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Leite's Culinaria

Labor Day Is 8 Days Away. Here's Your Grill Plan. πŸ”₯

Published about 6 hours agoΒ β€’Β 2 min read

Hi Reader,

I'm convinced summer doesn't end because of the calendar.
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It ends the first weekend you say, "We'll grill next time."​
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There are only so many evenings when the grill is already warm before the sun disappears. Only so many dinners that begin outside and somehow linger until the fireflies show up, or until someone finally, gently, points out that we've been talking in the dark for the last half hour.
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Every August I make the same promise: Don't let the season sneak away.​
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Not with some grand farewell. Just one more meal outside. One more table that's a little crooked because it's sitting on the lawn. One more paper napkin threatening to blow into the hydrangeas. One more excuse to invite friends over with the wonderfully vague promise, "We'll throw something on the grill."
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Those are rarely the meals anyone remembers for the menu alone.
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They remember the laughter drifting into the yard. The extra chair was pulled up because someone brought a friend. The watermelon juice on the cutting board. The moment when everyone claimed to be too full, and then somehow found room for another bite.
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That's the point of grilling in late August.
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The menu is almost incidental to the evening.

One Last Great Grill Night

  • Keep the menu simple. One beautifully grilled main, a great salad, good bread, and something cold to drink will beat an overcomplicated feast every time.
  • Prep before guests arrive. Marinate, chop, and lay out the plates early. Once the fire's lit, be with the people.
  • Don't limit yourself to meat. Peaches, avocados, scallops, salmon, and sturdy vegetables become something entirely different over live fire.
  • Trust the thermometer. Guesswork is overrated. A good instant-read thermometer is the shortest path to juicy chicken, perfectly cooked beef, and a calm host.
  • Stay outside a little longer, even after the plates are cleared. Especially then. This weekend's grill lineup is here; keep the rest simple, and let the evening take its time.

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Chow,

WHAT'S INSIDE...

​Grilled Beef Tenderloin​

You'll want to double the compound butter for this grilled beef tenderloin because of its fresh and savory notes.
β€‹β˜ž ​Try this recipe​

​Spicy Honey Lime Chicken​

This sticky sweet grilled honey lime chicken is quick to put together, making it perfect for weeknight dinners.
β€‹β˜ž ​Try this recipe​

​Spiced Grilled Boneless Chicken Thighs​

To make this grilled boneless chicken thigh, boneless skinless chicken thighs are marinated in spiced yogurt then cooked on the grill. The grilled chicken is served with warm pitas, homemade pickled red onions, fresh herbs, and garlic yogurt sauce.
β€‹β˜ž ​Try this recipe​

​Grilled Scallop Kabobs​

These easy grilled sea scallop kabobs are briefly marinated in oil, garlic, and sumac, then grilled and served with a smoky scallion dipping sauce. An easy summer entree.
β€‹β˜ž ​Try this recipe​

​Cedar Plank–Grilled Salmon​

This easy cedar plank grilled salmon is made on your grill with a simple Asian-inspired glaze of wasabi, sugar, soy sauce, and ginger.
β€‹β˜ž ​Try this recipe​

​Grilled Avocado & Peach Salad With Goat Cheese​

Tender grilled peach and avocado slices are combined with fresh herbs, goat cheese, figs, and an easy vinaigrette dressing to make a magnificent summer salad.
β€‹β˜ž ​Try this recipe​

​Grilled Flank Steak With Chile Rub​

⭐⭐⭐⭐⭐ 4.73 from 18 votes

This grilled flank steak with chile rub relies on a quick and easy dry rub of cumin, coriander, paprika, garlic, and cayenne rather than a long-soaking marinade so you can toss it together at the last minute without hassle. Perfect for tacos.
β€‹β˜ž ​Try this recipe​

​Grilled Leg Of Lamb​

Melissa Clark's grilled leg of lamb has a luscious Provençial take that you won't forget. Anchovies, garlic, and fennel take it from good to c'est magnifique!
β€‹β˜ž ​Try this recipe​

Leite's Culinaria

David Leite

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