Memorial Day Barbecue Things to Remember and Sauce and Rub Tips

Last fall I wrote about growing up in a seaside resort town and the immediate changes in atmosphere that happened literally overnight on Labor Day when “The Season” ended. (Aug. 30, 2012) Well, although Memorial Day was technically the opening of “The Season” the differences weren’t nearly so dramatic. For one thing school wasn’t out yet, so the tourists weren’t there in full strength, and those that were concentrated, as did the natives, on getting things ready for the hectic weeks ahead. Not all the beaches were open, because many lifeguards were students, and boats were still being outfitted. This holiday was more of a dress rehearsal than an opening night. People who would be working hard for the next three months used it as a chance to give a final check to their preparations but also as their last chance to relax with friends before summer officially started. It was a happy holiday, filled with anticipation, optimism and energy, but pleasantly low-key.

Part of getting things ready for the coming weeks was to get the backyards in order, which included hauling out the lawn furniture, and of course setting up the grills. There seemed to be barbecues and outdoor cocktail parties every one of the four day weekend and sometimes more than one a day. It was as if people were trying to fit their summer’s fun into that one holiday, before they knuckled down to business.

It follows that with all the attention centered on the start of things, people were focused on new discoveries. The stores had new merchandise, the restaurants had new menus, the amusement piers had new paint and the backyard chefs showed off shiny new grills and/or novel recipes. The difference here was that they knew that they wouldn’t have much time to spend preparing meals, either because they had full schedules or, on a rare day off were cooking for a group of friends and family. So the recipes that were passed around, unlike the grills (see my posting on this blog; Keep on Grillin’ Aug 30, 2012) weren’t the complex ones but the simple ones.

One year the rage was using bottled salad dressings as marinades or bastings. I recall that French and Caesar dressings were pretty good on chicken and turkey. The balsamic and olive oil vinaigrettes worked for meats and the raspberry –nut dressings were surprisingly tasty as basting sauces on game hens, duck and pork. In fact I might revisit some of them in the coming months because they’re ready made and easy to grab on a busy night. The only thing to watch is the sugar content, because sugar does burn quickly and can spoil everything if applied too soon or with too high a fire.

In fact, I realize that I’ve been buying barbecue sauce the lately, when for years I made my own. I mixed ketchup, Worchestershire sauce and red wine to taste and consistency. As I’ve said I’m a “Dumper Cook” so my best estimate of proportions would be 1 cup ketchup to 3 Tbs. Worchestershire sauce to 3 Tbs. wine, but you should use your own judgment if you want to try it. Actually it’s quite good and since all the ingredients are normal pantry items, it saves having to shop for another. Of course you can personalize it by adding herbs or seasonings like garlic, pepper, basil, rosemary, or even liquid smoke.

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The danger of burning sugar can be removed by using a “rub”. Rubs are mixtures of herbs and seasonings which are rubbed on the meat and allowed to penetrate for a time before the meat is placed on the grill. Some chefs prefer to make their own rubs, but a large selection from mild to hot, of many different ethnic origins can be bought commercially. These rubs can be enough on their own, or can be combined with a sauce to finish. I like a Cajun rub mixed with finely ground black pepper. I put some in a shaker and add a bit more as the meat cooks. I have even used it to roast beef in the oven, but then I sprinkle a pinch sugar over the top before I put it in. The tiny amount of sugar melts and seals the crust that forms without leaving any taste.

It wasn’t just the calendar that started me down memory lane, but also that I recently came across a book “Sizzling Barbecue Recipes” by Sheryn R. Jones. Her recipes, calling for very few ingredients, remind me of those oh so good, but simplistic ones featured at the backyard barbecues of yore. In fact, I bought a copy for a friend who likes to grill “on the relaxed side” as he says. There are so many barbecue books and recipes out there that it pays to take your time to evaluate any you buy or decide to try. The best advice I can give you is to proceed at your own pace. Start with the simple ones and avoid complex preparations. In fact, I think to stick with the simple ones period is a good rule. You can always experiment with different combinations of ingredients, and probably get raves for most of them, but it’s always wise to keep matters in the realm of control, especially if you have guests.

The rest of the food served at those Memorial Day parties followed a set rule: nothing was served that would melt, separate, spoil or attract hordes of stinging insects. As a result the menu was just as simplistic as the grilled feature, but simplistic doesn’t mean plain. After all, many of these people owned or were connected with hotels and restaurants. They understood the value of keeping recipes practical in preparation. There were wonderful cheeses, artesian breads, crisp green salads tossed with fresh herbs, seasonal vegetables oven roasted and shrimp grilled in pans with pureed caramelized onion dipping sauce. It was a lasting lesson that the most basic things, in their simplest form are often the most elegant. Price isn’t the main factor. Being fresh, appropriate and pleasingly presented are the real attractions of food.

This is good advice for anyone contemplating entertaining. No matter the occasion, season, locality or participants, don’t get involved in techniques or recipes that are aimed at impressing. Don’t drive yourself nuts by stepping outside your comfort zone. Rely on fresh ingredients and pleasing presentations to speak for you. Oh! One other tip! Get one or two loaves of fabulous artesian breads. I was helping a young woman with a house warming buffet once. Her guest list included many of her in-laws and her family’s old friends and she was panicked.  She had a lovely spread to offer, roast turkey and ham, fresh green salad, a pasta casserole and vegetable dish, and a large, decorated cake, but she felt it wasn’t enough to satisfy those guests. I suggested a bakery that made huge round loaves of bread, promising her they would supply the “wow” factor. Her husband picked three up fresh ones the morning of the party, an Italian, pumpernickel and wheat. They were show stoppers and her party is still remembered in glowing terms.

HAPPY MEMORIAL DAY EVERYONE!!!