Summer means long days, outdoor gatherings, bountiful produce, and BBQ. Now that the season is winding down and Labor Day is just around the corner, it’s time to get your last grilling days in. Whether this is your first time making these or you’ve been grilling through this rotation all summer, enjoy eight of our favorite grilled recipes, from drinks to dinner.
These recipes feature the two stars of our Carbon Steel Summer—the Griddle and the Grill Frying Pan. The flat surface of our Griddle is perfect for grilling up burgers and hot dogs, giving a solid sear all the way around. Our Grill Frying Pan allows for even charring on vegetables, fruit, and even wings with its perforated bottom. While your Grill Frying Pan will likely have to be retired once the weather turns colder, take comfort in the fact that you can use your Griddle all year long, indoors and out.
Smash Burger
Your go-to recipe for crispy, juicy smash burgers. This recipe developed by our Culinary Creative Director Rhoda Boone is every bit as delicious as those made at your favorite burger joint. Slather them with secret sauce and serve them atop fluffy potato rolls with all your favorite burger fixings.
Grilled Cod with Achiote Marinade and Charred Scallion Vinaigrette
The beauty of our Griddle is that it can just as easily go from diner to fine dining. Chef Rick Lopez of La Condesa grills up an impressive dish that pairs rich black cod with a cooling avocado purée and a charred scallion vinaigrette. The bright orange color, courtesy of achiote paste, makes for an impressive presentation for an upscale dinner party, despite coming together in under an hour.
Grilled Quail with Okra and Radish Salad
If you ever find yourself getting tired of the same poultry, switch it up with a bird you may never have thought to grill before. Chef Andy Knudson of Tillie’s uses local quail, which has a more gamey flavor that compliments the sauce vierge-inspired salad. Additionally, if you have trouble with okra’s texture, grilling it helps reduce some of its sliminess.
Grilled Chicken Wings with Texas BBQ Rub and Scallion-Ranch Dressing
Another Rhoda Boone original, these wings are great for feeding a crowd. In order to achieve the right contrast of crispy skin and tender meat, they’re dry brined with a sweet and spicy rub that features baking soda. Thanks to the perforations in our Grill Frying Pan, the fat renders out and drains away, leaving wings that are golden brown and not swimming in grease.
Blackened Red Snapper with Dirty Rice
Chef Amanda Turner of Olamaie puts her spin on a Southern favorite with snapper coated in homemade blackening spice. The smoked paprika-heavy blend gets even more smoky flavor from the grill, and when it hits the heat of the Griddle, it blackens, forming a spicy, flavorful crust around the fish. Serve alongside bacon and sausage studded dirty rice for the full effect.
Grilled Oyster Mushrooms with Chimichurri
If you’re serving an omnivorous crowd and need a meatless main, look no further. Chef Rick Lopez returns with an equally flavorful dish using whole oyster mushrooms and garnished with a bright and spicy chimichurri. Similar to cuts of meat, the mushrooms crisp on the outside while staying juicy and tender on the inside. Even if you’re a die hard carnivore and are convinced you’re not a mushroom fan, we can’t recommend this preparation enough.
Grilled Watermelon Margarita
This may not have been the official “drink of the summer” but Jenn Le of La Condesa has given this margarita all the components of the ideal summer cocktail. Slightly smoky grilled fruit pairs well with aged tequila, and two types of fresh citrus juice add a refreshing brightness. Serve in a Tajin-rimmed Coupe Glass for a salty-spicy finish.
Grilled Beet Salad
Why should salads miss out on any of the flame-kissed fun? Chef Amanda Turner returns to prove once and for all that salads aren’t boring with this beautiful mixture of raw and cooked. Beets are roasted, then tossed in the Grill Frying Pan for color and flavor, before being served over an arugula salad. This dish also makes use of sweet summer berries, which play up the sweet earthy flavor of the beets.
Grilled Zucchini and Peppers with Feta and Sumac
This colorful medley of grilled vegetables pairs well along any other dish on this list as a part of a big, grilled spread. Zucchini, onions, and bell peppers achieve that coveted char without getting lost to the flames thanks to our thoughtfully designed Grill Frying Pan. Salty feta and citrusy sumac help turn this warm salad into a stealth hit at your next gathering.
