Get ready to gear up for grilling! If you are eager to get out of a hot kitchen and take the cooking outdoors, here are some ideas to add to your backyard favorites. They are easy recipes that work just as well for weeknights as they do weekends. So, what are you waiting for? Grab your tongs, an icy drink, get outside, and fire up the grill!
Grilled Salmon in Foil
Cooking fish on the grill can be intimidating but this go-to salmon recipe never seems to fail for both taste and ease. Cleanup is as simple as crumpling up a piece of foil. Make foil packet on a baking sheet for easy transfer of fish from kitchen to the grill. Prep can be done a couple hours ahead and fish kept refrigerated until time to grill.
1 ½ to 2lb salmon filet Salt and pepper 1 to 2 tablespoons butter 1 to 2 tablespoons brown sugar 5 or 6 Lemon slices 4 or 5 Onion slices 4 or 5 Fresh Rosemary sprigs
Laying a sheet of foil down that is longer than your fish, spray foil with cooking spray. Place salmon on the foil, skin side down. Season fish with salt and pepper. Place pats of butter along top of fish, then sprinkle with brown sugar. Top with slices of lemon, onion, and sprigs of fresh rosemary. Place another piece of foil on top and crimp tightly along all four edges, you don’t want any of the juices to seep out while cooking. Keep packet loose against the top of the fish.
Preheat grill to medium heat. Using indirect heat*, place foil packet skin side down on the grill. Cook fish for 12 to 18 minutes, thickness of the fish will determine cooking time. Do not flip the packet! To check doneness, carefully open packet and check the thickest part of the fish, it should flake and have little translucency. If using an instant read thermometer, take fish out at 140 degrees, it will continue to cook while resting to the recommended 145 degrees. Careful not to overcook.
Remove from grill and let rest for 5 minutes before serving. Cut into serving size pieces or slide whole onto platter and serve garnished with fresh rosemary and lemon wedges for an impressive presentation.
Indirect grilling calls for cooking on the opposite side of the heat source and not directly over the flame. With a gas grill, once the grates are heated, turn off the heat for the burners you will place the food over. For a charcoal grill, once the coals have heated up, push them to one side and cook food on the opposite side.
The smokey infusion and caramelized sugars of grilled fruit make it a whole new taste experience. Grilled pineapple with a basting of brown sugar, butter, and rum flavoring will become one of your favorite side dishes and its super simple to make. No rum flavoring? Go ahead and substitute with dark rum, you’ll just need to adjust the amount.
1 ripe pineapple, peeled and cut into ½ inch thick slices. (Go ahead and leave the core, it will hold the pineapple together while you grill.) 4 tablespoons butter ½ cup brown sugar 2 teaspoons rum flavoring or 3 tablespoons dark rum
Prepare grill to medium heat. Melt butter and stir in brown sugar until dissolved, add rum flavoring. Brush onto both sides of the pineapple, let sit for a few minutes while grill heats up.
Once grill is medium heat, brush grates lightly with oil. Place pineapple slices on the grill. Cook until lightly browned and grill marks appear. Flip pineapple and baste with butter mixture. Continue cooking, and basting until pineapple is tender, 4 or 5 minutes, you want it golden brown, not charred.
The name just sounds fun! Tell your kids you’re serving smashed burgers for dinner and you’ll get a round of "Hooray's!" Kids love anything that sounds like they get to take action with their food. So, what is a smashed burger? It means “smashing” your ground beef into patties right as it hits the heat, this makes for an exceptional juicy burger with a crispy edge. Finish the burger by piling on the fixings so you need to “smash” it down to be able to bite into it. Burgers are best cooked on a cast iron skillet or griddle placed over the grill grates.
80% fresh ground beef chuck. Salt and pepper Favored cheese Hamburger buns Condiments and fixings, see suggestions below
Divide beef into equal portions, about a quarter pound each, loosely pressed together, don’t form into perfect balls or a patty, the irregular shape is part of the fun and helps gives it the telltale crisp edge. Season the top with salt and pepper. Garlic powder, onion powder, smokey paprika are other great burger seasonings.
Preheat a cast iron griddle or skillet on the grill until hot. Place hamburger portions seasoned side down on the hot griddle and smash down with your spatula until desired thickness. Once you’ve flattened it, don’t continue to “smash” it, you’ll press out all those flavorful juices. Season as you did the first side. Cook for 2 to 3 minutes until nicely browned, flip burger and continue cooking until desired doneness. Toast buns on grill if desired.
Add a slice of your favorite cheese in the last minute of cooking. Remove from grill placing on hamburger bun. Pile on your favorite fixings, lightly “smash” together, enjoy!
Ideas for building a Smashed Burger
American cheese, ketchup, mustard, burger and fry sauce. Pile on the pickles, onions, tomato, and lettuce. Add a few potato chips to the burger, kids will enjoy “smashing” their burger that has a bit of crunch!
Blue cheese burgers
Top burger with blue cheese. Serve with crisp cooked thick sliced bacon, slices of beefsteak tomatoes, red onion, red leaf lettuce, and a garlic aioli or mayo.
Add chili powder and cumin to the burger seasonings. Top with sliced pepper jack cheese. Serve with slightly mashed chunky avocado, Pico de Gallo, pepperoncinis or pickled jalapeños, and shredded lettuce.
Fig and Gruyere
Top burger with gruyere cheese. Serve with fig jam, arugula, sliced red onion, and crisped prosciutto. To crisp prosciutto, make a “nest” with each piece on a parchment lined baking sheet and cook for about 8-10 minutes in 375-degree oven, watch carefully because it can quickly go from just right to overdone ashes.