Hard to believe it’s May already! But this is a great month for barbecuers and grillers: It’s National Barbecue month! There are so many reasons to re-establish your relationship with your grill(s) this month. Kentucky Derby. Cinco de Mayo. Mother’s Day. Graduation celebrations. Warm weather! Take it away…
Grilling Recipes for May
Mezcalini
Yes, we know all about mint juleps. And love them. But what are you going to do when the Kentucky Derby and Cinco de Mayo occur back to back? Pick one. Here’s our choice: Cross a margarita with a mojito and you get a Mezcalini. Add smoke and you achieve nirvana, not to mention notoriety—especially if you brandish the handheld smoker in front of your guests. Substitute a nice tequila for mezcal if you can’t easily find the latter.
Project Fire Breakfast Pizza
You won’t even need to set a morning alarm. The prospect of an egg- and bacon-topped pizza cooked to perfection on the grill will be just the incentive the family needs to get out of bed. (A very impressive dish if you have weekend house guests, too!)
Peachy Sriracha Sticky Wings
If you ask us, wings are meant to be a simple pleasure. We’re happy as long as they taste good, are easy to make, and hit these three marks: Spicy. Sticky. Messy.
If that’s enough to satisfy you, too, you’ll also love this simple, sweet-and- just-a-little- spicy recipe. If you want more than just a little spicy, simply add more Sriracha. That’s what we do when the kids are not around.
Planked Salmon with Lemon Mustard Glaze
Long before cedar planks started turning up on American grills, nineteenth-century chefs cooked fish on oak planks in the oven. Even earlier, the Indians of coastal Connecticut nailed shad fillets to boards that they stood in front of a campfire. All of which is to say that the “new” technique of planked fish dates back centuries, and that you don’t need a grill to enjoy it.
Thai Grilled Beef Salad
Needing a respite from the heavy “comfort food” of winter? This electrifying beef salad is one of the glories of Thai cuisine: all fresh herbs and chili hellfire. We’re going to give it a smoky dimension by grilling the beef over cherry wood. You don’t normally think of barbecue as health food, but the high proportion of vegetables to this intensely flavored steak definitely makes for healthy eating. It’s a great salad for warmer weather and a very healthy way to eat beef.
Korean Fish Tacos
Korean Fish Tacos with Sriracha Sauce is a delightful dish that marries the bold flavors of Korea with the classic Mexican taco. The fish is marinated in a savory blend of gochujang, soy sauce, and sesame oil, then grilled to perfection. Served on warm tortillas with tangy kimchi and a spicy Sriracha sauce that’s been whipped up with sour cream, mayonnaise, and a hint of lime, these tacos are a fusion feast that’s sure to please. With a prep time of just 30 minutes, this recipe serves six and is ideal for a unique and flavorful meal.
Grilled Asparagus and Corn Salad with Charred Lemon Vinaigrette
This salad is spring personified. When buying the asparagus, choose thick spears (they’re easier to pin and grill). Choose an Asian roasted sesame oil; one good widely available brand is Kadoya. Black sesame seeds are available at Asian markets and many supermarkets—otherwise use more toasted white sesame seeds.
Grilled Pound Cake with Fresh Berry Salsa and Smoked Whipped Cream
This simple dessert, which showcases whatever berries are in season, has been enjoyed for years by attendees of Barbecue University™ And because it uses store-bought pound cake—we’ve found the Sara Lee brand, found in the frozen food section of most supermarkets, just holds up better on the grill than homemade—it’s incredibly easy to make and serve. If desired, you can substitute slices of angel food cake for the pound cake.
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