June 29th, 2017
Everyone’s always talking about “being a pro.” In boardrooms, on sports fields and everywhere in between, there’s a real premium on getting the job done in expert fashion.
Barbecuing, or grilling, is no exception. When the quality of a summer party is on the line, people demand confidence in the guy or gal with the grill fork. Here are three BBQ recipes to help you grill like a pro:
Bacon gets a lot of press these days, but in the summer, the pig’s greatest contribution might just be grilled pork chops. Here’s an easy but really tasty recipe:
Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes.
Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan.
One of the tricks of the grilling trade is to make camp-style fare seem like a treat anytime, anywhere. This campfire potatoes recipe is a great start:
Preheat the grill to medium-high, or preheat the oven to 425º. Cut four large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder and oregano and season with salt and pepper.
Divide the potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
Place the foil packets on the grill and cook until just cooked through, 10 to 15 minutes (or transfer to the oven and bake about 15 minutes).
Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
Top with parsley and red pepper flakes and serve warm.
If you think the NAME of this BBQ recipe is wonderfully fancy, wait until you get a whiff and a taste. Try this decadent appetizer at your next cookout:
Preheat oven with grill/broiler settings on medium heat. Place the bread onto a baking tray and drizzle with olive oil. Place into the oven and grill until crisp and golden.
Top each bread slice with half of the basil leaves, the avocado slices, tomato halves and mozzarella (bocconcini). Season with salt and/or pepper to taste, and place back into the oven for a further 3-5 minutes, or until the tomatoes have grilled to your liking and the cheese has warmed through.
Finely chop remaining basil leaves and sprinkle over the crostini. Drizzle with balsamic glaze to serve.
The apartment homes at ICO Fairbourne Station in Salt Lake City are a blast in the summer, with a variety of upscale amenities, including a pool and barbecue area. Watch these short videos to learn more: http://liveatfairbournestation.com/gallery/