Spice Advice from HPBA and the BBQ Queens

Our friends at the Hearth, Patio, and Barbecue Association (HPBA) have teamed up the BBQ Queens Judith Fertig and Karen Adler to suggest some great ways to dress up some of our most common grilled foods. If you need to put some flavor into your grilling, give these ideas a try:

• From Bland to Grand. Make chicken grand by adding a sauce of aioli or flavored mayonnaise (1 cup mayonnaise, 1 clove minced garlic, 2 tablespoons fresh chopped herbs) dolloped on top of the grilled chicken.
• Fish with Flavor. Add some zip to grilled halibut with a roasted red pepper or tomato salsa. Try pesto or gremolata (fresh chopped herbs, garlic and lemon zest) on grilled salmon.
• Just the Touch. Spruce up meaty sirloin steaks with a garlic or chipotle style vinaigrette/marinade or use a compound butter, like blue cheese butter, to top lean and tender grilled filets.
• Vivacious Veggies. From zucchini and squash to red and green peppers and onions, drizzle a flavored nut oil, like walnut oil, over the veggies before cooking. Sprinkle toasted walnuts or pine nuts to finish off these vegetable favorites.
• The Great Potato. Whether it’s for potato skewers or wedges, add olive oil, garlic salt and pepper to potatoes before throwing on the grill – making perfect seasonings. Finish off this classic grilled potato with a sprinkle of Parmesan cheese.

Source: Hearth, Patio, and Barbecue Association