Cooking Method: Grilling

Soy-and-Cola-Marinated Steak

Coca-Cola is the secret weapon for incredibly tender and flavorful grilled steak. The magic lies in Coca-Cola's high acidity and sugar content. The acidity works to tenderize the meat, breaking down tough fibers, while the sugar promotes rapid caramelization on the grill, creating that perfect, sought-after char.

This recipe harnesses this technique, using a savory-sweet marinade of Coca-Cola, soy sauce, garlic, and white miso for skirt steak. Remember to use regular Coca-Cola, not diet.

By Leslie Blythe

Mexican Street Corn Brats

These Mexican Street Corn Brats are a must-have for your next summer barbecue!  It brings the vibrant flavors of elote (Mexican street corn) to the classic American bratwurst. Each brat is generously slathered with a tangy mayo sauce and piled high with fresh corn, crumbled cotija cheese, and a sprinkle of green onions. They're bursting with flavor and sure to be a crowd-pleaser.

By Leslie Blythe

Dill Pickle Chicken Skewers

Get ready for a flavor explosion with these Dill Pickle Chicken Skewers! Boneless chicken thighs soak up all the tangy goodness of pickle brine before being threaded onto skewers with crisp dill pickles. After a quick sear in a grill pan, they're baked until juicy and finished with a zesty, buttery garlic ranch sauce that brings it all together. The key to this dish is the pickle brine marinade. The acidity in the pickle juice acts as a natural tenderizer for the chicken, breaking down muscle fibers and infusing the meat with tangy flavor. Beyond just tenderizing, it also helps the chicken retain moisture, resulting in juicy chicken.

By Leslie Blythe

Grilled Cheese with Harrison Ford’s Twist

I love grilled cheese. I even entered a Tillamook grilled cheese contest early on in my culinary career. I came in 18th out of 230 contestants. Not a horrible result. Anyway, this recipe is Harrison Ford’s, the iconic actor known for roles like Indiana Jones and Han Solo, has a surprisingly simple yet memorable take on the classic grilled cheese sandwich. His version, often referred to as "Harrison Ford's Twist," gained popularity when his professional chef son, Ben Ford, shared details about it.
The Secret Ingredient: Worcestershire Sauce. This is the key component that elevates his grilled cheese. A dash (or a "heavy-handed pour" as some sources suggest) of Worcestershire sauce adds a savory, umami-rich, and slightly tangy depth that transforms the otherwise simple sandwich. It brings a complexity that complements the richness of the cheese.
Whole Wheat Bread and Sharp Cheddar melts beautifully and offers a robust flavor. He also adds sliced tomato, which provides a fresh, slightly acidic contrast to the cheese and adds a juicy, meaty texture. Like most grilled cheese, butter or even mayonnaise can be used on the outside of the bread to achieve that desirable golden-brown, crispy crust. I use mayo on my grilled cheese. It’s easier to spread and offers a tanginess.
So, if you're looking to elevate your next grilled cheese, a splash of Worcestershire sauce and some fresh tomato, Harrison Ford style, might be just the twist you need!

By Leslie Blythe

Whole Lemon Marinated Grilled Chicken and Cabbage

If you haven't been following Sara Tane, then you are missing out! Sara's Whole Lemon Marinated Grilled Chicken and Cabbage is so brilliant and unique. The genius of the recipe truly lies in the innovative use of the entire lemon, rind and all, processed into a paste. The whole lemon marinade really infuses the chicken and cabbage with bright, zesty flavor. It's a fantastic no-waste approach! Sara grills the cabbage in wedges, though I was lazy and roasted it in the oven.

By Leslie Blythe

Sweet and Spicy Grilled Flank Steak

Melissa Clark's Sweet and Spicy Grilled Flank Steak delivers a flavor explosion with minimal effort. Grill, slice, and serve with crusty bread and a simple salad – dinner perfection, made easy. I marinate the flank steak overnight for maximum flavor. 

By Leslie Blythe

Grilled Cheesy Sausage Bread with Chimichurri

When you fire up your grill, you need to make this Grilled Cheesy Sausage Bread with Chimichurri. It’s delicious. You take a baguette, slice it down the middle lengthwise, hollow out some of the bread, and line it with cheese (I tried it with sliced brie on one side and mozzarella on the other, but you can use whatever kind you like), then cover it with Italian sausage. Grill it upside down to cook the sausage through. Serve with Chimichurri sauce and watch your guests go wild.

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Maple Pepper Steak

Maple pepper steak is an unexpected fusion of sweet and savory flavors. The rich, buttery taste of steak is complemented by the warm sweetness of maple syrup and the spicy kick of pepper.

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Pibil-Style Pork Chops

These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.

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Grilled Citrusy Marinated Tri-Tip

Grilled Citrusy Marinated Tri-Tip is very flavorful. Marinating the beef in this citrusy mixture helps to tenderize the meat and infuse it with bright, zesty flavors. Tri-tip is much easier to find in states on the West Coast, particularly California where it's a popular cut. It can be trickier to find on the East Coast. Butchers can cut the same section of beef (the bottom sirloin) in different ways. On the West Coast, they often separate a triangular portion as a Tri-Tip, while East Coast butchers might incorporate it into roasts, steaks (called sirloin cap or sirloin tip), or even ground beef. My theory is that Tri-Tip is almost always grilled and we tend to grill year-round on the West Coast.

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