So, Labor Day weekend is upon us. That means you’d better have all your weekend vittles marinating and defrosting.

And get that grill ready cuz it is time to use it!

After this, much of the country will start to get colder in the coming weeks so you’d better make the most of this precious time we have right now. And get outside! Your grill is calling.

What’s it calling for, you may ask?

I think you know.

Really? You don’t know?

Steak.

Are you new here?

If so — welcome! We’ll help you figure out what Labor Day is calling for. Is it T-bones? Steakburgers?

Click on the “Recipes” tab up at the top. That’s a great place to start.

And check out this article from today on abcnews.com. It’s got lots of ideas for this weekend.

Enjoy your time off and revel in the deliciosity that is steak. I know I will be. I’ll post photos of what I’ll be eating next week.

You can bet beef will be involved. Oh, yeah.

Have a great Labor Day, everybody!

Jealous?

Don’t be. Grill some at your house too!

That’ll make for a happy weekend. Good Friday, everybody!!!!!!

Check out this great technique for testing the doneness of your steak. All you need is your hand!

This comes to us from the guys over at MensHealth.com . . .

Cooked to perfection

Check doneness by pressing a steak in the center, says Steven Raichlen, author of The Barbecue! Bible. Then use your thumb, fingers, and the varying firmness of the base of your thumb as your guide.

INDEX FINGER: RARE
Internal temp: 125F
Soft and squishy, like a pink sponge

 

MIDDLE FINGER: MEDIUM RARE

Internal temp: 145F
Firm but yielding, like a Nerf football 

 

RING FINGER: MEDIUM
Internal temp: 160F
Barely yielding, like a racquetball

 

PINKY FINGER: WELL 
Internal temp: 170F
Hard yet springy, like a tennis ball

Get other great tips in the entire article here. And have a great weekend grilling up those steaks!!!!