grill

How to Make the Best Grilled Corn On the Cob

At our house, sweet corn is a summer staple and after years of experimenting, I’ve found cooking corn right in their husks on a hot grill is the only way to cook the best corn on the cob.

three ears of grilled corn slathered with compound butter

One of the reasons I crave summer is ’tis the season for fresh, sweet corn and surprisingly, my husband’s obsession with the husked and cobbed sphere is even greater than my own.

We grill just about anything and everything we can get our hands on during the summertime, and fresh corn is one of our favorites. While I’ll eat it just about any way — stripped right off the cob and raw, tossed in potluck quinoa salads, or turned into slow cooker creamed corn perfect for every eating occasion, grilled sweet corn on the cob with creamy butter takes the cake.

Grilled corn a delicious way to spruce up fresh salads, tacos and salsas, macaroni and cheese, and it makes an irresistible and easy side to your backyard BBQ. I love the subtle smokiness and the beautiful char marks grilling imparts on the corn and it is SO MUCH EASIER than boiling corn on the cob, especially when you’re cooking for a crowd.

Some people may be a tad intimidated by grilling corn, but I’m here to tell you that it’s a breeze. We’ve found there’s no need to soak the corn before grilling and you can grill them right in their husks, creating built-in steam oven jackets.

Follow the easy steps below and you’ll soon discover grilled corn bliss.

continue to the recipe… about How to Make the Best Grilled Corn On the Cob

The Secret to Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

The Best Grilled Ribs Recipe

This weekend we’re packing the coolers, loading up the truck with big boy toys and heading out of town with friends to the mountains. It’s one of our favorite weekends filled with deep breaths in the stunning outdoors, leisurely morning coffee time on the aspen tree-lined deck, and way too much laughter. More than most could possibly bear.

After all, we’re a funny and sarcastic group. Or at least we think so.

Besides hanging, hiking, and harassing, it’s the perfect occasion to get together and cook. Our grocery list takes precedence over the contents of our weekend-packed bags. Memorial day calls for chillin’ and grillin’ and nothin’ says grillin’ like RIBS!

My husband has spent many a day trying various methods to create the most succulent pork baby back ribs to suckle and savor upon. So what’s his big secret?

Take them to the oven before they ever hit the fire. Most think baby back ribs need to be cooked over an open grilled flame, but using the grill as a finishing agent instead of your main cooker is the key.

We season then refrigerate, and bake the ribs low and slow until its time for an introduction to the open flame. Sounds like most dating gigs right?

What’s in Grilled Baby Back Ribs?

This grilled ribs recipe requires a handful of ingredients, many of which are spices. The key ingredients are the pork ribs, apple cider, barbecue sauce, and the pork rib rub.

This pork rub is from my brother-in-law, a Virginian cum Texan with a penchant and passion for grilling and smoking. We first tasted this pork rib rub over Easter two years ago and it’s been a go-to for us ever since. I think my husband dreams of this rub as he covets my brother-in-law’s ultimate smoker.

How to Cook Ribs on the Grill

If you’ve never grilled ribs before, don’t be scared! It’s a straightforward process anyone can master. Simply whisk together the homemade pork rub and rub it liberally over the surface of the ribs. Refrigerate the ribs for at least 4 hours, or overnight.

Once the ribs have chilled, place them on a high edged baking sheet that’s been lined with a wire rack. Pour 1 cup of apple cider into the baking sheet and bake the ribs low and slow for 90 minutes. Add more apple cider to the ribs and bake for another 90 minutes before grilling them.

You’ll need to grill the ribs over medium-high heat for roughly 10 minutes per side. Remember: you’re just looking to get some color on them, they don’t need to cook any longer.

Can I Use Pork Spare Ribs Instead?

Most likely, yes. Pork spare ribs aren’t as thick as baby back ribs, so you may need to reduce the amount of time the ribs are in the oven. You’ll know the ribs are ready to be grilled when the meat easily pulls away from the bones.

What Barbecue Sauce Should I Use?

