The sun is shining and it is sure a GORGEOUS day in Colorado! Some of my Minnesotan friends make fun of me, but there is really nothing like the living in the state with 300 days of sunshine. With all of that sunshine, it means lots and lots of grilling! My absolute favorite. Primarily because you get a smokey delicious tasty, with a crispy texture. Makes the simplest foods and recipes, even better.
Half of our summer is spent grilling, the other half is spent either eating cold leftovers or peanut butter banana rice cake sandwiches because we are too busy to sit down and enjoy a proper meal (anyone else?!). This post I am going to highlight two of my favorite grilling recipes that are perfect for your next BBQ!
Sticky Balsamic Ribs with Coleslaw & Grilled Corn
Ribs
8 large cloves garlic
4 teaspoons kosher salt
4 tablespoons finely chopped rosemary
1/2 cup plus 2 tablespoons packed brown sugar
1 cup plus 2 tablespoons balsamic vinegar, divided
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 pounds baby back pork ribs
1 cup water plus 2 cups hot water
*Adopted from Food52's book- Genius Recipes
Coleslaw
3 cups chopped cabbage
1 carrot, peeled into slivers (I tend to use a veggie peeler)
1/4 cup of finely chopped cilantro
A few green onions if you are feeling adventurous!
1/2 cup mayo (or if you want to make this a healthy option, which I usually do, I do half greek yogurt, half mayo)
2 tablespoons apple cider vinegar
2 tablespoons sugar
Pinch of Koshar Salt
Freshly ground pepper to your liking!
1. Combine all veggies in a large mixing bowl
2. In a smaller box, mix yogurt and mayo, add vinegar, sugar, and salt and mix until smooth
3. Top cabbage mixture with dressing, add the pepper
"Grilled Corn"
Secret.... this is the EASIEST way to make "grilled" corn. You can 1. take frozen corn put it on some foil and just grill it (add salt and pepper, obviously!) Or... if you just want a quick mindless way to do it, turn your broiler on high, and broiled the frozen corn for 8-10 minutes. Easy and delicious!
Burgers with Lemon Potato Salad and Crispy Brussel Sprouts with Cinnamon
Burgers with Lemon Sauce
1 lb of ground beef (fat is your friend in burgers)
1/2 onion, diced
1/2 cup panko
1 egg, mixed
1 clove garlic minced
1/2 tsp cumin
1/2 tsp cayenne
1 1/2 tsp kosher salt
2-4 ounces bacon, finely diced
2 bunches parsley, minced
Slices of Gouda cheese
1. Combine all ingredients in a bowl and mix until smooth, do not overmix! This will result in dry burgers, no bueno
2. Make meat into patties (about 6oz)
3. Fire up that grill, and grill to your liking. My preference is a solid medium. While grilling, add the cheese.
Add a pretzel bun for good measure and top with your favorite mustard, mayo, or lemon sauce (see below)! (Not a fan of ketchup around these parts).
Sauce
1 egg yolk
3/4 cup olive oil
1/4 cup mayo
Garlic clove, minced
1/2 lemon juiced
I placed all ingredients into a magic bullet and blended until smooth. If it gets too thick, just add a little water!
Lemon Potato Salad
8-10 small red potatoes, cut into quarters
Scoop of mayo
Zest from 2 lemons
Juice from 2 lemons
1/2 tsp garlic powder
1/2 tsp salt
Pepper
Few drizzles of Extra Virgin Olive Oil
1. Boil potatoes until soft
2. In a small bowl, mix mayo, lemon juice, lemon zest, salt, pepper, and garlic powder
3. Allow potatoes to slightly cool, once cool place potatoes in a large mixing bowl, drizzle Olive Oil onto potatoes until slightly covered.
4. Add mayo-lemon mixture
5. Taste, assess if additional lemon, salt, or pepper is needed. If it is too creamy, add a little more Olive Oil
Crispy Brussel Sprouts with Cinnamon
1 pound Brussels sprouts, halved
1 tablespoon Olive oil
1 tsp cinnamon
1 tsp kosher salt
Fresh pepper
1. Preheat oven to 375
2. Add all ingredients in bowl and mix until evenly coated
3. Place sprouts on a lined tray and bake for 30 minutes
Enjoy friends!
