Depending on where you live, you've probably got at least a couple more months worth of grilling time—Labor Day's not the death knoll for outdoor cooking. But there's no time of year with a bounty better suited to cooking over fire, nor a time more appropriate for lingering in the yard all day with a cold something in your hand.
In this way, Labor Day is a last hurrah, a till next year. And so we better honor it! Check your propane and charcoal levels and start dreaming up a menu—and keep these 8 tips for successful, memorable summer grilling in mind:
Have something for everyone. (That is, your vegetarian and vegan friends.)
How to make friends with the herbivores at any cookout: Make sure they've got something good and grilled to eat, too, and aren't stuck arranging a plate of corn and potato salad alone.
Grill fat slices of zucchini (bonus points for tossing them in marinade post-grill), or tofu, or veggie burgers, or kebabs (tempeh and seitan will both be received with gratitude). Put on some ears of corn, cross-sections of onions, or eggplants while you're at it.
Start marinating now.
There's nothing worse than being caught off guard day-of by some unexpected marinating time. This is a good reason to pick out any recipes you're planning on making today and plan accordingly. (And to keep on the safe side, give yourself at least a full day's worth of marinating before you plan to grill.)
Wood's your secret weapon.
How to make whatever you're cooking about 16 times more delicious: Seek out wood chips or planks.
Grill Planks Sampler Pack (Set of 5)
If there's bread of any kind, grill that too.
Brushing hot dog and hamburger buns with a little butter and then sliding them onto the grill is the next best thing to making them yourself. (Which, hey, you could do, too.) Toasty and warm and slightly charred, they'll make whatever you slide onto them even better.
Make your burgers special. (It's just as easy as making any ol' patty.)
And there's more than one way to do it. Add spices—toasty cumin, fennel seeds, chile flakes—to your burger blend. Or mix in or bacon! Or chorizo! Or butter! Off the grill, add a swipe of jam and a creamy cheese to the (toasted) buns, and grill onions to top off the patties. DIY a special sauce.
Truly last-minute grilling? Turn to fish.
Fish cooks in less time than it takes the grill to heat up. You've got a couple of ways to go about it, and as our community member cheese1227 wrote in this article, "Either pick the right gadget or pick the right fish." Cedar planks are your friend. Grilling baskets are your friend. Cast iron pans are your friend.
P.S. A fish sandwich is a welcome alternative to a burger! And shellfish are a good grilling option, too.
Meat (fish excluded) can be seared and then grilled, veg grilled low-and-slow and then seared. It's the best of both worlds: a gorgeous, flavorful crust and the smoky goodness of grilling. (If you've ever seared a steak and then finished it in the oven, this is the same idea.) You can even do the searing bit on the grill: Just reserve a corner of the grill for a cast iron skillet.
Grill dessert and you've got one less dish to wash.
Grill peaches. Grilled plums. Grilled watermelon. Grilled pineapple. Grilled poundcake. Add a scoop of ice cream and win over everyone. (Be sure to clean the grill grates especially well to avoid any crossover from bacon burgers to peaches.)
What grilling tips and tricks did this summer teach you? Share them in the comments.