I did a blog not too long ago about the last hurrah before the kids go back to school. Picnics and barbeques, pool parties and last-day-at-the-lake kind of stuff. I didn’t really talk about what you eat though…and a barbeque or cookout is prime eating time! I have some tips and some recipes for your Labor Day weekend revelry, from the basic to the sinfully delectable. I hope you enjoy and please be safe over the holiday weekend!
¼ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
1 Lb ground beef (your choice of lean percentage)
1 TBS Worcestershire sauce
1 ½ tsp paprika
¼ tsp ground pepper
- Preheat your grill to medium-high
- Combine the cheeses in a small bowl
- Mix the beef, Worcestershire, paprika, and pepper in a large bowl. Shape into 8 thin, 4” wide patties. Mound 2 tablespoons of the cheese mixture on each of four patties, leaving about a ½” border. Cover with the remaining patties, crimping the edges closed.
- Grill the patties about four minutes on each side for medium –well. Don’t press down or the cheese will ooze out.
4 ears of corn
Butter (we use a lot and I don’t measure. Typically one stick per 4 ears)
¼ cup fresh chopped cilantro
1cup grated Parmesan cheese
- Carefully peel the husk down, keeping it intact, and clean out the silk. Gently pull the husk back up, and soak the ears in water for about 15 minutes. Shake off excess water and drain. Do not pat dry
- While they are soaking, preheat the grill to medium.
- Cut butter into pats, cutting enough for two per ear. Insert the pats and distribute the cilantro and cheese evenly between the ears, dropping them into the husks. Tighten the husks to hold in the ingredients and place on grill. Grill until slightly charred.
Grilled Veggie Kabobs
5 Cups vegetables (I use squash, onions, eggplant, cherry tomatoes and mushrooms)
¼ cup Balsamic vinegar
¼ cup Olive oil
2 TBS maple syrup
2 TBS chopped fresh herbs (I used cilantro and thyme)
1 TBS lemon juice
4 cloves minced garlic
Salt and pepper to taste
- Preheat grill to medium heat. Cut vegetables into chunks, slightly larger than bit size (I keep tomatoes whole). Place them in a large bowl.
- Whisk together the remaining ingredients and pour over the veggies, stirring well to coat.
- Thread onto skewers (presoak if they are wood) and grill for about 8-10 minutes, with one turn half way through.
We always have a fire in our firepit, so S’mores are easy for us. For those of you with a gas grill, you can still enjoy them!
Chocolate bar or chunks (I also substitute chocolate bars with Nutella)
Marshmallows (the big ones)
You want a 12×8” piece of foil for each S’more. Place a graham cracker on the center of the foil. Top with chocolate and marshmallow and wrap up in the foil, but not tight. Grill on medium heat for about 5 minutes.
Grill Tips –
Do not press down on your burgers! That presses out the juices and makes for a VERY dry burger. Which is fine if you like a dry burger. I don’t.
Constantly turning your burgers causes them to dry out as well. Flip once. That’s it. You know it’s time to flip when the brown color is halfway up the patty.
It always helps to oil your grill. Easy way to do that is to oil a paper towel, hold it with tongs, and rub over the rack.
Soak bamboo or wood skewers for at least 30 minutes, or else they will catch fire. Should be self-explanatory, but its not.