Up Your Grill Game With 5 New Takes On Classic BBQ Recipes
Food editor Kristen Eppich shares how to re-energize your barbecuing this summer.
How can we improve on our all-time favorite grill recipes? By spicing up our barbecue sauce with Indian flavors, smothering our lobster tails with gooey cheese and Korean chili paste, and by turning the humble cauliflower into a juicy Steak Provençal.
But do we dare tamper with your classic burger recipe? Yes! The smash burger — made famous by gourmet burger joints like Shake Shack and The Burger’s Priest — is all about technique and the right bun. Even the margarita has had a makeover: meet The Paloma and fall in love with its sweet-and-sour tang. Your summer may never be the same again thanks to these new classic barbecue recipes.
The PyeongChang Olympics highlighted so much great Korean food — including this incredible street food specialty, grilled cheesy lobster tails. They come together in a snap: serve two as a main or one as an appetizer.
Get the recipe for Cheesy Korean Lobster Tails.
The rich and spicy marinade for these ribs infuses the meat with flavor while the yogurt helps tenderize it. Finishing the ribs on the grill with a mango chutney sauce adds the irresistible sweet and sticky element.
Get the recipe for Indian-Spiced Ribs With Mango Barbecue Sauce.
Tempted to use fancy cheese? Don’t. Want to add specialty herbs and spices? Nope. This burger is all about simple technique: smash a loose ball of ground beef onto a hot grill with the back of a spatula and wait for the magic. If you must get fancy, a spicy mayo is a great addition.
Get the recipe for All-American Smash Burgers.
Cauliflower steaks deserve the credit they’re getting these days. On the grill, the edges caramelize and the center becomes meaty and tender. Adding a punchy sauce makes them decadent and satisfying.
Get the recipe for Cauliflower Steak Provençal.
If you love a margarita, this will be your new summer sipper. It’s a refreshing blend of sweet and sour flavors.
Get the recipe for The Paloma.