13 Drool-Worthy Summer Recipes for Grill Season on Your Deck
Traditional German summer lettuce with curled lettuce, goat cheese, and mango as closeup on a plate on a well-laid table. (*pictured above)
Imagine you and your family are enjoying the summer’s day outside of one of our beautiful cabins. A slight breeze brings the scent of fresh burgers from the grill. Sounds nice, doesn’t it?
But, now imagine you are being faced with the dilemma of not knowing what to cook for your family get-together. You don’t want to cook the same old stuff, but you want to try something new and exciting. If only you had some new and tasty grilling recipes…
With an arsenal of summer recipes, you’ll never run out of ideas for the grill. You’ll turn a boring summer afternoon into an exciting time cooking out on your deck.
So if you’re wanting to be the king or queen of the grill, keep reading for 13 delicious recipes to try this summer!
Summer Recipes
When thinking about summer, we usually think of things that are colorful and fragrant. That’s why summer grill recipes are so great and appetizing. Here’s just a taste of some great grilling recipe examples!
Appetizers
Jalapeño Poppers
Ingredients:
- 16 jalapeño peppers
- 8 ounces cream cheese
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 ½ teaspoon garlic powder
- 8 slices of bacon (Cut in half)
Directions:
- Preheat your grill to medium heat and lightly oil grates.
- Mix cream cheese, cheddar cheese, Parmesan cheese, and garlic powder until blended.
- Cut jalapenos into two halves lengthwise. Remove seeds and membrane.
- Stuff all halves with the cheese mixture. Then wrap each pepper with a slice of bacon, using toothpicks to secure them.
- Grill poppers until the bacon has browned and peppers are tender.
Grilled Seasoned Shrimp
Ingredients:
- 1½ pounds large uncooked shrimp
- 1 small red onion (sliced)
- ¼ cup Italian salad dressing
- 2 green onions (chopped)
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- Salt and pepper to taste
Directions:
- Peel and devein shrimp. Coat grill with cooking spray.
- Grill shrimp over indirect medium heat for two to three minutes per side or until shrimp turn pink. Refrigerate after cooking.
- Use a large resealable baggie and combine the remaining ingredients. Add shrimp, making sure they are coated in the mixture.
- Refrigerate for at least two hours. Serve cold.
Mushroom Bacon Bites
Ingredients:
- 24 medium mushrooms
- 12 bacon slices, halved
- 1 cup barbecue sauce
Directions:
- Wrap each mushroom with a slice of bacon. Use a toothpick to secure the bacon.
- Skewer each bacon-wrapped mushroom. Brush with barbecue sauce.
- Grill (uncovered) on medium heat until bacon is crisp and mushrooms are tender. Turn and baste with remaining barbecue sauce as needed.
Grilled Potato Skins
Ingredients:
- 2 large baking potatoes
- 2 tablespoons butter (melted)
- 2 teaspoons rosemary (minced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- 3 bacon strips (cooked and crumbled)
- 2 green onions (chopped)
- Sour cream
Directions:
- Cut each potato (lengthwise) into four wedges. Cut off the bulk of the potato, leaving ¼ in. on potato skins.
- Microwave potato skins on high for 8-10 minutes until tender.
- Combine butter, rosemary, salt, and pepper. Brush over both sides of potato skins.
- Grill potatoes, (skin side up) over medium heat until lightly browned. Flip potatoes and repeat.
- Top with cheese. Cover and grill until cheese is melted.
- Sprinkle with bacon bits and onions. Serve with sour cream.
Grilled Bruschetta
Ingredients:
- ½ cup balsamic vinegar
- 1½ cups plum tomatoes (chopped and seeded)
- 2 tablespoons shallot (finely chopped)
- 1 tablespoon fresh basil (minced)
- 2 teaspoons, 3 tablespoons olive oil (divided)
- 1 garlic clove (minced)
- 16 slices French bread baguette
- Sea salt
- Grated Parmesan cheese
Directions:
- Bring vinegar to a boil in a small saucepan. Cook until liquid is reduced to approximately three tablespoons. Remove from heat.
- Combine tomatoes, shallot, basil, two teaspoons olive oil, and garlic. Refrigerate until serving.
- Brush three tablespoons of olive oil on both sides of baguette slices. Grill over medium heat until golden brown.
- Top baguette slices with tomato mixture. Drizzle balsamic syrup and sprinkle sea salt and parmesan on top. Serve immediately.
Main Course
Key West Flank Steak
Ingredients:
- 1 large red onion (sliced)
- 1 cup cilantro (minced)
- ¼ cup white wine vinegar
- ¼ cup Key lime juice
- 3 tablespoons extra virgin olive oil (divided)
- 6 Key limes (halved)
- 1 beef flank steak
- 1 teaspoon kosher salt
- 1/8 teaspoon pepper
Directions:
- Combine onion, cilantro, vinegar, lime juice, and two tablespoons of oil. Pour one cup of marinade into a large bowl with lime halves. Rub steak with remaining oil and sprinkle with salt and pepper. Add to bowl, coating both sides.
