A few of our favorite recipies...

A passion for grilling... a passion for things grilled.

Here are just a few of our favorite grilling recipes. We hope you enjoy them as much as we do. If you have a favorite recipe or grilling tip that you would like to share, email us at

Garlic Prime Rib

This is a big hit when entertaining... grill a succulent rib roast that will surely satisfy a crowd.

  • In mortar with pestle or on cutting board with side of knife, mash together garlic, thyme and salt until smooth paste; transfer to small dish. Coarsely crush together coriander seeds, peppercorns and dill seeds; add to garlic mixture. Mix in oil; spread over roast. Let stand for 1 hour or, refrigerated, up to 1 day.
  • Grill, covered and bone side down, on grill over indirect medium heat, 2 to 2 1/2 hours for rare or medium-rare. (see temperature chart)
  • Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

 

garlic prime rib
  • 6 cloves garlic, minced
  • 2 tbsp chopped fresh thyme
  • 2 tbsp coriander seeds
  • 1 tsp salt
  • 1 tbsp black peppercorns
  • 1 tbsp dill seeds
  • 1 tbsp vegetable oil
  • 8-10lb beef prime rib roast

 

Grilled Tuna with Wasabi Mayonnaise

This is sort of an Asian-fusion recipe designed for grilling

  • In a small bowl, mix the wasabi powder with the water. Make sure to mix thoroughly, to form a thin paste. In a larger bowl, mix the remaining sauce ingredients, then add the wasabi/water paste. When everything's incorporated, cover the bowl with plastic wrap, and refrigerate. Allow 30 minutes or so for the flavors to blend.
  • Coat both sides of the tuna steaks with the fresh ground pepper. Put the steaks onto a hot grill, and allow them to took on one side for at least 3 minutes. After 3 minutes, flip the steaks and cook for another 2 minutes. Preferably, the tuna should be somewhat rare in the center.
  • Plate the tuna, and drizzle liberally with the wasabi mayonnaise.

 

grilled tuna with wasabi mayonnaise

Wasabi Mayonnaise

  • 1 tsp wasabi powder
  • 1 tsp water
  • 1 tbsp rice vinegar (white vinegar will also work)
  • 2 tbsp mayonnaise
  • 1 clove fresh garlic, minced
  • about 4-5 drops pepper-flavored sesame oil (optional)

Tuna

  • 2 yellowfin tuna steaks, about 1/2-pound each
  • 1 tbsp fresh ground pepper

 

Classic Backyard Burgers

Enjoy this seasoned basic burger with your favorite toppings and condiments

  • In a small bowl, mix together egg, water, onion, mustard, worcestershire sauce, garlic, salt, pepper and oregano; mix in beef. Shape into 3/4" thick patties.
  • Grill over medium-high, indirect heat, turning once, until no longer pink inside or until thermometer reads 160° F.
  • Top burgers with your favorite cheese just before removing from grill, if desired.

 

classic backyard burgers
  • 1 egg
  • half small onion, minced
  • 1 tsp water
  • 1 tbsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 clove fresh garlic, minced
  • 1/2 tsp each salt and pepper
  • 1/2 tsp dried oregano
  • 1 lb lean ground beef

 

Chili Barbecued Shrimp

Think of this one as a "shrimp cocktail on the grill"

  • Peel and devein shrimp, leaving tails intact. Thread lengthwise onto skewers.
  • Mix together chili sauce, brown sugar, vinegar, hot pepper sauce, paprika and garlic; brush half over shrimp. Grill shrimp over medium-high, indirect heat, turning once, for 5 minutes. Brush with remaining sauce; grill, turning once, until opaque and glazed, 2 to 3 minutes.
  • Serve with lemon wedges

 

grilled shrimp
  • 2 lbs jumbo shrimp
  • 1/2 cup tomato-based chili sauce
  • 1 tsp packed brown sugar
  • 1 tsp cider vinegar
  • 1 tsp hot pepper sauce
  • 1 clove fresh garlic, minced
  • 1/4 tsp paprika
  • lemon wedges

 

Keeping your grill clean is the key!
Be sure to clean your grill after each use. Refer to our maintenance page for more information on cleaning your grill.