If you’ve taken a stroll on a July evening nearly anywhere in the U.S., you’ve probably smelled National Grilling Month wafting through the air.
The smokey, sweet, or spicy scents of a backyard BBQ can quickly make a whole neighborhood jealous. Although grilling certainly isn’t a new concept—the simplicity of the idea goes back to the discovery of fire—modern cookouts are a relatively novel idea.
Celebrate National Grilling Month with us by learning more about its origins and perusing a few of our favorite grilling recipes.
A brief BBQ history
It seems like a natural evolution that with the invention of fire followed a great opportunity to grill fresh meat. Although no one knows for sure exactly how cooking meat over an open fire began, its origins can be traced back 500,000 years.
Different cuisines around the world incorporated some version of barbecue into their dishes over the years. The word barbecue has Spanish origins, and both Spanish and Caribbean cultures have a history of roasting meat over an open fire. The Pacific Islands and Southeast Asia also incorporated grilled or barbecued meats into their dishes.
Following World War II, Americans began to travel more. After visiting some of these unfamiliar locations, they enjoyed the food and atmosphere so much that they brought the concept back home. Soon, Americans were recreating this laid-back, outdoor cooking and gathering space in their suburban backyards.
Of course, today we know just how much energy goes into the backyard cookout. From backyard decks to specially prepared foods, this is a cooking style that Americans have grown to love. It’s also a cuisine with which we continually experiment. Sure, hamburgers and hot dogs are a grilling staple, but the dishes you can create on an open flame are endless. With that, we’re sharing three of our favorite unexpected grilling recipes for you to try this summer.
Sweet and smokey
When we think of grilling, our mind usually goes to the meat of the dish. But summer fruits on the grill also produce some fantastic side dishes and desserts.
Why grill fruit? The intense heat of the grill heightens the fruit’s sweetness and often caramelizes its sugars. Add in the smokiness from the flame and you get a complex, layered, mouth-watering flavor. Grilled fruits also lend a very tropical feel to your backyard cookout.
When considering what fruits to grill, think of something in season that has a density to it. Delicate fruits will fall apart on the grill’s intense heat. Some of the best fruits to grill include pineapple, peaches, pears, nectarines, plums, and watermelon.
Fruit kabobs are an easy way to try and enjoy grilled fruit. You can keep it simple by choosing two or three fruits and adding the grilled element, or you can work it into a grilled version of a classic dessert—think grilled strawberry shortcake.
Try the simple recipe below, then experiment with different versions based on your taste.
Ingredients:
1 large pineapple, cut into cubes
1-pint strawberries, hulled
6 peaches or nectarines, thickly sliced
8 skewers, soaked in water for 10 minutes
Olive oil
Kosher salt
Honey
Instructions:
Preheat the grill to medium high. Assemble the skewers with the cut fruit. Drizzle olive oil over the skewers and lightly season with salt.
Grill the fruit skewers for about 10 minutes, turning occasionally.
Finish the kabobs with a drizzle of honey. Enjoy!
A twist to a favorite
Pizza and BBQ have been adopted as two of our favorite quick and tasty dishes in the U.S., so why not put them together?
When you grill pizza at home, you can replicate that complex brick oven texture and taste that you crave from a restaurant. To achieve that charred yet chewy texture and deliciously bubbly cheese, use a grill-safe pizza stone and keep your grill lid closed.
Here’s a barbecued chicken pizza recipe to get you started:
Ingredients:
2 boneless skinless chicken breast halves
1 cup barbecue sauce
Refrigerated pizza dough (about 1 lb)
2 tsp olive oil
2 cups shredded Gouda cheese
1 small red onion, sliced thin
Chopped cilantro to taste
Instructions:
Take refrigerated dough out and allow about 30 minutes for it to reach room temperature.
Preheat grill to medium heat and oil the grill rack. Sprinkle chicken with pepper. Grill chicken until thermometer reads 165 degrees, about 5-7 minutes per side. Baste the chicken with ½ cup barbecue sauce frequently during the last 4 minutes. Cool the chicken and cut into small cubes.
Divide the dough in half. On well-greased, heavy-duty foil, press dough into a 10x8-inch rectangle. Brush lightly with oil. Invert dough onto grill rack and grill, covered, for 1-2 minutes until the bottom is lightly browned. Remove dough from grill. Flip dough so grilled side is up. Add remaining barbecue sauce, cheese, chicken and onion. Grill until bottom is slightly browned and cheese is melted, about 5-7 minutes. Remove from grill, and sprinkle with cilantro.
Raise a glass
Typically, when we think of grilled food, we think of sticky fingers from juicy burgers, saucy ribs, perfectly seasoned sausage and smoky chicken. But did you ever consider serving up your grilled creations in a glass?
It’s less common—but just as tasty—to smoke your favorite summer beverage on the grill. Basically, it’s taking your grilled fruit game to another level and twisting it into a delicious drink. Here’s a quick recipe to start out with:
Grilled lemon and thyme lemonade
Ingredients:
15 fresh thyme sprigs
2 cups water, divided
1 cup sugar, divided
9 medium lemons, halved
¼ cup honey
¼ tsp almond extract
5 cups cold water
Instructions:
Soak thyme sprigs in a small bowl with one cup water. Spread ¼ cup sugar on a plate. Dip cut half of each lemon in the sugar.
Grill the lemons, cut side down and covered, over medium-high heat for 1-2 minutes. Let the lemons get golden brown. Remove from grill and cool slightly.
Drain the thyme. Grill the sprigs for 1-2 minutes, or until light brown.
In a small saucepan, combine 1 cup water, honey and remaining sugar. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat. Add thyme and steep for 1 hour. Discard thyme.
Squeeze lemons to get 1 ½ cups juice. Strain. Combine 5 cups cold water, thyme syrup and lemon juice. Enjoy!
Take the taste of summer with you
Whether you’re home or on the road, these grill recipes will provide a fun and enjoyable treat. If you’re traveling, stay at an IHG® Army Hotel, where you can tap into many of the same comforts of home. At select locations, you can find outdoor grills, as well as other amenities like fitness centers, pools, a lending library, fully equipped kitchens and more.
At IHG Army Hotels, our team understands the unique needs of our guests and is always happy to deliver an excellent stay experience. Book your summer stay now.
