By Annette Gallagher
Correspondent

Ah, the smell of charcoal and lighter fluid ­ is there anything else that says “summer” quite so clearly?

Unfortunately, grilling days are running out on us, but this Labor Day weekend, take the time to have one last great grilling bash. Whether you use charcoal (superior for flavor) or gas (easier to control, faster cooking), grilling foods makes them taste great, keeps the kitchen cool and leaves little clean up.

One of the easiest meats to cook on the grill is marinated steak tips. For great marinated steak tips, try Bedford Prime or Bull Run Beef in Hookset. Both have a variety of flavors, but be warned: Lines can be long, and stocks go quickly for holiday weekends.

Steak tips should be grilled over medium heat until done to your liking, at least 135 degrees F for rare.

It’s very hard to really overcook steak tips, especially those that have been marinated a long time, which is a bonus for novice grillers.

Both stores also have marinated chicken breasts in a lot of different flavors such as teriyaki, lemon pepper and Buffalo for those who don’t like red meat. Be sure to cook chicken breast over low heat and to at least 170 degrees to eliminate harmful bacteria.

While chicken breasts and steak tips are flavorful, relatively economical and a serious step up from hot dogs and burgers, it’s very easy to elevate your cookout to even higher levels while sticking with a familiar format. How about an ostrich burger? Or buffalo?

Bedford Prime and A Natural Market in Manchester sell ground buffalo and ostrich; Bedford Prime also offers buffalo as sirloin steaks. They are prepared the same way that turkey or beef burgers are, but because they have less fat, keep a close eye during cooking.

Hormones and antibiotics in meat are a major concern these days. Bedford Prime assures that it sells plenty of all-natural options, including Angus beef, pork and chicken. A Market offers chicken, pork, ribs, beef and cold cuts that are natural, with no added preservatives or nitrites.

For other less-than-ordinary options, Bedford Prime offers venison, ribs, marinated lamb, marinated turkey and plenty of marinated wings.

If you’re not sure about how to cook any of these, the staff can give you great tips and ideas; they know their stuff. Remember that McCormick makes great packaged marinade mixes if you prefer to buy your meat plain.

Of course, you need something to munch on while the main course cooks, so take advantage of perfectly ripe tomatoes (preferably locally grown) to make this amazing bruschetta.

Toast bread brushed with olive oil right on the grill while it is still heating (but after the first flames have died) or in the oven the night before, or use packaged crisps. Make the night before for best taste.

If you want, chop tomatoes more coarsely and serve as a salad or toss with cold cooked pasta and grated cheese for pasta salad.

You’ll need:

12 ripe plum tomatoes or 5 large ripe ones, diced small

5 green onions, sliced thinly

5 cloves fresh garlic, smashed and minced finely

cup best extra virgin olive oil

2 tsp. dried basil (or a handful of fresh, rolled and sliced into thin ribbons)

2 tsp. freshly ground black pepper

1 teaspoon sea or Kosher salt

Combine all and mix well. Let sit at least an hour, taste and adjust seasonings.

­ If you have any questions about cooking, are looking for recipes or have any suggestions, send them to askannette@gmail.com.