summer backyard grilling

Bring on Summer and the Backyard Grilling Season!

June is a time of celebrations – Father’s Day and graduations – and initiations – the first official day of summer, and, of course, backyard grilling season!

To get June and the summer off to a great start, I thought I’d share a few of my favorite grilling recipes (collected over the years from many culinary sources). If you haven’t bought your new summer grill yet, now (possibly as a gift for Dad) is the time to get it.

Whether you already have your grill fired up or are planning on buying one soon, let’s get the summer grilling season started!

Grilled Spareribs with Cherry Cola Sauce
Spareribs baked in the oven until tender and then finished on the grill with a sweet and spicy cherry cola glaze.
Serves: 6

• 4 (12-ounce) cans cherry cola (use flat soda or pour it into a bowl and let it sit on the counter for 4 hours.)
• 2 cups cherry jam or preserves
• ⅔ cup Dijon mustard
• 1 tablespoon prepared horseradish
• 3 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons tabasco sauce
• 7 to 7½ pounds well-trimmed pork spareribs

1. Place cola in a Dutch oven or large saucepan and boil over medium-high heat until reduced to 1½ cups, about 45 minutes.
2. Add next 6 ingredients and stir well. Reduce heat to medium and simmer until reduced to 2½ cups, stirring occasionally. This will take about 35 minutes. Remove from heat.
3. Place oven racks in top and bottom thirds of oven and heat oven to 325 degrees.
4. Season ribs with salt and pepper. Wrap each rack tightly in foil. Divide ribs between 2 baking sheets and place in oven for 2 hours. Let ribs cool slightly.
5. Heat grill to medium heat.
6. Cut racks of ribs into individual ribs. Toss with 1 cup of glaze.
7. Grill ribs, basting with extra glaze, for about 2 to 3 minutes per side.
8. Serve with extra glaze.

Grilled Asparagus with Wasabi Soy Dipping Sauce

Serves: 6

• 1 pound fresh asparagus
• 1 tablespoon olive oil
• salt
• 1 cup reduced fat mayonnaise
• 3 tablespoons soy sauce
• 1 tablespoon SPLENDA® Brown Sugar Blend
• 2 teaspoons wasabi paste (or wasabi powder mixed with water)
• 1 lemon, optional

1. Cut off tough ends of asparagus and discard.
2. Heat grill to medium-high heat.
3. Toss asparagus with olive oil and sprinkle with salt. Grill for 5 minutes, or until tender.
4. In a small bowl, mix together mayonnaise, soy sauce, SPLENDA® Brown Sugar Blend, and wasabi paste.
5. If desired, squeeze fresh lemon juice over grilled asparagus.

Grilled Salmon Fillet

Serves: Makes 4 4-oz. portions

• 1 pound fresh wild Salmon
• olive oil
• kosher salt
• coarsely ground black pepper

1. Prepare your grill and bring to high heat.
2. Rinse the salmon under cold water and pat dry with a paper towel. Run your fingers along the meaty surface to check for any bones and remove any of them with needle nose pliers or fish tweezers.
3. Lighty coat the meaty side with olive oil then sprinkle generously with kosher salt and lots of freshly ground coarse black pepper. You don’t want to be skimpy here.
4. Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once its on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Section into preferred serving sizes with or without the skin and serve with fresh cut lemon and cucumber dill sauce.

Cucumber Dill Sauce:

The addition of blue cheese dressing gives this cucumber dill sauce a tart tang that’s perfectly paired with a sturdy fish.
Serves: Makes 1-½ cups

• ½ cup sour cream
• ½ cup olive oil mayonnaise
• ½ english cucumber, about ½ cup, diced
• ¼ cup blue cheese dressing
• 2 tablespoons fresh dill, chopped
• zest of 1 lemon
• 1 teaspoon lemon juice
• pinch of kosher salt

1. Combine all ingredients in a bowl. Refrigerate until ready to serve.

Healthy Grilled Greek Chicken
Serves: 4

• ⅓ cup olive oil
• Juice of one lemon
• 1 tablespoon red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 1 tablespoon chopped fresh dill
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• 1½ teaspoons salt
• 1 teaspoon pepper
• 4 boneless skinless chicken breasts

1. Combine all ingredients except chicken in a medium bowl. Pour into a large ziptop plastic bag. Add chicken and place in refrigerator to marinate for 6 to 12 hours.
2. Remove chicken from refrigerator and place on counter. Heat grill (or grill pan) to medium-high.
3. Remove chicken from marinade and discard marinade. Place chicken on grill and grill for 5 minutes. Flip over and grill until no longer pink in the middle.

Enjoy the summer!

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