Ugh, I can’t believe it’s already Labor Day weekend? Where did the summer go??? I was planning on posting this weeks ago to kick off the grilling season, but just getting around to it now.

In any case, hope you’ve been enjoying your summer. It’s been a hot and rainy one in Philadelphia.

Can’t think of anything better than enjoying an assortment of grilled fare on a mid late-summer’s day. What have you been grilling this summer?

This was a bit of a backyard feast…spatchcocked whole chicken glazed with an apricot-bourbon-habanero bbq sauce and an assortment of grilled vegetables (broccoli, perhaps one of my favorite veg to grill, bell peppers and corn, the latter topped with a maple-bacon compound butter).

The bbq sauce has pleasing amount of tang from the vinegar, a hint of heat from the habanero and fruitiness from the apricot preserves. It’s not too sweet — just a couple tablespoons brown sugar.

Spatchcocking or butterflying (i.e., removing the backbone and flattening) the chicken allows it to cook more quickly and evenly.

Happy summer grilling (it’s not over yet)!

Grilled corn with a maple-bacon compound butter (because everything is better with bacon and butter)…or perhaps, try other compound butters.

Grilled broccoli is my new favorite thing. I like when it gets a bit charred in spots.

Happy Labor Day Weekend. Cheers!

Apricot-Bourbon-Habanero BBQ Sauce

makes 2 1/2 cups
2 tablespoons butter
1 medium onion, about 8 ounces, finely diced
2 garlic cloves, minced
½ cup apricot preserves
1 cup ketchup
1/4 cup bourbon
½ cup plus 1 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons mustard
1 small habanero chile, minced

Melt the butter in a saucepan over medium heat. Add the onion and garlic, stirring until the onions soften, 5-7 minutes.

Add the apricot preserves, ketchup, bourbon, cider vinegar, brown sugar, Worcestershire sauce, mustard and habanero.

Bring to a boil, reduce heat and simmer, stirring from time to time until thick and glossy, about 20 minutes.

Maple-Bacon Compound Butter

2 slices smoked bacon
1 shallot, minced, about 2 tablespoons
1 stick unsalted butter, room temperature
2 teaspoons pure maple syrup
1 tablespoon chives, chopped
Pinch of chili flakes
Kosher salt

Cook bacon in a small skillet over medium heat until fat is rendered and bacon is crisp, about 6 minutes. Remove and place on paper towels to drain. Finely chop.

Add the shallots to the skillet and sauté until golden, 1 to 2 minutes. Let cool.

Combine the butter, bacon, shallot, maple syrup, chives and chili flakes in a bowl. Add salt to taste. Mix until well combined.

Transfer butter mixture to a sheet of parchment paper. Fold paper over and roll into a cylinder, twisting the ends. Chill until solid. Butter will keep refrigerated for up to 2 weeks.