With summer comes all things hot and fiery. The temperature rises, many nights are spent around the bonfire and we await the Fourth of July fireworks. Maybe we even set off some of our own. The time has come to fire up those grills and experience the greatness that comes with rolling up your sleeves and throwing some burgers on the coals.

Whether living on or off campus, a grilled meal is a great option when spring finally melts the snow and summer casts away April showers. With options ranging from hot dogs to chicken breasts to veggie burgers, there is something for everyone.

Naturally, living off campus does make it a little easier to grill out. Ben Skutnik (‘08) and the other residents of “The Box” got lucky when they moved in last fall.

“The guys who lived there the year before us pooled together and bought a grill, and they left it for us,” Skutnik said.

Once the warm weather rolls around, Skutnik said he tries to grill three to five times a week.

“This past summer I grilled salmon a lot,” he said. “But I ran out of money and so now I just grill chicken breasts.”

These all may sound like pretty classy meal options, but Skutnik has his reasons for swaying from grilling the classics like hamburgers and hot dogs.

“I don’t really like burgers … I guess if I were to be practical, brats are my number one thing to grill,” he said.

Luke Fier (‘08), another avid griller, lives in Baker Village and said he grills about four times a week.

“I will grill all meats, but chicken is my favorite,” Fier said. “It’s easy, you just let it marinade for a day and throw it on. Otherwise, there are tons of deer up by Baker. We could probably kill some deer and make some venison.”

Dorm residents can grill out, too, whether they bring their own small charcoal grills or head out to a public park. Joe Amerman (‘10) is a Dieseth resident and occasional griller. He and his friends have been to Dunning’s Spring for a couple evenings of grilling.

“At this time of year, the caf can get hard to handle, so we need something more succulent to dine on,” he said.

Paul Snoxell (‘10), another occasional griller, chooses steak as his more decadent meal. Although steaks can be a bit more expensive, Snoxell believes it’s worth it.

“Steak is man fuel,” he said.

The best place to get the meat is a toss up. Some people frequent Fareway because it is closer and it is a local business, while others argue for Wal-Mart because it is usually less expensive.

“I like going to Fareway for meat, but it’s not really a big deal where you decide to go,” said Skutnik.

Once you pick what to eat and where to get it, how do you grill it: propane or charcoal? Again, it is a toss up and comes down to personal preference. Propane appears easier, but charcoal has some other advantages.

“We have a propane grill, but I prefer charcoal,” said Fier. “Charcoal tastes better, and you really get the grilling experience.”

Skutnik loves to grill, but he does not care if it is propane or charcoal.

“We use a propane grill,” he said. “I don’t find much difference between charcoal and propane.”

Most on-campus residents resort to charcoal no matter what their preference, as keeping a large propane grill in a dorm room might prove to be tricky.

Whether you choose brats or chicken, propane or charcoal, grilling is still all about the experience. For most it is about getting a group of friends together and enjoying the spring or summer evening.

“Grilling is a group activity,” said Fier. “I’ve done it by myself, but it’s more fun with other people. It’s nice to set up a lawn chair and sit around.”

Skutnik agrees.

“Grilling is fun and social,” said Skutnik. “It’s a good time for the house to get together, hang out and be outside.”

It is time to grab your crew, get some burgers and get the experience. Summer is almost here and the grills are calling.