(Family Features) Weekend barbecues, birthday celebrations and family reunions are in full swing, so up your grill game from basic to bold with a few ideas to leave your guests wanting more.
Step outside your comfort zone and create some “wow-worthy” dishes with big flavors with these recipes from McCormick and chef Roger Mooking from Cooking Channel’s “Man, Fire, Food.”
Get started with these ideas:
- Once ribs are grilled until tender, use a sharp knife to carefully slit skin on the back of each rib for easier bone removal.
- Make a giant cheese-stuffed burger by lining a 9-inch round cake pan with foil. Add in half of the ground beef followed by a cheese layer. Top with remaining ground beef and shake on seasoning for maximum flavor.
- Brine pork chops in the refrigerator for 8-10 hours before grilling to infuse with flavor and help make tender and juicy. Top with caramelized apples cooked in a cast-iron skillet.
Find more summer recipes and tips at GrillYourBest.com.
Smokehouse Maple-Brined Pork Chops
- 1/3 cup sea salt
- 1/4 cup, plus 2 tablespoons and pinch, McCormick Grill Mates Smokehouse Maple Seasoning
- 1/2 cup packed light brown sugar, divided
- 8 cups water, divided
- 4 bone-in center-cut pork chops (3/4-inch thick, about 2 1/2-2 3/4 pounds total)
- vegetable oil
- 1 lemon, cut in half
- 3 tablespoons unsalted butter
- 2 Granny Smith apples, each peeled, cored and cut into six wedges
- 1 tablespoon finely chopped fresh chives (optional)
- In medium saucepan, whisk salt, 1/4 cup seasoning, 1/4 cup sugar and 4 cups water. Bring to simmer, whisking constantly, until salt and sugar dissolve. Pour in remaining water and mix thoroughly. Transfer brine to large container with lid and cool to room temperature. Add pork chops to brine. Cover and refrigerate 8-10 hours.
- Heat grill to medium-high heat.
- Remove pork chops from brine and pat dry with paper towels. Brush lightly with oil. Season both sides of pork with 2 tablespoons seasoning.
- Grill until bottom side of pork chops are well marked and charred, 7-9 minutes. Flip and grill 4-6 minutes, or until cooked through and internal temperature registers 145° F. Let rest under tented foil.
- Place large cast-iron skillet on grill. Juice one lemon half into small bowl. Add 1 teaspoon lemon juice and remaining sugar to skillet and stir with heatproof spatula until mixture resembles wet sand. Cook with grill open, stirring frequently, until sugar melts and deepens to amber, about 8 minutes. Add butter and stir until melted. Once foam subsides, add apples. Close grill and cook, stirring gently to coat apples in caramel, until apples are tender-crisp, about 8 minutes. Remove skillet from heat and add remaining lemon juice and pinch of seasoning; stir gently.
- Arrange pork chops on platter and top with apples. Zest remaining lemon half over dish. Sprinkle with chives, if desired.
Best-Ever Buffalo Rack O’ Ribs Sandwich
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Lawry’s Seasoned Salt, plus additional, to taste
- 1/8 teaspoon coarsely ground black pepper, plus additional, to taste
- 2 cups shredded green cabbage
- 1/2 cup shredded carrot
- 1/4 cup diced celery, chopped
- 2 tablespoons fresh celery leaves
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 rack (about 2 pounds) baby back ribs
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon Lawry’s Seasoned Salt
- 4 tablespoons hot sauce, divided, plus additional for spreading and serving (optional)
- 1 soft French loaf (12-14 inches), split
- olive oil
- Lawry’s Seasoned Salt
- McCormick coarsely ground black pepper
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled blue cheese
- To make slaw: In medium bowl, whisk mayonnaise, lemon juice, seasoned salt and pepper. Add cabbage, carrot, celery, celery leaves and parsley; toss to combine. Sprinkle with additional seasoned salt and pepper, to taste.
