Pandemic or not, summer is — and always will be — synonymous with grilling. You’d be hard-pressed to find a better activity during the dog days than getting the family together, pouring yourself a cocktail, grooving to some tunes (SBP’s got you covered with our playlist) and serving some fresh summer favorites — even if you order out. Simply check out our team’s top recipes and local BBQ picks, and fire it up for an August night to remember.
F. Ron Smith
My tandoori marinade is epic for prawns, chicken and ribs, and when I get in touch with my vegan side, the seasoning is great on squash, zucchini, cauliflower and eggplant before their big reveal on the grill. Make extra seasoning and keep it in a sealed container. Did I mention adding the seasoning to scrambled eggs with some goat cheese? There. I said it. I’m done.
Mustard chicken is one of the easiest, tastiest things to cook up on the grill in the summer (plus the little ones love it). Grill it on medium heat and you’re in for a winner winner chicken dinner.
Mustard Chicken Recipe
2 lbs boneless skinless chicken thighs
1/4 cup Beaver sweet hot mustard
1/4 cup stone-ground Dijon mustard
1 tbsp mayonnaise
1 tbsp honey
1 tab garlic salt
1 tbsp onion powder
Couple dashes of pepper
3 tbsp olive oil
Barbecuing is a summer delight, but so is ordering from Slab. Their spare ribs are some of the best I’ve ever had. Pair them with their Frito pie or mac & cheese and there you go — the perfect BBQ meal to enjoy al fresco with friends and family.
Flank steak topped with chimichurri is my go-to throughout the summer, whether I’m cooking for the family or hosting friends. And the best part is you can make extra chimichurri and use it on whatever else you’re grilling up that week — shrimp, chicken, veggies. YUM.
1/2 tsp kosher salt
1 large garlic clove
1 1/2 cups fresh flat-leaf parsley
1 1/2 cup cilantro
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 tsp cayenne
1. Add the garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne and salt, then pulse until herbs are finely chopped.
BBQ pork chops are a staple in my family. Sure, I cook them in the winter, too, but it’s really not the same experience as firing up pork chops under the warm summer sun.
For the Pork Chops
1/4 cup kosher salt
1/4 cup sugar
2 cups of water
2 cups of ice water
4 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
3 tablespoons paprika
1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
1 teaspoon coarsely ground pepper
1/2 teaspoon ground chipotle pepper
1. In a large saucepan, combine salt, sugar and 2 cups water. Cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
2. Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13×9-in. baking dish. Refrigerate 8-12 hours.
3. Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
4. Grill chops on an oiled BBQ rack, cover, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
You can usually find me in the kitchen while my husband handles the barbecue. But, if I’m being honest. nothing compares to the brisket and ribs plate with braised greens and mac & cheese from Mapleblock.
I love to grill veggies, especially corn, eggplant, carrots, squash and potatoes. It’s very simple — just coat with some light olive oil, season with salt and pepper and throw on the grill. No recipe needed.
I’m a sucker for North Carolina pulled pork sandwiches (here’s my favorite recipe from Epicurious) with hush puppies (basically balls of cornbread, which I learned from my mom) and a cocktail that I replicated from Tavern in Brentwood, which includes rum or tequila, basil, cilantro, jalapeño and lime.
Mother’s Hush Puppies Recipe
1 box Jiffy Corn Muffin mix
1/3 cup chopped onions
2 tbsp vegetable oil
1/2 cup all-purpose flour
1/2 cup milk (or just enough to hold the mixture together)
1. Mix ingredients together and drop by spoonfuls into the hot oil. Cook 2 or 3 minutes or until golden brown. Remove hush puppies from oil and drain on paper towels.
During the summer months, I usually let my dad manage the grill. His tandoori marinade is no joke. But when none of us feel like cooking, we’ll order from Bludsoe’s Bar and Que on La Brea. Half pound brisket and baked beans with cornbread and honey butter. Say no more.
3418 Grand View Boulevard
Memphis style ribs are an incredible addition to any summer BBQ. Through trial and error, I’ve discovered that this dry rub recipe never fails. Head to Barefeet in the Kitchen‘s site for the full grilling deets.
Dry Rub Recipe
5 tbsp light brown sugar
4 tsp smoked paprika
1 1/2 tsp black pepper
1 tsp granulated garlic or garlic powder
4 tsp kosher salt
1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp rubbed sage
1/4 tsp dried marjoram1/4 tsp dried parsley
1/4 tsp white pepper
This recipe from Trip Buzz is for the best flank steak marinade EVER. I’ve made it a few times recently and highly recommend you let it sit in the fridge for 24 hours. Grilling instructions are also included!
Flank Steak Marinade Recipe
1/3 cup soy sauce
1/2 cup olive oil
2 tbsp honey
2 tbsp Worchestershire sauce
1 tbsp lime juice or red wine/balsamic vinegar
1/2 onion, small chunks
3 cloves garlic, minced
2 tbsp green onion, minced
1 tbsp Italian seasoning, or fresh thyme and rosemary
1/2 tsp black pepper
1/2 tsp salt
2 lbs flank steak
1. Add all ingredients to a bowl and whisk until combined. Pierce the flank steak with a fork then place it in the bowl with the marinade. Turn the steak several times to coat thoroughly.
Grilled asparagus is one of my favorite summer sides — especially this recipe from Bon Appétit with spring onions and bright citrus. It’s the perfect complement to any grilled protein.
Grilled Asparagus Recipe
1 tsp finely grated lemon zest
1 tsp finely grated Meyer lemon zest
1 tbsp fresh lemon juice
1 tbsp fresh Meyer lemon juice
1 tbsp whole grain mustard
1/4 cup olive oil, plus more
Kosher salt & freshly ground pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, halved if large
1. Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
2. Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
What are you grilling up this summer? Any recipes we should know of? Let us know at [email protected].
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