You can use your favorite barbecue sauce in this recipe. It doesn’t matter what style of barbecue sauce it is as long as you love the taste! If you’re itching to make your own barbecue, try making my Raspberry Chipotle BBQ Sauce.

Tips for Making Ribs on the Grill

Make sure you’re using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn’t been flavored with cinnamon or other spices.

It’s also important that you place a wire rack in the baking sheet, as you want some of the fat to drip off the ribs. Plus, you don’t want them cooking directly in the apple cider.

Finally, when grilling the ribs, heat them on the grill first, then baste with sauce. If you add the sauce too early you’ll be sure to end up with blackened crusty outtards thanks to the potential for burning the sugar in the barbecue sauce rather than the savory and delicious variety we all crave.

More Easy Grilling Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

4.59 from 24 votes

Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

Course Main Course

Cuisine American

Keyword grilled ribs, ribs

Prep Time 5 minutes

Cook Time 3 hours 20 minutes

Chill Time 4 hours

Total Time 7 hours 25 minutes

Servings 8 servings

Ingredients

4 racks baby back pork ribs 9 to 12 pounds
2 cups apple cider*
¼ cup sweet paprika
3 tablespoons dark brown sugar
2 tablespoons pepper
1 tablespoon chile powder
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons celery salt
1 teaspoon kosher salt
1 teaspoon cayenne pepper
Your favorite barbeque sauce

Instructions

Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
Preheat oven to 250 degrees F. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

*Make sure you're using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn't been flavored with cinnamon or other spices.
Recipe from Ardie Davis and Paul Kirk

Summer Side Dishes to Make

Ribs, they’re the main event, right? But we all need a little somethin’ extra to complement the Q. Here’s a complete Q-fest menu, ready to be prepped, rattled and rolled into your awaiting belly.

Montreal Steak and Peppers Kebabs

This simple Montreal steak seasoning marinade tenderizes any cut of meat thanks to a soak in red wine vinegar and oil with a blend of salt, spices, red pepper, paprika, garlic, and more for a bell pepper-packed steak kebab (or kabob) worthy of any summer barbecue or potluck party.

This recipe is brought to you by McCormick Spices

If you were to ask my husband what he craves for dinner most any night of the week, his first answer has been and always will be “steak!” He’s for sure the master of the BBQ but typically cooks filets on the stove with plenty of butter, or his favorite ribeye cut over the coals. But man, those delicious cuts can get a bit spendy.

So lately we’ve been on a skewered-kebab mixed with watching-the-budget-kick which calls for more fiscally-aware cuts of meat (how P.C. does that sound?) that does best when marinated and tenderized for flavor. And nothing makes it easier than a simple mix of Grill Mates® Montreal Steak® Marinade, especially when you’re cooking for a crowd on the 4th of July.

When McCormick asked me to try out their Grill Mates® Montreal Steak® Marinade, I knew right away the perfect recipe to try it out on. This summer is all about grilling our best, and with these kebabs aka kabobs, oh baby, we’re sticking it to ’em with tender steak and layers of sweet bell peppers.continue to the recipe… about Montreal Steak and Peppers Kebabs

The Best Greek Chicken Marinade

This easy chicken marinade infuses chicken of any cut with the classic Greek flavors of lemon, garlic and oregano plus Greek yogurt for a more tender bite.

Hey, ho, whaddya know?!!! You ready for the best? Because I’m giving you the best!

It may be a bold statement to make, but unlike fake politicians, sorcerers, and that guy in Nigeria who says he’ll double your money if you’ll just wire it to him, I’m standing behind my claim that this super easy, extremely delicious Greek Chicken marinade very well could be:

the ying to your yang.

the butter to your nutter.

the pop to your lock.

Which would make this little diddy of a recipe the best lemony, best garlicky, best Greek-y oregano-ish chicken marinade you just might ever make.

continue to the recipe… about The Best Greek Chicken Marinade

Easy Greek Chicken Kebabs

Boneless, skinless chicken breast marinated in the traditional Greek flavors of lemon, garlic and oregano then threaded on skewers with a few veggies makes these grilled chicken kebabs an easy and healthy weeknight dinner winner.

