Summer sizzles with flavor

August is all about heat … and who wants to spend time in a hot kitchen when you can be enjoying the sunshine?

For a hearty meal that can be “recycled” for several meals to come, I recommend grilling whole tenderloin and slicing it very thin and serving the steak cold for a party. You can make cold tenderloin sandwiches, salads or even slice and toast some French bread and put on a platter with pepper jelly. For a more interesting flavor, try smoking a brisket. Slice or shred it for sandwiches.

For me, late summer is about simplicity. I think about how many meals I can make from one session of cooking. My advice: think ahead and make extra for the following day’s lunch or snack.

• Grilled Brisket
• Grilled Herbed Tenderloin