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There is no better time to grill than during the summer season. The sun is out, and the weather is warmer. Enjoying an outdoor barbeque with friends and family can be fun. If it is your first time grilling, indulge yourself during summer. Most foods done with open fire taste better. With summer, there is no better way to embrace cooking and to enjoy the outdoors than grilling. The best grilling recipes for the summer season are generally more straightforward than you think.

Simple Grilling Recipes  

When you grill, combining the suitable recipes is often more accessible. When you get the right ingredients for the sauce marinade or seasoning, you create a winning dish to serve with your grill for years to come. You can enjoy simple side dishes and vegetable mains with a perfect sear, and you never regret finding the excellent grilling method for the summer season. These simple, delicious recipes will keep your friends and family coming for more.

1. Smoked Pot Roast

If you are looking for something extra exciting, preparing a smoked pot roast is the way to go. It brings together all the traditional flavors of a pot roast with the hickory of smoked chuck roast braised over a fire. Here is how you should have it prepared to make it perfect. 

Ingredients 

  • 3 ½ pound chuck roast 
  • 2 tbsps. kosher salt 
  • 1 tbsp. oil 
  • I cup sweet onion diced 
  • 1 cup mushrooms chopped 
  • 1 tbsps. garlic crushed 
  • 1 tbsps. onion powder 
  • 1 cup water 
  • 3 cups potatoes 

Preparations 

  • Heat the smoker to 225-250F degrees, season the chuck roast on all sides with salt and pepper. Smoke for 2 hours at an internal temperature of 140F degrees 
  • Place a large pot on the grill or the stovetop over medium heat. Heat the oil sautés, the onion, and mushroom till it gets tender. 
  • Add the onion powder mix, cream of mushroom soup to the beef broth; chop the smoked beef and add to the pot. Cover and simmer till meat is tender for two and ½ hours. 
  • Add potatoes, water, bay leaves, garlic, and onion powder. Cover and continue cooking for 1 hour until potatoes and carrots are tender, then season with salt and pepper.

2. Grilled Pork Shoulder Steaks with Herb Salad

This recipe doesn’t go for the perfect grill marks; instead, flip the steaks, so the fat renders evenly.

Ingredients 

  • Four medium shallots, two chopped, and two sliced
  • Six garlic cloves
  • 1/3 cup 3 tbsp. fish sauce 
  • 1/3 tbsp brown sugar divided
  • 8 3/ 4 thick pork shoulder steaks 
  • Two red or green Thai chilies, thinly sliced
  • 3 cups Thai or sweet basil leaves, cilantro leaves 

Preparation

  • Blend chopped garlic, shallots, 1/3 fish sauce, 1/3 cup lime juice, and 2 tbsp of brown sugar in a blender till smooth 
  • Season steaks lightly with salt, transfer to a giant bowl or baking dish. Pour the marinade over and turn the steaks with tongs with the coat evenly. Let sit at room temperature. 
  • Preheat the grill to high heat, grill steaks turning every minute until lightly charred. Transfer steaks to a cutting board and let the rest 
  • Mix chilies 3 tbsp fish sauce,3 tbsp. Like juice and brown sugar and 1 tbsp. water in a large bowl and season lightly with salt 
  • Arrange sliced meat on a platter and scatter the salad all over.

3. Honey-Glazed Pepper Chicken

A half chicken is relatively easy to handle on a grill. Since it’s in the bone, it comes out very flavorful.

Ingredients 

  • 1 31/2 whole chicken 
  • 2 tbsps. black peppercorns 
  • 4 tbsps. pink peppercorns 
  • 1 tbsps. vegetable oil 
  • Two medium Fresno chilies 
  • ½ cup fermented garlic honey 
  • 3 tbsps. champagne vinegar or white vinegar

Preparation 

  • Finely grind black peppercorns and 2 tbsps. Pink peppercorns in a mortar pestle or spice mill. Transfer to a small bowl. 
  • Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides. Open chicken and turn upside down. Rub all over with 1 tbsp. Oil sprinkle seasoning.
  • Add the ground 2 tbsps.: Peppercorn, cooked chilies, honey, and salt. Put in a saucepan over medium heat, stir occasionally until mixture turns amber. Add in the pink pepper and set aside.
  • Prepare grill or medium heat, oil the grate, place the chicken on the grate turning after every five minutes. Apply the honey mixture to the chicken to ensure the chicken is well done. Transfer to a cutting board, let the chicken rest before serving.

4. Lacquered Rib Eye

The lacquered rib eye hardens in layers to create a savory crust, an irresistible layer akin to the bark that barbeque enthusiast loves 

Ingredients 

  • 2-2 1/2 lb. bone-in ribeye prime cut 
  • ¼ cup sherry vinegar or white wine 
  • 2 tsp sugar 
  • One garlic clove crushed 
  • 1 tbsp. fish sauce 
  • Vegetable oil 2 tbsp. soy sauce 
  • Kosher salt 
  • Extra virgin olive oil for drizzling 

Preparation 

  1. Simmer vinegar, fish sauce, soy sauce, and garlic in a small saucepan over medium heat for 6-8 minutes 
  2. Prepare the grill for indirect heat, such that burnt coals on one side oil the grate with vegetable oil. Season the steak generously with kosher salt—grill over direct heat, turning each minute until deeply browned on all sides.
  3. Move the steak over indirect heat and grill, turning every 1-2 minutes. Start basting the steak, continue to grill, turning and basting with an alight coating of sauce moving closer to further from the heat to create a deep crust on the steak. Once done, transfer the steak on a wire rack set inside a rimmed baking sheet and let rest for 10-15 minutes.
  4. After transferring the steak to a cutting board, slice it into thick strips, arrange on a platter, drizzle with the oil, and sprinkle it with sea salt.

Summer grill is fun as you can get as creative as you meant and try more different recipes. With the debate on which is better between gas or charcoal from the flavor to the convenience. Gas does burn far much cleaner; Charcoal grills are the most preferred for that tasty and juicy piece of steak. Many people grill over charcoal to enjoy the smokier, richer taste of food cooked using charcoal.

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