Put fresh peaches on the grill to bring out their sweet and delicious flavor. To truly make this a decadent dessert, add a scoop of ice cream on top.
Ingredients:
1 peach
1 scoop of vanilla ice cream
Brown sugar
Directions:
Cut peach in half and place skin-side up on medium-high grill.
Remove once peach has a good char.
Sprinkle brown sugar over the charred side of the peach and top with a scoop of ice cream.
The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.
Ingredients:
1 loaf white bread
1 pkg. sliced cheddar cheese
1 can tomato soup
Instructions:
Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.
After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.
To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!
As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.
Check out the video recipe here!
Grilled T-Bone Steaks with Chimichurri Sauce
Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6
Chimichurri Sauce
4 garlic cloves
2 green onions, coarsely chopped
¼ cup packed fresh cilantro leaves
¼ cup packed fresh Italian parsley leaves
¼ cup white wine vinegar
1 teaspoon dried oregano leaves
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
¾ cup extra virgin olive oil
Steaks
2 T-Bone steaks (about 1 pound each)
1 tablespoon olive oil
1½ teaspoons favorite steak seasoning
1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.
2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.
3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.
4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.
Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein
Chef Tips
Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.
To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.
This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!
Check out the whole recipe video here!
Cedar Planked Salmon with Jalapeño-Corn Salsa
Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
1 cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon ground chipotle powder
1½ pounds fresh salmon fillet
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein
This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!
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Check out the whole recipe video here!
Cedar Planked Salmon with Jalapeño-Corn Salsa
Prep: 15 minutes plus soaking
Grill: 20 minutes • Serves: 4
1 cedar grilling plank
2 ears of corn, silks and husks removed
2 jalapeño peppers
4 teaspoons extra virgin olive oil
3 tablespoons finely chopped red onion
2 tablespoons coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon ground chipotle powder
1½ pounds fresh salmon fillet
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.
2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.
3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.
4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.
Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein
Treat yourself to this delicious CAB herb marinated top sirloin steak. You’ll thank yourself later.
Ingredients:
Delicious grilled pork chops with a savory honey garlic glaze.
What you’ll need:
Whisk together honey, lemon juice, garlic and soy sauce together in a small bowl. Set aside. Season both sides of pork chops with salt and pepper. Cook on hot grill until almost cooked through. Remove from grill and brush glaze on both sides of pork chops. Return back to grill until fully cooked. Pour glaze over pork chops once on serving platter. Enjoy!
Grilled corn on the cob is a staple side dish for every summertime barbecue. The classic grilled corn smothered in butter, salt and pepper is always a hit but kick up the flavor a notch with these five ways to dress up your corn on the cob.
Bacon Cheddar: Spread low fat mayonnaise on warm corn. Roll in grated cheddar cheese and chopped cooked bacon.
Mexican Style: Spread low fat mayonnaise on warm corn. Roll in crumbed cotija or feta cheese. Sprinkle with chile powder. Top with fresh lime juice if desired.
Garlic Old Bay Butter: Mix together 4 tablespoons butter, softened, 1 small garlic clove, pressed, and 1/4 teaspoon Old Bay seasoning. Spread on corn and sprinkle with additional Old Bay seasoning.
Italian Style: Spread pesto on corn and sprinkle with fresh Parmesan.
Buffalo Grilled Corn: Top corn with butter and Frank’s Red Hot sauce.
Grilling can be an intimidating cooking method to approach. To ease into it, here are some simple recipes that are perfect for aspiring grill masters.
Grilled Pineapple
Grilling pineapple is as simple as purchasing spears of pineapple and grilling them on medium-high heat until you see char marks (5-10 minutes) on each side. To enhance the flavor, try sprinkling the grilled pineapple with steak seasoning.
Grilled Baby Back Ribs
Ribs are a grilling classic and can be easy to prepare. Dry and remove the membrane from the full rack of ribs. Season with your favorite spices and refrigerate overnight. When ready, heat your grill to medium-high heat and wrap your rib rack in tin foil. Grill for 25 minutes, flip, and grill for an additional 25 minutes. Remove the tin foil and grill bone-side up for 3 minutes. Remove from grill and glaze with your favorite BBQ sauce.
Grilled Corn
Add a smokey flavor to your corn by grilling it! Remove the silk and husks (except for the inner-most husk). Heat the grill to medium-high heat and brush with canola oil. Place the corn on the grill for 10-15 minutes and rotate occasionally.
Sweet grilled pineapple topped with lime, honey and a scoop of creamy ice cream.
What you’ll need:
Cut the fresh pineapple until 1/2 inch slices. Mix together honey and lime juice and brush onto the pineapple. Place pineapple on heated grill. Cook for a few minutes on each side until grill marks appear. Remove from grill. Once plated top with shredded coconut and scoop of ice cream. ENJOY!