We know that our grills are used by cooks of all experience levels, and even the best grillmasters are not infallible. Check out this easy-to-read diagram outlining the best tips to keep grilling newbies (and experts, too!) from committing any rookie mistakes. Follow these golden rules, and your friends and family will wonder how you got to be so talented with a spatula. Happy grilling!
In honor of our upcoming Independence Day, we’ve selected a patriotic recipe that incorporates the colors of our nation’s flag. The red of the raspberry jam, the white of the brie and goat cheese, and the blue of the blueberries mix together to yield a veritable symphony of flavors that will leave you begging for more on July 5th. Happy 4th of July, and happy grilling!
Red White & Blue Grilled Cheese (by Ari of Ari’s Menu)
- 4 slices whole grain bread
- 2 tbsp raspberry jam
- 1 1/2 oz goat cheese, room temperature
- 2 small handfuls fresh blueberries
- 2 oz light brie cheese, sliced, rinds removed
- Preheat your grill to medium-low. Heat a griddle or nonstick pan.
- Spread 2 slices of bread with 1 tbsp each of jam. Spread remaining two pieces with softened goat cheese (evenly divide the 1 1/2 oz between the two slices). Place a handful of blueberries on each goat cheese slice and lightly press the berries into the cheese. Top each with 1 oz sliced brie. Place the jam side on top.
- Grill until the bottom is browned, about 5-7 minutes. Flip and continue cooking until both sides are browned and cheese is fully melted, about an other 5-7 minutes. Serve immediately.
I want my baby back, baby back, baby back, baby back… ribs! Chili’s restaurant chain has released the top secret recipe for their baby back ribs via Good Morning America, so now you can have their trademark ribs in your home, whenever you want! Wishing you happy grilling and… bahbeque sauuuce!
Chili’s Baby Back Ribs (by Chili’s, via Good Morning America)
- 1 ½ cups water
- 2/3 cup dark brown sugar, packed
- 1 cup apple cider vinegar
- ½ cup tomato paste
- 1 tablespoon yellow mustard
- 1 teaspoon liquid hickory smoke
- 1 ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 4 racks, baby back ribs
- Make the barbecue sauce by combining all ingredients except ribs in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer, stirring often, for 45 to 60 minutes or until sauce is thick.
- Preheat your oven to 275°F.
- Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet, with the seam of the foil facing up.
- Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
- When the ribs are almost done, preheat your grill to medium heat.
- Remove the ribs from the foil (careful – the liquid inside will be hot!) and grill them for 4 to 8 minutes per side, or until the surface of the ribs begins to char.
- Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill. Be sure not to brush on the sauce too soon or it could burn.
- Serve the ribs with extra sauce on the side and lots of napkins. Makes 4 servings.
Sometimes it may seem like grilled chicken breasts have been done to death, and that there’s really only one way they’re ever served: boneless and skinless. These grilled chicken breasts, with the bone in and skin on, can be juicier and tastier (according to our friend at Nibble Me This). This recipe may need a little more care and watchfulness, but we assure you it is worth it. Pair the juicy, tender meat with this fruity orange chipotle sauce, and you’ll have a winning meal in no time. Happy grilling!
Orange Chipotle Chicken Breasts (by Chris G. of Nibble Me This)
For the orange chipotle sauce
- 1/2 cup fresh orange juice (zest grated and reserved for the chicken)
- 1/4 cup plus 2 Tbsp chicken stock
- 1/4 cup plus 1 Tbsp ketchup
- 1-2 canned chipotle chiles in adobo sauce, seeded, minced, plus 2 Tbsp adobo sauce
- 1/4 cup orange marmalade
- 1 Tbsp fresh lime juice
- 1 Tbsp unsalted butter
- 1/4 teaspoon kosher salt or coarse sea salt, or more to taste
For the chicken
- grated zest from the oranges used for the sauce
- 2 tsp vegetable oil
- 1 tsp kosher salt or coarse sea salt, or more to taste
- 4 large bone in, skin on chicken breast halves
- Stir together the sauce ingredients in a small sauce pan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 5 minutes. Let the sauce cool to room temperature.
- About 30 minutes before you plan to grill the chicken breasts, stir together the reserved orange zest, oil, and salt.
