Perfect recipes to grill this Labor Day - gas grill with side tables

Summer may be coming to an end, but it's still the barbecue season, so pick up a bag of charcoal or light the gas grill to cook this Labor Day weekend!From appetizers to desserts, you can fill everything with a grill and enjoy a delicious feast at any time.Check out the complete recipe below.Andrew Zimmern two ingredients for burnt eggplant: 1 serrano pepper3 eggplant, about 2 1/2 lbs 2 tbsp olive oil, add garlic cloves, peeled onions and 4 cups of onion 1 teaspoon cinnamon clip 1/4 cup coriander, 1 cup of fresh tomato 1 tablespoon fresh lime 1 tablespoon coriander, garnishFlatbread chopped for service: ignite a chimney filled with natural hard charcoal.When the weather is hot, pour into the bottom of the charcoal grill.Tap coal to remove some ash.Place the Serrano pepper and eggplant directly on the charcoal.Cook the pepper for about 2 minutes each side until burnt.Cook the eggplant each side for about 10 minutes until it is completely black and the eggplant is soft.Remove the vegetables from the coal and cool on one side.Place olive oil, garlic and onions in a large pan of medium fire.Cook for 2 minutes, then add the cayenne, coriander and cumin.Chop up the Serrano peppers and put them into a pot.Peel the eggplant, chop it, and put it in the pan.Sprinkle with a touch of cinnamon, cardamom and half a portion of coriander (left for decoration ).Cook for a few minutes, then stir with tomato sauce and lime juice.Cook for 10 to 12 minutes until thick and liquid evaporates.You can serve as a warm appetizer at room temperature or during cold soaking.When preparing for serving, decorate with parsley, preserved coriander and a little olive oil.Served with flat baked bread.It is reproduced by Andrew Zimmerman.Alex Guarnaschelli's grilled steak with salsaA pound of steak trimmed from any muscleLeaf parsley6 medium Brussels sprouts, 1 tbsp citrus, 1 large clove garlic, 1 tbsp Dijon (smooth) mustard1 tbsp 1/4 cup red wine vinegarDirections for Virgin olive oil kosher salt1/2 teaspoon red pepper skin: preheat and clean the grill.Make salsa sauce: mix parsley, Brussels bean sprouts, capers, garlic, mustard, vinegar in a large bowl with a little salt and olive oil from red pepper slices.Whisk to blend.Add vinegar, lemon juice and olive oil.Whisk to blend.Taste of seasoning.Note: This salsa can be made the day before and "rested" overnight so that the taste blends together before eating.Season the steak in salt and carefully place it on the grill with a pair of metal pliers.Cooking at high temperatures, 3-4 minutes, not moving.Rotate the steak in half and cook it for another two to three minutes.Turn over the steak and cook it for another 3-5 minutes, longer if you want more cooked steak.Remove the steak and let it "rest" on a flat surface after 10 minutes ".I count 8-Medium rare 10 minutes depending on thickness.Cut the steak into pieces and put it on a platter with salsa on it.Adam Richman's beerSandwich sausage Sandwich ingredients: 1 pound of green vegetables, 1/4 cup of chopped sugar 1/2 tbsp Jewish food 1/4 teaspoon celery seeds 1/4 cup of vegetable oil 1/4 cup of black pepper freshly ground with apple wine vinegar for taste: 4A bottle of beer4 hoagie roll per ounce, tasting spicy mustard (optional) instructions: Place cabbage, sugar, salt and celery seeds in a colander in a bowl.Let the cabbage wither completely and release the withered cabbage into a clean bowl (discard any remaining liquid ).Add oil and vinegar and stir into the coating.Season with pepper.Put the br and onion in the big Dutch oven and cover the beer.Place and boil at high temperature.Reduce the heat to sim and cook until fully cooked for about 20 minutes.Put the baked rolls together with the br and onions.If you use it, it is best to match the cabbage salad with some spicy mustard and then eat it.Put brats and onions in a large pot and cover the beer.Placed directly on the grill, over heated and boiled.Remove brats from the beer and onion bath and place them directly on the grill and grill until they are fully cooked.Tip: If you prefer to keep the sausage moist and juicy, transfer the sausage from the pan to the cast iron pan on the grill and cook until it is fully cooked.The recipe is reproduced by Adam Richman.Dan Churchill's blister peaches and honey make something sweet together, and the healthy taste will wow anyone after an already impressive meal.Here are recipes for chef, cookbook book author and host Dan Churchill for "feast with friends.