best summer bbq recipes

The Best Summer BBQ Recipes

Summer is the best time of the year. We Canadians love the summer months for the warm weather, the long days, and all the amazing experiences to be had in the great outdoors. For many of us, the best part of summer is firing up the grill and getting to cook food outside. Barbecuing is more than just a hobby for us, it’s a national pastime and a way of life. If you consider yourself a master of the grill, then check out these recipes. We’re sure they’ll make your patio party the social event of the season.

The Chorizo Burger

For all of you burger gourmands out there, you’ll definitely appreciate this hamburger recipe. It combines everything you love about ground beef burgers with all of the salty deliciousness of authentic Spanish chorizo. With just one bite of this food phenomenon, you’ll be hooked on this chorizo and ground beef recipe.

  • 2 lbs of ground beef
  • 1 lbs of fresh ground chorizo (casing removed)
  • ½ cup of breadcrumbs
  • 1 egg, beaten
  • 3 tbsp evaporated milk
  • 1 tsp of garlic powder
  • 1 cup of grated cheddar cheese
Preparation & Cooking
  1. Combine the beef and chorizo in a large bowl, use a fork to fluff the two portions of meat together
  2. Add the rest of the ingredients, mix thoroughly and form into patties
  3. Preheat the grill to medium temperature
  4. Place patties on barbecue and grill evenly, according to taste
  5. Place on a bun, add condiments and serve

Avocado Melty Chicken

As far as dinner ideas go, is choosing chicken ever a poor choice? No, it is not! One of the best things about cooking chicken is the sheer variety of ways it can be prepared. Every culture in the world has a multitude of preparation methods that are delicious as they are varied. We’ve researched dozens of chicken breast recipes, and we’ve found this particular chicken recipe to be so delectable, so mouthwateringly scrumptious that we just have to share it with all of you.

  • 5 boneless skinless chicken breasts
  • 1 cup balsamic vinegar
  • 1 tsp garlic powder
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 2 tsp Italian seasoning
  • Sea salt
  • Freshly ground pepper
  • 5 slices of mozzarella
  • 5 slices of avocado
  • 5 slices of tomato
  • Balsamic glaze, for drizzling
Preparation & Cooking
  1. In a bowl whisk together the balsamic vinegar, garlic powder, honey, olive oil, Italian seasoning, salt, and pepper
  2. Pour mixture over chicken breasts (or put it all into a Ziploc bag) and let marinate in the fridge for about 20-30 minutes
  3. Preheat bbq to medium-high heat and cook chicken until the juices run clear (or reaches an internal temperature of 170°F)
  4. Top chicken with mozzarella, avocado, and tomato, and cover grill for 2 minutes to melt the cheese
  5. Pour balsamic drizzle over top, serve, and enjoy

Brazilian Picanha

For those of you who have ever been to an authentic Brazilian steakhouse, you know Picanha is a real delicacy. But did you know it’s actually quite easy to prepare at home? All you need is the right cut of steak, some rock salt, and the proper know-how. Prepare to have your concept of food steered in a new direction as you wrangle with this delectable beef recipe. For an authentic cooking experience, it’s best to have this steak speared on a well-oiled skewer.

  • 4 to 5 pounds of top sirloin rump roast
  • Rock salt
Preparation & Cooking
  1. Allow the steak to reach room temperature before preheating the barbecue
  2. In a cross-hatch pattern score the fat side of the beef with a knife without cutting into the meat. This will prevent the fat side from contracting while cooking
  3. Slice steak lengthwise into three portions
  4. Rub rock salt into the meat and fat side prior to grilling (feel free to go heavy with the salt as it’s all rubbed off once cooking is done)
  5. Spear the steak on a well-oiled skewer in a half moon position, fat side out
  6. Make sure the grill is preheated to high heat
  7. Once barbeque is preheated place skewer on the grill, turn off all burners except the one farthest away from the steak.
  8. Grill for 5-7 minutes a side for about 25 minutes, or until the desired level of internal temperature
  9. Remove any excess rock salt and let sit for 5-10 minutes to allow meat to relax
  10. Slice piece by piece to serve

Thai Pork Satay

Now you can enjoy Thai food wherever you are! Truly innovative and delicious pork tenderloin recipes like this don’t come along often, yet it’s surprisingly easy to create! The ingredients are readily available, and the preparation is simple. So tender and delicious, this Thai pork dish will make your dinner parties the talk of the town.

