Rule the Grill this Summer with these Mouthwatering Recipes
Fire up the grill and chow down on some new recipes, and some great ways to get grilled vegetables in your diet!
May is National BBQ Month, and as you get ready for the summer, don’t let meat get all the attention on your grill. Try grilling more than just burgers and hot dogs this summer with vegetables like corn, asparagus, potatoes, onions, eggplant, and bell peppers. Be sure to marinate your vegetables so shop for sales as you stock up on olive oil and balsamic dressing. For the carnivores in your family who just can’t get enough meat, try a smoked brisket, and experiment with different kinds of tangy, sweet, and spicy barbecue sauces, or even try making your own. Before you fire up your grill, be sure to check out these safety tips, and then dive in to these fun, tasty BBQ recipes!
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless boneless chicken breast halves, cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
- 1/2 cup ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
- Dark Beer Mop, recipe follows
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 4 bottles of dark beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
- Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
- Dark Beer Mop:
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 dash hot pepper sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.
- 6 ears of corn
- 6 tablespoons softened butter
- Salt and pepper, to taste
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
- 2 zucchinis, quartered lengthwise
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 pinch salt
- 2 tablespoons balsamic vinegar
- Preheat grill for medium-low heat and lightly oil the grate.
- Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
- Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.