August days bring the words of Bryan Adams to mind, “that summer seemed to last forever”. Oh, if only! Endless summer means one thing for us – perfect grilling days that turn into perfect grilling nights. How to make the best of it, before the inevitable happens (i.e. Fall arrives!)? Find out below with our five favorite BBQ recipes that will make August the most flavorful month yet.
Oh, and don’t let the weather deter you, and stay tuned for perfect Fall BBQ recipes!
Marinated Grilled Quail
Yes, you could barbecue a chicken, and it will probably taste great. But why not up the ante and BBQ some tasty and delicate quail instead? These small, tasty birds grill in half the time of chicken, and has a more sophisticated look. A zesty, fragrant marinade is a great partner for quail, so don’t be afraid to experiment with all sorts of flavors – Southwest, Asian, traditional bbq and more. Our recipe calls for 4 quail, which makes for an appetizer dish, so if you want to serve our BBQ quail for an entrée, double the ingredients.
View Recipe: Grilled Quail in Fragrant Herbs >
Iberico Pork Loin Roast in BBQ Sauce
Ok, so this one is not grilled, but it does have a good amount of bbq sauce! Plus, if you’d rather take it outside, just wrap in aluminum foil and place on the top of the grill until done (pull that grill top down). It’s a thrilling moment when you pull a roast, with a perfectly browned bark, so tender inside that it just pulls apart, and you know that you’ll be savoring it shortly. This summer make our favorite gourmet bbq recipe for loin roast, from the perfect cut of Spanish Iberico pork loin. This succulent cut is juicy, nutty and sensationally sweet. We rub in select spices, add a generous portion of bbq sauce and a long, luxuriously slow turn in the oven for fall-off-the-bone goodness. Pair with salad, mashed potatoes, fries or your favorite side.
View Recipe: Iberico Pork Loin Roast in BBQ Sauce >
Grilled Grass Fed Ribeye Roast with Chimichurri
A classic cut meets a classic sauce. Meet chimichurri, one of Argentina’s favorite and most essential sauces for grilling. It blends olive oil with garlic, and a host of other spices and herbs like cloves, parsley and red pepper. The garlic really shines through here, and the sauce, rather than a marinade, is used as a finish – think a thick slice of roast on a thick slice of bread, smothered in zesty chimi. It pairs wonderfully with the bold flavor of grass-fed beef, which is brushed with an herb “brush” and grilled first hot, then low, for a good long time for a great flavor and perfect tenderness.
View Recipe: Grilled Grass Fed Ribeye Roast with Chimichurri Sauce >
Pork Ribs with Homemade BBQ Sauce
There are some recipes that call for marinating ribs for 2 or 3 hours, which makes the meat dark and a bit too sweet for our taste – plus, who has that kind of time? This express version still makes for tender and delicious ribs, but in half the time. We took our succulent pork ribs – you can use Sakura Duroc, Berkshire, Iberico and even Wild Boar – grilled for on max heat for 30 minutes, brushing with BBQ sauce every five minutes. Recipe bonus: a great DIY barbeque sauce that beats anything on the shelf.
View Recipe: Pork Ribs With Homemade BBQ Sauce >
Perfect BBQ Wagyu Silders
What would a gourmet BBQ recipe roundup be without a Wagyu recipe? A very sorry one, we say! Introducing our
Juicy Wagyu sliders recipe. We take our superb Wagyu ground beef, made with choice grinds of Wagyu, then blend with onion, parsley, a bit of olive oil and just the right amount of salt and pepper. Wagyu is super rich, so we took these to a smaller, slider size to really enjoy each bite, but you can choose to make them a full-size as well. We topped with tangy blue cheese, caramelized onions, and parsley mayo, but pick your own favorites!
View Recipe: Wagyu Sliders >