A Quick Guide to Make the Most of Summer Grilling

Choose the Right Grill

There are many shapes, sizes and types of grills on the market. What you decide to buy should depend on the space where you’ll be grilling, as well as what type of grilling you’d like to do. Here’s a quick introduction to the most popular grill options.

Charcoal: Most grilling purists will swear by charcoal. It’s hard to beat the smoky flavor and char from cooking over charcoal. There are many different shapes and sizes of charcoal grills, from small tabletop versions perfect for tailgating to large kettle-style grills with room for large amounts of food at once. Charcoal grills allow you to cook with different types of charcoal and wood. They also allow grill masters to create hotter and cooler zones on the grill to get the perfect sear.

Gas: If you’re grilling frequently or entertaining a lot, a gas grill might be the option for you. These grills heat up quickly, provide consistent temperatures, and clean up easily. If you have the room, many large gas grills have multiple levels of grates to cook foods at different temperatures.

Other types of grills include egg-shaped “kamado” grills, wood pellet grills, rotisseries, and griddle-style grills perfect for smashburgers, stir fries and more. 

What to Grill

If you can cook it inside the house, then you can probably cook it outside on the grill. Quality options for grilling are only limited by your creativity.

Proteins: Pork, beef, and poultry are all top contenders for space on your grill grates. Fish with firm, meaty textures and higher fat content are great for grilling. More unique offerings like bison and lamb are also great options.

Vegetables: Grilled vegetables are an incredible summer treat, especially when you use fresh, in-season produce. Asparagus, bell peppers, eggplant, zucchini, and corn are all sturdy, moisture-rich options that can withstand the heat of the grill without falling apart. 

Fruits: For the more adventurous, grilled fruit can be a surprising treat, especially when paired with savory proteins. Pineapple, peaches, and watermelon are all summer favorites that can shine on the grill. Grilling causes their natural sugars to caramelize, which can intensify their sweetness while adding a smoky char.

Grilling Gear

In addition to the right grill, you’ll need to have the right tools for the job this summer. 

Some items to consider include:

• A sturdy metal spatula – Don’t skimp on this vital grilling tool. Get one that is strong, long enough to reach the back of the grill, and dishwasher safe.
• A reliable set of locking tongs – Tongs are great for flipping items on the grill. Be sure to get a sturdy set with a lock so they take up less space when not in use.
• Metal skewers for kebabs – Save time and money by investing in metal skewers that can be used again and again.
• An instant read thermometer – Check your meat temps quickly and easily to make sure your food has been cooked to a safe temperature.

Recipe Inspirations

There are endless options for recipes to try on the grill. Use these recipes to get your fire started this summer on your quest for grill-tastic good eats and summer fun.

Grilled Zucchini

Don’t think you like zucchini? This moist and smoky summer treat will “squash” your pre-conceived notions. 

Ingredients:

• 2 medium zucchini
• Extra-virgin olive oil, for drizzling
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Instructions:

1. Light the grill and preheat at medium heat for 10-15 minutes.
2. Mix dry ingredients in a bowl to create spice blend.
3. Trim the ends from each zucchini. Cut in half lengthwise. 
4. Place each zucchini half on a cutting board with the skin side down. Using a paring knife, carefully make ¼ - ½ in. deep cuts into the white flesh of the zucchini at a diagonal, all the way down the length of the zucchini. Then repeat at the opposite angle until the entire zucchini has a cross-hatch or “x” pattern. Repeat for remaining halves. (Be sure not to skip this step - it will reduce the moisture in your zucchini as it cooks, resulting in a firm, yet moist texture.)
5. Drizzle olive oil onto each zucchini slice and rub in with your hands.
6. Sprinkle the spice blend onto each zucchini slice.
7. Arrange zucchini in a single layer on the grill grates. Cover and grill until grill marks appear and the zucchini is tender, about 3-4 minutes.
8. Flip zucchini over and cook for an additional 3-4 minutes, or until entire zucchini is tender and slightly charred.

Grilled Turkey Tenderloins

Chicken is often the star of the show on the grill, but this succulent turkey tenderloin recipe will make you want to keep experimenting with your poultry grilling options.

Ingredients:

• 2 turkey tenderloins – about 9 oz. each
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried sage or oregano
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions:

1. Light grill and preheat on medium heat for 10-15 minutes.
2. Mix all dry ingredients in a bowl to create a seasoning mix for the turkey.
3. Pat turkey tenderloins dry with a paper towel.
4. Pour seasoning mix onto turkey tenderloins and gently press into the meat until all sides are covered.
5. Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. 
6. Flip and cook for an additional 6 - 7 minutes with the grill covered or until the internal temperature reaches 165 degrees F in the thickest part of the tenderloin. 
7. Remove tenderloins from the grill, tent with aluminum foil, and let rest for 10 minutes.
8. Slice to desired thickness and serve. Can also be brushed with barbecue sauce, if desired.

Grilled Steak with Herb Butter

This recipe features a homemade steak seasoning and a delicious herb butter that is sure to impress your party guests. Strip steaks work well, but any other thick-cut steak will shine as well.

Ingredients:

• 2, 1 lb bone-in strip steaks, or the steak of your choice
• Vegetable oil

For the steak seasoning:

• ¾ tablespoon rock salt
• 1 ½ teaspoon whole black peppercorns
• ½ teaspoon dried minced garlic
• ½ teaspoon dried minced onion
• 1/3 teaspoon fennel seeds
• 1/8 teaspoon red chili pepper flakes

For the herb butter:

• 1 stick salted butter, room temperature
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon finely minced fresh thyme
• 2 tablespoons chopped parsley
• 1 garlic clove, minced

Instructions:

1. Add ingredients to a mortar and pestle, then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.

For the herb butter:

1. Add ingredients to a bowl and stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap. Then, wrap the plastic wrap around the butter and shape into a thick log and refrigerate until firm. Can be done ahead of time.

For the steaks:

1. Trim steaks of any hunks of fat to avoid flare ups on the grill. Then pat dry with a paper towel. Rub each side with oil and season generously with the steak seasoning. Press the seasoning gently into steaks so it adheres.
2.  Light ½ of your grill burners and heat on high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side, then sear on each side for 1-1/2 minutes, keeping the lid closed between flipping. Transfer steaks to unlit portion of grill, then continue cooking for 7-10 minutes with the lid closed for medium doneness, or until they've reached your preferred level of doneness. Remove steaks to a platter, then let rest for at least 15 minutes. Top with sliced herb butter and serve.

Steak temperatures for doneness:

• Rare (cool red center): 125 degrees
• Medium rare (warm red center): 135 degrees
• Medium (warm pink center): 145 degrees
• Medium well (slightly pink center): 150 degrees
• Well done (little or no pink): 160 degrees