When it comes to grilling, this is your one-stop spot for your next weekend outdoor get together.
- Classic Cheeseburger
If you don’t want your bun to get soggy, don’t leave the meat on it too long before eating.
Brioche (or other soft hamburger bun) brushed with butter and toasted
Raw red onion
Sharp yellow Cheddar
Fresh (never frozen) ground chuck (80 percent lean)
Prepare grill. Just make sure you don’t overcook it. To check the doneness test for a perfect “medium” burger, press gently with a thumb; the burger should yield slightly, but not ooze juice. A thick, juicy burger is as good as it gets.
- Filet Mignon
The king of steaks doesn’t need much by way of seasoning, but a simple salt-and-pepper rub (add red pepper if you like it hotter) gives it a little kick to complement the char-grilled flavor.
8 oz. filet mignon
Fresh cracked pepper
Red pepper flakes (if desired)
Season the steak liberally with salt and pepper. Grill over direct heat for two minutes, then turn the steak 45 degrees and grill for another 90 seconds. Flip steak, move to indirect heat, and grill for 4-6 minutes, depending on the thickness, for medium-rare (your internal read thermometer should read 130 degrees).
- Beer Brats
You’ll be drinking and eating anyway; just mix the two together.
4 cans of beer (any brand will do)
1 large onion, diced
2 teaspoons of red pepper flakes
1 teaspoon of garlic powder
1 teaspoon of salt
½ teaspoon ground black pepper
Preheat grill for medium to high heat. When the grill is hot, lightly oil the grate. Combine the beer and onions in a large pot and bring it to a boil. Toss the brats in the beer, making sure they are completely submerged. Add the red pepper flakes, garlic powder, salt and pepper. Lower the heat to medium and cook another 10-12 minutes. Then remove the brats from the beer mixture and continue to cook the onions with the heat set to low. Cook the brats on the preheated grill, turning once every 5-10 minutes. Serve with the onions as a topping as a side.
- Grilled Cedar-Plank Salmon
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6-to-8 minutes per side, or until the fish flakes easily with a fork.
- Grilled Corn with Mint Butter
Grilling is the best way to cook corn on the cob— boiling just doesn’t deliver the same intense sweetness.
2 tablespoons butter, melted
1 tablespoon finely chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon finely chopped fresh cilantro
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
8 ears shucked corn
Prepare grill. Combine first 6 ingredients; stir well. Place corn on grill rack coated with cooking spray; grill 10 minutes or until done, turning frequently. Place corn on a platter. Brush with butter mixture.