Make the Most of Summer Fun

Get Outside and Fire Up the Grill this Summer

The thrill of the grill! It doesn’t matter what you’re cooking— veggies, chicken, beef, or fish — everything tastes better when it’s grilled. At least, it seems that way. One thing’s for sure: when the weather’s great and friends and family are gathered around the grill, life is good.

Grilling food has been around since the domestication of fire, about 500,000 years ago. It became popular in the U.S. in the 1950s, when many Americans moved from cities to the suburbs. Having big backyards and party-friendly patios made grilling a great way to socialize and celebrate.

multiple people surrounding a grill and under a tent for a tailgating cookout

American barbecue has four regional styles vying for grilling supremacy:

Carolina-style is the oldest form of American barbecue. Carolina barbecue is usually pork, served pulled, shredded, or chopped, with a tangy sauce.
Memphis barbecue is pit-cooked slowly and prepared either “dry” or wet”— dry and rubbed with spices or wet and brushed with a sweet-and-sour, tomato-based sauce.
Texas barbecue is all about the beef. It’s usually dry-rubbed and smoked over mesquite with a tomato-based sauce served on the side.
Kansas City barbecue is the best, in this author’s decidedly biased opinion. Kansas City barbecue includes both beef and pork drenched in the most delicious, sweet-hot, tomato-based sauce in the world.

Whatever your tastes, mDesign has tools and tips to make summer grilling fun.

Getting Started

First, let’s state the obvious: grilling is different from cooking in a kitchen. The kitchen has everything you need right there. The backyard? Not so much. Try a handy caddy or tote so you can bring supplies, like rubs, sauces, napkins, and utensils, out to the grill with you.

Next, round up your grilling tools. Yes, they are different from what you use in your kitchen. These utensils are longer and sturdier for flipping large slabs of meat. Don’t cram your grilling tools into the silverware drawer. Use one of mDesign’s clear, lidded bins to stay organized while grilling and to store when not in use. These bins are stackable so you can put your tote on top to take everything you need outside.

Grilling isn’t complete without a nice cold drink. Grab a beverage tub! This tub is deep enough to pack with ice and keeps your family’s favorite drinks cold. Plus, it has a chic, modern vibe that adds to your summer fun. No need to go back and forth to the fridge, just keep it handy next to your picnic table or grill.

Clean up doesn’t have to be a downer —try this bamboo brush combo. Great for tackling tough messes throughout your home, these brushes are ideal for scrubbing grease and grime off the grill.

Global Grilling Recipes

Grilling doesn’t have to mean plain old burgers and hot dogs. Check out these world cuisine recipes that are perfect for the grill and deliciously easy to make. Need activity ideas? Visit our S'mores and Backyard Fun blogs for more inspiration.

Pork Banh Mi Burger

SERVES: 4 PREP TIME: 15 min COOK TIME: 20 min CALORIES: 55

Ingredients
Pork Burger Patty

1 lb Ground pork
1/4 cup Finely chopped fresh basil
4 Garlic cloves, minced
3 Green onions, finely chopped
1 tbsp Fish sauce
1 tbsp Sriracha
1 tbsp Sugar
2 tsp Cornstarch
1 tsp Freshly ground black pepper
1 tsp Kosher salt

Sriracha Mayo

1 cup Mayonnaise
3 Green onions, finely chopped
2 tbsp Sriracha

Banh Mi Burger

4 Brioche buns
Sesame oil
Sriracha mayo
Pickled veggies
Cilantro
Cucumbers
Jalapeños

Instructions

In a large bowl combine all ingredients for pork meat patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick.
In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
Preheat grill to medium/high heat. Add pork patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every minute until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Working in batches of two, add prepared pork patties to the skillet and cook without moving until edges begin to crisp. About 5 minutes. Flip and repeat with the other side. If the patties aren’t cooked through flip every minute until done to avoid burning. Continue with the remaining patties and set aside.
To prepare the burgers, toast the brioche buns in the toaster or under a low broil in the oven. Add sriracha mayo to both sides of the bun and top with the pork patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.

source: The MODERN PROPER

Tilapia Tacos
Ingredients 1 lb Tilapia 1/2 tsp Kosher salt 2 cups White onion, chopped, divided 1/2 cup Cilantro, chopped, divided 1/4 cup Olive oil, plus more for grill 5 tbsp Fresh lime juice, divided 3 tbsp Fresh orange juice 2 Garlic cloves, minced 1 tsp Dried oregano 1 cup Mayonnaise 1 tbsp Milk Corn tortillas 2 Avocados, peeled, pitted, sliced 1/2 Small head of cabbage, cored, thinly sliced Salsa verde Pico de gallo Lime wedges		Instructions In a medium bowl combine 1 cup of the chopped onion, 1/4 cup cilantro, olive oil, 3 tablespoons lime juice, orange juice, garlic, and oregano - stir until combined. Sprinkle fish with salt and pepper. Spread half of the onion mixture in the bottom of a baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl, set aside. Using a silicon grill brush, brush grill grate with olive oil; turn grill on to medium-high heat. Grill fish with some marinade still clinging to it, 3 to 5 minutes per side, until fish easily flakes. Grill tortillas until slightly charred, about 10 seconds per side. Coarsely chop the grilled tilapia; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/4 cup cilantro, avocados, cabbage, salsa verde or pico de gallo, and lime wedges.

source: The MODERN PROPER

Enjoy the Summer! Click here for more outdoor inspiration.

Lisa Langford is a Senior Copywriter at mDesign

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