- To make ribs: Prepare grill for indirect medium heat at about 350° F.
- Insert butter knife between membrane and bone on backside of ribs. Grab membrane with paper towel then pull to remove membrane; discard. Rub ribs on both sides with brown sugar and seasoned salt. Wrap ribs tightly in aluminum foil and place on indirect-heat side of grill. Grill ribs, turning once until meat is tender and pulling away from bone but not totally falling apart, about 1 hour, 15 minutes-1 hour, 30 minutes. Remove ribs from grill.
- Unwrap ribs and let cool until cool enough to handle. Using sharp knife, carefully slit skin on back of ribs and remove bones, keeping slab in one piece.
- Place boneless rib slab on direct-heat side of grill, rounded-side up, and brush top with 2 tablespoons hot sauce. Grill until underside begins to crisp, about 2 minutes. Carefully flip ribs and brush top with the remaining hot sauce. Continue to grill ribs until glossy and caramelized, about 2-3 minutes.
- To assemble sandwich: Scoop out most of soft insides of top of French bread to make room for toppings. Brush cut sides with oil and sprinkle with seasoned salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
- Place ribs on bottom of loaf. Brush with additional hot sauce, if desired, and top with slaw, onions and blue cheese. Cover with top of loaf. Cut into four pieces.
Giant Bacon-Cheddar Juicy Lucy Burger
- 2 tablespoons McCormick Grill Mates Montreal Steak Seasoning, divided
- 2 pounds 80 percent lean ground beef
- 8 ounces sliced medium or sharp white cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup yellow mustard
- 8 long pickle slices, plus 2 tablespoons brine
- 1 round loaf soft bread (10 inches), cut in half horizontally
- olive oil
- sea salt
- freshly ground black pepper
- 1 large heirloom tomato, thinly sliced
- 1 small red onion, thinly sliced
- 8 slices bacon, cooked
- 2 cups shredded iceberg lettuce
- Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons steak seasoning. Press half of ground beef into cake pan. Layer cheese in middle, leaving 1/2-1-inch border around sides. Sprinkle with additional 2 teaspoons seasoning. Top with remaining ground beef in even layer and press to seal in cheese. Sprinkle with remaining seasoning.
- Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Patty can be assembled up to 2 hours in advance.)
- In small bowl, whisk mayonnaise, mustard and pickle brine until smooth. Cover and refrigerate.
- Remove most of soft insides from top of bread to make hollow. Reserve insides.
- Prepare grill for indirect medium heat at about 350° F.
- Brush grill grates with oil. Hold burger on foil bottom and flip onto indirect-heat side of grill; peel off foil. Cook until sides of burger are cooked and it feels firm when lifted with spatula, about 8-10 minutes. Using two spatulas, carefully flip burger. Close grill and cook until burger is cooked through and cheese is melted, about 5-8 minutes longer. Move to direct-heat side of grill for 1-2 minutes per side for more char.
- Brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear, about 3 minutes.
- Place bottom half of bread on large cutting board. Spread with half of mustard sauce. Place burger on top and top with tomatoes, onions, pickles and bacon. Spread top of bread with remaining mustard sauce and fill with lettuce. Place top of bun on burger and cut into eight wedges.
(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.
- The 5-Minute Marinade
If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.
- Bring Your Favorite Brew to the Grill
Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.
- Pep Up Produce
Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.
- Go for White Barbecue Sauce
Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.
- Grill a Whole Fish
Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.
- Switch Up Your Sear
An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.
- Accent Chimichurri with Blue Cheese
Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.
(Family Features) Parents know raising healthy and successful children means more than encouraging learning and praising positive behavior. It also means instilling smart habits from the earliest years to create lifelong practices that promote overall health and good nutrition.
If getting your kids on board seems like a daunting challenge, try these tips from the fresh produce experts at ALDI for bringing more fruit, veggies and other healthy foods to your family’s table without busting your budget:
One smart cookie. For “cookies” you can feel good about giving your kids, cut an apple to create round slices then slather the slices with their favorite nut butter (peanut, almond or cashew) and top with raisins, yogurt bites or chocolate chips.