Dinner on the grill makes up about 95% of our summer dinner cooking routine, and with so much variety to be had (pork, steak, shrimp, and even cheese!) cooking skewers and kebabs is an easy, all-in-one healthy dinner that take as little as 15 minutes to marinate only about 15 minutes for the chicken kebabs to cook on the grill.

I’m not sure when I dropped the shish in shish kebabs, but whether you spell them kebabs or kababs, or maybe call them skewers too, these small chunks of chicken threaded on wooden or metal skewers with vegetable chunks are incredibly versatile to make.

Nearly every cuisine has it’s own ethnic flavor of chicken kebab (Indian, Turkish, Middle Eastern, Japanese and Thai) as a popular street food to eat on the go.

But today we’re staying at home to make our own, and cure my summertime Mediterranean flavor-craving with grilled Greek chicken kebabs, all day, all the way, babe-ae.

How to Make the Greek Chicken Marinade

This greek marinade is my favorite go-to recipe for anything and everything chicken and it does double duty as a dressing for salads too.continue to the recipe… about Easy Greek Chicken Kebabs

Grilled Corn Salad with Tomato and Avocado

When fresh corn and tomatoes are at their summer best, this easy salad with creamy avocados that’s simply dressed with a hint of Mexican jalapeño, lime juice, and garlic, is a healthy recipe that’s sure to become the star side dish of every potluck and barbecue you make it for.

Corn. It’s my husband’s veggie kryptonite. Me? Avocado and tomato are what light my fire.

And the combo of all three is what’s kept this summer salad in regular rotation on our dinner table, and we’re barely into June!

The simple flavors of this salad is in it’s combination of fresh, sweet corn on the cob (that’s even sweeter after a sear on the grill) added to creamy avocado and juicy tomatoes, is hands down this summer’s salad-facsimile of the little black dress—because it literally goes with everything.

Playing With Fire by Michael Symon

This side salad recipe comes from Iron Chef and The Chew Host Michael Symon’s new cookbook Playing With Fire:BBQ and More from the Grill, Smoker, and Fireplace where he shares loads of tips, tricks, and totally achievable grilling and barbeque recipes that any home chef can master.

continue to the recipe… about Grilled Corn Salad with Tomato and Avocado

Mediterranean Grilled Balsamic Chicken with Olive Tapenade

A simple marinade with two kinds of balsamic vinegar, fresh herbs, and grainy mustard gives this grilled balsamic chicken topped with an easy olive and sun dried tomato tapenade a classic Mediterranean flavor zing.

This recipe is brought to you by Kroger

It’s no secret that I have a love affair with Mediterranean flavored food, and there’s no better season than summer to really get into exploring all the flavors as a cook and relishing every bite as an eager eater.

From Italian-style Burrata and Heirloom Tomato Caprese Salads to classic Greek Pork Souvlaki and The Best Lebanese Fattoush Salad, summer is the season to take advantage of Mediterranean vegetables in their prime, fresh herbs at their peak, and outdoor grilling techniques that naturally become the dinnertime norm.

This grilled balsamic chicken served with a super-simple-to-make olive and sun dried tomato tapenade is one of my favorite, and easiest gateways to making healthy Mediterranean eating a weekly ritual.

continue to the recipe… about Mediterranean Grilled Balsamic Chicken with Olive Tapenade

Marinated Flank Steak with Asian Chimichurri Sauce

Thanks to a simple soy sauce, orange, and garlic-spiked marinade, this easy flank steak recipe can be ready to grill in 30 minutes, or left in the fridge over night for a deeper flavor that’s topped with a fresh, garlicky chimichurri sauce with an Asian spin.

It’s Wednesday night at 5:00 p.m., and while you’d much prefer to be cheers-ing friends at happy hour and announcing, “It’s 5:00 somewhere!”, instead, you’re face-palming your forehead and exclaiming, “Oh crap! I forgot to get dinner started!”

Yep, this is the picture of the food blogger (me) and any other meal-maker with the best of intentions to make meal planning goals stick (you?), who has lost track of time and been foiled by the ticking clock.

