7 Recipes to Grill or Smoke in June
The last few months of 2020 have been surreal. After weeks of relentless coverage, a world-wide pandemic has been replaced in our newsfeed by widespread racial and political unrest. Need a respite? Us, too. Our backyard grills have become a source of comfort. There’s something very soothing about preparing a meal from start to finish, and sharing it with loved ones. The communal gathering around the fire is just what we need right now.
7 Grilling and Smoking Recipes to Make This June
Here are a few of the recipes we’ll be making.
This refreshing cocktail has become a tradition at Barbecue University, the intense three-day class Steven will teach at the Montage Palmetto resort later this month. He crusts a variety of citrus fruits with sugar, caramelizes them on the grill, and blends them with effervescent Italian prosecco. (If you prefer red sangria, swap the prosecco for Lambrusco.)
Having a few guests over? Welcome them with just-off-the-grill bruschetta (pronounced broo-sket-tah) topped with creamy ricotta and colorful blistered tomatoes. Keep the cherry tomatoes from falling through the bars of the grill grate with a stainless steel mesh grill basket, handy not only for tomatoes, but for shrimp, mushrooms, pea pods, and other small foods.
Raw and cooked brisket are combined in this sublime and juicy burger. We like to serve it on bakery-style pretzel buns.
From time to time, the pickings are slim at the meat counter thanks to interruptions in the food supply chain. But so far, pork still seems to be well-represented. Pork loin (not to be confused with pork tenderloin) is an economical cut of meat. With the tang of mustard, the sweetness of brown sugar, a touch of whiskey—not to mention bacon!—this is a recipe you’ll want to add to your repertoire. Try it with poppy Mustard Caviar.
Boneless skinless chicken breasts get the glam treatment when stuffed with prosciutto, aged Monterey Jack cheese, and served with a flavorful saffron butter.
This explosively-flavored salad is simultaneously sweet, sour, and hot—perfect for a summer lunch or a light dinner.
We’ve been smoking fruit crisps in cast iron skillets for years using whatever fruits or berries are in season (peaches, blueberries, rhubarb, etc.). But one of our favorite flavor combinations is this tropical version featuring mangos, macadamia nuts, and coconut. Top with smoked whipped cream or high-quality vanilla ice cream.