  • 2 lbs pork tenderloin, cubed
  • ½ cup peanut butter
  • ½ cup chopped green onions
  • 4 tbsp soy sauce
  • 4 tbsp lemon juice
  • 3 tbsp brown sugar
  • 4 tsp minced garlic
  • 2 tsp ground coriander
  • ¼ tsp ground cayenne pepper
  • 8 oz canned water chestnuts, drained
  • 1 green bell pepper, cut into 2-inch pieces
  • 1 red bell pepper, cut into 2-inch pieces
  • 1 sweet onion, chopped
  • Skewers
Preparation & Cooking
  1. Dice the pork tenderloin into cubes
  2. Mix the marinade together in a medium bowl by combining the peanut butter, garlic, soy sauce, coriander, green onions, lemon juice, brown sugar, and cayenne pepper.
  3. Add pork, stir to coat, and let sit for 30-60 minutes or longer for the desired level of marinade
  4. Preheat grill to medium-high heat
  5. Place pork, sliced peppers, onions, and water chestnuts on skewers
  6. Transfer remaining marinade to a saucepan and bring to a boil
  7. Place skewers on the grill, and cook the pork for about 10 minutes, turning often
  8. During the last minutes of cooking brush pork with boiled marinade
  9. Remove from barbecue and serve

Stuffed & Grilled Portobello Mushrooms

Some vegetarian recipes may not appeal to those who also eat meat. Well, this easy dinner idea is a great option that everyone is sure to love. Whether you choose to serve it as a main or as a side dish, there’s no substitute for the savoury deliciousness of this grilled and stuffed portobello mushroom.

  • 5 portobello mushroom caps
  • 1 cup chopped plum tomatoes
  • ⅓ cup grated mozzarella cheese
  • 1 tsp chopped rosemary
  • 1 garlic clove, crushed
  • ⅛ tsp ground black pepper
  • 2 tsp minced parsley
  • 2 tbsp fresh lemon juice
  • 2 tsp soy sauce
  • 1 tsp olive oil
Preparation & Cooking
  1. Combine the tomato, pepper, cheese, garlic, rosemary, and ½ tsp of olive oil in a bowl
  2. Using a spoon remove the gills from the underside of the mushrooms and discard them
  3. In a small bowl combine the lemon juice, ½  tsp of olive oil, and soy sauce, then brush mixture onto both sides of the mushroom caps
  4. Preheat grill
  5. Place mushroom caps on barbecue and grill for 5 minutes on each side until soft
  6. Scoop an even amount of tomato mixture into each cap, cover barbecue and continue to grill for 3 minutes, or until cheese is melted
  7. Sprinkle on parsley and serve

Honey-Pepper Cedar Plank Grilled Salmon

Grilled salmon recipes don’t get much better than this! For those of you who are uninitiated to the ways of cedar plank cooking, here is a brief rundown of how the process is supposed to go. Cedar plank cooking is a way of giving your salmon some extra flavour, by way of transferring the natural woody aroma of cedar, to the taste of your grilled salmon. The trick is preparing the cedar plank in such a way that it doesn’t catch on fire (for as we all know, wood loves to burn). However, since salmon doesn’t require a long cook-time this cedar plank method is absolutely perfect. Here’s what you’ll need for this salmon recipe:

  • 2 fillets of your favourite salmon (we recommend sockeye)
  • 2 untreated 12” long cedar planks
  • ¾ cup of honey
  • ⅓ cup soy sauce
  • 2 tbsp white vinegar
  • 2 tbsp lemon juice
  • ¼ cup pineapple juice
  • ¼ cup packed brown sugar
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • Salt and pepper to taste
Preparation & Cooking
  1. Start by soaking the cedar planks in water for at least an hour (2 is better)
  2. Prepare the sauce by bringing the pineapple juice, soy sauce, lemon juice, vinegar, olive oil, and honey to a simmer in a saucepan over medium-high heat
  3. Once at a simmer reduce to low heat and add in the brown sugar, pepper, cayenne pepper, garlic powder, and paprika
  4. Continue simmering for about 15 minutes until sauce reaches a syrup-like consistency, then set aside
  5. Preheat your grill for medium heat
  6. Remove the skin on the bottom of the salmon fillets (you want as much direct contact between the salmon flesh and cedar as possible)
  7. Season salmon with salt and pepper to taste
  8. Place salmon fillets on cedar planks, and then place planks on the grill. Cover barbecue lid and cook for about 20 minutes (have a squirt bottle of water nearby in case planks flame up)
  9. After the first 20 minutes open lid and smear salmon with the sauce. Cover with lid and cook for another 5-7 minutes
  10. Remove from grill and serve

