Grill It... For sizzling summer recipes on the grill, check out these favorites...

Ready to get your grill on? When you're ready to light up the grill for your next barbecue, cookout or church event, check out these great summer recipes. Also be sure to look for online summer safety tips to help keep your food and grill safe all summer long, and be sure to read about grill brush safety to protect all of your guests. We pray you have a safe and enjoyable summer!

Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

Ingredients

2 1/2 tablespoons curry powder
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 (6-ounce) lamb shoulder chops, trimmed
1/2 cup Apricot-Lime Sauce

Preparation

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Totals include Apricot-Lime Sauce.

Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

 

Ingredients

1/2 cup (2 ounces) crumbled blue cheese
1/4 cup canola mayonnaise
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 pound lean ground sirloin
1 teaspoon freshly ground black pepper, divided
1/8 teaspoon kosher salt
1/2 teaspoon extra-virgin olive oil
4 (1/4-inch-thick) slices Vidalia or other sweet onion
Cooking spray
2 teaspoons sherry vinegar
4 (1 1/2-ounce) 100% whole-wheat hamburger buns with sesame seeds, toasted
4 (1/4-inch-thick) slices tomato
2 cups loosely packed arugula

Preparation

1. Preheat grill to medium-high heat.

2. Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.

3. Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.

4. Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.

5. Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.

Coffee-Rubbed Texas-Style Brisket

Ingredients

6 cups oak or hickory wood chips
1 tablespoon ground coffee
1 tablespoon kosher salt
1 tablespoon dark brown sugar
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 (4 1/2-pound) flat-cut brisket (about 3 inches thick)

Preparation

1. Soak the wood chips in water at least 1 hour; drain.

2. Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.

3. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.

4. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.

Barbecue Chicken Sliders with Pickled Onions

 

Ingredients

1/4 cup thinly sliced red onion
3 tablespoons sherry vinegar, divided
1 1/2 tablespoons honey, divided
2 tablespoons water
3 tablespoons Dijon mustard
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/8 teaspoon salt
Cooking spray
8 (1.5-ounce) pull-apart dinner rolls (such as Sara Lee)

Preparation

1. Preheat grill to medium-high heat.

2. Combine sliced onion, 1 tablespoon vinegar, and 1 1/2 teaspoons honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 minutes.

3. Combine remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, 2 tablespoons water, mustard, and 1/4 teaspoon pepper in a small saucepan over medium-low heat. Bring to a simmer (do not boil). Simmer 5 minutes; stir in butter. Remove from heat; keep warm.

4. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.

5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 minute or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 teaspoon drained onion slices and top half of roll. Serve immediately.

Charred Vegetable Salad

 

Ingredients

2 red bell peppers, halved and seeded
1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
1 sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
Cooking spray
1 tablespoon champagne vinegar
1/2 teaspoon sugar
2 garlic cloves, minced
1 ounce oil-cured olives (about 12), pitted and halved
1/4 cup fresh small basil leaves
1 tablespoon finely chopped fresh chives

Preparation

1. Preheat grill to medium-high heat.

2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.

3. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.