Grilling success all about the seasoning

Charcoal? Check! Lighter? Check! Apron? Check! Ready to hit the outdoor grill? Check and check! Goodbye 30s and rain and hello 50s and sunshine! This is the perfect grilling weather, and it has me revved up and ready to go.

I have been checking the expiration dates on mustards, marinades and other grilling seasonings and replacing them with fresh ones. And to go with that, I have a great recipe for you to try – on the grill of course!

First, ever wonder why Dijon mustard is called “Dijon” or why Worcestershire Sauce is called Wor-whatever? My fingers get as twisted trying to type it as my tongue does trying to say it. I have always had difficulty saying “Worcestershire.” I have always wanted to put another “h” in it somewhere.

Anyway, here is the scoop on the names. The popular Worcestershire Sauce is a fermented concoction developed by English colonists in India during the 19th century and named after its original Lea & Perrins bottling location in Worcester, England. Lea & Perrins still bottles it in Worcester to this day.

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