- Refrigerate for eight hours or overnight. Save and refrigerate leftover marinade.
- Drain steak. Process leftover marinade in the food processor until chopped.
- Grill steak over medium heat until it reaches desired doneness.
- Baste with leftover marinade as needed. Let stand for 10 minutes before slicing steak.
Grilled Lobster Tails
Ingredients:
- 6 frozen lobster tails (thawed)
- ¾ cup olive oil
- 3 tablespoons chives (minced)
- 3 garlic cloves (minced)
- ½ teaspoon salt
- ½ teaspoon pepper
Directions:
- Cut three or four slits (lengthwise) in the underside of the tail. Cut the top of the lobster tail (lengthwise) down the center, leaving the tail fin intact. Loosen meat from the shell while keeping the fin end attached. Lift meat and lay over shell.
- Combine remaining ingredients and spoon over the meat. Refrigerate for 20 minutes.
- Place lobster tails (meat side up) on the grill. Grill over medium heat until meat is opaque. Baste as needed.
Can-Can Chicken
Ingredients:
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 fryer chicken
- 1 can beer
- Beer-can chicken rack
Directions:
- Mix kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika, and ground mustard in a bowl.
- Carefully, loosen skin from chicken with fingers. Rub the seasoning mixture under and over the skin. Refrigerate for one hour.
- Cover a baking pan (9in.) with foil. Place beer can chicken rack in pan. Do away with half of the beer from the can. Make extra holes to the top of the can and place the can in the rack.
- Stand chicken on rack and place on grill. Grill over medium heat for one and a half hours or until internal temperature reaches 170°.
- Remove pan from grill and let stand 15 minutes before carving.
Greek Pork Chops
Ingredients:
- 2 tablespoons olive oil
- 4 teaspoons lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons oregano (dried)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ½ teaspoon ground mustard
- 4 boneless pork chops
Directions:
- In a bowl, mix all ingredients besides pork chops. Place pork chops in the mixture, coating well. Refrigerate overnight.
- Drain pork chops. Grill over medium heat until internal temperature reads 145°. Let stand five minutes before serving.
Honey Mustard Brats
Ingredients:
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce
- 4 bratwurst links (uncooked)
- 4 brat buns (split)
- In a bowl, mix mustard, honey, mayonnaise, and steak sauce.
- Grill brats over medium heat until internal temperature reads 160°. Brush with mixture during the last five minutes as desired.
- Toast buns if desired.
Chili Rubbed Ribs
Ingredients:
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 6 pounds pork baby back ribs
Glaze:
- 1 cup soy sauce (reduced sodium)
- 1 cup brown sugar
- ²⁄³ cup ketchup
- ¹⁄³ cup lemon juice
- 1 ½ teaspoons ginger root (minced)
Directions:
- Mix all dry ingredients (excluding glaze ingredients). Rub and coat ribs evenly. Refrigerate for 30 minutes.
- Wrap ribs in foil and seal tightly. Grill over medium heat until tender.
- In a saucepan, combine all glaze ingredients. Cook over medium heat until sugar is dissolved. Stir occasionally.
- Remove ribs from foil. Place on grill and brush glaze over ribs. Grill until browned. Turn and brush ribs with glaze as desired.
Lemon Dill Salmon
Ingredients:
- 1 tablespoon butter (softened)
- 4 salmon fillets
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ medium onion (sliced)
- 4 garlic cloves (sliced)
- 4 dill sprigs
- 1 tablespoon basil (minced)
- 1 medium lemon (sliced)
Directions:
- Preheat grill to medium heat. Spread butter in separate foil square sheets. Place one fillet in each foil sheet. Sprinkle with salt and pepper. Top with onion, garlic, dill, basil, and lemon. Fold foil around fillets, sealing well.
- Place packets on the grill. Cook until salmon begins flaking easily.
Cola Burgers
Ingredients:
- ½ cup crushed saltines
- ½ cup cola (divided
- 6 tablespoons French salad dressing (divided)
- 1 large egg
- 2 tablespoons Parmesan cheese (grated)
- ½ teaspoon salt (divided)
- 1½ pounds lean ground beef
- 6 hamburger buns
Directions:
- Combine saltines, ¼ cup cola, three tablespoons French dressing, egg, Parmesan cheese, and ¼ teaspoon salt. Add beef and mix well. Shape into patties and sprinkle with remaining salt. Add remaining ¼ cup of cola and three tablespoons of French dressing.
- Grill patties over medium heat. Brush cola mixture on patties as desired. Grill until internal temperature reaches 160°.
- Serve on buns. Add additional toppings if desired.
Everyone knows that good food is the biggest part of any get-together. And your grilling days will be the talk of the town with these delicious summer recipes.
Our cabins are the perfect place to entertain and feed those you love. Check us out for more grilling tips to make your summer cookouts amazing!
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October 12, 2023
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