Another Labor Day is upon us! The time most people celebrate Summer for the last time... Family's have their last cookout for the season so let's talk about food... I love food on the grill
This is my fav way to grill burgers

GRILLED BARBEQUED HAMBURGERS

With each 1 pound hamburger, mix: 1/3 c. barbecue sauce Chopped onion, optional
Make into thick patties (4 per pound) and grill. The juice stays in the hamburger and the barbeque sauce doesn't burn. Great taste!

I also love grilled weiners the same way but VERY Black!

A good steak is hard to find but this is how it is recommended, not sure how well this works...
Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of steak and know how to seasoning it (or not) to your liking.
Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster.
Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl.
Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.
Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.
Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.
Grilling Times by Thickness
These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..
Thickness
Rare
Medium
Well
Heat
1"
8-10
12-14
16-20
High
1 1/2"
10-14
16-20
22-26
High
2
12-16
18-22
24-28
Medium


Sides on the grill include.......
potato salad
This is a delicious potato salad for a summer meal or cookout, and it's one of my family's favorites.
Ingredients:
4 to 5 cups cubed waxy potatoes, cooked, drained, cooled*
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-cooked eggs, chopped
2 tablespoons chopped sweet pickle
2 teaspoons sweet pickle juice
1/2 to 2/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground black pepper
Preparation:Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.Serves 4 to 6.*For best texture, use new potatoes, red skinned potatoes, or other boiling potatoes.


baked beans
Awesome Baked Beans:
1½ hours 20 min prep
8-10 servings
1 (53 ounce) can pork and beans (Drained and pork removed)
1 (15 ounce) can tomato sauce
3 tablespoons mustard
2 tablespoons Worcestershire sauce
1 white onion, chopped
1 green bell pepper, chopped
1 slice 1/2 inch thick deli ham, cubed
1 1/2 cups brown sugar
1. Set Pork-n-Beans in a collander to drain while you mix together the rest.
2. In large bowl stir together tomato sauce, mustard, worcestershire sauce.
3. Stir in onion, bell pepper and ham.
4. Once it is well mixed stir in the brown sugar til it is dissolved.
5. Now add beans to the mix.
6. Bake at 425 for one hour.


pasta salad

COLD PASTA SALAD

1 lb. pasta, cooked & drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

deviled eggs

8 hard-cooked eggs
1/2 cup MIRACLE WHIP Dressing
2 Tbsp. CLAUSSEN Sweet Pickle Relish
2 tsp. yellow mustard
1/4 tsp. salt
Dash of pepper
Dash of paprika
CUT eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well.
SPOON or pipe yolk mixture evenly into centers of egg whites.
SERVE immediately. Or, cover and refrigerate until ready to serve.


assortment of chips w/ dips
fruit salad, fruit tray w/ dip
veggie tray w/ dip

Enjoy!