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June Grilling Recipes

Chili Cheese Dogs


  • 4 All-Beef Hot Dogs
  • 4 Hot Dog Buns
  • 1 cup Shredded Cheddar Cheese
  • 1 tbsp Vegetable Oil
  • 1 ½ cups Chopped Onion
  • 2 Garlic Cloves, Minced
  • 1 ½ Ground Beef
  • 1 tbsp Chili Powder
  • 1 tsp Dried oregano
  • 1 tsp Cinnamon
  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Ground Allspice
  • 1/3 cup Ketchup
  • Salt and Pepper to taste


  1. Preheat your grill for direct heat.
  2. In a preheated skillet, sauté the onions until golden brown, then add ground beef and garlic and continue cooking for 3 minutes.
  3. Add all remaining chili ingredients and continue cooking until beef is fully cooked.
  4. Grill hot dogs for 2 to 4 minutes per side.
  5. Assemble hot dogs with a grilled sausage, a large scoop of chili and top with cheese.

Recipe adapted from Grilled

Grilled Salmon


  • 4 – 8 oz. skin-on salmon fillets
  • 3 Tbsp. olive oil, divided.
  • 1 ½ tsp. kosher salt, plus more to finish
  • ½ tsp. ground black pepper
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • ½ tsp. smoked paprika
  • Chopped fresh parsley, for garnish


  1. Preheat grill to 400 – 450°.
  2. Brush the salmon evenly with 2 tablespoons of olive oil; sprinkle with salt and pepper. Stir together the vinegar, remaining 1 tablespoons olive oil, mustard, and paprika. Set it aside.
  3. When the grill is hot enough, oil the grates. Place salmon on the grill grates skin side down; brush with the vinegar mixture. Cover, and grill until the salmon releases from the grill with a gentle nudge, about 5 minutes. Flip the salmon, and grill until the salmon is cooked through to your desired doneness, 2 to 3 minutes more.
  4. Garnish with parsley and season with more salt if you like.

Recipe adapted from The Pioneer Woman

Cast-Iron Cowboy Steak


  • Kosher salt and freshly ground black pepper.
  • 1 (1 ½ – 2 lb.) bone-in ribeye or porterhouse steak (about 2 inches thick)
  • 1 tsp vegetable oil
  • 4 Tbsp butter
  • 8-10 fresh herb sprigs, such as thyme, oregano, and rosemary
  • 3 garlic cloves, peeled and smashed


  1. Preheat your grill to 400 – 450°F. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
  2. Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120°F to 125°F for medium rare; temperature will rise as steak rests.)
  3. Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

Recipe adapted from Southern Living

Grilled Clambake Foil Packets


  • 24 unpeeled raw medium shrimp
  • 1 lb smoked sausage, cut diagonally into 1 in thick slices.
  • ¼ cup finely chopped shallot (about 1 shallot)
  • 2 tbsp chopped fresh flat leaf parsley.
  • 1 tbsp chopped fresh dill.
  • 12 small red potatoes (about 2 lbs.), cut into ½ inch wedges.
  • 3 lemons, cut into quarters.
  • 6 thyme sprigs
  • 3 ears corn, husks removed, each ear cut into 4 pieces.
  • 24 littleneck clams in shells, scrubbed.
  • 3 tbsp Old Bay seasoning, divided.
  • 1 ½ tsp lemon zest (from 1 lemon)
  • 1 ½ (12oz) unsalted butter, softened.
  • ½ cup water
  • Grilled French bread


  1. Stir together butter, shallot, parsley, dill, lemon zest, and 1 tbsp of Old Bay seasoning in a medium bowl until well blended.
  2. Combine potatoes and water in a medium-sized microwavable bowl, cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in center of potatoes, about 5 minutes. Drain and let stand for 5 minutes.
  3. Preheat the grill to medium (400-450°F). Cut 12 square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with 4 shrimp and 4 clams. Top evenly with sausage slices and lemon wedges. Dollop each with about ¼ cup butter mixture. Top each with 1 thyme sprig, and sprinkle each with 1 tsp Old Bay. Top each with 1 foil square and crimp all sides to seal tightly.
  4. Grill packets, covered, until shrimp are done and clams open, 8-10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.

Recipe adapted from Punchfork


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