Louisiana grilling season is heating up just in time for Memorial Day weekend, and Louisiana Agriculture Commissioner Mike Strain says it is the perfect time to fire up the grill and keep it simple.
During ‘Mornings with Brian Haldane’, Strain talked about Louisiana’s strong barbecue culture, grilling traditions, and why beef remains a favorite for families across the state.
Strain said May is National Barbecue Month, even though barbecue fans and grilling fans often debate the difference between the two. Either way, Louisiana families are preparing for cookouts, steaks, ribs, burgers, and backyard gatherings.
The Louisiana Beef Industry Council and Louisiana Cattlemen’s Association are also promoting grilling season through events and cooking demonstrations. Strain highlighted steak sandwiches, beef breakfasts, omelets, and grilling showcases often featured at Louisiana events and fairs.
One of Strain’s biggest grilling tips is not to overcook steak.
He said a good ribeye does not need much beyond salt, pepper, and a hot grill. He also joked about “grill snobs” who insist there is only one right way to barbecue.
Strain shared memories of cooking on family farms where fresh-cut steaks went straight from the butcher shop to the grill. He described thick steaks cooked over wood fires and topped with garlic butter as some of the best meals he has ever had.
He also praised different grilling methods, from charcoal and pecan wood to propane grills and flat-top cookers.
As Memorial Day weekend approaches, grilling season is expected to bring families together across Louisiana for another summer of backyard cookouts, barbecue competitions, and Louisiana-grown beef.