No doubt many operations already have fired up outdoor grills, but May is National Barbecue Month, the “official” start of grilling season. These recipes may inspire you to try something new on the grill—like pork and watermelon kebabs, a grilled salad, stuffed onions or skewered spiced lamb. They all are easy to execute, and can work just as well on an indoor grill if the weather doesn’t cooperate.
Asian Grilled Tri-Tip
Chef David Guas
Bayou Bakery
Arlington, Va.
Tri-tip is an economical cut of beef taken from the large triangular muscle of the bottom sirloin. Marinating before grilling tenderizes the meat and infuses it with flavor. Chef Guas blends his Asian-style marinade from honey, soy sauce and black vinegar seasoned with ginger and chili-garlic sauce.
Scott Anderson
Assistant Foodservice Director
Shepherd University Dining Services
Shepherdstown, W.Va.
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
Vegetarians won’t feel left out from the barbecue loop when polenta-stuffed onions are tossed on the grill. Chef Essig’s recipe turns out a hearty entree packed with flavor.
Pork and Watermelon Kebabs
Grilled Mango & Goat Cheese Salad
Executive Chef Hector Morales
21 Degrees North, Turtle Bay Resort
Honolulu
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
Skewered Spiced Lamb Kofta
Mark DeNittis
Rocky Mountain Institute of Meat
Denver
Wrap ground lamb around skewers for an easy and cost-effective handheld appetizer or entree.