Ultimate BBQ Ribs

We call these the Ultimate BBQ Ribs because this method combines the two best styles of rib preparation. There are as many methods of rib preparation as there are pigs in the world. We’ve tried almost all of them, and we’ve found this is the best way to make ribs.

  • A slow cooker or Crock Pot
  • 2 racks of pork back ribs (trimmed or untrimmed)
  • ¾ cup of beef broth
  • ¼ cup minced garlic
  • 1 or 2 white onions, sliced
  • Your favourite bbq sauce
Preparation & Cooking
  1. Pour the beef broth, garlic, sliced onions, and ribs into the crockpot. Set it to either 8 hours on low or 4 hours on high
  2. Once cooked drain the pot, and set aside the onions and garlic in a saucepan
  3. Pat the ribs dry
  4. Lightly coat the ribs with your favourite bbq sauce and seasonings and preheat the barbecue to medium-high heat
  5. Pour your seasoned bbq sauce into the saucepan with the onions and saute on low-medium heat, stirring occasionally
  6. Put the ribs on the grill for 5-10 minutes, turning once
  7. Put the ribs in a bowl, and smother them with the onions and bbq sauce mix.
  8. Enjoy

The Perfect Homemade BBQ Wings

So simple, yet so many variations. With so many chicken wing recipe variations out there, how can anyone know what to look for? Well, we’ve quite literally researched hundreds of different recipes, and now we can tell you exactly what sets one wing recipe apart from another.

The Marinade

The purpose of a marinade is to permeate the chicken meat with additional flavour and juiciness. Ideally, you want to have this effect reaching all the way through the chicken, down to the very bone. The best method is to fill a Ziploc bag with a marinade of your choice (more on that in a moment) then fill it with the wings and leave it in the fridge overnight.

As far as choosing the ingredients for your marinade here’s what we suggest:


There’s a lot you can use for a marinade. Some people use a collection of herbs mixed with olive oil (usually oregano, garlic, and lemon juice) whereas some people prefer combining sauces. Now here’s the interesting part, almost every sauce-based marinade we’ve looked at includes soy-sauce in its composition. Whether it’s soy sauce and Italian dressing, or soy sauce with brown sugar and lemon juice, soy sauce is almost always involved. Basically, you want to combine soy sauce with some type of citrus flavour, because then the flavours pop, and the chicken is allowed to crisp up when grilled.

Our Marinade Recommendation
  • Soy sauce
  • Garlic
  • Lemon juice
  • A little brown sugar
  • Tabasco sauce (if you like spicy)
The Sauce

We found a marvellous secret ingredient to making the best kind of chicken wing sauce: butter.  You can make the wings as spicy or mild as you want, but mixing your other sauce ingredients with melted butter gives it a rich consistency that sticks to the chicken. It also provides you with an addictive flavour that will have you coming back for more.

Our Sauce Recommendation (for 2 lbs of Wings)
  • ¼ cup melted butter
  • 1 tsp of soy sauce
  • ¼ of your favourite hot sauce (Franks’ Red Hot works well)
  • Any spices or herbs you might want to add
Preparation & Cooking (for 2 lbs of Wings)
  1. Take your wings and separate the drum from the flat using a sharp knife, cut off the tips and discard
  2. Prepare your marinade and combine with chicken in a Ziploc bag, leave in the fridge overnight
  3. Preheat your grill to medium-high heat and cook chicken for about 25 minutes, turning at least once.
  4. Melt the butter, then turn to low heat and mix in soy sauce and hot sauce, remove from heat
  5. In a large bowl combine sauce and wings, mix thoroughly to coat every wing

We’re confident that any one of these recipes is sure to be a show-stealer at your next outdoor event. We’ve spent a lot of time researching all of these amazing barbecue dinner recipes so that you can enjoy all the benefits of our labours. So get out on the patio, start grilling, and make the best darn food you and your friends have ever had.