Memorial Day is, among other things, the unofficial start of summer. In some places such as Florida and here in Utah it certainly feels like summer has been going full blast for a while. Nonetheless it is time to get out your white shoes and turn on the grill.
For our second day of grilling we went with chicken thighs, cauliflower and corn on the cob.
John cooked the chicken on indirect heat and added the BBQ sauce near the end. We have a special grate for cooking vegetables. I put the corn in a plastic bag with some butter and salt and microwaved each ear for about 1 1/2 minutes. (Leave a little opening in the bag so steam can escape.) Clean-up for this dinner is minimal!