Fire Up the Grill: Summer Starts Now

Memorial Day weekend is upon us. We are fortunate to have this three-day weekend as a chance to gather with family and friends while paying homage to those who died serving in the United States Armed Forces, paying the ultimate price to defend our freedoms.

Most gatherings involve some sort of barbecue, signifying something else as well — the unofficial beginning of summer and the opening of outdoor pools. I think back to my youth and the opening day of my neighborhood swim club, along with the amazing 25-cent hamburgers coming off the snack bar’s flat-top grill. Those were the days.

My tastes and cooking style have certainly evolved since then, but I still crave a great, simple flat-top burger — now called a smash burger — as well as a good old-fashioned all-American hot dog. Serve either of those hot off the grill, and I am a happy camper.

For a Memorial Day cookout, unless it’s hamburgers or hot dogs, it has to involve some sort of farm-raised meat. Chicken in any form — wings, thighs or breasts — is always a crowd-pleaser, especially as chili-lime chicken kebabs. Pulled pork, ribs and brisket are also barbecue standard-bearers that satisfy almost everyone. But for me, when I have time to relax and grill, it is usually a steak that finds its way onto the fire.

I recently asked folks at a board meeting, “What’s your favorite cut of steak?” Most answered filet mignon, followed closely by ribeye and New York strip. While the ribeye is considered the “king of steaks” by many purists, and my personal favorite — the hard-to-find picanha — might be the “queen of steaks,” I usually end up grilling a well-marbled New York strip or ribeye. Skirt steak, flat iron, flank steak and even sirloin all have their place as well, especially when time allows for a proper marinade.

The most important thing, though, is to invite family and friends over, get outside and fire up the grill. Have fun, enjoy the start of summer and make some memories.

I want to leave you with a super simple side dish cooked this week by my wife, whom I affectionately refer to as “Cooking with Yvette.” I am fortunate to have married someone who loves to cook as much as I do.

Yvette whipped up a simple side dish that was, in my opinion, Michelin-star worthy using just six ingredients: olive oil, thinly sliced onions, cherry tomatoes, kosher salt and feta cheese. She simply tossed everything together and baked it at 350 degrees for 30-40 minutes. That’s it. She garnished it with some freshly picked basil cut chiffonade.

Served alongside perfectly cooked thin pork chops and a piece of fresh baguette, I was blown away by how something so simple could taste so amazing. Try it with whatever meat or fish you choose to grill this weekend. It is the perfect healthy summer side dish.

As always, I urge you to eat fresh, dine local and be happy!