Half of our summer is spent grilling, the other half is spent either eating cold leftovers or peanut butter banana rice cake sandwiches because we are too busy to sit down and enjoy a proper meal (anyone else?!). This post I am going to highlight two of my favorite grilling recipes that are perfect for your next BBQ!
Sticky Balsamic Ribs with Coleslaw & Grilled Corn
Ribs
8 large cloves garlic
4 teaspoons kosher salt
4 tablespoons finely chopped rosemary
1/2 cup plus 2 tablespoons packed brown sugar
1 cup plus 2 tablespoons balsamic vinegar, divided
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 pounds baby back pork ribs
1 cup water plus 2 cups hot water
Day 1
1.Mince and mash garlic to a paste with 1 teaspoon salt.
2.Stir together with rosemary, brown sugar, vinegar, cayenne, remaining tablespoon salt, and pepper. Rub evenly all over ribs and transfer to roasting pans, meaty side up.
3.Marinate, chilled, 8 to 24 hours. Alternatively, marinate in a zippered bag or bowl covered with plastic wrap.
Day 2
1.Preheat oven to 425°F with racks in upper and lower thirds.
2. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. 3.Remove pans from oven and transfer ribs to a platter. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. 4.Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15 minutes.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side
*Adopted from Food52's book- Genius Recipes
Coleslaw
3 cups chopped cabbage
1 carrot, peeled into slivers (I tend to use a veggie peeler)
1/4 cup of finely chopped cilantro
A few green onions if you are feeling adventurous!
1/2 cup mayo (or if you want to make this a healthy option, which I usually do, I do half greek yogurt, half mayo)
2 tablespoons apple cider vinegar
2 tablespoons sugar
Pinch of Koshar Salt
Freshly ground pepper to your liking!
1. Combine all veggies in a large mixing bowl
2. In a smaller box, mix yogurt and mayo, add vinegar, sugar, and salt and mix until smooth
3. Top cabbage mixture with dressing, add the pepper
"Grilled Corn"
Secret.... this is the EASIEST way to make "grilled" corn. You can 1. take frozen corn put it on some foil and just grill it (add salt and pepper, obviously!) Or... if you just want a quick mindless way to do it, turn your broiler on high, and broiled the frozen corn for 8-10 minutes. Easy and delicious!
Burgers with Lemon Potato Salad and Crispy Brussel Sprouts with Cinnamon
Burgers with Lemon Sauce
1 lb of ground beef (fat is your friend in burgers)
1/2 onion, diced
1/2 cup panko
1 egg, mixed
1 clove garlic minced
1/2 tsp cumin
1/2 tsp cayenne
1 1/2 tsp kosher salt
2-4 ounces bacon, finely diced
2 bunches parsley, minced
Slices of Gouda cheese
1. Combine all ingredients in a bowl and mix until smooth, do not overmix! This will result in dry burgers, no bueno
2. Make meat into patties (about 6oz)
3. Fire up that grill, and grill to your liking. My preference is a solid medium. While grilling, add the cheese.
Add a pretzel bun for good measure and top with your favorite mustard, mayo, or lemon sauce (see below)! (Not a fan of ketchup around these parts).
Sauce
1 egg yolk
3/4 cup olive oil
1/4 cup mayo
Garlic clove, minced
1/2 lemon juiced
I placed all ingredients into a magic bullet and blended until smooth. If it gets too thick, just add a little water!
Lemon Potato Salad
8-10 small red potatoes, cut into quarters
Scoop of mayo
Zest from 2 lemons
Juice from 2 lemons
1/2 tsp garlic powder
1/2 tsp salt
Pepper
Few drizzles of Extra Virgin Olive Oil
1. Boil potatoes until soft
2. In a small bowl, mix mayo, lemon juice, lemon zest, salt, pepper, and garlic powder
3. Allow potatoes to slightly cool, once cool place potatoes in a large mixing bowl, drizzle Olive Oil onto potatoes until slightly covered.
4. Add mayo-lemon mixture
5. Taste, assess if additional lemon, salt, or pepper is needed. If it is too creamy, add a little more Olive Oil
Crispy Brussel Sprouts with Cinnamon
1 pound Brussels sprouts, halved
1 tablespoon Olive oil
1 tsp cinnamon
1 tsp kosher salt
Fresh pepper
1. Preheat oven to 375
2. Add all ingredients in bowl and mix until evenly coated
3. Place sprouts on a lined tray and bake for 30 minutes
Enjoy friends!
