Once again, it’s that time o’ year – Labor Day. And again, you are either relegated to an interminable road trip to go spend time with family you would rather not know or you’re housebound with a series of weekend events, pool activities, children’s sports extravaganzas or somesuch. In any case, there is a good chance you are going to be involved somehow in the charring of some meat over some kind of fire source.
Labor Day is the metaphorical last gasp for barbecueing and grilling for the summer. For the more dedicated grillers among us, the three day weekend represents nothing more than another shot at grilling greatness. But, for many folks, it’s the last hurrah. Something changes in the collective mindset after Labor Day as we go from hunting to gathering – readying ourselves to cope with the coming winter months – storing nuts, hoarding beer, you know the drill.
So, while we have a chance, let’s talk about cooking some stuff. Outdoors. With beer and tongs in hand.
As a husband in America, it is expected that you will know your way around a grill. This is a stereotypical assumption, but it can serve you well sometimes – for instance, when you are at a lame party and you want to get away, you can always say “honey, I’m going to go help with the grilling” and your wife will understand that you must go do your civic duty. It can hurt sometimes too – for instance, when you end up at some function where none of the other guys knows a fuel regulator from his asshole and your wife says “Bill (or Bob, or whatever the hell your name is) knows how to grill pretty well” and you find yourself crammed behind the business end of spatula for three hours.
At any rate, you should be aware of how to grill and you should know what a fuel regulator is and how to get a grill to light when it’s being intransigent and you should be able to get charcoals lit on the first try. There is actually a pretty long list of things you should know and we are going to cover a bunch of them right here. So, let’s get started.
Equipment:
This is a gas grill:

Do not confuse these. The gas grill can blow your ass to South Dakota (if you are reading this in South Dakota, it can blow your ass to North Dakota).
The gas grill requires propane and will generally not get quite as hot as the charcoal grill due to the limitations of propane to get really hot (not that this matters all that much, but it’s good to know). For some foods, the charcoal will impart a little bit of a smokey flavor – which can be desirable – but in general there isn’t that much difference in final product (this statement is bound to piss people off, but studies have shown that it blind tests, people can only tell the difference with steaks, and then only a little bit of a difference). So, which should you use? It’s a matter of choice. Gas grills are really easy to deal with and make for pretty easy clean up (no ashes to cope with, for instance). Gas grill temperatures can be regulated more easily than charcoal, but charcoal always seems somehow more, well, manly. Charcoal grills cost less to purchase, though long term, the cost starts to even out since a propane tank can go 15 hours or so on a full charge, where 15 hours of grilling would take quite a few bags of charcoal. The American Husband has both and, like cats and dogs, likes them equally, but for different reasons.
Other equipment:
This is a chimney starter. It is essential if you own a charcoal grill but want to avoid the sweet taste of lighter fluid on everything.

These are tongs. You need at least two pairs – maybe more, they’re cheap.

This is a grill brush – get a good one and don’t neglect cleaning your grill.

This is a probe thermometer. Get one. They are great for monitoring meat temp. You can get the handheld model or the one that’s meant to sit there and wait for you to come check it out – they both work well. (I know, I know, some purists insist that you can tell how done meat is using touch, smell, a divining rod, whatever. This is true, but that takes a lot of practice, experience and other things most guys don’t really have).

So, you have all this crap, now what do you do? Now it’s time to think about what you’re gonna eat. Do you dig beef, chicken, pork, fish, shellfish, veggies? Anything you can make in your kitchen, you can fuck up make on your grill as easily. Let’s hit on a few easy recipes.
Beef:
This is a cow.

This is another way to look at a cow.

The good parts include cuts from the: sirloin, tenderloin, rump and flank. Other parts are good too, but many of your most desirable parts come from here (note that ground beef often has a lot of chuck in it, that’s cool, it’s ground and has enough fat to make it desirable).
If you want to cook a steak, just marinate it in something salty (think Dale’s or Worcestershire or even a little soy) and then cook it according to this handy little guide:

Burgers, made from the aforementioned ground beef, can be created according to many tastes. Some simple rules include: don’t overhandle the meat – squish it up just enough to get the shape you need and then leave it alone; don’t overcook it. Well is a little too much for a burger – shoot for mid to mid-well. Add some veggies. diced, sauteed onions and green peppers (cooled off so they don’t cook the meat themselves) are great additions to any burger. Use a weird cheese – think dill havarti or gouda or something like that. Also, ranch dressing mix added to burgers before cooking (mix it in with the meat) is really good.
Pork
This is a pig (a really big one, at that)

The pig is pretty yummy, though only certain parts are given to cooking on a standard grill. Pork chops are very easy to cook on a grill and they are really good. Generally, you can season them as you would chicken (see below). Don’t overcook them (see note far below regarding “carry over” of meats. Pork chops should be cooked to between medium and medium-well. Ribs can be cooked on a gas grill or a charcoal grill, but the process is a little more involved and they are better suited for a smoker.
This is a smoker (and the subject of a different article)

Some recipes for pig parts include:
Bobby Flay’s Cuban Style Butterflied Pork Chops (pretentious? Yep. Good? Definitely).
How to Grill Pork Ribs.com (the site name says it all)
How to cook a pork shoulder on a charcoal grill (We recommend a smoker, but it can be done and the results can be good)
Chicken
This is a chicken.

