It’s June. The weather forecast is starting to look summery and I’m looking forward to my favorite sunny-day activity: eating out.
I can think of few things more slowly than eating on the grass or around a picnic table. Graze on potato chips and watermelon. Sharing salads from Tupperware. Downing the burgers seconds after coming off the grill.
Or at least, what dining out should be like. It’s a lot less pleasant if you’re chasing mosquitoes or struggling to light the grill.
As the editor of kitchen coverage for The Times’ recommendation site Wirecutter, I spend a lot of time thinking about the best gear to make cooking and entertaining easier. So when I dream of the perfect outdoor meal, I know what it takes to prepare it.
All you really need to have a good time is good food and good company, you’ll enjoy it more if you have a comfortable place to sit and plenty of ice to keep the drinks cold. So in today’s newsletter, I’ll give you tips for a little prep work that can make your summer more fulfilling.
Prepare the grill
If you love grilling, it’s important to give your grill a once-over before the first big cookout of the season. Ideally you should deep clean your grill at the end of summer, but if you missed doing it last year, now is the time.
A clean grill means you’re always ready to cook as soon as the thought of a burger pops into your head. And you’ll avoid disasters like an overflowing grease pan or, worse, catching fire on your patio.
For gas grills, remove the grates, burner hoods, and grease pan and scrub them with hot, soapy water and a scouring pad. For charcoal grills, sweep or vacuum away any dry ash, then inspect the grates and interior.
As cookout season continues, treat your grill like any other kitchen appliance and clean it after each use. Scrub the grates, then wipe them with a damp rag and brush them with a layer of vegetable oil — effectively seasoning them like a cast iron pan — to make them more nonstick and rust-resistant. Throw away the ash from your charcoal grill or empty the grease pan from your gas grill.
Picnics made easy
Here’s my secret to pulling off impromptu picnics, even at the end of the workday: Keep a dedicated bag packed with all the picnicware essentials. When inspiration strikes, all I have to worry about is stocking up on food and drinks.
I use one of Wirecutter’s favorite tote bags, the LL Bean Boat and Tote in a large size. It stands on its own in grass or sand and it’s easy to see everything inside.
What should I put inside? A picnic blanket, of course. I also pack reusable outdoor dinnerware. Wirecutter has a whole guide of gorgeous options, and my favorites are the rainbow of light, bright Xenia Taylor bamboo plates and tumblers by Falcon Enamelware.
You will need napkins and utensils. As I wiped my hands on the picnic blanket I regretted forgetting them. Bug spray is also essential. Throw in unspoiled spices, or perhaps a small jar of salt.
Beach day
As much as I love spending summer meals outdoors, I look forward to escaping my neighborhood for the beach in the coming months. To visit the beach, you can grab the same picnic bag and some towels and chairs. But if you’re going somewhere with zero shade, it’s a good idea to pack a stash of complementary sun protection.
At the very least, check the expiration date on last year’s sunscreen and replace it if you need to. At Wirecutter, we’ve tested more than 80 options, and we think four are the best. You may also want a spare pair of inexpensive sunglasses to keep in your bag.
This is the year I embrace big, silly hats and invest in a beach shade that stays true. That way, I can comfortably linger until the last bite of potato salad.
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