Fire up the Grill

Nothing says summer like barbecue. So fire up the grill and try these mouth-watering recipes for a perfect summer evening.

World's best garlic bread


15 garlic cloves

1 cup butter (2 sticks)

Rustic bread, sliced ½ inch thick

1 cup Flat Italian parsley, washed and minced

Kosher salt

Finely mince the garlic. Place in a medium skillet with two sticks of butter. Melt butter and stir well. Cook on low for 30 minutes. Stir every 5 minutes. Butter should not get overheated or it will burn. Low and slow, with tiny bubbles, is key to getting the butter and garlic cooked perfectly.

While butter is cooking, pick the leaves off of the parsley. Rinse well. Dry thoroughly. Chop finely.

Once the 30 minutes are up, move the pan off the heat. Let cool for a few minutes, then add the chopped parsley to the garlic butter.

Use a silicone brush and brush the garlic butter onto the slices of bread. