The perfect summer barbecue is all about complementing and enhancing the smoky flavors that come from whatever you throw on the grill. A great barbecue is one that embraces the classics and knocks them out of the park, but it’s also about the less conventional dishes that will have your guests talking about and recreating at their own barbecues.
Another key to successful barbecuing is letting the meat, produce, and grill do the talking. A great rub for a cut of meat is not restricted, but it should not take any of the focus away from the natural flavors of the meat and the grill.
Grilled Salmon
The key to a perfect grilled salmon is to go easy on your seasonings and garnishes and rely on the grill for any added flavor. Salmon is already an incredibly flavorful fish and does not need much help. Opt for wild salmon whenever possible.
Simply take a filet of salmon that is about 1-inch thick, coat lightly with oil, and add a pinch of salt and pepper to either side. After pre-heating your grill to 500 degrees, place the salmon onto the grill and flip after three or four minutes. After another three or four minutes, your salmon should be much paler in color and flaky. Find more ideas on a food recipe site like http://food-tales.com/.
Grilled Zucchini
This grilled zucchini can be the star at any barbecue. It might not be your first thought for a barbecue, but zucchini can make a great side dish to meats, and it works great as a main for vegetarian guests. This dish is also extremely easy to prepare. All you need is some fresh zucchini, fresh rosemary (dried works in a pinch), olive oil, salt, and foil.
Simply chop off the stem of your zucchini, slice in half lengthwise, drizzle olive oil over each half, sprinkle salt to your own tastes, place rosemary on one half, place both halves back together, and wrap in foil. After wrapping in foil, place each prepared piece of zucchini on a preheated grill and cook each side for 5-7 minutes. You are looking for the zucchini to be nicely tender. Remove the foil, and remove the rosemary sprigs if you used fresh rosemary. One half is quite a substantial serving, but you’ll probably want more!
