With the help from our friends at Weber Grill, Cape Ace hardware wants to try these Memorial Day grill recipes at your backyard barbecue this Memorial Day. Here are 3 of our favorite BBQ recipes. Let us know which one is your favorite.
Chorizo Burgers with Grilled Tomato and Cheddar
- ½ cup mayonnaise
- 1 tablespoon ketchup
- ½ teaspoon fresh lemon juice
- ½ teaspoon prepared chili powder
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon kosher salt
- 1¼ pounds ground chuck (80% lean)
- 6 ounces cured (not fresh) chorizo sausage, finely chopped
- 1 teaspoon granulated garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large beefsteak tomato, cut crosswise into 4 slices
- 2 teaspoons extra-virgin olive oil
- 4 thin slices sharp cheddar cheese
- 4 hamburger buns, split
- 4 leaves lettuce
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- In a small bowl whisk the sauce ingredients.
- In a medium bowl gently mix the patty ingredients. With wet hands, form four patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Brush the tomato slices on both sides with the oil.
- Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning once. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce. Serve warm.
Triple Play Barbecued Chicken
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped yellow onion
- 2 teaspoons minced garlic
- 1 cup ketchup
- ½ cup lemon-lime soda (not diet)
- ¼ cup fresh lemon juice
- ¼ cup packed light brown sugar
- 2 tablespoons whole-grain mustard
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- Finely grated zest of 1 lemon
- ½ teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 4 whole chicken legs, 10 to 12 ounces each, cut into thighs and drumsticks
- Soak the wood chips in water for at least 30 minutes.
- In a medium saucepan over medium heat, cook the oil, onion, and garlic until golden, about 10 minutes, stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until slightly thickened, 10 to 15 minutes, stirring often.
- In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces.
- Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Move the chicken pieces over indirect medium heat. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions. Continue to grill the chicken, with the lid closed, for about 20 minutes. Then brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce. Serve warm or at room temperature with the remaining sauce on the side.
Spicy Shrimp with Charred Poblano Romesco
- 2 poblano chile peppers, about 8 ounces total
- ½ cup lightly packed fresh cilantro sprigs
- ¼ cup sliced almonds, toasted
- 1 small jalapeño chile pepper, seeded and chopped
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove
- ¼ teaspoon freshly ground black pepper
- Extra-virgin olive oil
- Kosher salt
- 1 teaspoon smoked paprika
- 1 pound large shrimp (21/30 count), peeled and deveined, tails left on, patted dry
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Grill the poblano chiles over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems, and seeds, and then coarsely chop the chiles.
- In the bowl of a food processor combine the poblanos and the remaining romesco ingredients, including ¼ cup oil and ½ teaspoon salt, and process until well blended but some texture still remains. Transfer the sauce to a serving bowl.
- In a medium bowl whisk 1 tablespoon oil, ½ teaspoon salt, and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once.
- Serve the shrimp warm with the romesco sauce for dipping.
Stop into Cape Ace Hardware from Wednesday, May 25th through Monday, May 30th to save big on select Weber Grills. Just in time to try out these amazing Memorial Day grill recipes.