I would venture to say that sometimes we think too much about a barbecue menu, and that kind of defeats its purpose. It’s an opportunity to host with the opposite of a stuffy vibe. Barbecues are open and free, with a “Plates are over there,” “Burgers are almost ready,” and “Can someone catch the napkins that are flying away?” feeling.
You can totally make that timeless corn salad from the 90s with the pickles. Without any well-thought-out herbs, and without the perfect serving dish, it will still be the welcoming barbecue your guests will one-hundred-percent come back to.
Michal’s set this week over-delivers (the corn ribs and herby chicken are now staples in my home), and she also has you covered in her article on the most popular barbecue cuts. But more than that, we want to give you the confidence to do your own thing, and then do it again and again.
CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com
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