Fresh and fruity. Swap sugary drinks for fresh, fruit-infused water. Let kids pick their favorite flavor combinations each evening and refrigerate water to infuse overnight so it’s ready to enjoy the following day.
Icy sweet treats. Make your own frozen pops using ingredients like fresh fruit, yogurt or milk. Use store-bought molds or substitute small paper cups covered with plastic wrap. Just poke sticks through the plastic to hold them in place until the mixture freezes.
Hands-on helpers. Getting kids in on the action is a great way to encourage healthier eating habits. After all, if they helped make it, it has to be good. Once all the ingredients have been sliced and diced, a recipe like these Grilled Balsamic Vegetable Pops is easy for kids to assemble. Just ask them to thread the skewers in their favorite color and flavor combinations.
It takes a village. Learning about the benefits of healthy eating can be fun, especially when you take advantage of programs in your community, such as those offered by libraries, community centers and schools. Through partnerships like the one ALDI has with Action for Healthy Kids, families and schools have increased access to nutrition education and physical activity tools that make living and eating healthy fun.
Find more tips to encourage the little eaters in your family to enjoy the nutritious bounties of summer at aldi.us.
Grilled Balsamic Vegetable Pops
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
- 4 wooden skewers
- 1 zucchini, cut into rounds
- 1 yellow pepper, chopped
- 4 mushrooms, halved
- 4 cherry tomatoes
- 1 ear sweet corn, cut into rounds
- 2 tablespoons Carlini Pure Olive Oil
- 1 teaspoon Stonemill Iodized Salt
- 1 teaspoon Stonemill Ground Black Pepper
- 2 tablespoons balsamic vinegar
- Soak wooden skewers in water for 10 minutes before grilling. Heat grill to medium-high (400-425 F.)
- Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper, and place on hot grill.
- Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.
(Family Features) Summertime meals are all about the grill. This year, give your grill and your family a break from hamburgers and hot dogs, and heat things up with the flavor and versatility of fresh pork.
From tender Sweet Sriracha Pork Skewers to Memphis-Style Dry Baby Back Ribs, the possibilities are endless. Make your cookout the best on the block with these tips and recipes from world champion pitmasters Tuffy Stone and Darren Warth:
• Start with a fresh and high-quality meat like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings perfect for any cookout occasion.
• Don’t lift the lid of your grill unless you are checking for doneness or turning the food to avoid letting the heat escape or interrupt the cooking process.
• Check for proper doneness with a meat thermometer and use tongs to turn the meat instead of a fork. Cutting into the meat can cause flavorful juices to escape.
• If you’re short on time, try a pre-seasoned option like Smithfield Marinated Fresh Pork, so that the prep work is already done for you.
Find more great grilling tips, videos and recipes at SmithfieldGetGrilling.com.
Memphis-Style Dry Baby Back Ribs
Recipe courtesy of Pitmaster Tuffy Stone
Prep time: 10 minutes, plus 30 minutes stand time
Cook time: 4-6 hours
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 2 slabs Smithfield Fresh Pork Back Ribs, membrane removed
- 1/4 cup prepared yellow mustard
- apple juice or water, in spray bottle
- barbecue sauce (optional)
- To make dry rub: In small bowl about 30 minutes before grilling, combine brown sugar, kosher salt, chili powder, dry mustard, black pepper and celery salt; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle dry rub on top. Let stand at room temperature 30 minutes. Heat charcoal or gas grill to 250 F for indirect cooking.
- Place ribs, meaty side up, over drip pan and cook 4-6 hours until tender. Spritz ribs occasionally with water or apple juice using spray bottle.
- If using charcoal grill, add about 12 coals approximately every 45 minutes to maintain heat. Let ribs stand 10-15 minutes before serving. If desired, serve with barbecue sauce.