Are you feeling it too?

Luckily, having a few simple, time-saving recipes like this quick-to-marinate, Asian-flavored grilled steak recipe in our back pockets can always be dinner-prep’s saving grace.

I’ve been making one version or another of this Asian-flavored marinated flank steak for years. In fact, it’s likely one of the first recipes my man and I ever cooked together, proving that it’s a recipe that’s perfect for beginning cooks to jump right into.continue to the recipe… about Marinated Flank Steak with Asian Chimichurri Sauce

Bacon Double Cheddar Cheeseburger with Caramelized Onions

These beefy burgers deliver bacon and cheese in every bite, with chunks of both mixed into the patty, then grilled and topped with melted American cheese slices for a double dose of cheesy goodness.

This post is in partnership with Cache Valley Cheese

As a kid, my dad wasn’t much of a griller. He was more of the nacho-making guy. Woman-ing the grill was more my mom’s expertise, and let me tell you, she had her burger game down.

Now, as an adult, with not just one, but two grills ready to be fired up at a moment’s notice, my husband and I share the man/woman-ing of the grill. When it’s his turn, you’re likely to see this ribeye steak action happen in all the best grilling ways. When it’s my turn, you’ll usually see me trying out new things like grilled cauliflower steaks, you know, for those times calling for a bit lighter flare.

But where we always meet in the middle is when it comes to grilling burgers, and when it comes to burgers we absolutely do not discriminate. Bison. Turkey. Chicken. You name it, if we can shape it into a patty, we’ll grill it.continue to the recipe… about Bacon Double Cheddar Cheeseburger with Caramelized Onions

Greek Turkey Burgers with Tzatziki Sauce

These light and juicy turkey burgers cooked on the grill are going Greek, with the addition of sun-dried tomatoes, oregano, feta cheese, and a creamy homemade tzatziki sauce, for a healthy lunch or dinner recipe!

This post is in partnership with Kroger

January is all about making easy swaps in the kitchen to prepare dinners that are a bit more healthful—but still cure your cravings.

I mean, I love, love, love a great quinoa salad, and I’m totally down with eating my favorite egg white fritatta nearly every day of the week. And a 10-minute salmon dinner? There’s absolutely nothing wrong with that.

But when the burger cravings strike during my New Year-mindful-mode, and I’m somehow able to harness the willpower not to make my favorite garlic burgers, I turn to this burger recipe instead.

continue to the recipe… about Greek Turkey Burgers with Tzatziki Sauce

Prosciutto Wrapped Grilled Shrimp Skewers

Grilled shrimp get an extra boost of flavor from a super simple garlic marinade and a wrap of Italian prosciutto for a light and easy appetizer or main.

During the week, when I find myself running out of steam in the cooking arena, I’m always on the lookout for quick meals that lean toward the healthier side. Heck, I think that’s the way I want to cook 97.7% of the time. Meals that don’t take a ton of time to prepare, let alone cook.

And if I can use the leftovers in something delicious later on in the week, I’ve just made myself more than a meal.

Or, two meals perhaps?

This is one of those recipes that is great for those who meal prep or who are looking for super simple weekend eats. Simply marinade and skewer on Saturday or Sunday, refrigerate and then toss on the grill for dinner on Monday. Or grill on the weekend, add to some pasta or top on a salad and make all your co-workers jealous at lunch come Monday.

It’s the little victories that make Monday bearable.

continue to the recipe… about Prosciutto Wrapped Grilled Shrimp Skewers

How to Grill the Best Ribeye Steak

There’s nothing more classic to come from the grill than a thick-cut, perfectly cooked bone-in ribeye steak with a secret slather of flavor.

“Which one do you like best? This one. Or this one?”

I put my family through this photo editing process at least once a week. But given that this is 100% my husband’s recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.

“Definitely the one on the grill,” he replied. Really? But it’s not on a plate. It’s not all styled out. It’s not my usual style of pic.

“Exactly. It’s a big, beautiful ribeye grilled to perfection on a grill. Isn’t that what you want to show?”

Yes. Yes it is. Why do I always overthink it?

This grilled steak is the epitome of summer. Big. Juicy. And it serves a crowd. Or if you’re my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning.

He’s smart that way.continue to the recipe… about How to Grill the Best Ribeye Steak

Grilled Skirt Steak with Chimichurri and Heather Christo

A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.

Everyone has a love language and blogger Heather Christo’s is food.

Her way of saying “I love you,” comes in the form of sweet and spicy apricot chicken wings, creamy mushroom pasta, and blackberry scones with vanilla glaze. Those are just a few of the recipes from her new book, Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar.

We’ve been fans of Heather’s for years (as featured on my list of 5 Food Blogs I’m Following Now), and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to family favorite recipes on her blog Heather Christo.

But then things took a swift left turn.

Two years ago, Heather and her young daughters, Pia and Coco, discovered they ALL had a slew of food allergies that were wreaking havoc on their health. As a result, they were forced to drastically change their diets.

As daunting of a task as it sounds, Heather changed her cooking style without sacrificing any flavor, and transitioned the recipes on her blog to food-allergen-free recipes fit for families, that then turned into a cookbook with delectable recipes like this Grilled Skirt Steak with Chimichurri recipe at the bottom of this post.
continue to the recipe… about Grilled Skirt Steak with Chimichurri and Heather Christo

The Best Garlic Burgers EVER

These juicy, world famous garlic burgers have just three seasonings and a legion of fans, and are simply one of the very best burgers you’ll every bite into.

It’s here! Grilling season is dead set upon us and that’s just one reason I’m happy to partner on this post with Cowboy Charcoal, because just like this recipe, Cowboy Charcoal is a classic.

And this garlic burger recipe is one of my all-time, forever favorites, and the favorite of thousands upon thousands who’ve eaten it for themselves. Not cooked by me, but by one of the most classic joints in Salt Lake City, the spot that has held the title of Best Garlic Burger in Utah.

Until now.

The first time I had this burger was on a date with my then boyfriend, now husband, at Salt Lake City’s notorious The Cotton Bottom Inn. Resting at the base of two ski canyons, this dive bar is THE spot in the city to stop in for a beer and a round of pool or two after skiing one of the Cottonwood Canyons in the winter or to soak up the sun out on the patio after hiking in the spring, summer and fall.

I don’t know if anyone actually comes for the beer, and I highly doubt it’s for the ambiance. No. It’s the garlic burgers they’re known for. They’re legendary. In fact, I don’t think I’ve EVER seen ANYONE order anything else.

And like the success of all legends, their recipe is top secret. But. I’ve cracked the code, and this is it.

continue to the recipe… about The Best Garlic Burgers EVER

Hawaiian Chicken Skewers With I Wash You Dry

This easy chicken kebab recipe is especially flavorful thanks to a simple soy and orange marmalade marinade and it is sure to become a family favorite.

Like many other food bloggers out there, Shawn Syphus has no formal culinary training. Instead, a series of happy kitchen accidents, and some one-on-one lessons with her mother-in-law helped shape her into the cook she is today.

The food obsessed mom of four has been cooking and writing for her blog I Wash You Dry since 2010, creating quick and easy recipes that require minimal clean up — and obviously by the name of her blog, she’s not so fond of dishes!

Shawn’s first cookbook, Express Lane Cooking includes 80 quick and easy recipes with five ingredients. We love that Shawn’s cooking style is fuss-free and to the point. Her recipes are simple and approachable, fast and delicious.

Having fewer dishes to wash and recipes like these Hawaiian Chicken Skewers that you’ll find at the end of this post also makes us weak in the knees!

continue to the recipe… about Hawaiian Chicken Skewers With I Wash You Dry

Herb Butter Rotisserie Turkey

An herb infused butter rub goes all over the skin of this turkey, which is roasted over the grill, so it frees up your oven for all the Thanksgiving fixins.

You know how there are some things that are just too good not to be shared?

The secret ingredients. The best place to get a pedicure. Your opinions. A bicycle built for two. An easy going, laughter-filled dinner with friends.

