5 Best and Easy BBQ Recipes to Sizzle Up Summer Meals

2 lbs. boneless pork loin chops (4 chops)

Directions:

In a bowl, combine all ingredients except chops. Pour 3/4 cup of marinade into a large resealable bag (reserving the rest in the refrigerator) and add the pork. Marinate for at least 8 hours in the fridge. Heat grill on medium for 10 minutes, and spray rack with nonstick cooking spray. Drain liquid from the marinade bag and cook chops on a covered grill for 4 to 5 minutes each side. Use 1/4 cup of the reserved marinade to baste meat as it cooks.

Mixed veggies

3 lbs. fresh vegetables of your choice

Marinade:

1/2 cup extra virgin olive oil

1/4 cup white vinegar

3 Tbsp. lemon juice

1 envelope Good Seasons Italian Dressing Mix, or make your own mix with:

1 tsp. each parsley

Fresh basil

Oregano

2 cloves garlic minced

Salt and pepper to taste

Directions:

Mix marinade and add veggies — marinate for 1 to 2 hours. Preheat grill for 10 minutes on medium, spread veggies across rack and baste with marinade. Cover, cook for the allotted time (see below), flipping halfway through and basting again. Serve with a side of pasta or rice.

Cook Time for Raw Vegetables:

Corn (1 ear, husked, no marinade): 10 minutes, turning every few minutes (butter and season after removing it from grill)

Asparagus: 6 to 8 minutes

Bell peppers: 8 to 10 minutes

Eggplant slices (medium-thick): 5 to 7 minutes

Portobello mushrooms: 4 to 8 minutes

Onion slices: 8 to 10 minutes

Tomato wedges: 6 minutes

Zucchini or yellow squash (cut 1/3- to 1/2-inch thick): 5 to 7 minutes

Mahi-mahi with mango salsa

Serves 6

6 (4 oz.) fillets of mahi-mahi

6 Tbsp. extra-virgin olive oil

2 tsp. paprika

2 tsp. cumin

2 tsp. dried oregano

1 tsp. onion powder

1 tsp. garlic powder

Salt and pepper to taste

4 Tbsp. lemon juice

Directions:

Warm fish to room temperature. Pat dry with a paper towel. While grill heats on medium for 10 minutes, mix seasonings together in a bowl. Brush filets with oil on both sides, then sprinkle seasoning overall. Cook for 5 minutes per side, remove from grill, drizzle lemon juice on fish, then let it rest for 5 minutes. Serve with mango salsa.

*This recipe can also be made with flounder, tilapia or halibut grilled for 3 to 4 minutes per side or until no longer translucent in the center.

Salsa:

3 cups fresh peeled mango, diced

1 small red onion, chopped fine

1 to 2 jalapeños, seeded and chopped fine

1/2 cup chopped fresh cilantro

Juice of 1 lime

Salt and pepper to taste

Mix all ingredients together, let sit for 1 to 2 hours before serving on top of the fish.  

Beef shish kebabs

Serves 4 to 6

Marinade: (makes 3 1/2 cups)

1 1/2 cups olive oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 Tbsp. dry mustard

2 cloves fresh garlic, minced

1/2 cup red wine vinegar

1/3 cup lemon juice

1 1/2 tsp. parsley

Salt and pepper to taste

3 lbs. sirloin, cut into 1-inch cubes

Directions:

Mix first 8 ingredients together, pour into a resealable bag and add meat. Refrigerate for 4 to 6 hours. Vegetables to alternate with beef on kebab sticks:

16 mushrooms caps

2 to 3 bell peppers, sliced (any color)

2 large onions, cut into wedges

2 large tomatoes, cut into thick wedges

After marinating the meat, add mushrooms to the bag and chill for another 4 hours. Preheat grill on high for 10 minutes, and coat with nonstick cooking spray. Pour marinade from bag into a saucepan and bring to a boil, then simmer for 10 minutes. Set aside. Thread meat and veggies onto 6 to 8 metal skewers and add to grill. Turn and baste frequently with marinade, grilling for about 10 minutes — or more, depending on how you like your meat.