FOOD: What’s grillin’ this Labor Day? |

FOOD: What’s grillin’ this Labor Day?

Lee Mathis
Staff Photo |

Labor Day weekend is looked upon in many ways: The end of summer, the beginning of fall, kids are back in school, most of the tourists have left our little valley, the heat of the summer is being replaced by the cooler days and nights, and football is getting into full swing! I do love fall!

For many, Labor Day weekend is also the last long weekend for awhile and is looked upon as a way to reflect on what was hopefully a great summer.

Cookouts, BBQs, tailgate parties seem to be the theme of this weekend and why not say “adios” to summer in a big way? Clean off your BBQ or other instruments of cooking and go out in style! Maybe add some mesquite chips to your charcoal. Pull out a recipe from that stack you have been growing and give it a shot.

Whatever you do… do it right, do it well and do it big!


This one comes from They have every kind of recipe you may want to try for the holidays, BBQs, picnics, tailgates and more!

The “Recipes of the Week” are also from that site. One is a great marinade for your proteins and the other is a grilled corn recipe since Olathe Sweet corn is in harvest.


½ T. chili powder

1 tsp. black pepper

1 tsp. salt

¼ tsp. cumin

½ tsp. thyme

½ tsp. paprika

½ tsp. onion powder

1 T. dark brown sugar

3 T. extra virgin olive oil

2 Smashed cloves of garlic

Mix all ingredients together. Use to marinate your favorite meat. This marinade will cover about four chicken breasts. Marinate 4 to 24 hours. Baste with barbecue sauce while grilling. Recipe courtesy


8 large ears of corn

1/2 cup unsalted butter

1-1/2 T. canned chipotle chiles, minced and seeded

3 tsp. fresh lime juice

1/4 tsp. salt

In a small sauce pan, heat unsalted butter over medium heat. Add in chipotle chiles, fresh lime juice, and salt. Reduce heat to low and continue to stir about 1 minute allowing the flavors to blend.

Husk the ears of corn and arrange on a baking sheet. Using a brush, coat the corn with chipotle butter. Using a prepared barbecue grill, grill corn, turning frequently, about 6 minutes. Corn should be cooked through and slightly charred in a few spots. Garnish with lime wedges. Serves 8 or 16 if cut in half. Recipe courtesy

Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at, on the web at, or by calling 970-256-4688. Also, find him on the web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).

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