7 Grilling Recipes To Try This Week
Summer is finally here and I'm firing up the grill as often as possible. Here are seven grilling recipes to get you started—one for each day of the week.
I fired up my grill in February on a cold, windy day when I felt winter had sucked the joy from my heart and the color off my skin. The grill barely kept up against the chill, but my family enjoyedgochujang-marinated chicken thighs with charred bits and I felt rejuvenated and a little warmer.
Summer is finally here and I'm firing up the grill as often as possible. Here you'll find seven grilling recipes for each day this week, including handy tips from the contributors.
Cajun-Spiced Grilled Corn
"To cut down your prep time, you can check to see if your local grocery store sells corn husked. Be aware that there’s a tradeoff since husked corn gets tougher as it sits." —Sharee Hill, Contributor
Grilled Pork Skewers
"Use pork shoulder, pork belly, and/or pork butt sliced into 1-inch long by 1/2-inch wide pieces to make grilled pork skewers. The meat must have a good amount of fat marbling." —Elizabeth Ann Quirino, Contributor
Easy Grilled Gochujang Chicken Thighs
"If you’re worried about spice, don’t be! Although gochujang is made with chili peppers, it develops a milder sweet heat during its fermentation process, as opposed to a more harsh chili blast." —Cynthia Christensen, Contributor
Grilled Shrimp Salad
"To make the shrimp for this salad, you can use fresh or frozen shrimp. If you use frozen, make sure to thaw them slowly in the fridge before peeling and grilling." —Nick Evans, Contributor
Grilled Portobello Mushroom Pizzas
"I suggest staying away from ingredients that might add extra moisture to the mushrooms, such as spinach, as the caps are already quite wet." —Sheela Prakash
Cedar Plant Salmon
"Soak the plank in water for 30 minutes before using. This gives it the strength to withstand heat over a longer period." —Mike Lang, Contributor
Arrachera (Mexican Skirt Steak)
"Fresh pineapple juice is often used in marinades because it carries an enzyme called bromelain which helps tenderize the protein in meat. I highly recommend marinating the arrachera for 3 to 4 hours before cooking so the meat has ample time to absorb all of the flavor." —Esteban Castillo, Contributor