And this turkey. It’s one of those things just begging to be shared.

I was originally hired to create, make and photograph this recipe for one of my clients, Saber Grills, to be shared on their blog.

But it turned out so good. So juicy. And so dang pretty I got selfish and turned into a can’t-give-it-up-anti-giver.

And so I’m taking it back. Actually, I’m going to do double duty and share it on both sites. It’s a two-fer!

continue to the recipe… about Herb Butter Rotisserie Turkey

Grilled Turkey Kofta Skewers with Yogurt Sauce

While lamb or beef is traditional, I prefer ground turkey for these flavorful Middle Eastern skewers, and the creamy cool yogurt sauce adds a lightened dipping sauce thats full of flavor.

Food that is delivered in an unexpected way is always more fun. It must be true, because there’s even a cookbook all about the food phenomenon.

Thai food has it’s skewered Satay, Mexicans love their mayo with cotija-dressed cob of corn on a stick and in China you can even find yourself a fried scorpion on a stick—if you dare. Thank you very much but I’ll “stick” with a good old American mustard-dipped corn dog.

Probably one of the most universal foods on a stick is kofta, a simple blend of garlic-studded, spiced meat shaped on a stick that you’ll find in Greek, Persian, Indian and Lebanese cuisine.

If you think that because it hails from an exotic land that it must be difficult to make, you’re wrong. If you think man, that sounds like it has a lot more flavor than a regular burger, you are right!

And if you can shape a simple meatball, this skewered turkey kofta is going to totally hit your sweet spot.

continue to the recipe… about Grilled Turkey Kofta Skewers with Yogurt Sauce

Sirloin Steak Sandwiches with Horseradish Sauce

It was the tiger sauce topping these beef steak sandwiches that pulled him in and took the rest of us right along with him.

Watching cooking shows on weekend mornings is how my husband and I ease into the reality that in a wink of an eye we’ll be smack dab in the middle of Monday. Oh, how we rue the day (fist shake at the sky).

It’s also the way we figure out what’s looking good on the Casa de Larsen menu for the week and usually my husband decides on at least a few of the recipes because we share time in the kitchen. See, I don’t always have to be in charge.

We get our fair share of episodes on Food Network, but you simply can’t forget about good old PBS and some of the long-loved cooking shows that have outlived many an episode’s kitchen timer like those featuring the 80-year-old Jacque Pepin and Lidia Bastianich and yes, even the doyenne herself, Martha Stewart.

If you’re any sort of food lover in the kitchen you’ve likely run across America’s Test Kitchen and Cook’s Country on PBS. What a set up these guys have in their sweet countrified-porch-wrapped kitchen that makes you feel right at home so pull up a chair.

They do the testing. Lots of it. They work the recipes until they discover the secret to it’s success. And only then do they share it in all it’s glory. And Christopher Kimball…in his trademark bow tie. If you have a thing for a guy in a bow tie, this is your man.

These Sirloin Steak Sandwiches were a featured player a few weeks ago. They called them Baltimore Pit Beef Sandwiches. We simply called them delicious.

continue to the recipe… about Sirloin Steak Sandwiches with Horseradish Sauce

Grilled Salmon Fillet with Cucumber Dill Sauce

There are several staples in our arsenal of grilling recipes but when the salmon are running, Grilled Salmon Fillet with Cucumber Dill Sauce goes to the top of the list every time.

While I’m as guilty as the next Twitter fan when it comes to guffawing about celeb stars new baby names or following the hashtag thread when events are happening around us that will have a much wider affect than my daily instagram of what I had for breakfast, one of the best parts about Twitter is keeping up with my favorite food producers and distributors.

So when I saw a tweet from my local Whole Foods about wild, freshly caught Alaska Sockeye Salmon being sold for one day only for just $12 a pound—half the price I normally see it—I took note. Then I retweeted it to share the good news and promptly cleaned out my freezer so I could stock up.