Sweet Sriracha Pork Skewers
Recipe courtesy of Pitmaster Darren Warth
Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
- 1 Smithfield Fresh Pork Tenderloin
- 1/2 cup agave nectar
- 2 tablespoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pint fresh pineapple chunks
- wood skewers, soaked in water
- Trim skin off pork tenderloin and cut into 1-inch cubes.
- To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
- Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
- Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145° F.
(Family Features) There’s not much that tastes better during the summer than a meal hot off the grill. If you’re in the mood for a delicious backyard dish, try adding versatility to your grilling game with a few simple tips.
Try a new cooking method. If your usual preparation involves a basic flame, you may be surprised by all the different flavors you can evoke just by changing the method. Whether you’re using gas or charcoal, switch from standard grilling to smoking over indirect heat. You can also use seasoned wood chips with most grilling methods to build a completely different flavor profile.
Look for non-traditional ways to use your favorite proteins. Instead of the traditional steak or chicken on a kabob, you can create a whole new flavor experience using smoked sausage. For example, Eckrich offers a variety of smoked sausage flavors in traditional ropes and bun-length links, all with just the right blend of seasonings for a rich, savory taste.
Explore new condiments and toppings. Ketchup, mustard and relish may be staples at the condiment station, but there’s no reason you can’t add a little something extra. Grilled onions, mushrooms and peppers are all simple and delicious ways to add flavor. Or try something entirely new, like this sweet, tangy marmalade made with bacon and onions.
Find more summer grilling ideas at Eckrich.com.
Smoked Sausage Links with Bacon and Onion Marmalade
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
- 2-3 strips bacon
- 1 tablespoon mustard seeds
- 1/2 cup apple cider vinegar
- 1 1/2 pounds (about 6 onions) Vidalia onions, diced
- 1/2 cup light brown sugar
- 1/4 cup cane syrup
- 1 package Eckrich Smoked Sausage Links (bun-length)
- 6 hot dog buns
- Heat oven to 350° F.
- Line baking sheet with parchment paper and lay strips of bacon flat. Cook until crispy, about 20-25 minutes. Chop bacon into small pieces and set aside.
- In dry pot over medium heat, toast mustard seeds until slightly browned.
- Add bacon, vinegar, onions, brown sugar and cane syrup to pot. Cover, stirring occasionally to prevent burning. Cook about 20 minutes at medium-high heat. Remove pot cover and reduce to medium heat. Cook until liquid is reduced and onions are dark in color, about 50 minutes.
- Oil grill and bring to medium heat. Grill sausage 12 minutes, or until heated through.
- Place smoked sausage in hot dog bun and cover evenly with marmalade.
Note: Marmalade can be made in advance for easier dinner preparation and can be kept up to 2 weeks in a refrigerator or 3 months in a freezer.
Grilled Kabobs with Smoked Sausage and Veggies
Prep time: 15 minutes
Total time: 25 minutes
- 6 wooden skewers
- nonstick cooking spray
- 1 package Eckrich Original Smoked Sausage (rope)
- 1 medium zucchini
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 large red onion
- Soak skewers in water 1 hour. Spray grill and heat to medium.
- Cut smoked sausage diagonally into 1-inch pieces. Slice zucchini, bell peppers and onion into 1/2-inch pieces.
- Thread smoked sausage, peppers, zucchini and onion onto skewers.
- Grill kabobs until smoked sausage is hot and vegetables are tender, about 5 minutes per side. Remove from grill and serve immediately.
(Family Features) Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling. It’s the perfect opportunity to get away from a stuffy kitchen and enjoy a casual meal outdoors with family and friends.
Whether you prefer gas or charcoal, grilling is convenient for cutting calories and creating your own versions of cookout classics. From your favorite protein to fresh fruit, just about any food can be grilled, so grab your grilling gear and get ready to experiment with different ingredient options.
