A Taste of Summer

There's something delicious for everyone with these grilled favorites

Fire up the grill (or the slow cooker or the smoker or the broiler or...take your pick--all food is good food) because May is National Barbecue Month. The Barbecue Council founded the celebratory month in 1963 to encourage outdoor cooking. Since then, grilling and barbecuing have increased in popularity and grown to something more than just another method of food prep...in fact, for some folks, the grill is more than a hobby--it's darn near an obsession. But there's room at the picnic table for everyone!

Now, we know the answer to "What IS BBQ (or bar-b-que, or barbecue, or barbeque, or however you choose to spell it)?" can be a hotly contested item, but we're not going to quibble, and we don't want to offend anyone with our somewhat generous definition.

What we've got for you this month is a host of "barbecue and BBQ-adjacent" recipes that are as easy to make as they are delicious. So whether you want true BBQ or just something to take to your backyard potluck cookout--we've got you covered. Let's get cooking!


Grilled Lamb Souvlaki


• 6 Tbsp olive oil
• 6 Tbsp red wine vinegar
• 3 Tbsp finely chopped fresh oregano leaves, plus more for garnish
• 2 garlic cloves, minced
• One, 3 lb. lamb shoulder, trimmed of excess fat and cut into 1-in. cubes
• 1 Tbsp kosher salt


1. In a medium bowl, whisk to combine the olive oil, vinegar, oregano, garlic, lemon zest, and lemon juice. Place the lamb in a gallon-size-zip-top bag, add the marinade, and toss the meat inside the bag to coat. Refrigerate for several hours or up to overnight. 
2. If using wooden skewers, soak them in water for at least 30 minutes to prevent flames.
3. Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
4. Remove the lamb from the bag and discard the marinade. Thread the lamb pieces evenly on the skewers and season with the salt. Sear the lamb over the hot side of the grill until the exterior forms a nice crust, about 8 minutes per side. Move the lamb to the low-heat side of the grill, cover the grill, and cook until the meat reaches an internal temperature of 160°F, about 10 minutes longer. Transfer to a large platter and serve with lemon wedges. 

Adapted from Michael Symon's Playing With Fire


Slow-Cooker Teriyaki Ribs

•1 large rack baby back ribs (2 1/2 lb.), cut into pairs
• 1/2 tsp. pepper
• 2/3 c. teriyaki sauce
• 1 tbsp. balsamic vinegar
• 2 cloves garlic, pressed
• Slaw, for serving
• Sesame seeds, for garnish

1. Sprinkle baby back ribs with pepper; place in a slow cooker with 1/3 cup teriyaki sauce. Cover; cook on High 4 hours or Low 7 hours until tender.

2. Cut ribs apart. Simmer remaining teriyaki sauce, balsamic vinegar, and garlic uncovered on medium-high 5 minutes; brush onto cooked ribs.
3. Garnish with sesame seeds, if desired.

Adapted from Good Housekeeping



Maple Glazed Salmon Steaks

• 4 salmon steaks
• 1/4 cup soy sauce low sodium
• 1/4 cup maple syrup
• 1 Tbsp sesame oil
• 1 tsp ginger minced
• 3 cloves garlic minced
• 1/2 tsp red pepper flakes
• Sesame seeds (optional)
• Green onions chopped, for garnish (optional)
1. In a shallow dish or a baking dish whisk together the soy sauce, maple syrup, sesame oil, ginger, garlic and the pepper flakes. Add salmon to the dish and turn it around to get the glaze all over. Cover with plastic wrap and let marinate for about an hour.
2. Grill the salmon on both sides, until salmon is cooked through or to your liking. 4 minutes per side is a good middle ground. As you’re grilling the salmon, brush with remaining glaze on each side.
3. Serve garnished with some green onions and sesame seeds, with a side of vegetables or salad.
 Adapted from Jo Cooks


Balsamic Grilled Asparagus

• Asparagus, bottoms trimmed off
• Olive oil
• Balsamic vinegar
• Romano or Parmesan cheese, grated
• Kosher salt
• Ground pepper
• Garlic powder
1. Spray the grill with cooking spray and heat to medium heat. You can also use a sprayed grill basket, which minimizes asparagus loss through the grate.
2. In a bowl, mix oil and balsamic vinegar. (The ratio is up to you, and to taste. You will need enough to marinate the stalks in). Add in asparagus (or pour marinade and veggies into a zipper bag). Let marinate for 20-30 minutes.
3. Season to taste with the last four ingredients and put the asparagus directly onto the grill, or in the sprayed grill basket
4. Monitor it and turn it periodically, cook until the asparagus has a nice char (without burning).
5. Plate up. Garnish with additional parmesan and bacon crumbles, if desired.
Serve immediately--we love this side with a fried or poached egg and some prosciutto...but it also goes with just about anything else you're cooking up (try it with the steak below!)


Steak With Cilantro Chimichurri


• Two, 8-oz strip steaks
• 1 Tbsp canola oil
• 1 cup minced cilantro
• 3 Tbsps olive oil
• 1 Tbsp rice wine vinegar
• 2 cloves garlic, 1 minced
• 1 1/2 teaspoons fish sauce
• 1 teaspoon red jalapeno or Fresno chile, seeded and minced


1. Season steaks. 
2. In cast-iron grill pan or skillet, heat canola oil over medium-high. Cook steaks until browned, 5 minutes per side for medium-rare. (you can, of course, also grill steaks on the grill)
3. In bowl, mix remaining ingredients; season. Spoon over sliced steaks.

Adapted from RachelRayMag.com



Moonlight Knight BBQ Chicken


Chicken Dry Rub
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 chicken thighs (about 3 lb.)*
Moonlight Knight White BBQ Sauce**
• 1 1/2 cups mayonnaise
• 1/4 cup white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish



1. Combine dry rub seasoning ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken.
2. Seal chicken in a re-sealable plastic freezer bag and chill for 4 hours.
3. While chicken is marinating, make sauce. To make sauce, combine all White Knight ingredients in a mixing bowl. Stir until completely blended.
4. Remove chicken from bag, discarding bag.
5. Grill, covered with grill lid, over medium-high heat 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°.
6. Remove from heat and serve with Moonlight Knight White BBQ Sauce. 
*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.
 **Sauce will last up to a week in a sealed, refrigerated container.

Adapted from MyReicpes.com

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