Blog Posts by Grill Next Door

  • The best ribs you've ever tasted? They're made on the grill.



    Culinary Tips

    --Yes, you can grill ribs! This two-step process “steams” the ribs in foil on indirect heat on the grill for an hour, then finishes them on direct heat for about ten minutes to get that nice crispy char and grilled flavor

    --Make sure to seal the foil packet securely! The moisture needs to stay inside to cook the ribs fully.

    --When the ribs finish grilling over direct heat, use Grill Next Door's Sweet and Spicy Sauce recipe to baste them.



    Grilled Baby Back Ribs with Sweet and Spicy Sauce

    Serves 6-8


    (3) 1 – 1 ½ pound slabs baby back ribs, silver skin removed

    Vegetable oil, for oiling grill


    Spice Rub:

    2 tbsp. brown sugar

    1 ½ tbsp. garlic powder

    1 tsp. cayenne pepper

    2 tbsp. salt

    1 ½ tbsp. pepper


    Sweet and Spicy Sauce:

    ½ cup hoisin sauce

    ¼ cup honey

    1 tbsp. rice wine vinegar

    2 garlic cloves, minced or grated

    1 tbsp. Chili Sauce, such as Sambal Oelek

    3 tbsp. chives



    In a bowl combine all of the spice rub ingredients and mix well. Cover the ribs in the spice mixture,

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  • For the perfect grilled steak, keep it simple!

     Culinary Tips

    --Pay close attention to the thickness and the weight of your steaks! This recipe is for a 12-ounce, inch and a half thick New YorkStrip steak.

    -- The steaks’ internal temperature will continue to rise off the grill, so let them rest for a few minutes before cutting into them.

    --Try Megan’s Grilled Potato Chips with this recipe for a great twist on meat and potatoes!



    Grilled Steak

    Serves 4


    4 -12 oz. New York Strip Steaks (1 ½ inches thick), preferably organic grassfed

    Salt and pepper, to taste

    Vegetable oil, for oiling grill


    Rosemary Butter: (optional) 

    2 large sprigs rosemary

    ½ stick butter, softened

    ½ tsp. salt

    ¼ tsp. pepper



    Begin by bringing the steaks to room temperature for 10-15 minutes

    Preheat grill to medium-high heat (400°). Clean and oil the grates.

    Pack the steaks dry with a paper towel to absorb any liquid.Season the steak liberally with salt and pepper on both sides.

    Grill steak on one side for 3 minutes, then rotate it ¼ turn for cross hatched

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  • What can't you put on the grill? Try these grilled potato chips.

    Culinary Tips

    --Grilling potato chips takes a little time but it’s worthit! It’s a show stopper on the table.

    --If you’re using a mandoline, be safe and watch your fingers! You can also use a food processor with a blade insert if you have one.

    --Season these with whatever you like! Try spice rubs meantfor barbecuing, or flavored salts.


    Grilled Potato Chips


    Serves 4-6

    Special Equipment: Mandoline slicer, grill basket if using



    3 large russet potatoes, scrubbed clean

    3-4 tbsp. vegetable oil, plus more for oiling grill

    Salt and Pepper Mixture:

    2 tbsp. kosher salt

    1 ½ tbsp. pepper


    Herbed Mixture:

    2 tbsp. dried oregano

    1 ½ tbsp. dried basil

    2 tsp. dried dill

    2 tsp. salt

    1 tsp. pepper

    2 tsp. garlic powder

    1 ½ tsp. onion powder



    Using a mandoline, slice potatoes with the skin on 1/8 inch thick and place in an ice bath to prevent the potatoes from browning.

    Preheat the grill and grill basket (if using), to medium high heat (350°). Clean and oil grates and basket.

    Drain and thoroughly dry

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  • Grill your potato salad? Yes, you can.

    Culinary Tips

    --Grilling potatoes adds that great charred flavor to a dish that normally sits on the side!

    --Be sure to par-boil the potatoes before adding them to the grill! Use the direct heat of the grill for flavor rather than to cook the potatoes all the way through. 