If you’re tired of traditional burgers, try substituting ground duck for beef for savory flavor and a skinnier profile. Made from duck breast meat, all-natural ground duck is 87 percent lean, making it a healthier alternative to most ground beef. Since duck is red meat, its depth of flavor and moist texture can be incorporated into a variety of dishes that usually call for ground beef.
In this recipe, ground duck is used to make a robust, juicy burger that’s sure to delight any cookout connoisseur. Top it off with some duck bacon for a hearty and flavorful summer feast. It has less fat than the regular pork variety, giving you an excuse to pile even more on your sandwich. Plus, duck bacon is more like pork bacon than traditional poultry bacons – thick cut with a smoky flavor.
Ready in less than 30 minutes, these burgers featuring a duo of duck products can help you turn up the heat at your next backyard get-together.
Find more recipes for the grill and information about cooking with duck at mapleleaffarms.com.
Duck Bacon Burgers with Cheese
- 2 pounds Maple Leaf Farms All Natural Ground Duck
- 4 tablespoons bread crumbs
- 2 tablespoons white onion, minced
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- salt, to taste
- pepper, to taste
- canola oil
- 6 strips Maple Leaf Farms Duck Bacon, halved
- 6 hamburger buns
- 3 tablespoons Maple Leaf Farms All Natural Rendered Duck Fat
- 6 slices cheddar cheese
- 6 slices red onion (optional)
- 6 slices tomato (optional)
- lettuce leaves (optional)
- Heat grill to medium-high heat.
- In large bowl, mix together ground duck, bread crumbs, onion, garlic, paprika and chili powder. Divide mixture into six equal parts and form into patties. Season both sides of each patty with salt and pepper.
- Lightly brush grill rack with oil. Place burgers on rack and cook, flipping frequently until internal temperature reaches 155° F.
- While burgers are cooking, place bacon on grill and cook until crisp.
- Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on grill.
- Serve each burger on toasted bun with two bacon half-strips and slice of cheese then top with red onion, tomato and lettuce, if desired.
Source: Maple Leaf Farms
Put some sizzle into your Father’s Day grilling
(Family Features) Just ask any dad, he’s sure to agree: a perfectly seasoned steak flame-kissed to perfection is one of the great pleasures of summer grilling. This Father’s Day, you may be able to teach dad a few tricks of your own.
Start by selecting a premium-quality steak like those from Omaha Steaks, which are aged at least 21 days to reach the peak of tenderness then flash frozen to stay that way. Then take that guaranteed quality to the grill and try a new method, such as slow, steady smoking, for an ultimate flavor experience.
7 Steps to Great Steak
Achieve steakhouse-worthy results at home with these tips from Omaha Steaks Executive Chef Grant Hon.
- Proper preparation. Clean and heat your grill to high. Make sure to oil grates after cleaning.
- Prepare your steaks. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a complete steak seasoning or rub.
- Searing. Sear steaks over high heat and avoid moving them before they’re fully seared on all sides to protect flavor and juiciness.
- Handling steaks on the grill. Use tongs or a spatula to turn meat on the grill; poking with a fork can damage the meat.
- Controlling your cook. Close grill cover as much as possible while cooking to maintain a temperature around 450° F. This helps lock in flavor and prevent flare-ups. After determining the amount of time you’ll need to reach your desired doneness, use the 60/40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.
- Juiciness. After grilling, allow steaks to rest tented with foil for 5 minutes between cooking and serving. This lets juices redistribute for the best-tasting and juiciest steak.
- Finish and enjoy. Garnish steak and serve with style. Add colors, textures and flavors to make perfectly grilled steak even more memorable.
Gas or Charcoal Grill
For gas grill, ignite one burner and leave others off. Adjust side burner until thermometer in grill lid reads 400° F. Place smoking box or foil pouch of wood chips over ignited burner. Place steak on grate over burners that are off. Keep grill covered and maintain temperature at 400° F.
