Simply Grilling

If you are looking for tips on how to pull off a stress-free cookout, I've got you covered. As a long-time grilling contributor to Simply Recipes, this month they've featured my tips for a summer grill-out, along with three new recipes.

For the article, Erika and I hosted a "working" dinner for friends at Green Acres. The recipes and action were captured by Columbus-based photographer, Mathew Peaver, who did a phenomenal job with the imagery. I think he took one of the best photos of me "in the moment," I've ever seen.

Credit: Simply Recipes / Photo by Matthew Pevear / Food Styling by Mike Lang

If you follow me on Instagram, it's not hard to see the influence for the recipes. They've been on repeat through the spring. Lately, grilled chicken halves have become my go-to choice for whole chicken. They are a fast cook that packs a ton of flavor thanks to the increased cooking area of the chicken. When you grill a whole chicken, the cavity is just that, a cavity. However, when the chicken is separated, all of that "inside chicken" is exposed.

The chicken pairs perfectly with Alabama White Sauce. I rate sauces based on how fast I eat them. There's the next day, then there's when you sit down at the table, and finally, the resting spot for Alabama White, when the chicken is off the grill and you are still standing in the kitchen. It packs a vinegar punch, and if you like that tang, this classic is for you.

Finally, I've brought a vegetable to the party, grilled broccolini. Lately, I've been worn out grilling asparagus and squash, so I've been preparing broccolini in their place. It's a fast, easy cook and with grilled lemon, absolutely delightful.

The team at Simply did an outstanding job putting the package together. I'm thrilled they asked me to contribute. Thanks, Laurel and Sarah!

If you are unfamiliar with Simply Recipes, please check out not only the summer grilling article, but the website in its entirety. I use it all the time for last-minute dinner ideas and inspiration.