Here is a thought: If a man can't cook in the kitchen, what business does he have cooking on the grill? I know lots of guys who claim they are masters with the barbecue. They say they can out-grill anyone. But they don't have any chops in the kitchen. Why should I trust my expensive ribeye to them? If you don't know your way around a piece of steak in the kitchen, there ain't no way you know your way around a piece of steak on the barbecue.
Far too many women don't grill because it is supposedly man's territory. Apparently it is because it's fire and it's hot. Well, I'm hot and I can take the heat. I grill because it tastes good. I grill because there is nary a dish to clean. I grill because it is quick. The time is upon us my friends. The season of the barbecue has commenced as the temperature approaches 80. I have scads of barbecue recipes lined up for the coming months. I'm especially excited because my sink will be emptier and my meals will be quicker.
5 yellow summer squash
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tsp grill seasoning (Montreal seasoning or Spade L)
A few grinds of pepper
A big pinch of kosher salt
Trim the ends off the squash. Halve the squash lengthwise. With the cut side down, carefully slice the squash horizontally. You should get about 3 slices per half.
In a large baking dish, combine the balsamic vinegar, olive oil, grill seasoning, pepper and salt. Whisk to combine. Add the slices of squash and push down so they are submerged. Marinate for 30 minutes.
Preheat the grill to medium high heat. Once hot, add the squash. Grill on both sides until cooked through and well-browned, about 5 minutes. If you feel so inclined, sprinkle on some more grill seasoning while the squash are cooking. Serve immediately.
Rookie's Notes: If you don't already know about Spade L, let me introduce you. My cousin Andie's husband Morgan showed us Spade L and our steaks will never be the same. One of the best grill seasonings around. And I can prove that it is good. How? They don't sell it in the spice aisle. They sell it at the butcher counter. That is a sign people. Buy the seasonings by the butcher. They put them by the meat for a reason.