Saturday night, the ladies of WMAG came to my house for a cookout. We chased our kids around, we braved iffy weather, we gossiped. All in all, it was a great time. But it got me thinking about how, in the past, I’ve thought of cookouts as easy–just toss some burgers and hotdogs on the grill.
In reality, cooking those burgers and ‘dogs can be a pain in the butt. You have to stand over the hot, smoky grill, flipping them, making sure they don’t burn, adding more so that everybody gets one. Whoever gets the job of cook doesn’t get to have much fun.
We’ve found a solution to grilling for a group that’s easier than burgers and, if I do say so myself, more impressive: pork tenderloins and flatiron steaks. I’ve already written about how good flatirons are, and the rub recipe in that post works especially well on pork. These cuts of meat are big enough that you can put them on the grill and turn them only once. Just check for doneness with a meat thermometer. Then slice them up, and they can easily feed 8 adults. We like to serve our pork and steak with a sauce made out of horseradish in sour cream.
What about you, WMAGs? Give us some of your easy summer cookout tips/recipes. The sun is finally out, and I’m ready for dinner outdoors!