    --You don't need mayonnaise to make a great potato salad! This tangy mayo-less recipe is packed full of fresh herbs and flavor! 

    Grilled Potato Salad with Herbs and Whole Grain Mustard

    Serves 4-6


    2 pounds baby red skinned potatoes

    Vegetable oil, for coating

    Salt and pepper, for sprinkling

    1 red onion, sliced into ½ inch slices



    ½ cup olive oil

    2 tbsp. whole grain mustard

    3 tbsp. apple cider vinegar

    2 tbsp. honey

    1 ½ tsp. salt

    ½ tsp. pepper


    2 tbsp. parsley, chopped

    ½ cup dill, chopped

    3 green onions, chopped

    2 tbsp. chives, minced


    In a large pot place potatoes and cover with cold water anda large handful of salt. Bring to a boil and turn down to a simmer for 7minutes. Drain and let cool. Once cool enough

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  • Grilled Bloody Marys? Yep.

    Culinary Tips

    --Get creative on the grill! Your grill can do so much more than just grill up some meat.

    --Make this ahead of your next grill-out and chill it in a pitcher. This makes it easy to make a batch when friends arrive.

    --Garnish with anything you like! Celery stalks, pickled vegetables, olives, and even cheese cubes keep your Bloody Marys interesting.

    Grilled Bloody Mary


    Special Equipment: Blender, fine mesh strainer



     1 poblano pepper

    2 pounds (7-8) tomatoes on the vine, cut in half

    1 small red onion, cut in fourths leaving the root intact

    1 jalapeno, left whole

    1 lime, halved

    3 lemons, halved

    Vegetable oil, for oiling grill


    1 ½ tbsp. Worcestershire sauce

    1 tsp. prepared horseradish

    1 tsp. celery salt

    2 tbsp. salt

    1 tsp. pepper




    Grilled lemon, wedges

    Pickled Green Beans

    4 celery stalks, inner stalks with tops

    Hot sauce, such as Cholula or Tapatio



    Preheat grill to medium high heat. Clean and oil the grates.

    Begin by grilling the poblano. Grill for about 10

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  • Want to make the Juiciest Grilled Chicken? Here's how.

    Culinary Tips

    --Always make sure to wash your hands and any kitchen equipment thoroughly after anything touches raw chicken!

    --Brine your chicken parts for a minimum of an hour and a half in the fridge, up to six hours for best results!

    --Don't boil the brine solution! Heat it just enough so the salt and sugar dissolve. 

    --This chicken is brined in a resealable plastic bag for easy cleanup.

    Brined Grilled Chicken Breasts

    Serves 4


    4 boneless skinless chicken breasts (preferably organic)

    Salt and pepper, to taste


    ½ cup brown sugar, loosely packed

    ¼ cup kosher salt

    1 cup water

    2 cloves garlic, crushed

    1 tsp. red chili flakes

    3 cups ice


    Optional Add-ons to Kick Up Your Brine:

    4-5 peppercorns

    3 juniper berries

    2 whole dried chilis

    1 lemon or orange, halved

    1 bay leaf



    Begin by preparing the brine. In a medium sauce pan over medium heat combine brown sugar, salt, water, garlic cloves and chili flakes and any optional ingredients. Heat until the sugar and salt have fully dissolved and

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  • Easy Date Night Recipes For Grilling

    Culinary Tips 

    --Date Night doesn't have to hit your wallet where it hurts! Use Caribbean lobster tails. They are much cheaper than Maine lobster.

    --Be sure to close the grill lid to keep the heat in when cooking the lobster - it helps cook them evenly.

    --Try Megan's grilled Spicy Broccolini or Grilled Artichokes with this meal for a knockout plate!

