The Caveman-esque experience of grilling is primal and satisfying, quick and simple, communally celebratory and solitarily zen. Not only are the meals we prepare on the grill incredible, but the leftovers are epic. Here, in two acts, over the course of four nights, I hope you find some inspiration for your own evolutionary grilling tale.
Act One: Night One
Fire up the grill, all the way up, hardwoods, charcoals, bask in the glory of the flame
Slather chicken parts in BBQ sauce, hot or mild, maybe A1, mmm love A1
Drizzle corn on the cob with olive oil, salt and pepper
Grill chicken and corn until cooked through and slightly blackened
Serve with a fresh spring salad of spinach, berries, lemon juice and olive oil
Act One: Night Two
Shred leftover chicken
Slice leftover grilled corn off the cobs
Warm up and serve with tortillas, sliced avocado, salsa and sour cream
Act Two: Night One
Fire up the grill again, smell those burning tidbits, leave em on for flavor, mmm...
Slather Turkey, Chicken or Pork sausages in grilling sauce
Drizzle onion and pepper slices with olive oil, salt and pepper
Grill everything until cooked through and slightly blackened
Serve sausages on crusty rolls with onions, peppers and extra grilling sauce
Act Two: Night Two
Slice up leftover sausages, onions and peppers
Mix into deli prepared red potato salad
sprinkle with fresh thyme leaves
Grill up your favorite burgers (I like A1, parmesan, garlic and parsley mixed in)
Serve with potato salad
Translate this evolutionary succession of grilling straight through the summer, grill pizzas, peaches, pineapples, shrimp kebabs, figs, tomatoes, bread for bruschetta, use leftover meats for brunches, egg sandwiches, grill your desserts and snacks and live happily ever after, or until the briskness of fall cozies up our kitchens again.
