Grilling Recipes for a Labor Day Blowout

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summer

AlamyThroughout the summer, we've provided you with recipes, menu ideas and advice from two of our favorite grilling gurus -- Steven Raichlen and Elizabeth Karmel. We enjoyed patriotic berry pizzas, panko-crusted racks of lamb, balsamic peaches, pulled pork sandwiches, fruit kabobs, Asian tuna steaks, salt-crusted chicken, baby back ribs and many more grilled appetizers, mains, side dishes and desserts. And we couldn't have grilled so many meals to perfection without tips on how to best grill steak, how to use salt on the grill, how to grill fruit, and when it came time to cash in on late-summer sales, advice on what to look for when buying a grill.

So naturally, with summer's end upon us (double sigh), we turned to our experts to find out which grilling recipes are their favorites -- food so delicious, they'd make it for their own friends and family on Labor Day. While we'll still be grilling long after the leaves turn, we recognize that for many, this holiday is a chance for a final grilling blowout. So make it count and spend more time with party guests by cooking your entire Labor Day feast on the grill (with a few make-ahead steps).

Steven Raichlen's Labor Day Menu & Tips:

Jalapeno Poppers with Crab Meat and Corn
Start off with these poppers. With its payload of crab meat and Old Bay® Seasoning, this riff on crab cakes pays homage to Steven's hometown, Baltimore, Maryland. Ideally, serve with "Natty Boh" (National Bohemian beer), a brew that had its origins in Baltimore in 1885.

Hill Country Brisket
Impress guests with this grand finale of a main dish, made with waygu beef brisket. Though it's certainly flavorful enough without a sauce, this dish goes well with Basic Barbecue Mop Sauce.

Best Barbecued Beans on the Planet
What goes better with brisket than some solid baked beans? This favorite dish packs flavors ranging from sweet and salty to spicy, and utilizes the trimmings from the Hill Country Brisket.

Spit-Roasted Pineapple
How often do you see dessert on the rotisserie? Lightly seasoned with sugar, cinnamon and cloves, this surprising dessert is as delicious as it is presentable.

Wash it all down:
Steven has been drinking gin gimlets lately -- a drink that the the legendary mystery writer Raymond Chandler wrote "beats a martini hollow." He recommends starting with a real good gin (like Hendrick's), which should be stored in the freezer until using. Add equal parts of Rose's Lime Juice (which you store in the freezer). By chilling the ingredients, you don't need to dilute them with ice. Serve in martini glasses. Wedge or twist of lime optional.

Seasonal sipper:
Rather than mourning summer's end, celebrate the start of fall by drinking hard on fresh apple cider.

Close it down:
Though Steven advocates year-round grilling, he knows a lot of you will be putting your grills away after Labor Day, and so advises following these key maintenance steps:

Charcoal grills: Brush and oil the grill grate one final time after the food has come off but while the grill is still hot. It's very important to oil the grate well to keep it from rusting during the winter. Once the ashes are dead cold (the next morning), transfer them to a metal ash can garbage can to discard. It's important to use metal, because sometimes live embers remain in the ashes. Scrape out the fire box and rinse the inside of the lid. Don't forget to empty the drip pan and ash catcher. Finally, spray the vents with WD40, so they don't rust shut during the winter. And of course cover your grill if you plan to leave it outside.
Gas grills: Clean and oil grate as described above. Empty out the drip pan. Oil the vents. Disconnect the propane tank and cover your grill.

Elizabeth Karmel's Labor Day Menu & Tips:

When we asked Elizabeth Karmel to share her Labor Day traditions with us, she said rather than frowning over summer's end, she loves to make the most of the local, field-ripened produce still available to her in early September. She enjoys grilling platters of zucchini, yellow squash, baby eggplant, okra, corn and more, and turns juicy tomatoes into a crisp side dish. (Her favorite varieties are green zebras, rainbows and purple cherokees.)

But first things first: when shopping for the vegetables that will be the star of your show (at the farmer's market, your own garden, or a local grocery store), choose whichever veggies you have an appetite for. Elizabeth likes to grill all the vegetables -- except for the corn -- early in the day, and sets them out on platters to serve at room temperature.

Sliced Veggies 101
When you choose which veggies to grill (such as zucchini, eggplant, squash, asparagus, Belgian endive, bok choy, etc.), cut them into quarter or 1/2-inch slices or rounds. Coat each vegetable slice with olive oil by placing clean, dry slices in a resealable plastic bag, pour in the oil and massage to thoroughly coat each vegetable piece. Sprinkle with salt and massage again. Leave the veggies in the bag until ready to cook.

Place vegetable slices on the cooking grate crosswise so they won't fall through the grates. Using the direct grilling method and medium heat, grill for 6 to 15 minutes, depending on thickness and tenderness of vegetables. Turn once or twice during the grilling time to expose all sides to the heat. Vegetables should begin to brown in spots (indicating that its natural sugars are caramelizing) but should not be allowed to char. Remove from grill and serve hot or at room temperature.

Whole Hard-Skinned or Root Vegetables 101
Choose butternut squash, acorn, delicate squash or root vegetables such as whole potatoes (of any variety). Cut squash in half and remove seeds. Leave potatoes whole. You may need to cut a sliver off the bottom so it will stand straight. Coat all over with olive oil, season with salt and pepper.

Using the indirect grilling method and medium heat, place vegetables in the center of the cooking grate or on the warming rack for 40 to 60 minutes depending on size. There is no need to turn during grilling. Remove from grill and serve while still hot.

Grilled Antipasto with Soprano Sauce
Use the vegetables Elizabeth has suggested as a guideline, but feel free to substitute your favorite seasonal produce. If you don't make the Soprano sauce, be sure to drizzle with the best quality olive oil and sprinkle with fleur de sel or another finishing salt. Elizabeth also recommends Maldon smoked salt -- its delicate crunchy and smoky crystals are the perfect finishing touch for simple grilled food.

Grilled Corn in the Husk
What could be more summery than grilled corn, slathered in butter?

Tumbled Tomatoes
Bet you can't eat just one of these juicy, crunchy tomatoes.

Beer-Can Chicken
Elizabeth started off summer with this classic recipe, and so brings it full circle as the sunny months draw to an end. If you didn't catch this recipe the first time around, here's why you should make it: The beer steams and deepens the flavor of the meat, leaving it juicy and flavorful. Meanwhile, the vertical roasting of the bird allows the excess fat to render out of the skin, leaving it crisp and golden brown. Serve them hot, cold or at room temperature.

Cast-Iron Skillet Cornbread with Ancho-Honey Butter
This moist, delicious cornbread can be eaten at room temperature -- but it's best hot out of the oven. To top it all off? A sweet, spicy butter flavored with cinnamon, coriander and honey.