grilling week

A Make-Ahead Grilling Party for Father’s Day

There’s no better way to celebrate dad than to throw a big party around his favorite household appliance: the grill! But don’t wait until Sunday morning to prep for the big celebration. Our make-ahead grilling recipes tips will insure you have a stress-free Father’s Day full of fun, food and family time!




1. Start with a simple salad

Whether you can cook, bake, grill or none of the above, this gorgeous Heirloom Tomato & Burrata Salad can be made in advance and assembled at the last minute. It’s simple and fresh but still has that “wow” factor that dad will love.




2. Night-before prep is key

It’s a lot easier to cook up some meat and toss it in an already-made dressing than it would be to have one hand on the grill and one mixing up a vinaigrette. You can make the Vietnamese Vinaigrette for this grilled shrimp the night before. Just grill, toss and serve the day of!




3. It’s all in the family

Keep it family style. You can eat at your leisure and guests don’t feel like they have to finish everything on their plate.




4. It’s better with butter

Make and chill a flavored butter up to two days in advance for grilled steak. Be sure to make an extra batch for crusty bread!




5. Keep it cool

Save yourself time and space in the kitchen: It takes about three hours to chill bottles in the fridge, but only 30 minutes in a bucket filled with ice and water.





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What to Cook This Weekend: Kebabs

Since we couldn’t choose just one grilling recipe for you to make this weekend, we’ll stick to one category: kebabs! Kebabs are the perfect weekend activity – they’re quick-cooking, fun, get the whole family involved AND make for great leftovers. Here are some of our favorite kebab recipes, PLUS, how to use up your leftovers.


Throw the extras from Grilled Chicken Tikki Skewers into Mediterranean Chicken Salad Pitas.

Make a killer Creamy Potato Salad with any leftover potatoes from Steak & Potato Kebabs.

Grilled Balsamic Pork Kebabs would be a great addition to Cuban Pork & Pineapple Tacos.

Throw any extra meatballs from Turkey Kebabs into a Turkey Meatball Frittata.

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What to Make this Weekend: Graham Cracker-Crusted Chicken

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Thirsty Thursday: Grill + Cocktail Pairings

One of the best parts about summer grilling is the fact that you can eat outside underneath the sun. But no outdoor meal is complete without a fabulous cocktail to keep you cool. So while you’re grilling this week, here are our recommendations of what you should be sipping on:


Go Mexican with Grilled Paprika Shrimp Quesadillas and Jalapeño Margaritas


Sip on a Vikings Cooler while you’re grilling up Sausages with Tomato-Chickpea Crostini


Watermelon and Mint Coolers pair perfectly with Grilled Cheese with Fresh Cherries


A refreshing Basil-Gin Lemonade will wash down Grilled Teriyaki-Glazed Salmon


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Grilled Desserts

It wouldn’t be a proper Grilling Week without being able to have a 3-course meal made entirely on the grill. Now that we’ve given you some great side dish options, it’s time to explore the sweeter side of grilling: desserts! Here are some of our favorite grilled dessert recipes that really capture the essence of summer desserts:


Ginger-Peach Ice Cream in Grilled Peach Cups


Grilled Gingerbread S’mores Cake


“Yellow Flag” Dessert Skewers


Grilled Nectarine-Bourbon Ice Cream


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Grilling Weeknight Menu Planner

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Our Top Grilling Tips

Our Top Grilling Tips

We wouldn’t claim it to be Grilling Week if we didn’t know a thing or two about the subject matter. As we share our best grilling recipes, we want you to cook them to utter perfection, so before the week gets too crazy, we’re sharing our top grilling tips. Whether you’re in the mood for chicken, seafood or even dessert, here’s what you need to know about grilling:




1. X Marks the Spot

A great piece of grilled meat isn’t complete without gourmet grill marks. But how can you achieve this restaurant-quality look at home?

Make sure your grill is hot, hot, hot (about 400°)! Pat your steaks dry with paper towels, then rub with oil, which heats up on the grate to cleanly sear the meat and ensure that it won’t stick when you try to turn it. Cook your meat on the grill for 2 minutes; rotate a quarter-turn and cook for 1 minute more. Flip and repeat on the other side (for medium-rare). Don’t fiddle — that’s what messes up the marks!




