If you want a symbol of how much American attitudes about grilling have changed in recent years, consider Labor Day. It used to marks the end of summer barbecue season -- a last hurrah of smoke and fire before you mothballed your grill for the winter.
These days, most of us grill through Thanksgiving and a growing number of Americans (45 percent according to the Hearth and Patio Barbecue Association) fire up our grills year round.
Labor Day became a national holiday in 1894, when Congress resolved to honor the achievements of American workers on the first Monday of September. And the best way to celebrate Labor Day? Now as then, with a barbecue.
By this time of year, you've been grilling hard all summer long. So why not serve a menu that's big on flavor, but light on the actual labor? Of course, someone still has to man the grill, and nobody is better at it or enjoys it more than you do. But you don't have to sweat it out on Labor Day either.
Here are five strategies for staging a Labor Day barbecue -- hold the hard work.
- Make your guests part of the grilling. One of my favorite appetizers for a Labor Day barbecue is pa amb tomaquet -- also known as pan con tomate or Catalan tomato bread. Tomatoes are in peak season and everyone loves garlic bread. So set out a platter of ripe tomato halves, half garlic cloves, sea salt, freshly ground black pepper, and a cruet of fragrant extra virgin olive oil. Slice up a baguette or ciabatta and grill until crusty and brown on both sides. Serve the slices hot off the grill. Instruct each guest to rub the grilled bread with cut garlic and tomato, then season with salt, pepper, and olive oil. Serve on napkins -- you don't even need plates. It's the essence of summer on a slab of bread.
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Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Primal Grill on PBS. His web site is www.barbecuebible.com.