National Grilling Month is here and we think gathering around a grill to cook is a great way to spend time outdoors while also meeting up with friends, family, or people in your community. Here at LPYS, we hold an annual BBQ with our staff and board to relax, discuss accomplishments over the past year, and get to know each other a little more.

Besides the social aspect of grilling, it is also a healthy way to cook food. Compared to fried food grilling does not add fat to your food, nutrients are retained, and calorie levels tend to remain low. You can grill almost any type of food including fruit! To encourage you to get out and grill this month we wanted to share a few recipes with you.

Carmelized Brown Sugar Cinnamon Grilled Pineapple
from The Recipe Critic

1 pineapple cut into spears
1/2 cup Brown Sugar
1/2 cup Butter melted
1 teaspoon Cinnamon
Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple using a cooking brush.

Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

Classic Grilled Chicago Hot Dogs
from Adventures of Mel

8 hoagie rolls or brat buns
4 tablespoons salted butter melted
1/4 cup poppy seeds
8 beef hot dogs
8 dill pickle spears
3 tomatoes sliced
8 tablespoons sweet and spicy pickle relish
8 teaspoons yellow mustard
1/2 cup pepperoncini
1 large white onion chopped or minced
1 teaspoon celery salt

• Chop the onion; wash and slice the tomatoes. Set aside.
• To make your own poppy seed buns, brush the tops and ends of the hoagie rolls with melted butter. Sprinkle poppy seeds on. Place on the grill or over the campfire until they start to get just slightly toasty, maybe 5 minutes. Then remove from the heat and set aside.
• Grill the hot dogs until they're cooked through.
• Open up the buns. Place 2 to 3 tomato half slices on one side and a dill pickle spear on the other side.
• Place the hot dog in the middle between the tomato slices and the pickle spear.
• Add a spoonful of pickle relish along the top of the hot dog on one side.
• Then squirt yellow mustard along the top of the hot dog on the other side.
• Add pieces of pepperoncini and a small handful of chopped onion on top.
• Sprinkle with a dash of celery salt. Serve and enjoy!

There are so many reasons to love National Grilling Month. It's a great way for someone of any age to connect with others in their community which is what we encourage here at LPYS. So now is a good time to host a grilling session, try a unique recipe, and enjoy the great outdoors!

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