And that’s when I started daydreaming about my favorite grilled salmon fillet recipes and sauces to go with it.

continue to the recipe… about Grilled Salmon Fillet with Cucumber Dill Sauce

Grilled Pizza and 3 Recipes to Keep You Out of the Kitchen

Baby it’s hot outside. Dog days of summer. And just another excuse to fire up the grill.

And a little rescuing was what I was in need of, rescue from the same old grill recipes. Luckily my friend Angie (doesn’t hurt to have friends that are personal chefs if you know what I mean) invited us over for a little grilling. But not the average chicken or burgers tonight. No, pizza was on the menu and it was happening over the coals.

photo > foodiecrush

Angie knows how to do it up right and whether its an impromptu weeknight dinner or a catered affair for 30, there’s always an enviable and savory spread at her table.

photo > foodiecrush

For dough we both love Ina Garten’s pizza dough recipe, (check out the recipe and step-by-step instructions thanks to Flavia from Flavia’s Flavors) complete with a touch of honey to sweeten it just right. (Is it me or is it science that says honey helps activate the yeast resulting in a super pliable and soft crust? Especially when rolled out thin. Yum.)

photo > foodiecrush

Make your pizza in whatever shape you please, rustic to rounds. Just make it a size for easy transfer onto the grill, i.e., this is not meant to be a 18″ NY-style pie. **One of Angie’s secrets is optional but turns out a great grilled pizza: Grill the crusts half way before you dress them, and for back-ups, have a little store-bought naan on hand for those emergency grill flare ups (read: burned crust because you’re chatting too much.)

Then, top dough with homemade pizza sauce (in 2 T of olive oil sauté 3 smashed garlic cloves, a bunch of fresh basil and then add 1-28 oz. can tomato sauce, 1 tsp salt and simmer for 20 minutes. Remove garlic cloves and basil and add more olive oil to taste).

photo > foodiecrush

Then add on plenty of super-fresh, gorgeous toppings and create combos that are often found only in gourmet pizzerias. And DO NOT forget the fresh mozzarella and basil.

photo > foodiecrush

To finish, top with crushed red pepper, torn basil leaves, sea salt and another round of olive oil for a little dash of summer love.

And of course there are far more recipes begging to be taken advantage of on the grill. Here are three from appetizer to dessert that you MUST try this summer. I know I will.

photo > Scandi Foodie

The vibrancy of Maria’s photo initially stopped me in my tracks, but it was the simple recipe for Scandi Foodie‘s Grilled Peaches and Haloumi Salad—a grilled combo of succulent grilled peaches and firm haloumi—that put it to the top of my recipe to-do list.

photo > Week of Menus

Both sweet and savory, crispy and soft, Joanne took a break from a family vacation, and the heat, for some much needed alone time at the grill to create Week of Menus Crostini with Figs, Brie and Prosciutto, a rustic and decadent mix of summertime flavors.

photo > Sunday Morning Banana Pancakes

I’m with Heather and share her love for a crispy topping on any ‘crisp’ dessert. Sunday Morning Banana Pancakes Cherry Berry Crisp is the perfect excuse to ditch the diet and splurge with a scoop of ice cream. Warning: use a grill-safe vessel for cooking or you’ll end up with a cracked crisp.

And don’t forget to send us your favorite holiday cookie recipe to be considered in our 50 Best Holiday Cookie Recipes feature in FoodieCrush magazine, edited by Maria Lichty of Two Peas and Their Pod. Submission deadline is September 1, 2011.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterand Facebook and Pinterest

How to Make the Best Grilled Corn On the Cob

The Secret to Grilled Baby Back Ribs

The Best Grilled Ribs Recipe

What’s in Grilled Baby Back Ribs?

How to Cook Ribs on the Grill

Can I Use Pork Spare Ribs Instead?

What Barbecue Sauce Should I Use?

Tips for Making Ribs on the Grill

More Easy Grilling Recipes You’ll Love

Grilled Baby Back Ribs

Ingredients

Instructions

Recipe Notes

Summer Side Dishes to Make

Montreal Steak and Peppers Kebabs

The Best Greek Chicken Marinade

Easy Greek Chicken Kebabs

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