Grilling Know-How
We've selected the best of the best recipes for your grill from Adam Perry Lang and Rachael Ray. Make extras as these dishes will leave your crowd asking for more!
As an added bonus, Mario Batali has given us a few of his fave grilling recipes.
Get Adam Perry Lang's new book, Serious Barbecue, a must-have for any grilling enthusiast!
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Meats :
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By: Adam Perry LangAdam Perry Lang generously shares his burger recipe with us from his new book, Serious Barbecue. Get your copy for your favorite grillmaster.
Adam's note: Buying a 70/30 blend from the meat case will give you some great burgers, but you can go a step further by using a mix of different cuts. For the ultimate blend, ask your butcher to grind together about 2 1/2 pounds of chuck, 1 1/4 pounds of sirloin and 1/2 pound of brisket.
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By: Rachael RayThis is the perfect recipe for a barbecue on a summer evening.
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By: Rachael RayThis recipe is another creative idea for chicken cutlets. These layered stacks are beautiful to look at, but taste even better! The smoked mozzarella adds a delicious flavor.
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By: Rachael Ray
These steaks turn out tender and juicy and the cilantro-lime butter is delish. Smashed cheesy potatoes and sautéed sliced vegetables make especially tasty side dishes.
Compound butters, made by blending ingredients like herbs, fruit juice or pulp and spices with softened butter, are used to add a flourish of flavor or “finish” just before serving. –RR -
By: Rachael Ray
For a complete meal, serve with Gutsy Red Pepper Gazpacho, Jalapeño-Lime Corn on the Cob and Angel Food Cake with Berries and Whipped Cream.
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By: Adam Perry Lang
Rach's friend Adam Perry Lang has contributed this incredible barbecue recipe! It'll take some time, but it's worth it!
Baby back ribs (also known as loin back ribs because they are next to the pork loin) are more tender than spareribs. When buying them, avoid racks of ribs with protruding bones, which means the butchers have sacrificed more meat to the loin cut. It you do substitute spareribs in this recipe, make sure to allow for an additional two hours of cooking time.This is a MAKE-AHEAD dish.
Active Time: 2 hours
Total Time: 5 1/2 hours, plus overnight marinating -
By: Adam Perry Lang
Rach's friend Adam Perry Lang has contributed this incredible pulled pork recipe! It'll take some time, but it's worth it!
This is a MAKE-AHEAD dish.
Active Time: 4 hours
Total Time: 9 1/2 hours, plus overnight marinating -
By: Mario BataliMario Batali has shared this creative turkey recipe with us from his book, Italian Grill!
Butterflying a boneless turkey breast is not difficult, but your butcher will be happy to do this for you if you show him or her this recipe. This porky version of roasted turkey will definitely change your expectations for turkey flavor forever. Be sure not to overcook the turkey and let it rest so the juices are reabsorbed throughout the breast. -
By: Mario BataliMario Batali has shared this delicious recipe for juicy chicken thighs with us from his book, Italian Grill!
These chicken thighs are coated with a garlicky breadcrumb mixture and cooked slowly over the cooler part of the grill so that you end up with juicy meat and a toasted herbed crust (be sure to scoop up all of the delightful little clumps of flavorful crumbs from the grill and scatter them over the chicken). Start the thighs boned-side down so that by the time you flip them over, the “presentation side” will have dried a bit and won’t stick to the grill. The snap peas are good with almost anything – in this particular pairing, the subtle flavor of the anchovy paste in the peas echoes the anchovies in the breadcrumb coating. -
By: Mario Batali
Mario Batali has shared this crowd-pleasing kebob recipe with us! Check out Mario's tips for cooking kebobs like a pro, here.
The smoky flavor of the bacon turns this into a killer dish.
