BBQ season officially begins

Here in Tucson, the Discorfano pool has been open since late March, and I took my first dip of the season into the cool water a couple of weeks ago; nevertheless, there’s something about Memorial Day Weekend that just spells SUMMER. And for me, summertime has always been about spending as much time as possible poolside, which often means family and friends lingering into the evening hours, which means lots of opportunities for grilling outdoors. In contrast to the the Texan barbecues I later encountered during my days in Houston and Austin, the barbecues of my childhood meant hamburgers, hot dogs, and a variety of cold salads (potato, macaroni, etc.).  If you were lucky, there would be some fresh corn on the cob the go with it!  This holiday weekend, many of us will have at least one outdoor (hopefully, poolside) get-together on the schedule. Here are a few suggestions about how to update the traditional BBQ fare:

• Burgers
  By now, I think everyone knows veggie burgers exist. The original Boca burgers seem to be a favorite; the soy burgers look and taste more like the old-fashioned hamburger. My personal preference still is for the more obvious vegetable patties: Dr. Praeger’s California Burgers are a staple at my house — I grill them up year-round. Also, for a holiday, you might want to try grilling some Portabella mushroom caps. My Aunt Jean loves them as much as I do, so we’ll be having them at our own Memorial Day soiree. Did someone order a cheeseburger? Try the single “cheese” slices by Galaxy. This Memorial Day, we’re using the soy “mozzarella” slices on the burgers and shrooms. All-American and Italian-American, always
• Hot Dogs
  There are a few brands to choose from, like Tofurky and Smart Dogs. Especially once you’ve loaded on the mustard and relish, you (and your guests) will never know the difference!
• Sausages
  Italians love their sausage sandwiches smothered with onions and peppers. Generally, I’m not a big mock-meat person, but this is one food from my childhood I am happy to replicate from time to time: my version, I use the Italian sausages by Field Roast. However, both my dad and husband like all things spicy — and we are in Arizona now, after all — so I’ve opted for the Mexican-Chipotle flavored sausages.  I haven’t tried this flavor yet, so I’m excited to see what kind of response they elicit.  At every get-together, I like to throw in something new… and the casual atmosphere of a BBQ makes it especially easy to introduce a new product or try out a new recipe.
• Potato Salad/Cole Slaw
  You can keep the BBQ All-American (Italian-American extras, notwithstanding) with one easy switch: substitute the usual mayo for Vegenaise egg-free mayo, and you’re good to go!

While we take time on this holiday to honor those who have given their lives in service, have a great time with family and friends this weekend, everyone –

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