Recipes
The Raichlen version has a smoky twist: real-deal mezcal distilled from smoked agave hearts (I like the Del Maguey brand), blended with fresh lime juice—I wouldn’t object if you grilled the lime halves before juicing—a little Cointreau or other orange-flavored liqueur, and a bit of agave for sweetness. Extra points for smoked salt around the rim of the glass.
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Piri-Piri Chicken Wings in the Style of Nando’s
I don’t normally eat at fast food joints—especially not at airports. However, I make an exception whenever I’m in Johannesburg or Cape Town: Nando’s. The following recipe gets you in the ball park with wings that definitely gives Buffalo wings a run for their money. Note: Nando’s spells this specialty peri-peri; elsewhere on Planet Barbecue it’s piri-piri. Take your pick.
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Grilled Gazpacho
Gazpacho is Spain’s culinary lifeblood, a cool, refreshing puree of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the realm of refreshing to unforgettable. If you are using a food processor, puree the vegetables first, then add the liquids.
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Thai Grilled Beef Salad
Long a favorite among attendees of Barbecue University, this attractive composed salad is perfect for warm weather entertaining. Flank steak (or skirt steak) is soaked in a garlicky Thai-inspired marinade before hitting the grill. After a short rest, the meat is thinly sliced, then arranged on a bed of Bibb lettuce with onions, cherry tomatoes, cucumbers, and fresh herbs. It will become one of your favorite summer salads.
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Tex-Mex Turkey Burgers
The turkey burger arose in an effort to enjoy the lusciousness of a hamburger with the clean conscience that comes with eating low-cholesterol and lowfat meat. These turkey burgers light up your mouth with chile powder, jalapeño pepper, and cilantro. In keeping with the Tex-Mex theme, serve the burgers on flour tortillas along with avocado and slivered jicama.
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Mexican Fish Tacos
Though originally deep-fried in the taco shacks of the Baja Peninsula, grilled fish is superior in terms of taste.(Healthier, too.) Serve with a chilled Mexican beer or a margarita like the one above.
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Smoked Creamed Corn
The contrast of flavors and textures – sweet and smoky, creamy and crunchy – will come as a revelation. Smoked corn kernels are one of my secret ingredients. I add them to sauces, salads, and soups. They really add a great sweet smoke flavor. (Remember this recipe when Thanksgiving approaches.)
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Farm Stand Salad
Maybe you like to shop at farm stands and farmers’ markets. (You should.) Maybe your significant other likes to shop at farm stands and you go along for the ride. (Smart man.) However you get there, there’s no question that you eat better, feel better, and do good for your community when you buy produce raised on local farms. Case in point, this colorful summer salad, made with sugar-sweet corn, crisp-tender green beans, and local tomatoes.
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Whether you’re throwing a weekend cookout or just trying to make the most of summer’s peak produce, these recipes have you covered. From smoky wings to grilled gazpacho and even a spiked slice of watermelon, August is full of reasons to fire up the grill. Try one—or try them all—and make the last stretch of summer taste as good as it feels.
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