Hi there. Today, NYT Cooking’s Sam Sifton is here to usher us into peak grilling season with a takeover from his own newsletter, which you can sign up for here.
Good afternoon. We’re a week out from Memorial Day weekend, the unofficial start of summer grill season. For those who take part in the festivities, first with a holiday cookout and then with regular meals cooked outside over flames and coal, as many as they can manage for the next few months, the next two days are important. Because how’s that grill looking, after half a year spent alone and untouched in the yard, on the deck, in the garage, under the stoop? Did you clean it the last time you used it? Do you have charcoal? Do you have propane? Wood chips? Pellets? (Do you even grill, bro?) This is the weekend to get everything sorted, cleaned, and prepped, so that you can head into the holiday with confidence, with equipment that’s ready to serve you as you desire to serve others, in memory of those who gave their lives in service to us all. I can help because I’m bossy. I can say with confidence (and experience) that if you spend a few hours tomorrow outside and at the hardware store, if you scrub and scrape and test and look around for that great spatula you haven’t used since late September, you can make grilled hamburgers for dinner and count yourself prepared for the season ahead. So get your work done, then raise the flames high. Some Memorial Day recipes to get you started: burgers, yes, but ribs and cabbage too, as well as yakitori and tofu and whatever else you want to kiss with flame. (I particularly like these grilled, soy-basted chicken thighs with spicy cashews.) Moderate labor this weekend will leave you happy through Labor Day at least. Wirecutter’s new favorite gas grills→ We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more ›
MORE DEALS WE’RE EXCITED ABOUT “I’m an outdoor expert at Wirecutter. Here’s every deal I’m eyeing from REI’s anniversary sale”→
End the cookout on a sweet note: We taste-tested a dozen nationally available old-school-style ice cream sandwiches (including a few dairy-free options!) to find these standout sammies. Creamy, custardy, and chocolatey→ Thanks for reading. You can reach the Wirecutter Newsletters team at newsletters@wirecutter.com. We can’t always respond, but we do love to hear from you. Was this email kindly forwarded to you? Sign up here to get this newsletter in your inbox.
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