Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
Life doesn’t get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sundried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.
This fish, with its haunting edge of smoke, is a showcase recipe for a beautiful piece of salmon, or other oil-rich fish.
We're big fans of chicken thighs because they're very tasty and easy to prepare, and they have just enough fat to stay moist on the grill. This is a deliciously sweet, sticky, old-school treatment most often used with wings, but we like it even better with thighs. These are not only great hot off the grill, but when they're cold, too, making them perfect for picnics.
When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.
Smoked chicken, served warm or cold, alongside sweet barbecue pit beans and the melon salad, is refreshing for any picnic, in your backyard or at the beach.
While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it’s slightly charred then dressed with lime juice and hot chile. Utterly addicting.
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat" method -- a technique that'll get you ultra-tender meat without spending 12 hours manning a smoker. Choose your cut -- baby back or spareribs -- and follow three simple steps: 1. Season 2. Bake 3. Grill. For sauce, whip up a batch or use a store-bought variety.
Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak -- or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce.
This camping-friendly method will reward you with the irresistible aroma of garlic and herbs -- just be careful with you unwrap the foil after the potatoes are done cooking, as there will be a release of very hot steam.