Memorial Day Weekend: Four Steps To Getting Your Grill On
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<p>Step 1: Get a grill. We recommend this miniature Bodum Frykat Picnic charcoal grill, for those without much spaceâit fits nearly on a terrace, and you can bring it to the beach. Plus, the orange paintjob is really cute, and it's big enough to handle a few whole steaks and burgers. <em>Available at <a href="http://www.broadwaypanhandler.com/broadway/product.asp?s_id=0&prod_name=Bodum+Fyrkat+Picnic+Charcoal+Grill&pf_id=bodum_fyrkat_grill&dept_id=7064">Broadway Panhandler</a>, 65 East 8th St, $59.99. </em></p>
<p>Step 2: Get your meat. Burgers, dogs, steaks, sausages, etc. You can't really have a BBQ without them (and, yes, it would be nice to provide some veggie options, too). We like the gonzo sausages (Smoked veal and boar? Buffalo chicken and bleu cheese?) at the <a href="http://the-meathook.com/">Meat Hook</a> and the Steakburgers at <a href="http://www.nycotto.com/butchershop/index.php?cPath=25&osCsid=b6f60d39b4ff51817df61308036696e7">Ottomanelli</a> for cookouts, and pick up some grill-ready corn on the cob and asparagus at the Greenmarket while you're at it. <em>The Meat Hook, 100 Frost St, Brooklyn // Ottomanelli Butcher Shoppe, 1549 York Avenue </em></p>
<p>Step 3: Get Your Drink: Obviously, beer is a must at any BBQ. We suggest Sixpoint's new <a href="http://gothamist.com/2011/05/16/you_can_has_cans_of_six_point_brook.php#photo-1">canned ales</a>, or, if you're feeling fancy, take a page from Annisa's Anita Lo, who <a href="http://online.wsj.com/article/SB10001424052748703421204576331830679849132.html">suggests</a> Prosecco or spritzers made with Aperol, "which has summery flavors like bitter orange and rhubarb." <br/><br/>Here's how to make an Aperol Spritz (via <a href="http://www.gourmet.com/recipes/2000s/2009/06/cocktail-of-the-week-aperol-spritz">Gourmet)</a>:"In a champagne flute pour 1 1/2 ounces Aperol, 2 ounces chilled Prosecco or other sparkling wine, and a splash of chilled seltzer or mineral water. Garnish with a lemon twist."</p>
<p>Step 4: Get something to eat off of: Because we are civilized people, it is not appropriate to eat directly off the grill. But it is also not appropriate have a ton of clean-up after a BBQ, so that's where these <a href="http://www.surlatable.com/product/PRO-136283/Bambu-Veneerware-Bamboo-Disposable-Plates%2C-Set-of-8">Bambu Veneerwear</a> plates (and matching flatwear) come in quite hand. Made of organic bamboo fibers, the plates are disposable but can also be wiped down and re-used, and the biodegrade in about six months. <em>Available at Sur La Table, 75 Spring St, $12.95-$14.95</em></p>