What’s Cookin’ Memorial Day?
Thursday, May 22, 2008 @ 9:50 pm
3 Comments
This first long weekend of late spring signals the serious start to grilling season.
If I can stave off the threat of an impending summer cold, I’ll be grilling almost all weekend. I’m torn between chicken and pork, steak and burgers. I know I’ll roast some sweet corn — and hold back a couple of ears to “skin off the cob” for black bean and corn salsa. While the coals are hot, I’ll likely throw on two or three skirt steaks — doused with generous handfuls of spicy dry rub — to slice into sandwiches next week.
I’ll have some Chardonnay on ice, as well as a couple of different hoppy beers in case unexpected company drops by.
What will you be grilling? Click to the right of the comment bubble below to give me your ideas!
Probably some ribs and a steak or two for nice leftovers for next week, and I’ll raise a toast to you and TJ.
We’re having five of my out-of-town family members over. Right now I’m thinking chicken parts, shrimp skewers, and corn. This has been a great season for grilling corn! Some sausage just might round it out. Cold beer, Pinot Grigio, and sangria.
Where are you getting good skirt steak?
I found mine last weekend at Publix in 12 Oaks — we did five pieces during the grilling day demo. It’s quick — 3-5 minutes a side — then into foil for a 20 minute rest.
I’ll slice it on an extreme bias to use for sandwiches, but you can be less radical with the cut.
This is also the maiden voyage of a new Weber kettle grill…fire in the hole!
Thanks for the post!
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