Backyard Bonanza: 5 Great Grill Recipes for Summer 2017

Oh boy, here comes the sun! We’re getting our patio furniture out of the garage and ready for another summer of sunshine and barbecues. This week, we’re taking you to the backyard for some good old fashioned grilling.

An open flame does wonderful things to food, and this time around, we’re skipping the hot dogs and burgers and trying these slightly more sophisticated recipes with some real flavor! Your taste buds will thank you later.

Whether you’re cooking with gas or sparking some charcoal, entertaining guests or just having an outdoor date night — these grill recipes are perfect for any occasion.



For the Carnivore 

BBQ Ribs are a classic that never fails to satisfy the meat eaters in your life. Boiled, grilled, then slathered in BBQ sauce, this main course meal won’t take hours of slow cooking — it only needs about 45 minutes.

Shortcut BBQ Ribs (Serves: 8)

What You’ll Need

1 Rack baby back ribs (about 3 lbs.)
Kosher salt
Freshly ground black pepper
4 Garlic cloves, minced
3 Tbsp. brown sugar
2 Tsp. smoked paprika
1 C. barbecue sauce


1- Preheat grill (or grill pan) over medium-high heat. Cut your ribs into 3 equal sections.

2 – Fill a large pot with enough water to cover your ribs, adding about 1 tablespoon salt. Once the water is brought to a boil, simmer the ribs for 20 minutes. After 20 minutes, drain the ribs and place them on a sheet or pan, drying them with paper towels.

3 – While you’re waiting for the ribs to boil, begin to make the spice rub. While everyone and their mother has a rib rub of their own, we’re sticking with a classic: Mix your garlic, brown sugar, paprika, 1-teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.

4 – Using a spoon and your fingers, thoroughly rub the ribs with the mixture until covered. You don’t need to completely cover your ribs in spice – too much rub will steal flavor from the BBQ sauce.

5 – Place ribs on grill or grill pan and cook for 10 minutes, turning halfway through. Brush your favorite barbecue sauce on the ribs and cook for 1 minute more until lightly charred. Serve with more sauce on the side!

Check out the video below:

Grilling in aluminum foil is another wonderful way to get some serious flavor from your food. The foil traps the heat inside like a mini oven, keeping the heat inside and making sure none of the juices escape. This recipe for Foil Pack Halibut does just that. Adding a few slices of lemon totally elevates the flavor, making a quick, healthy, and delicious dish that’s great for a backyard date night.

Foil Pack Halibut with Feta and Olives (Serves: 1)

What You’ll Need

1 tbsp. Kalamata olives, pits removed and roughly chopped
1 tbsp. Feta, crumbled
1 tbsp. parsley, chopped
1 halibut filet
Kosher salt
Black pepper
Drizzle of extra-virgin olive oil
2 slices lemon


1 – In small bowl, combine your olives, feta, and parsley, and set it aside for later.

2 – Tear 2 pieces of foil that are about 12-inches by 18-inches and stack them on top of each other.

3 – Place your halibut fillet in the center of the foil and top with olive mixture. Don’t forget to season the fish with small pinch of salt & pepper and a drizzle with olive oil. Place your sliced lemon on top, and then fold up the packet making sure the seal is tight.

4 – Place your sealed packet on a medium-heat grill or over fire for about 10 minutes, flipping once.

5 – Remove the packet from the grill and pierce with knife or fork to allow trapped steam to escape — be careful, it’s hot!

6 – Unfold packet, top it with the mixture from step one, and then enjoy!

Fruits & Veggies Galore

With mozzarella, tomatoes, and rosemary, what could go wrong? Grill this delectable tart for a crunchy main course that’s packed with summer flavors. This Tomato Rosemary Tart is meant to be a light supper, but may just become your next favorite anytime snack or meal.

Grilled Tomato Rosemary Tart (Serves: 4)

What You’ll Need

3 Plum tomatoes
1/2 Teaspoon kosher salt
1/2 (17.3-oz.) Package frozen puff pastry sheets, thawed
1/4 cup (2 oz.) Shredded mozzarella cheese
1 Teaspoon lemon zest
1 Teaspoon fresh rosemary
1/2 Teaspoon freshly ground pepper
1 Tablespoon chopped fresh parsley (optional)


1 – Preheat grill to 350° to 400° (medium-high).

2 – Cut tomatoes into 1/4-inch slices and place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes and then pat dry with paper towels.

3 – Stir together cheese, lemon zest, rosemary, pepper and parsley in a small bowl.

4 – Unfold 1 puff pastry sheet on a lightly floured baking sheet. Arrange your tomato slices in a single layer on the pastry.

5 – Sprinkle the cheese mixture over the tomatoes.

6 – Turn one side of the grill off; leaving the other side lit. Transfer the tart from the baking sheet to the unlit side of the grill, and grill, covered, 20 to 22 minutes or until pastry is puffed and golden brown.

Fruit kebabs are an incredible way to freshen up your outdoor grill menu. If you’ve never tried grilled fruit before, you’re in luck! While the consistency and texture changes from the high heat, it also brings out a wonderful flavor. Forget the fruit salad and try these Fruit Kebabs for an awesome alternative that the whole party will love.

Summer Fruit Kebabs (Serves: 8)

What you’ll need

6 peaches, sliced
1 pt. Strawberries, sliced
1 Pineapple, cut into large cubes
8 Skewers, soaked in water for 20 minutes
Extra-virgin olive oil, for drizzling
Kosher salt
Honey, for drizzling


1 – Preheat grill to medium-high. Skewer peaches, strawberries, and pineapple.

2 – Drizzle with olive oil and season with salt.

3 – Grill, turning occasionally, until fruit is tender and slightly charred— about 10 to 12 minutes.

4 – Drizzle with your favorite honey and serve warm.

For the Sweet tooth!

Gimme S’more! S’more what? S’more marshmallow, graham cracker, and chocolately goodness! No campfire, no problem. These foil wrapped s’mores are so delicious, and done in 5 minutes.

Foil-Pack S’more Roll-Up (Serves: 1)

What You’ll Need per Roll-Up

1 Flour tortilla
1 Handful mini marshmallows
1 Handful chocolate chips
2 Graham crackers


1 – Tear a square piece of foil that is about 12-inch by 12-inch.

2 – Place your tortilla on the foil and add marshmallows, chocolate chips, and crushed graham crackers. (Like a taco)

3 – Wrap the tortilla up, trying to keep the ingredients inside as much as possible, and then tightly wrap it in foil.

4 – When ready to cook, place the wrapped tortilla on a hot gill for about 5 minutes.

5 – Remove from the grill, unwrap from one end, and enjoy!

When it comes to summer, nothing beats a backyard barbecue with great food, family, and friends! If you’re looking to make this summer extra special, check out our wide range of grills. We’ll make sure you get exactly what you need to make this summer spectacular.


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