For charcoal grill, arrange hot coals evenly on one side of charcoal grate. Add wood chunks to coals and allow to smoke 10 minutes. Place drip pan with water in center of grate to keep drippings from burning. Place cooking grate over coals and place steak on grate, centered over drip pan. Place lid on grill. Adjust air vents to bring temperature to 400° F.
Face side with filet mignon away from hottest portion of grill; larger side should be facing heat source. Smoke 40-55 minutes for medium-rare 48-ounce T-bone steak. Flip steak one time, halfway through cooking time. Verify temperature using kitchen thermometer before removing from grill. If desired, finish exterior of smoked steak over direct heat 1-2 minutes per side once it reaches desired temperature. Allow steak to rest 15 minutes before cutting and serving.
Kettle or Bullet Smoker
Arrange hot coals evenly on one bottom of smoker grate. Add wood chunks to coals and allow to smoke 10 minutes. Place drip pan with water under rack. Place cooking grate over coals and place steak on cooking grate centered over drip pan. Place lid on smoker. Adjust air vents to maintain 250° F.
A medium-rare 48-ounce T-bone steak rested at room temperature for 1 hour prior to cooking should require 1 hour-1 hour and 15 minutes to reach proper temperature, which can be verified with a kitchen thermometer. If desired, finish exterior of smoked steak over direct heat 1-2 minutes per side once it reaches desired temperature. Allow steak to rest 15 minutes before cutting and serving.
Find tips to make your summer grilling great at omahasteaks.com.
Beef on Steak Salt
Total time: 1 hour, 20 minutes
- 1 Omaha Steaks T-Bone (30 ounces)
- 1 package (3 ounces) Omaha Steaks Original Beef Jerky
- 3 tablespoons kosher salt
- Thaw steak 24-48 hours in refrigerator.
- Using box grater finely shred enough beef jerky to yield 2 tablespoons; mix with kosher salt. Pat steak dry on both sides and season with 1-1 1/2 tablespoons jerky salt. Allow seasoned steak to sit 45 minutes-1 hour, uncovered, at room temperature.
- Heat gas or charcoal grill to 450° F and oil grates to prevent sticking.
- Grill to desired doneness based on thickness of steak. Let steak rest 5 minutes.
- Garnish steak with remaining jerky salt.
Smoked King Cut T-Bone
- 1 Omaha Steaks King Cut T-Bone (48 ounces)
- 1 tablespoon Omaha Steaks Steak Seasoning
- 2 tablespoons kosher salt
- Thaw steak in refrigerator 48-72 hours.
- Remove steak from vacuum packaging. Prepare dry brine by combining steak seasoning and salt and rubbing into meat on both sides. Place meat on wire rack uncovered; refrigerate 18-24 hours or overnight.
Tip: If time doesn’t allow for overnight brining, let rubbed steak sit on wire rack at room temperature at least 1 hour.
Cook to desired doneness with preferred indirect grilling method, placing food next to, instead of directly over, the fire.
Source: Omaha Steaks
(Family Features) The days are getting longer and hotter and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting (and so are your guests). These recipes can help take your grilling skills to the next level and make your next party something to brag about.
When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce. Frank’s RedHot was the secret ingredient used in the original Buffalo wings recipe in 1964.
For maximum flavor, each Buffalo chicken sandwich gets a quarter of the bottle of sauce to bring in just the right blend of flavor and heat. Take it to the next level by marinating the chicken in the sauce for at least 30 minutes so it can absorb the unmistakable Buffalo flavor that will send any party into overdrive. Add the tangy blue cheese and cool, crisp lettuce and tomato and you’ve got the perfect bite for a hot summer day.
Now that you’ve proved your grilling chops to most of the party crew, it’s time to kick it up a notch. Every party’s got a few tough critics, so it’s key to make something impressive and delicious that appeals to a different palate. Enter: Sweet Chili Ribs.
