Labor Day Grilling Recipes
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Cooks may brag about Labor Day grilling recipes, but the tastiest ones are usually those passed down from generation to generation and proven through years of practice. Labor Day, a federal holiday celebrated on the first Monday in September was established in 1882 as a day for working class men, or laborers, to enjoy some rest and relaxation. Over the years, it has come to represent the end of summer vacation and the last opportunity to get out the grill and enjoy old fashioned barbecues with families and friends. Thousands of grill masters throughout the U.S. vie for the title of King of the Coals with taste-tempting concoctions handed down from grandmas, aunts and cousins; or swiped from cookbooks and online food websites. Labor Day picnic recipes usually feature a grilled meat as the star attraction surrounded by several side dishes as the supporting cast. Barbecue ribs, chicken, burgers, hot dogs, and whole hogs usually take center stage. Cole slaw, potato salad, baked beans and grilled corn-on-the-cob have become favorite sides in the U.S. While planning a Labor Day feast, why not cook enough to treat homeless and hungry neighbors to a free meal? "For I was hungred, and ye gave me meat: I was thirsty, and ye gave me drink: I was a stranger, and ye took me in: Naked, and ye clothed me: I was sick, and ye visited me: I was in prison, and ye came unto me" (Matthew 25:35-36). A godly gesture is to share one's bountifulness with the less fortunate.
Labor Day grilling recipes begin with preparing the meat, usually overnight or hours before placing on the grill. Spareribs and poultry can be dry-rubbed, soaked in a specially prepared marinade, or parboiled just before grilling to ensure tenderness. Dry rubs vary depending on which region of the country the cook is from. Southerners like rubs with lots of garlic powder, paprika, or seasoned salt; while Texans are known for using a little cayenne pepper for an extra kick. Marinading may include soaking meat overnight in spicy brine to reduce the fat and add flavor, or bathing meat in a mixture of vinegar-based sauces. Barbecue connoisseurs sometimes inject marinades directly into the muscle of pork roasts, chicken and turkey prior to smoking or grilling. Across the country, Labor Day picnic recipes that include partially boiling the meat prior to grilling may be the least favorite method of cooking. Boiling may be a more fail-safe method of ensuring tenderness, but it actually seals the meat before the smoke and seasonings can penetrate. The end result may be meat that tastes like it has been cooked on the stove or oven, rather than on the grill. Anyone who has sampled boiled pork neck bones, with barbecue sauce, a Southern favorite, can get an idea about the taste typically associated with ribs that are pre-boiled and then grilled.
The key to great Labor Day grilling recipes is planning and preparation. Start with the main course meat. Spareribs will require trimming off excess fat and connective tissue, but leaving some of the fat on will prevent burning and add more flavor. Both ribs and chicken should be rinsed in cold running water, dabbed dry, and rubbed with a mixture of the cooks favorite seasonings. For the best flavor, meats should be placed in a large roasting pan, sealed with aluminum foil or plastic wrap, and refrigerated overnight. Marinated meats are best left in the fridge overnight, too. A safety precaution: never allow raw meats and juices to touch cooked foods or countertops. Wipe down counters with a disinfectant. Be sure to wash hands and utensils after handling raw meats and use different utensils and platters to transfer raw meats to the grill. While the meats are resting, cooks should begin prepping vegetables for potato salad, Cole slaw, or tossed salad and assembling ingredients for baked beans. Side dishes can be prepared either the day before or hours prior to grilling.
Delicious Labor Day grilling recipes start with the perfect fire. Many a spare rib or T-bone steak has been lost by grilling too quickly or with too much flame. And when it comes to the best barbecue, timing is crucial. Whether using old fashioned charcoal and lighter fluid or quick-lighting briquettes, the key is to let the coals turn ashy white before placing the meat on the grill. Maintaining the right temperature ensures even cooking and less burning. Place the seasoned spareribs, chicken or burgers over the coals, close the top and allow the meat to smoke for about ten minutes, checking periodically to make sure that the flames are really low. Be sure to have a spray bottle full of water to extinguish high flames. Slow-grill meats for about 45 minutes to an hour, turning often, until they no longer have a heavy weight, but are slightly charred on the outside with grill marks. A lighter weight is a good indication that the meat is well done and excess water has been absorbed. While cooks may quibble about when to baste with barbecue sauce, the key is to add it late enough so that it wont burn, but early enough for the meat to absorb all the pungent flavors.
Dont waste that fire! Preparing Labor Day picnic recipes is a great reason to make full use of the perfect flame. Once the main course meats are grilled, remove them to a large roasting pan and keep the meat warm in the oven. The lower, almost non-existent, flames are perfect for grilling smaller pieces of meat or poultry, hot dogs, and knackwursts. Assembling the bounty of Labor Day grilling recipes is simple. Cut the spareribs between each bone and assemble on a platter. Arrange pieces of poultry on an additional serving dish. Add Cole slaw, potato salad, and baked beans to the mix with condiments, especially homemade barbecue sauce in plentiful supply. Stand back and watch the crowd hungrily devour some of the best Labor Day picnic recipes in America.
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