by Elizabeth Brownfield in Recipes, August 1st, 2016
by Regan Burns in Recipes, July 28th, 2016
You’d have to be crazy to diss pizza fresh from the oven. But give a za some time to crisp up on a fiery grill — just enough to melt the cheese, char the crust and emboss it with blackened grill marks — and you’ve taken your pie game to the next level. If you’ve never grilled pizza before, check out our step-by-step instructions for How to Make Grilled Pizza. Or pull out all the stops with a Grilled Pizza Bar, an easy summer party idea that will prove to your friends and family why grilled pizza trumps oven-baked every time.
To make his Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta (pictured above), grill master Bobby Flay starts by charring pizza dough crust over some sizzling-hot grates, then adds grated fontina, hot Italian sausage, and grilled peppers and red onions. But his secret ingredient is dollops of fresh ricotta mixed with fresh chopped oregano. Read more
by Allison Milam in Recipes, July 19th, 2016
A simple wooden skewer may be the answer to all your mealtime needs — if you need something that’s quick, fun and delicious, that is! Give new life to staple ingredients by threading them onto skewers for a refreshing twist on dinner.
Cheeseburger Kebabs (pictured above)
Here’s a fun new way to eat cheeseburgers — on a stick! These totally stacked, shareable kebabs combine all the elements of a classic burger, including the lettuce, tomato and pickles.
by Nora Horvath in Food Network Chef, Recipes, July 15th, 2016
The smells of seared, juicy meats wafting through the air from someone else’s backyard aren’t quite as good as they would be if they were coming from your own grill. Instead, they’re a total tease — a reminder of what you’re missing out on. If you live in a city and your fire escape is your only promise of “outdoor space,” or if your outdoor-grilling plans have been squashed by rain, that doesn’t mean all hope is lost. Instead, beat BBQ FOMO (a condition we just came up with) by bringing your favorites indoors. Go on, buy those juicy steaks, ground beef for burger patties and wooden skewers for kebabs. With your trusty grill pan, cast-iron skillet or griddle (and sometimes your oven), you can churn out char-marked, meaty favorites, even if the magic happens in the great indoors.
Placing just-threaded kebabs right on a hot grill might be your knee-jerk reaction, but that isn’t the only place that these skewered sensations can cook to tender perfection. Take Michael Symon’s Pork Souvlaki with Honeyed Apricots from Food Network Magazine (pictured above), for instance. Sure, it can be cooked on a grill, but it also reaches juicy, charred-on-the-outside heights when your grill pan takes the job over.
by Lauren Piro in Recipes, July 10th, 2016
Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.
by Allison Milam in Recipes, July 7th, 2016
This time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.
1. Don’t forget to soak those skewers!
If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.
Try it: Prosciutto-Wrapped Chicken Kebabs
by Regan Burns in Recipes, July 4th, 2016
For a lot of us, a mountain of potato salad is a given at any cookout we’re throwing. Though a lot of deli-counter potato salads may be seriously boring (and really off on the potato-to-mayo ratio too), that’s far from the case here. Never gloopy, these new-age picks — each with its own flavor-boosting edge — deserve a spot on your cookout menu, starting now.
Kick It Up
Bobby Flay’s Southwestern Potato Salad (pictured above) boasts all the creaminess of your classic potato salad, plus a kick of heat from chipotle pepper puree and cayenne. Do it up with fresh lime juice, chopped cilantro and onion for your zestiest potato salad yet.
by Allison Milam in Recipes, June 30th, 2016
We love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.
Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.
by Nora Horvath in Community, June 26th, 2016
Slowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.
The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs
Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .
by Regan Burns in Recipes, June 24th, 2016
The easiest way to improve a grilled steak is with a standout marinade. This week’s Most Popular Pin of the Week, a top-rated skirt steak from Marcela Valladolid, combines sweet orange slices with salty soy sauce and crisp lager to create stellar flavor and keep the meat juicy all the way through. After marinating for an hour, the steak is ready to hit the grill. Thanks to the thin nature of skirt steak, it takes only about 4 minutes on each side before it’s medium-rare and ready to serve.
For more summertime barbecue inspiration, check out Food Network’s Let’s Grill! board on Pinterest.
Get the Recipe: Beer-Marinated Grilled Skirt Steak
They say the secret’s in the sauce, and we couldn’t agree more — how else can you turn plain grilled chicken, burgers and steaks into something worthy of your Instagram feed? In these grilling sauce recipes, relatively few super-flavored ingredients come together to create something that’s definitely greater than the sum of its parts. There’s nothing left to do but slather it on.
Special Burger Sauce (pictured above)
This sauce gives burgers a little extra zip that plain old ketchup and mustard just can’t provide. Sweet relish and cider vinegar contribute tang while paprika and other spices add depth. But when someone asks you what’s in it, don’t tell them — it’s a secret! Read more