National BBQ Month
There is a lot to celebrate in May! From AAPI Heritage Month to May Day and many more. May is also National BBQ Month, and we love a good BBQ. So as the weather heats up, it’s time to bust out the grill and start cooking! Here are some of our favorite BBQ meals that are easy but quick and delicious.
The King of the BBQ
- 2 pounds (32 ounces) 80/20 ground beef, cold
- 2 cloves garlic peeled and minced
- 2 tablespoons finely chopped onion
- ½ teaspoon lemon pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon liquid smoke (optional)
- 6 hamburger buns
- 6-12 slices of the cheese of your choice
- Red onions or grilled onions (our personal favorite)
- Ketchup, Mayo, Mustard, Barbecue, or your favorite sauces.
- Mix your ground beef, aromatics, and seasonings in a medium bowl until well combined.
- Divide meat into 6 equal portions and form each into a patty. You don’t want your patty to be too thick or too thin. Place your pre-divided patties into your fridge while you prepare the grill.
- Preheat your grill to medium-high. Brush the grill grates with vegetable or canola oil, then grill the patties for about 5 minutes. Flip and cook for about three more minutes for medium doneness.
- Top with 1-2 slices of cheese during the last minute of cooking; cover the grill to melt. Remove patties from the grill. Toast buns if desired, then serve the patties over the buns and top with your delicious toppings.
Please note that the USDA recommends cooking ground meats to an internal temperature of at least 160°F, which is well done without any pink in the center. Cooking burgers to other degrees of doneness should be at the cook’s discretion.
So easy and so delicious.
- 4 ears of shucked corn
- Butter salted or unsalted for serving
- Smoked paprika (optional)
- Lemon pepper (optional)
- Preheat the grill to high and heat for 10 minutes. Add corn and cook. The key is to keep turning your corn so all sides get a nice grilled char around the entire cob.
- Spread butter over your corn and season with salt and smoked paprika for a kick or lemon pepper.
Grilled Hot Dogs
If cheeseburgers are the King of the BBQ, then hot dog is the Queen because you can’t have one without the other.
- 8 Pack of Hot Dogs-Your choice. Pork, beef, chicken, turkey, or vegetarian. (I, the writer of this blog, recommend an all-beef hotdog such as Hebrew National)
- Vegetable oil or canola oil
- 8 Hotdog Buns-Your choice, white, wholewheat, potato, etc.
- Ketchup, Mustard, Relish, Chopped onion
- Preheat your grill to medium heat
- Lightly brush your grill with some vegetable oil just so your hot dogs won’t stick.
- Place your hot dogs on the grill and let them cook. Like with the corn, you want to turn your hotdogs frequently until they develop a nice golden brown color, which should be about 6 minutes, and ensure it reaches the internal temperature of 165F.
- Place your hotdogs in their respective buns, garnish them with your favorite condiments, and enjoy!
There is a fascinating article from The Kitchn© about different methods to grill your hotdogs. Check out the article here for future BBQs.
Believe it or not, there are many desserts you can make on a BBQ, with varying degrees of difficulty and cost. The focus of this blog today is easy bbq recipes that are cost-effective. To learn more about BBQ recipes on the grill, click the link here, and we encourage you, when you can, to try some of these recipes!
Happy National BBQ Month!
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