How do I know that summer is here? One look at the grill is all I need. On Saturday, we decided to return to the sacred ritual of burning meat and vegetables in a single gluttonous shattering of the long winter fast. On the menu:

3 NY strip steaks
2 T-bone steaks
8 bratwurst
2 sockeye salmon fillets
6 bell peppers
6 large portobello mushrooms
6 ears of corn
2 large bundles of asparagus

It looked a little something like this.

Though I’m no master, in my short grilling career, I’ve learned that success has mostly to do with timing—and having a good grill. We sucked it up and bought a Weber last summer, and it has made a huge difference.

I started with the mushrooms and peppers.

And then moved on to the asparagus.

And finished with the steak, salmon, and brats.

Actually, the final grilling phase was corn and buns, but I was too busy at that point to take a photo.

At the risk of paying myself a compliment, I have to say the food was pretty good. And how do I know?

This picture says it all, I think.

Being small and untrustworthy, Kato wasn’t invited to participate in the grilling. He had to watch from the safety of the sun porch. The poor little dude can’t wait to get his molars.