Grilling Tips

If there is anything most husband's love to do - it's to grill.

Now that an Autumn chill is in the air it's a great last-chance-option to fire up the grill. Depending on where you live, there may only be a few more weeks before winter sets in. Dropping temperatures will soon make cooking outside uncomfortable or prohibitive. Ribs, chicken, burgers, or veggie options (such as grilled eggplant or veggie burgers) are delicious. The smell alone will make your neighbors drooling with envy and coincidentally knocking on your door with a bottle of wine or homemade brownies.

The secret to grilling is often in the marinade or glaze. The traditional brown sugar BBQ sauce is a backyard classic, but don't be afraid to branch out. A couple of month's ago Sunset Magazine (August) was recommending a Zaatar Glaze (from the Middle East) and a spicy Basil Chile Lemonade Glaze (with red chili flakes). Regardless what you use, make it something new and memorable. The marinades work best if the meat is left to soak several hours - letting the texture absorb the flavors.

For an added (yet, simple) zing stick a few cloves of garlic into small slits in the meat and rub with brown sugar, ketchup and a little olive oil.

After dinner, roast a few marshmallows over the grill and make the timeless and delicious smores for dessert (marshmallows, chocolate and graham crackers).

Of course, praise your husband for his fabulous grilling techniques - even if you selected the meat, marinated it , and lit the grill. Who is counting anyway? And a full belly always makes everyone happy.