2. Make your Veggies Fit

Trying to grill smaller veggies like peppers or asparagus, but they keep falling through the grates?

Good news! You don’t need to buy a special basket. Just cut the veggies thicker — e.g., bell pepper halves instead of strips. You can always slice them later if you need smaller pieces. You can also place them perpendicular to the grate. When you’re cooking a variety of vegetables, you should group them on the grill according to cooking time, not all in one mixed bunch; this makes it easier to remove them when they’re done.




3. How to Test for Doneness

Implement these four techniques on how to check your grilled chicken for doneness on any type of meat:

Prick with a Knife
Jut the tip of a sharp paring knife into a juicy part of the chicken, such as its thigh joint. If the juices have a pink tint, keep cooking. The meat is safe to eat when the liquids run clear.

Use a Thermometer
Insert a meat thermometer into the thickest part of the chicken, pressing it into the center of the flesh (do not hit bone). The meat is safe to eat at 165°; take it off the grill when it registers 160° to account for carryover cooking.

Poke with Your finger
Practice makes perfect with this no-tools-required technique. Using your index finger, tap the thickest area of the meat. If it springs back to your touch (and doesn’t mush under your finger), chances are good it’s cooked through.

Yank on a Joint
Grab the end of a leg with your fingers or a set of grilling tongs and tug it away from the body. When the joint separates easily, the chicken is ready.




4. You Can Grill Just About Anything… Including Your Condiments!

Don’t limit yourself to steak corn on the cob. Anything you would normally cook can be thrown on the grill instead. Our Charred Tomato-and-Red-Pepper Ketchup adds a smoky touch to the classic sweet and savory condiment.




5. Just Because It’s Grilled Doesn’t Mean It Can’t be Chilled

Grilling doesn’t just add heat– it also adds an insanely savory smoky flavor that can’t be achieved with any other cooking method. Even after your food has cooled, the flavor will last, so start using your grill for recipes that are normally served chilled or at room temperature, like our Grilled Curry Zucchini, Red Bell Pepper and Arugula Salad with Yogurt Dressing.




6. Sweet + Savory = a Grill’s Best Friend

One of our favorite things to grill during the summer is fruit, and since grilling already infusing so much savory flavor, why not think outside the dessert realm and pair your sweet grilled fruit with savory flavors, like herbs and spices? Try our Grilled Pears with Whipped Mascarpone, which work beautifully as a side dish or light dessert.



There you have it! Our best tips for grilling your favorite meats, veggies and fruits all summer long. Now get to it!



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Grilling Weeknight Meal Planner

Grilled Veggies

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Meatless Monday: Grilled Veggies

As we kick off grilling week, we still recognize the importance of staying true to our weekly ritual of Meatless Monday. Just because we can’t throw a juicy steak or salmon fillet on the grill tonight, doesn’t mean we need to deprive ourselves of that awesome charcoal flavor. So get your kebabs and tinfoil ready– you’re gonna need them for these awesome grilled veggie sides.


Club Med Eggplant


Grilled Corn with Chile Butter


Spicy Steak Fries (hold the steak!)


Asparagus with Parsley-and-Orange Butter


Cauliflower with Spicy Lime Cream


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Wacky, Wild Grilling Recipes

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It’s Grilling Week! + Your Weeknight Meal Planner

We’re officially deeming the second week of June as Grilling Week! So that means all week, we’ll be sharing our best tips, ideas and recipes for our favorite piece of summer cookware, and hopefully make it yours too! Since it’s Sunday, we’ll kick off Grilling Week with a weeknight meal planner completely revolving around the grill. So get your grill on!


Monday, June 9

Ginger-Lime Tofu Kebabs with Bok Choy and Soba Salad

Tuesday, June 10

Wine-Glazed Grilled Halibut

Wednesday, June 11

Grilled Chicken with Parsley & Cherry Salad

Thursday, June 12

Grilled Salmon with Squash Ribbon Salad

Friday, June 13

Grilled Short Ribs

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