My Favorite Grill Recipes

by JoellieGirl

From Meatloaf Burgers to Garlic-Butter Corn on the Cob, here are some of my favorite things to throw on the grill.

Last year we went to Wal-Mart and bought a $20 charcoal grill. We didn't think we'd use it a lot- we just wanted to be able to throw some hot dogs on every now and then. What happened, though, is that we completely fell in love with the taste of charcoal grilled foods. We learned how to use applewood chips and this year we're wanting to upgrade to something with a bigger cooking surface and a lot less wobbly legs. Here are some of our favorite recipes for the grill that will make you fall in love as well.

Onion Stuffed Meatloaf Burgers

Makes 6 burgers, 1/3 pound each. 

 

If you grew up eating fried meatloaf sandwiches then you'll find this particularly wonderful. Making my Mom's favorite meatloaf recipe and then throwing it on the grill was a bit of genius.... 

 

  • 2 lbs 80/20 ground chuck
  • 1 egg
  • 1/2 cup butter cracker crumbs
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tablespoons ketchup
  • 2 tsp Worcestershire sauce 
  • 1/4 tsp garlic powder
  • 1/4 cup minced onion
  • 6 thin onion slices, seasoned with salt and pepper and marinated 10 minutes in vinegar and Worcestershire sauce

Mix and mash everything but the onion slices all together until you don't have any pockets of spices or bread crumbs.  

Separate into 12 portions and pack into thin burger patties. 

Lay onion slices on top of 6 of the patties, then sandwich them with the other 6 patties. Seal the edges of the patties together, making an onion stuffed burger. 

Grill on a medium fire until both sides are well done- you want to cook that onion tender! 

Serve on a bun with mayo, barbecue and all your favorite veggie toppings. 
 

 

Easy Italian Kabobs

Italian dressing can make a fantastic marinade for any veggies you want to toss on the grill. Zucchini wedges, onion rings, yellow squash, egg plant, bell peppers, you name it! This little marinade, though, works great for beef and veggie kabobs and is super easy and inexpensive. 

 


  • 1 cup italian dressing
  • 1/4 cup vinegar
  • 1 tsp of salt
  • 1 tsp garlic
  • 1 tsp crushed red pepper

 

  • 1 pound of raw cubed steak
  • 1 large green bell pepper
  • 1 medium onion
  • 1 red bell pepper
  • 1/2 pound whole mushrooms

Mix together the marinade and pour it over the meat and veggies in a large, sealable container. Put the container in the fridge for 1 hour, turning or shaking every 15 minutes to recoat the contents. 

Skewer pieces with kabob skewers in whatever order you like- I prefer to make a veggie skewer and a beef skewer because I like my meat pretty well done and it burns the veggies to cook them until the meat is thoroughly done. 

Grill over a hot fire until the meat has reached your desired temperature and the veggies are tender. 

Enjoy! 

 

Garlic and Herb Butter Corn On The Cob

We all love our grilled corn, but there are so many ways to prepare it! This is my favorite- the husks create a natural barrier from the heat and seal in the moisture of the corn, keeping it tender and juicy.

 

  • 6 Ears of corn with husks on
  • 1/2 cup butter
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp basil
  • 1/2 tsp parsley
  • 1/4 tsp oregano

 

Soften the butter and add the spices to it, mixing thoroughly. 

Peel back husks without removing them from the corn. Remove silks and rinse carefully. 

Spread spiced butter over corn then fold husks back over the cobs.

If husks are torn then use twist ties to secure them around the cobs.

Grill 15-20 minutes until husks are scorched and corn is sizzling.

 

This method of cooking corn is also fantastic with just the butter, salt and pepper, so give it a try!!

 

 

Grilled Fruit With Homemade Whipped Cream

  • Fresh Pineapple Slices 
  • Fresh Peach Halves
  • Fresh Pear Halves
  • 1/4 cup butter

Place fruit on the grill over a low fire and drizzle with butter. Let it cook until it's nicely browned. 

 

  • 1 pint heavy whipping cream
  • 2 tablespoons of sugar
  • 1 tsp vanilla extract

 

Place your mixer bowl and beaters in the freezer for 15 minutes before beating the cream to help the process. The colder the cream, the faster it will whip. Putting it into a room temperature bowl and beating it with room temperature beaters warms it up just enough to slow it down. 

Add just the cream to your bowl and beat on medium high speed until it is forming stiff peaks. Fold in sugar and vanilla. Serve a large dollop on top of your warm grilled fruit for a light dessert that is straight from heaven. 

Updated: 06/02/2012, JoellieGirl
 
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katiem2 on 06/26/2012

I love out door grilling. You have a very tasty collection of grill recipes. I want corn now. Thanks for the grilling tips. :) K

Angel on 06/04/2012

I love the taste of a Charcoal grill so much better than a gas grill. Not always the quickest to get started but the meat tastes so much better. Especially using the different wood chips! Your page has made me hungry! Great article.

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