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It’s Time to Get Outside, and now more than ever, Fire up the Grill!!

Coming together with friends and family for Memorial Day is one of life’s simplest pleasures.
The tradition of Grilling or Barbecue is also a very big part of that social gathering. It’s an American pastime, an annual rite of passage as we head towards the summer and what is sure to be a very different one than any of us has ever seen before. So let’s talk about cooking and working the grill because, it’s time to start grilling.
 
I personally love the smell of food cooked on charcoal. Either on the grill or the BBQ, good food, cooking or smoking for hours, while enjoying friends, stories and life.

When you’re cooking with charcoal, food is cooked in a way that it creates a smoky flavor that gas grills just can’t begin to match. The aroma and flavor's that always will come as the juices of the meat drip onto the hot coals. The smell, that unique aroma, that's cooking at its best.  
 
People wonder about the difference between grilling and barbecuing. Grilled foods (veggies, burgers, steaks, and fruit) cook quickly over the direct heat with gas or hot coals. The outer surfaces become seared, creating a caramelized crust that helps seal in the juices and flavor.
 
Authentic barbecuing is a long, slow cooking method that can take hour after hour over the low dry heat of smoldering charcoal with soaked, aromatic hardwood chips added as it burns. In The Northeast, its often apple, cherry or peach that add a light smoky flavor. “Low and slow” is the pit master’s mantra.
 
What else to have with all those grilled foods?  Pasta salads, fresh salads or some light sides. We will be working hard to keep the charcoal burning every day this weekend. I hope you also get the  chance to enjoy your grill and also some of these tried-and-true recipes from in the links below. 

The Ultimate Collection of All-American Grilling Recipes You’ll Want to Get Your Hands On

The 100 Best Barbecue Recipes You’ll Ever Have

100 Killer Summer Side Dishes