Before summer officially arrives on June 21st, Memorial Day Weekend marks the beginning of the grilling season. "Even on the hottest and driest of days, people set up their grills and heat up their briquettes." Picnics in state parks, on beaches, and especially in backyards, are always good places to open the grill, pour in the briquettes and light them up, using the terribly offensive and odorous butane fluid. I cringe whenever I smell it, as I now live in a condo and worry that someone could be careless. Many others turn valves to allow the prescribed amounts of gas to heat their gas grills. I have an electric "smokeless" grill (tiny), but it hasn't ever seen much action. I am not a very good griller; I become impatient and then wonder why the food is not cooked in the middle, especially chicken. I do understand how to grill steaks ... rare doesn't take that long.
Now don't misunderstand me. I love, love, love to eat delicious grilled foods. I just do not want to be the cook doing the grilling. I'll prep for you and then be ready to sit down to eat. Nothing quite like Jack Daniel's barbecue sauce running down my chin and dripping from my fingers, or the crunch of tender roasted corn-on-the-cob, smothered with butter, onions, (green and red) peppers, salt & pepper and garlic.
Grilled pizza is becoming very popular these days, and I would urge you to start with a clean grill and to oil the apparatus properly, before cooking. Nothing so annoying as having your food sticking to the hot grill and then tearing apart. Also there are the popular kabobs with vegetables, meats, seafood, fish, and now ... fruit, too. Another delicious choice is grilled vegetables ... fresh from the vine green tomatoes, dipped, floured and grilled with butter and olive oil. I have even seen instances where some cooks use a cast iron pan or pot to grill their dessert. That's innovative thinking for sure.
Yes, grilling heralds in the summer season and there are plentiful magazines with special grilling editions included in their monthly subscriptions. They're all filled with good recipes and some of them present lots of new cooking ideas to make our families, friends and guests ask for more helpings. Grilling is a unique way for people to come together and share some good times, good food and relaxation.
Grilled Corn-on-the-cob with Veggies
red & green peppers, sliced
onions and garlic cloves, sliced
butter, olive oil and seasonings
1) Clean the husks from the corn.
2) Slice veggies.
3) Partially saute everything (except the corn), in hot pan with olive oil. (Make sure they still are crunchy).
4) Double aluminum wrap; place one ear of corn and three tabs of butter, seasonings and veggies.
5) Seal wrap and place on the heated gill to cook about 45 minutes.