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 not only easy but quick and delicious.
- 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 all the burger ingredients in a medium bowl until well combined.
- Divide meat into 6 equal portions and form each into a patty about 4-inches wide and 1-inch sides. Cover and chill until ready to grill.
- Preheat your grill to medium-high. Brush the grill grates with vegetable oil, then grill the patties for about 5 minutes. Flip and cook for about 3 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.
- 4 ears of shucked corn
- Butter for serving
- Smoked paprika (optional)
- Preheat grill to high and heat for 10 minutes. Add corn and cook, often turning, until charred all over, about 10 minutes.
- Spread butter over warm corn and season with salt and smoked paprika for a kick.
Cast Iron Grilled Peach Cobbler
Cast Iron Grilled Peach Cobbler
- 8 large peaches, pitted and halved
- 3/4 cup light brown sugar
- 2 ½ tablespoon all-purpose flour, whole wheat flour, or gluten-free flour.
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 4 tablespoons butter, cut into small cubes
- 1 cup all-purpose flour, whole wheat flour, or gluten-free flour
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk (we recommend nothing lower than 2% Milk)
- 1/3 cup butter, melted
- Pinch of salt
- Preheat the grill from 350˚F to 400˚F.
- Place the peaches on the grill, cooking for 5 minutes total with the lid closed, flipping halfway through.
- Once cool enough to handle, remove peaches and slice them thinly.
- Add peaches to a large bowl with sugar, flour, spices, and salt. Stir to combine, and coat everything evenly. Add the mixture to a 10-inch or 12-inch cast-iron skillet and top with the small piece of butter all over. Cover with aluminum foil.
- Place skillet on the grill, cover, and cook until bubbling and hot, about 15 minutes.
- While the peaches are cooking, make the topping. Add flour, sugar, and baking powder to a medium bowl. Stir until combined. Make a well in the center and add milk and melted butter to the center. Stir until the mixture comes together.
- Remove the foil from the skillet and scatter dough pieces over the peaches. Discard foil and cover the grill. Cook until the dough topping is golden brown, about 15 minutes. Remove from grill and rest 10 minutes before serving. Add vanilla ice cream for an extra something special.
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