T FIND ONE TO SUIT. MY DAD, A RETIRED BOILERMAKER WHO HAS NEVER REALLY PUT DOWN HIS TOOLBOX, CAME INTO THE BAR AND QUIETLY MEASURED UP THE STOVE. HE RETURNED A FEW DAYS LATER WITH A GREAT LITTLE STEEL FIRE-BOX HE’D WELDED IN HIS SHED. I PUT THE STEEL BOX, FULL OF CHARCOAL, OVER A GAS BURNE