3 Classic BBQ Recipes for a perfect summer day!

in Hutch Kitchen

The summer heat has peaked! And who doesn’t love a nice Barbecue on a hot day with friends and family. On this occasion, we’re listing 3 classic Barbecue Recipes you can never go wrong with at an BBQ get-together!

1. Classic Juicy Grilled Steak

What you need:

                1 porterhouse, flank, or rib-eye steak (1 3/4 pounds and 1 1/2 inch thick)

Coarse salt and ground pepper


                How to:

    1. Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
    2. Grill steak 8 minutes, rotating 90 degrees halfway through.
    3. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.

 2. Smoky Ribs


What you need:

                2 racks baby back pork ribs (about 2 1/2 pounds total)

                Coarse salt and ground pepper

3 tablespoons smoked or sweet paprika

1 1/2 teaspoons ground mustard

1/4 cup chopped chipotle chiles in adobo

1/2 cup packed dark-brown sugar

1/4 cup Cajun seasoning

1 1/2 teaspoons cayenne pepper

1/4 cup chili sauce

2 tablespoons honey


How to:

    1. Prep the ribs, score meat between bones (being careful not to cut the meat) and pull membrane away.
    2. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use
    3. Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
    4. Fold foil and parchment around ribs, crimping the edges together to form a packet.
    5. Make the sauce, Stir together chili sauce, chipotle chiles, and honey.
    6. Set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
    7. Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
    8. Remove ribs from grill, unwrap, and brush with chipotle sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.




What you need:

                Safflower oil, for grill

                Coarse salt and freshly ground pepper

                4 large bakery sandwich rolls or buns

                1 beefsteak tomato, cut into 4 slices

                4 lettuce leaves, such as green-leaf, Boston, or romaine

                1 1/2 pounds ground beef chuck (80 percent lean)

                4 slices sharp white cheddar cheese (4 ounces)

                4 teaspoons mayonnaise (optional)

                1/2 Vidalia onion, cut into 1/4-inch rings


How to:

    1. Preheat grill to medium-high; brush grates with oil.
    2. Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.
    3. Grill burgers 3 minutes. Flip, top with cheese, and grill 4 minutes for medium-rare. Toast rolls face-down on grill until just lightly charred, about 30 seconds. Spread them with mayonnaise if you love our condiments.
    4. Sandwich burgers in rolls with tomato, onion, and lettuce.

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