National Barbecue Month
What should I grill? There are so many things you can cook on the grill.
- Chicken: Don’t cook it over too hot a fire or too close to the coals. Remember: “Easy does it” with chicken.
- Lamb: A whole leg of lamb can be turned on the spit or it can be boned, butterflied and marinated, then grilled Greek style.
- Beef: Practically every cut of beef can be grilled – steak, hamburger or London broil.
- Pork: Perfect for the grill. Chops, ham steaks and especially spareribs are ideal. Seafood is also terrific.
- Fish: Flaky fish has the tendency to stick, so it should be well-oiled and cooked over moderate heat.
- Shellfish: Great over a moderate fire with plenty of basting butter.
Don’t forget the “barbecue fixins”. For me, the backyard barbecue conjures up visions of tasty homemade potato salad. I make mine by tossing boiled, firm-but-tender red potato slices with paper-thin slices of red onion in good olive oil and a little red wine vinegar.
Take advantage of your grill to cook some fresh tuna for a lovely salade niçoise, using niçoise olives. Caeser salad is another side that’s always a hit. And include some fruit in your spread. Watermelons complement barbeques wonderfully. It’s never a bad idea to have some non-meat sausages around for vegetarians who might show up. Hey, you never know… A cookout is more than just what comes off the grill.