Summer's here and the time is right for . . . barbecue



1960: Mom (Shirley Palke, left) and neighbor Freida Steinwachs

prepared baked potatoes and steaks for barbecue in our backyard

in Torrance Calif. The present: I'm loading a serving plate

of hamburgers and Swiss cheese fresh from the grill.

Summer is barbecue season. For the Palkes that means sizzling chicken, steak, ribs, hamburgers or sausage on the grill . . . often with friends and relatives on hand for socializing and a yummy meal.

Last weekend my son Kevin hosted a big family birthday party for his brother Darrel who turned 26. Kev's barbecued chicken breasts were moist and tender and the homemade marinade/basting sauce gave the bird extra zing. The side dishes were tasty -- seasoned baked red potato pieces, a multi-lettuce green salad and sweet watermelon.

After playing a few rounds of Scattergories, we topped off the afternoon with birthday cake and/or fresh strawberry shortcake. Later several family members talked Kevin into sharing the recipe for his BBQ sauce.

Moreover, there's good reason to hold another barbecue soon -- Independence Day!

Growing up I looked forward to the fun and excitement of Fourth of July barbecues. I still do. The menu included:

·         spareribs

·         potato salad

·         corn on the cob with butter

·         baked beans with brown sugar and bacon

·         deviled eggs

·         French bread

·         relish tray with plenty of pickles, olives, carrot sticks and celery

·         lemonade or iced tea

·         watermelon 

Mom usually made up several dishes and others came from grandma and various aunts and cousins. Dad sometimes added mesquite chips to the charcoal to flavor the meat. The food was served beneath a patio roof covered with red-flowered bougainvillea vines.

There's something special about dining outdoors with family and friends. Those were happy times and the laughter flowed freely.

Dad and Mom shared grilling duties, but making the traditional homemade ice cream was strictly Dad's department. He had this old green wooden-slatted ice cream freezer and he'd pack ice and salt around the rotating container of cream as we boys turned the crank handle.  Cranking became more difficult as the ice cream set up. Dad or one of the uncles usually stepped in then . . . and soon we had sweet, creamy vanilla ice cream.

After dark we'd light up sparklers and watch the fireworks. And sometimes us kids would sneak back into the refrigerator for another slice of watermelon.

I'm not going to continue talking about barbecues in the past tense. I'm open to any and all invitations to an outdoor grilling fest -- and I'll even bring the pickles!

The Palkes have used many types of grills over the years. The main goal of our barbecues is to have fun, good food and fellowship with family and friends.