Newsletter – April, “Where's the Beef?”

Thanks to Daylight savings time, as of April 1st, the sun officially goes down at 7:33 pm, (8:00 by the last day of the month!). Time to uncover the Barbecue and, undoubtedly, give it a little TLC.

Once it's up and running, The propane filled, or the charcoal purchased, it's time to get down to business.

One of the wonders of outdoor cooking is that everything just tastes so much better. Maybe it's just the process and being outdoors, or maybe the direct interaction of flame and food, or some combination of both. Whatever it is, it pulls us out of hibernation, marinating, cooking, and probably noticing all the weeds popping up in the yard at the same time.

Almost anything works on the Barbecue. If you're a vegetarian, grilled vegetables marinated in a balsamic vinaigrette are awesome, seafood, (including shellfish), and fowl are naturals for lighter fare, but the ultimate expression of the 'que has to be good old beef.

Our meat departments have an array of killer marinated tri-tips that they've put on ad this month for $ lb.

A number of our April wine features are tailor made for the Barbecue and are designated as such. Be sure to visit our meat departments to get the basics and any tips for your tri-tips you might need and our wine staff is standing ready to tell you which wine will work best with what. Happy Grilling!

Richard Williams

2009-03-11T15:05:10