There are many like it, but this one is… (oh never mind). Chickens are good eats. There are lots of ways to cook them. Often, people like to marinate them in barbecue sauce then put them over high heat until they are black on the outside and cooked in the middle. This is a terrible shame. The right way to cook a chicken on a grill is to get them over medium heat and exercise some fucking patience. True, you could just bake them, but then you have to sit around the kitchen and drinking beer and hanging around the kitchen is not as fun as drinking beer and hanging around the grill.
The beer can chicken is the new hot thing. Essentially, you take an entire bird, cram a half full can of beer up it’s ass and stick it on the grill until it’s golden brown and delicious.
Great for you, bad for the chicken.
Keep in mind for chicken cooking that lemon pepper, thyme and salt are all friends of poultry. Soy sauce is not. Red wine and chicken can go together if you making Coq Au Vin, but generally should be kept apart. Chicken skewers with veggies are good, as are chicken satay skewers. (Note that all of the preceeding are links upon which you can click to get the recipes.
Fish
Fish and grilling have a dicey relationship. Like Whitney and Bobby they have a propensity to not get along, but when they are doing well, they seem perfectly well suited for each other. The main rule with fish and a grill is: don’t let it stick. You can avoid sticking by using non-stick spray, cedar planks, aluminum foil or a fish basket.
This is a fish (particularly, it is a black sea bass, which are pretty yummy, but a bitch to clean, so buy filets) (By the way, this joke is not getting old)

This is a fish basket for your grill. These are pretty awesome and can save you a lot of headaches.

Fish can be cooked a million ways on a grill (like chicken). Some favorites are:
Alton Brown’s Chimney Tuna (this sounds weirder than it is, but it tastes fantastic)
Fish Tacos for the grill (obviously, the fish is cooked on the grill, then placed into tacos)
Simple grilled salmon (salmon seems like it was created for the grill. Be wary of pin bones in the meat, invest in needle nose pliers to de-bone the fillets prior to cooking, don’t rely on the grocer to have done this).
Shellfish
(Shrimp and crabs fall into this pile, too.)
These are all shellfish.
So many choices, so little time. Some poor bastards are allergic to these things (though few people are actually allergic to ALL shellfish, many are allergic to quite a few of them). Sorry folks. For those of you who are not allergic to shellfish, here are some simple rules. As soon as you feel that shrimp or scallops are done on the grill, they are nuked. The problem with grilling these for many people is that we have a tendency to overcook the crap out of them. Scallops should actually be cooked to something like medium, for instance, not well-done. So, to avoid this, cook one or two as test subject and pull them off slightly before you think they are done. Wait 60 seconds and then cut them open and look and see if they are opaque through and through. Chances are, they are and they are properly done. This is a function of something called carry-over. All meats carry over almost a whole level of doneness after they are taken off the heat. This is important, so we shall shout it:
ALL MEATS CARRY OVER ALMOST A WHOLE LEVEL OF DONENESS AFTER THEY ARE TAKEN OFF OF THE HEAT SOURCE.
Not heeding this will result in the destruction of good food.
So, what kind of shell fish recipes are good for Labor Day cooking? Glad you asked.
Shrimp A La Klose (from David Klose, the maker of some of the most awesome smoker grills on earth, comes this recipe for the most ridiculous shrimp ever made). Enjoy.
Grilled Scallops with Fennel (remember, it is very easy to screw up a scallop)
Emeril’s grilled dungeness crab legs (crab legs on the grill in general are good)
Veggies
Yeah, it’s not really what the grill seems like it was intended for, but it can be used to good effect. Mushrooms and the grill are well suited as they are pretty moist and can be marinated for even better results. Peppers are good too. Tomatoes can be grilled, but the results can be variable. It takes a little practice to not screw these up. Pineapple slices grilled are awesome – especially when served as a dessert with vanilla ice cream.
There aren’t a ton of recipes for grilled vegetables that we will cover here since typically the marinade is where it’s at. Vegetables should be grilled until they are a little bit blackened, but not until they have lost all moisture. Corn and the grill go hand in hand. There are a couple of ways to do corn including:
Corn in foil (this enables you to prep faster. Essentially, you shuck the corn, slather on a little butter or margarine and then wrap in foil. Cook until the corn starts to smell sweeter that it did initially. This is an indication that the corns natural sugars are caramelizing.
Corn in the husk. You can cook corn on the grill in its husk by simply peeling back the husk, removing the silk and then re-tying the husk with cooking twine (you may want to throw in some butter if you want some flavor). Cook, again, until you smell some sweetness.
So, there you have it. An, admittedly, very brief overview of grilling prior to Labor Day. There are million other resources out there, but hopefully at least one thing on here inspired you or gave you some new knowledge you didn’t have before.
As a husband or dad, your job is to bring home and cook meat for your family. This labor day, if you aren’t familiar with your grill (or, heaven forbid, you don’t even own one) get outside an acquaint yourself with some of mankind’s oldest friends and reliable companions – fire and beer. Enjoy.






















