Nothing says summer like a backyard barbecue; spatula in one hand, beer in the other, hamburgers on the grill, hot dogs to the side. And for us grillers, it’s wicked fun to get adventurous and go beyond the traditional fare now and again for summertime supper. Here are a few family favorites. But before you start, always clean and oil your grill. For our gas grill, we turn all burners to high, cover, and heat the grill until it’s hot, which takes about 15 minutes. We clean the grates with a wire brush, and then apply vegetable oil with a paper towel so that the food won’t stick. Also, the cooking oil prevents rust buildup.
Kielbasa & Bratwurst parboiled in beer
Like a hot dog, kielbasa is a prepared food. So you’re simply heating it through before serving. Parboiling it in beer enhances its savory taste and makes the meat more tender. We use a nice Narragansett lager. Empty a can into a pan, and parboil the kielbasa for 5 to 7 minutes. Then grill on medium/high heat, turning it every couple of minutes, so that the casing gets those distinctive grill marks, for 8 to 10 minutes. Instead of smoked, we opt for fresh and unsmoked bratwurst. We parboil it in beer for the same amount of time. But the cooking time on medium/high heat is longer, 15 to 20 minutes, until the internal temperature registers 160 degrees F.
Steak & Shrimp
Our favorite steaks are New York strip, T-bone, and ribeye. Always season the meat before grilling, else it will taste bland no matter how good the cut. Rubbing some salt and pepper onto it does the trick. Want something more? You can buy a variety of rubs at the supermarket. Or, you can concoct your own. One we’ve come up with, Ain’t no miSTEAK, has ground cumin, Ancho chili powder, garlic powder, and instant espresso powder, among other ingredients. We put the rub on the day before, so that the flavors sink in overnight. Grill the steaks on medium/high heat, turning them every 2 minutes. We go for an internal temperature of 125 degrees F for rare. You can shoot for 130-135 degrees if you want medium. Once the steaks are off the grill and tented with foil, it’s time to hit the surf. Skewer the shrimp, leaving no space in between, which helps them cook evenly. Brush with olive oil and grill on high heat, a few minutes per side, until they’re opaque all the way through.
Neanderthal Steak
Are you feeling primitive? Build a small bonfire. Once the wood burns down to red-hot coals, put the seasoned steak directly on them, for a few minutes per side. Messy, what with the ash and grit. But it offers a unique smokey flavor and deeply charred crust.
Smoked Ribs
For a change of pace, we pull out our smoker. We always get St. Louis styleribs because they’re meatier than baby backs. Just like with steak, we apply a rub. One we’ve come up with, Like a Fine Swine, has smoked paprika, ground mustard, granulated sugar, and cinnamon, among other ingredients. Of the different kinds of wood for smoking, hickory is our favorite for ribs. We cook them low and slow so that they get tender. With the temperature a bit below 300 degrees, it takes about 4 or so hours. Then, we fire up the grill to finish them off. We slather on a barbecue sauce, Kentucky bourbon from Sticky Fingers is our favorite, and give them a good glaze. One bite, and you’re in hog heaven.
Grillin’, and chillin’ with a cold one, just perfect for a summer day. •