Start with two full racks of pork spareribs then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs. Grill them low and slow for 2 hours then pour another half-bottle of sauce over top for good measure and grill for another hour. After your guests have a chance to taste these sweet and tangy, fall-off-the-bone ribs, they’ll talk about them all summer long.
For more grilling tips and recipes, visit franksredhot.com/recipes.
Buffalo Chicken Sandwich
- 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
- 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
- 1/4 cup blue cheese or ranch dressing
- 4 hard rolls, split
- 1/4 cup blue cheese crumbles
- lettuce leaves (optional)
- tomato slices (optional)
- red onion rings (optional)
- Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes, or up to 3 hours.
- Mix remainder of Buffalo wings sauce and dressing together. Keep refrigerated until ready to use.
- Grill chicken 12 minutes, turning once, or until no longer pink in center.
- Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half and top with 1 tablespoon blue cheese crumbles.
- Add lettuce, tomato and onion rings, if desired. Top with second roll half. Repeat for remaining sandwiches.
Sweet Chili Ribs
- 2 full racks pork spareribs, trimmed (about 6 pounds)
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided
- Heat grill to 250° F and prepare for indirect cooking.
- Spread ribs with ginger and garlic. Place ribs on rib rack or in foil pan. Cook on covered grill 2 hours.
- Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender.
- Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. If desired, at end of cooking time grill ribs over direct heat to char slightly.
Source: Frank's Red Hot
(Family Features) Grapes have been enjoyed for their taste and beauty for thousands of years. And today’s scientific research keeps on showing that grapes are more than just a pretty fruit — they’re also very, very good for us.
In fact, over a decade of research suggests that grapes help maintain a healthy heart and may also help defend against a variety of age-related and other illnesses. Studies are ongoing to uncover the links between grapes and heart health, eye health, brain health, joint health, cell health and preventing certain cancers.
Of course, grapes aren’t just healthy, they also taste great: crisp, juicy and sweet. Kids love them. And, they’re convenient, making them truly a Super Snack. Eat them by the bunch, or toss them into recipes like these.
Keeping Cells Healthy
Grapes of all colors — red, green and black — are natural sources of polyphenols, which appear to help protect the health and function of our cells. Grape polyphenols:
- Have antioxidant properties, which can help protect against cell-damaging free radicals.
- Can influence the communication between cells that support key biological processes.
My Heart Belongs to Grapes
Numerous studies suggest that consuming grapes and grape products may contribute to heart health in a number of ways. Eating a variety of grapes may help:
- Improve blood flow
- Lower blood pressure
- Reduce oxidative
- Decrease inflammation
- Improve blood lipids
Seeing Is Believing
Research from Fordham University, funded by the California Table Grape Commission, suggests that grapes may reduce the risk of blindness related to age-related macular degeneration (AMD). In laboratory studies, grapes offered significantly more retinal protection than the much-touted lutein, and prevented blindness.
Mediterranean Grilled Chicken and Grape Skewers
These quick-to-fix skewers can also serve as appetizers.
Makes 4 entrée servings
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, fresh minced
- 1/2 teaspoon red chili flakes, crushed
- 1 tablespoon oregano, fresh minced
- 1 tablespoon rosemary, fresh minced
- 1 teaspoon lemon zest
- 1 pound chicken breast, boneless and skinless
- 1 3/4 cups California green seedless grapes, picked from stem and rinsed
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, fresh
- In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade.
Cut chicken into 3/4-inch cubes. Alternate chicken and grapes and thread onto 12 skewers.
- Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4 to 24 hours.
- Remove skewers from marinade and let excess oil drip off. Season with salt.
- Grill until chicken is cooked through, about 3 to 5 minutes on each side.
- Arrange on serving platter and drizzle with additional olive oil and lemon juice.
Breakfast-To-Go Grape Smoothie
Jump-start your day with this easy all-in-one drink.