    Grilled Lobster Tails with Chili Lime Butter

    Serves 2



    2 6-8 ounce Caribbean lobster tails, thawed if frozen

    Vegetable oil, for oiling grill


    Chili Lime Butter:

    ½ stick unsalted butter

    1 lime, zested

    ½ tsp. salt

    ½ tsp. pepper

    ½ tsp. chili powder

    5-6 dashes hot sauce, such as Cholula or Tapatio


    2-3 tbsp. tarragon, gently torn

    1 lime, cut into wedges


    In a small saucepan on low heat combine the butter, zest ofthe lime, salt, pepper, chili powder and hot sauce. Cook until butter is meltedand flavors have combined, about 1-3 minutes. Set aside but keep warm.

    Next, cut through the lobster tails using kitchen scissorsor a large knife.

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  • Grill Next Door: Grilled salsa? Yep.

    Yes, you can grill salsa! Watch Chef and Host Megan Mitchell's recipe for grilled Salsa Verde.

    Culinary Tips:

    --From start to finish, this homemade salsa takes about 30 minutes.

    --Get great grilled flavor in salsa by grilling the vegetables first!

    Grilled Salsa Verde

    Special Equipment: grill basket, blender

    Serves 4-6


    1 pound tomatillos, husked and washed

    2 jalapenos, halved and seeded

    1 red onion, halved and cut into thirds

    3 garlic cloves, skin on

    1 lime, halved

    Salt and pepper


    Preheat the grill to medium. Clean the grates and place a grill basket directly on the grates to heat as well.

    In a bowl combine the washed tomatillos, jalapeno halves,red onion pieces and garlic cloves. Drizzle with vegetable oil and a sprinkling of salt and pepper. Toss to coat. Pour into the grill basket and grill for 15-20 minutes until the vegetables are charred and softened, flipping and turning every 5 minutes or so.

    Remove from the basket and let cool slightly. Once cool enough to handle

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  • Hangover Cure Grilling! Try Grilled Chilaquiles

    We've got your hangover cure! Try Grill Next Door's Grilled Chilaquiles, a grilled egg dish with crispy tortillas, salsa and avocado.

    Culinary Tips:

    --Once you think of your grill as an efficient heat source and more than "just" a grill, you'll be cooking on it all the time!

    --Cast iron cookware is a great heat-safe option to use on the grill. Do not put regular stainless or non-stick kitchen cookware directly onto your grill.

    --This recipe from start to finish takes less than 30 minutes!

    Grilled Chilaquiles 

    Special Equipment: 10 inch cast iron skillet

    Serves 4-6


    For the Chilaquiles:

    10 large eggs

    1/3 cup milk

    1 ½ tsp. salt

    ½ tsp. pepper

    8 yellow corn tortillas, taco size (sprayed with cooking spray or oiled with a brush)

    2 avocados, cubed and tossed in lime juice

    6 ounces queso fresco

    ½ cup cilantro leaves

    ½ cup Mexican crema or sour cream

    1 lime, cut into wedges

    3 tbsp. Vegetable oil

    Salsa to taste


    On medium heat place the cast iron pan directly on the grill, close the lid and let

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  • Grilled Summer Dessert in Ten Minutes

    Dessert made on the grill? Yep. Chef and host Megan Mitchell shows you how to make a delicious ten-minute summer dessert by grilling peaches and plums. When this lands on the table, you’ll be the grillout’s favorite guest!

    Culinary Tips

    --This is a delicious and easy summer dessert that can be made in about ten minutes!

    --Substitute any of these fruits for other stone fruits like apricots or nectarines

    --Whip the cream to "stiff peaks". This means the cream will stand up on its own when the whisk is removed from the cream.

    Grilled Easy Summer Dessert

    Grilled Stone Fruit with Grilled Biscotti and Bourbon Whipped Cream

    Serves 4-6


    2 peaches

    2 plums (or nectarines/apricots)

    Vegetable oil, for oiling grill


    1 cup heavy whipping cream

    2 tbsp. powdered sugar

    1 tbsp. bourbon


    2 biscotti cookies

    2 sprigs mint, stems removed



    Preheat grill to medium high heat (375°). Clean and oil the grates.

    In a bowl whip the cream, powdered sugar and bourbon until stiff peaks form. Place in the refrigerator until needed.


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