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Grill recipes for your barbeques

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As mentioned before there are various ways to prepare your meals where you not bored with always eating the same dish. This first recipe consist of a familiar ingriedient, however this recipe adds new life and zest to the dish.These chicken thighs are brushed with honey-horseradish butter while they grill, creating a wonderful glaze. Then they're served with a vibrant garlic-spiked parsley sauce. Enjoy!

Honey-Butter-Grilled Chicken Thighs with Parsley Sauce

1 stick unsalted butter, at room temperature
2 small garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 tablespoon finely grated horseradish
2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves
Kosher salt
Pepper
1/3 cup extra-virgin olive oil, plus more for brushing
12 chicken thighs (about 7 ounces each)

1. In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.
2. In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
3. Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.

Make Ahead The honey butter can be refrigerated for up to 3 days. Bring to room temperature before using.

This next recipe is of a basic dish that is utilized in most grilling dishes and is the idea dish to use when entertining.

The Burger Bar

Total Time:35 minPrep:15 minCook:20 min

Yield:4 burgersLevel:Easy

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Ingredients
2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.
Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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