It’s Labor Day weekend, and all we can think is, How did we get here? The season flew by, as it always does, but it isn’t over yet. This long weekend is about making summer count, so we’ve rounded up our favorite tips, tricks and techniques to help you be that summer hero—while you still can.
Fire up the grill, crack open the cooler and get ready for your best weekend yet, Labor Day edition. The party’s just starting.
All Up in Your Grill
Clearly, you’ll be spending a good chunk of time manning—or at least observing—the grill. Here’s the best way we’ve found to grill cauliflower and corn—and how to get rid of the mess when you’re done.
Grill the whole cauliflower in one piece.
Sure, you’ve seen whole roasted cauliflower before, but cooked on the grill? Welcome to your new party trick (see the recipe). Here’s why it’s awesome:
No slicing or chopping required.
Cauliflower steaks tend to fall through the grates. Not a problem with this bad boy.
If you place the head on top of foil, you can collect any drippings and turn them into an excellent sauce.
A whole head cooks longer than individual slices, giving it more time to soak in that smoky flavor.
We dress our cauliflower in tahini, lemon and sumac, but after you try this method once, we guarantee you’ll be tempted to try all kinds of seasonings of your own. This one’s a showstopper.
The Best Way to Grill Corn:
Grill corn in the husk.
Toss the whole package onto a hot grill and cook for about 15 minutes, rotating the ears every five minutes. It’s that simple.
If shucking ears outside on the porch and boiling them in a pot is your tried-and-true method, first, allow us to introduce you to the grill. Ideally, you’re cooking everything else on the grill this summer, so make some room for corn.
If you’re already up to speed on the corn-on-the-grill part but usually shuck corn first, here’s why the husk-on method works better. You might not get that same smoky flavor, but:
The husk traps steam, leaving you with juicier ears than those grilled straight on the grates.
You can say so long to annoying, stringy silk. Moistened by steam, the silk falls off effortlessly when you remove the husk.
When you peel back the leaves, you’ve got an elegant, little handle that also makes for a nice presentation.
Some people suggest pulling down the husk, but keeping it attached, and removing the silk first, only to rewrap the leaves around the ear. To that we say, why bother? Ending up with softened, slippery silk is one of the advantages to grilling this way.
From a one-ingredient steak marinade to a trick for chilling beer, check out the following link for more favorite summer hacks: https://zurl.co/FL3J
Happy Labor Day Weekend!