- Loosen the skin on the breasts. Rub the mixture lightly onto the breasts, over and under the skin, being careful to avoid tearing it or pulling it loose. Cover the breasts and let sit at room temperature for 20-30 minutes.
- Heat your grill to medium.
- Blot any moisture on the surface of the chicken with a paper towel. Transfer the chicken to the grill, skin side down.
- Grill, uncovered, for 30-35 minutes total, turning at least four times. (The chicken skin should face the grill enough to render fat and cook gradually without burning.) If one edge of the breasts is much thinner than the other, arrange the chicken so that the thinner edges are toward the outer, cooler edge of the fire. Watch for flare ups, shifting the breasts away from the flame as necessary.
- After you have turned the chicken twice, brush thickly with the sauce. If any of the pieces start to burn, move them away from direct flames while they finish cooking. End with the chicken skin side down to give it a final crisping. When done, the chicken should be white throughout but still juicy, and the internal temperature should be 170°F. Serve immediately.
Cinco de Mayo is almost here! Serve these fresh and flavorful, do-it-yourself grilled fish tacos at your fiesta this weekend, and your guests will be sure to thank you. Pair these with some rice and beans, and perhaps a margarita, and you’ve got the recipe for an excellent meal. Happy grilling!
Cinco de Mayo Grilled Fish Tacos (by Steven Raichlen)
- 2 cups chopped white onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- Coarse kosher salt
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, peeled, pitted, sliced
- 1/2 small head of cabbage, cored, thinly sliced
- Salsa verde
- Lime wedges
- Mix 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl.
- Sprinkle fish with coarse salt and pepper.
- Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish.
- Cover and chill 30 minutes. Turn fish and cover and chill 30 minutes longer.
- Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
- Brush grill grate with oil, and prepare barbecue for grilling. Preheat to medium-high heat.
- Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
- Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, salsa verde, and lime wedges.
One of the flavors that is most popular right now is sriracha – they’ve even got sriracha-flavored potato chips now. In case you’re wondering, sriracha is an Asian hot sauce traditionally used for dipping, but can be used to add a kick to just about any dish. These wings, coated in a sriracha-BBQ glaze, will make your taste buds tingle, and quite literally add some spice your meal or party. Happy grilling!
Sriracha Barbeque Chicken Wings (by Grill Grrrl)
- 20 chicken wings and/or drummettes
- BBQ dry rub (must not contain sugar)
- 1/2 cup or more of BBQ Sauce
- 2 tbsp sriracha
- Rinse the wings and pat dry. Generously sprinkle the wings with dry rub.
- Combine the BBQ sauce and sriracha hot sauce to form a glaze.
- Prepare and preheat your grill to medium high heat.
- Put the wings on the grill and cook with lid closed for 20 minutes.
- Flip the wings, coat with glaze, and continue to cook for 10 minutes, or until the internal temperature reaches 170°F. (Don’t forget to use your Remote Thermometer!)
- Tent the wings for 10 minutes under foil before serving.
This twice-baked potato does not actually have pimento cheese in it, but it tastes just as creamy as if there were. This comfort food side dish is the perfect accompaniment to a juicy grilled steak or smoky ribs. Happy grilling!
Cheesy Twice Baked Potatoes (by Nibble Me This)
- 2 medium-large baking potatoes
- 2 teaspoon olive oil
- 2 teaspoon salt
- 2 tablespoon butter, melted
For the stuffing:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup non-fat Greek yogurt
- 3 tablespoon diced roasted red pepper
- 1/2 tablespoon finely diced cilantro
- 1/2 tablespoon finely diced green onion
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Thoroughly wash and dry potatoes. Rub with oil and salt.
- Wrap in foil and bake in an oven at 400°F until done, about 1 hour. Let cool for 15 minutes.
- For each potato, cut off the top quarter (long ways). Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon baller or large spoon, scoop out the potato pulp and add to the bowl.
- Add the remaining stuffing ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
- Top with a little extra shredded cheese and drizzle with butter.
- Cook the stuffed potatoes on an indirect grill (or oven) preheated to 350°F until cooked through, about 20 minutes if warm, about 30 minutes if made ahead of time and refrigerated. Enjoy!