With summer approaching, have you thought about what you’ll cook up for the next BBQ you attend? Whether you’re responsible for serving the main dish, or simply need to bring a side, here are a few new recipes you could try out. These range from twists on original BBQ recipes to old standbys.
Korean BBQ Burgers
Time Needed: 10 minutes
This is a great way to spice up a traditional hamburger. You can also grill the hamburger buns for a minute for a crispier bun. Find rice vinegar and kimchi in the international aisle of your supermarket to add some different flavors to your burger.
- 1/2 cup of chopped onions
- 1 1/2 tbsp. of brown sugar
- 1 1/2 tbsp. of minced peeled fresh ginger
- 3 tbsp. of low sodium soy sauce
- 1 tbsp. of dark sesame oil
- 1/2 tsp. of freshly ground black pepper
- 2 garlic cloves, minced
- 1 1/2 lbs. of ground sirloin
- 6 burger buns
- 6 red leaf lettuce leaves
- 6 tbsp. of thinly sliced radishes
- In a large bowl, combine the onions, brown sugar, ginger, soy sauce, sesame oil, garlic, and pepper with your sirloin.
- Sirloin should be shaped into a half-inch thick patty.
- Place your patties on the grill for six minutes.
- Once the burgers are cooked, add a lettuce leaf and radish to each burger.
Grilled Corn on the Cob
Time Needed: 40 minutes
Stay social with your guests by grilling your corn on the cob instead of boiling it. Grab some aluminum foil to wrap the corn in while grilling and enjoy alongside the rest of your meal.
- 6 ears of corn, shucked
- 6 tbsp. of softened butter
- Salt and pepper as needed to season
- Preheat the grill on high and lightly oil the grate.
- Place 1 tbsp. of butter on each piece, and wrap in aluminum foil.
- Add corn to grill and cook for 30 minutes.
Time Needed: 4-8 hours to marinate, 1 hour 15 minutes to cook
Whether you have a gas or charcoal grill, you can serve up Memphis-style ribs with ease. All it takes is a little preparation and a few extra tools like wood chips and a smoker box if you have a gas grill. You may want to marinate your ribs the day before you cook since this recipe uses a Memphis-style rub and requires marination.
- 7 lbs. (or 3 racks) of baby back pork ribs
- 1/4 cup of sweet paprika
- 1 1/2 tbsp. of black pepper
- 1 1/2 tbsp. of brown sugar
- 1 tbsp. of salt
- 1 1/2 tsp. of cayenne pepper
- 1 1/2 tsp. of garlic powder
- 1 1/2 tsp. of dry mustard
- 1 1/2 tsp. of ground cumin
- Remove the thin skin from each rack of ribs. Use the corner of a paper towel to grab firmly.
- Combine all other ingredients into a small bowl and whisk. Rub two-thirds of the spice mixture on the ribs.
- Put the ribs in a roasting pan to marinate and place in the refrigerator for four to eight hours.
- When finished marinating, it’s time to heat up the grill.
a. Gas Grill: Place wood chips in a smoker box, and preheat grill to high. When it starts to smoke, lower heat to medium.
b. Charcoal Grill: Preheat to medium, toss wood chips on coals when ready to cook.
- Add a drip pan underneath the grate, then place the ribs over it. Cover the grill and smoke the ribs for an hour.
- Continue cooking the ribs until they are tender and almost fully cooked. Baby back ribs will take an extra 15 to 30 minutes; spare ribs will take another thirty minutes to an hour.
- Cut the racks in half to serve.
Tangy Apple Coleslaw
Time Needed: 30 minutes
For larger functions, this unique take on coleslaw can be a welcomed variation. Serve alongside your favorite meat or fish and enjoy, especially later on in the summer or early fall when apples are fresh.
- 1/2 cup of sour cream
- 1/3 cup of mayonnaise
- 1/3 cup of apple cider vinegar
- 3 tbsp. of sugar
- 3 tbsp. of honey
- 1 tsp. of black pepper
- 1/2 tsp. of mustard powder
- 1/2 tsp. of poppy seeds
- 1 green cabbage head, chopped
- 1 large carrot, peeled and grated using a box grater
- 2 granny smith apples, peeled, cored, and grated using a box grater
- 1/3 cup of sugar
- 1/3 cup of salt
- In a small bowl, whisk all ingredients for the dressing together.
- In a large bowl, add your cabbage, carrot, and apples. Sprinkle with salt, pepper, and sugar. Let it sit for five minutes.
- Transfer slaw to a salad spinner, and spin dry. You can use a baking sheet lined with paper towels if you don’t have a salad spinner.
- Pour the dressing over your slaw, toss to coat, and enjoy!
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