I introduced #BittmanTopics as a way to share ideas about what—and how—we’re eating, and this month, we focused on grilling. Many of you were proud to announce you have year-round cookouts while others in colder climes are just now getting back to the fire. Most of us associate grilling with meat, but throwing some vegetables on the barbecue is actually a great way to practice “less-meatarianism”:—I shared my recipe for Mexican-style corn and you all shared your own favorites here and onFacebook, Twitter, and Instagram.
Below are some things you had to say and eat last month—check back tomorrow for June’s topic.
The question of the month: “Currently raising my own pork, lamb and beef, looking for best all purpose combo grill/smoker – suggestions?” –@vpfarming
One colleague, Daniel Meyer, built his own smoker, which worked well until it burnt to a crisp. We like Webers, Big Green Eggs, and old-school campfires. But I’m eager to hear what you all use.
“My grill never hibernates.” -Kathleen Harold, Facebook
“Hibernate? Nay!! I grill year round. Yet another gift of So Cal life.” -Rachel Wooster Gangsei, Facebook
“Made Grilled Broccoli With Chipotle Lime Butter for some friends a few weeks back. There was a look of despair on one guests face when I revealed there was not enough for seconds…” -Phil, markbittman.com
“I enjoy grilling Veggies after marinading and rubbing them with Himalayan pink salt, fresh napoletano basil, savory, lemon juice and Fresh lime basil.” -Bonnie Hiniker, Facebook