Makes 2 1/3 cups
- 1 1/2 cups frozen California grapes
- 1 banana, sliced
- 1/2 cup vanilla or honey lowfat Greek yogurt
- 1/2 cup grape juice
- 1/4 cup wheat flake cereal
- Combine all ingredients in a blender and blend for 1 minute. Serve immediately.
Grape and Salmon Power Salad
Fresh grapes are just one of the “super” foods in this hearty and heart-healthy salad.
Makes 6 servings
- 3/4 cup pearled barley
- 3 cups firmly packed kale leaves, torn and sliced into ribbons
- 1 cup halved, red or black seedless California grapes
- 8 ounces cold, cooked salmon, skin and bones removed
- 1/2 cup walnuts, lightly toasted, coarsely chopped
- 1/4 cup fresh squeezed lemon juice
- 1 clove garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper
- 1/2 cup extra virgin olive oil
- Cook barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool.
- Tenderize kale by blanching it in boiling water for 2 to 3 seconds or cooking in the microwave for 1 minute. Rinse in cold water to stop cooking, and squeeze dry. Fluff and uncrimp dry kale pieces with your fingers.
- In a medium bowl, mix together barley, kale, grapes, salmon and walnuts.
- To prepare dressing: In small bowl, whisk together lemon juice, garlic, salt, pepper and cayenne. Gradually mix in olive oil.
- Pour onto salad and fold gently to combine. Serve immediately or refrigerate.
Frozen Grape and Banana Skewers with Chocolate Drizzle
These delightful frozen treats are healthy, too.
Makes 4 servings
- 2 firm ripe bananas
- 2 tablespoons orange juice
- 1/2 cup red grapes (about 16)
- 1/2 cup green grapes (about 16)
- 8 10-inch wooden skewers
- 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped
- Line a baking sheet with wax paper. Cut the banana into 1/2-inch-thick rounds. Place in small bowl and toss gently with the orange juice.
- Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto lined tray.
- Place chocolate in small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate.
- Using a spoon, drizzle melted chocolate onto fruit skewers.
- Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.
(Family Features) When it comes to a great cookout, you want to keep things simple and tasting fantastic. And that starts with just the right recipes – like these.
The mild taste of pork tenderloin is perfect for pairing with the bold flavors of the Apple Butter Glaze in this recipe. The sweet and tangy taste of Musselman’s Apple Butter is nicely balanced with mild Vidalia onions, zesty Dijon mustard and a dry white wine.
When grilling, keep a couple of things in mind:
- Cook the tenderloin over indirect heat – the cooler side of the grill – so that it cooks slowly and evenly. This also keeps the glaze from scorching.
- Turn meat with tongs, never with a fork. Piercing the meat releases its natural juices – and you’ll end up with a dry entrée.
For a savory side dish with a hint of sweetness, try these Honey Apple Butter Baked Beans. Three kinds of beans are baked with apple butter and honey with a hint of heat from cumin and cayenne pepper.
Get more delicious recipes for your cookout season at www.musselmans.com.
Grilled Pork Tenderloin with Apple Butter Glaze
Cooking Time: 25 – 40 minutes
- 1 cup Musselman's Apple Butter
- 2 tablespoons Vidalia onion, finely chopped
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine or white cooking wine
- Salt and pepper to taste
- Vegetable oil
- 2 boneless pork tenderloins, trimmed (1 – 1.5 pounds each)
- In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
- In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
- Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
- Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 – 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 – 40 minutes, based on thickness of tenderloins and type of grill).
- Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.
Honey Apple Butter Baked Beans
Cooking Time: 50 – 60 minutes
- 1 cup Musselman’s Apple Butter
- 1/3 cup honey
- 1/2 cup ketchup
- 1/2 cup water
- 2 tablespoons minced dried onion
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 can (15.5 ounces) great northern beans, drained
- 1 can (15.5 ounces) black beans, drained, rinsed
- 1 can (15 ounces) red or pinto beans, drained
- Heat oven to 375°F.
- Mix all ingredients except beans in large bowl. Stir in beans.
- Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.