Great Barbecue Recipes to Try This Summer

For many, there is no better way to spend time with friends and family than the old tradition of the classic barbecue.

So, we thought, with Memorial Day on the horizon, that we'd focus this week on some great barbecue recipes to try out this summer. 

But before jumping into these great recipes, Steve LaCount, Executive Chef and Owner of in Westwood, offers some invaluable advice for the aspiring barbecue connoisseur.

"The biggest mistake I see when people barbecue is slathering the sauce all over the item before they start to grill it," LaCount said. "It's important to know that barbecue sauce is a finishing sauce. Most contain a fair amount of sugar based product and will burn to a char by the time the item is fully cooked."

Instead of a straight recipe, LaCount offered ways to help improve the barbecuing experience, specifically by brining whatever it is you're barbecuing overnight. 

"This adds moisture to the product, and will ensure a finished item that is juicy on the inside and nicely charred on the outside," LaCount said.

Ingredients or a simple versatile brine to use on pork, beef or chicken:

• 1/4 cup molasses
• 1/4 cup honey
• 1/2 cup soy sauce
• 4 cups water

Directions:

• Simply whisk the ingredients together (make sure the molasses and honey are at room temperature - do not use very cold water so they all mix up more easily) and pour over the pork, beef or chicken the day before and let it brine for 18-24 hrs. 
• Remove the product from the brine and place on a rack to drain somewhat before grilling. 
• Oil and season the item to be grilled and grill it until a bit more than halfway done. This is the point at which you would brush on the barbecue sauce. 
• Move the product to a less hot part of the grill to finish cooking and let the barbecue sauce caramelize slowly to gain great color without burning up. 
• The finished product should be well colored on the outside and still very moist inside from the brining. 

And now on to some other great recipes to check out this summer . . . 

Cedar Planked Salmon

Ingredients:

• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Directions:

1. Soak the cedar planks for at least one hour in warm water, and soak longer if desired.
2. In a shallow dish, stir together vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat, and place the planks on the grate. The boards are ready when they start to smoke and crackle.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. The fish is done when you can flake it with a fork. It will continue to cook after it is removed it from the grill.

Source: http://allrecipes.com/Recipe/Cedar-Planked-Salmon-2/Detail.aspx

Grilled Sweet Potatoes with Apples

Ingredients:

• 2 large sweet potatoes, sliced
• 1 apple - peeled, cored and thinly sliced
• ground cinnamon to taste
• white sugar to taste
• 1/2 cup butter

Directions:

1. Preheat an outdoor grill.
2. In a bowl, toss sweet potatoes and apple slices with cinnamon and sugar. Divide the mixture into four portions, and then place each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
3. Place foil packets on the grill, and cook 40 minutes, turning every five to 10 minutes, until potatoes and apples are tender.

Source: http://allrecipes.com/Recipe/Grilled-Sweet-Potatoes-with-Apples/Detail.aspx

 Tex-Mex Burger with Cajun Mayo

Ingredients:

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

Directions:

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon cajun seasoning, and Worcestershire sauce using hands. Divide into four balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about five minutes per side, or until well done. During the last two minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Source: http://allrecipes.com/Recipe/Tex-Mex-Burger-with-Cajun-Mayo/Detail.aspx

Pizza on the Grill

Ingredients: 

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

Directions:

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for 1o minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about eight minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about one hour. Punch down, and knead in garlic and basil. Set aside to rise for one more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Source: http://allrecipes.com/Recipe/Pizza-On-The-Grill-I/Detail.aspx