For many people, myself included, grilling and Labor Day are nearly synonymous. Being a holiday that seems to be focused on not doing any labor at all, we decided to whip up something simple on the grill.
Now, it’s important to note that simply isn’t necessarily boring. Take our meal for example; the whole dish was completed with about 15 minutes of actual “work”. The rest of the time was spent drinking beers around the grill.
While wandering the aisles of the local grocery store, we settled on a couple of thick butterflied chicken breast fillets, a bottle of Red Tail Ale BBQ Sauce, and a six-pack to match. Seeing that the pile of in-season sweet corn was 6 ears for a dollar, the planning was complete.
Back in the kitchen, the breasts were left to sit under a pile of BBQ sauce for an hour before the grill was fired up and ready to go.
As hunger set in, ice-cold brews were passed around to kill some time. Just when we thought our hunger couldn’t get more intense, the smell of caramelizing barbecue sauce started wafting out of the grill vents. A pot of water was readily brought to boil on the stove and after about 15 minutes the fillets were flipped and promptly re-sauced.
Given that sweet corn, this time of year can practically be eaten raw, the corn was timed to drop into the water when the chicken was about 5 minutes away from perfection.
At this point, every minute the chicken was left on the grill felt like an eternity and the role of grillmaster turned into the role of grill protector. Transferring the breasts from the grill to a plate and tossing on a side of corn nearly required a police escort to keep away the hungry hands of others.
After cracking open another brew and dashing the corn with a layer of cayenne, preparations were over and the feasting began.
In our book, any Labor Day is a success if it ends with a finely grilled side of meat. Even more successful is a Labor Day that requires as little work as possible.
This Labor Day was indeed a success.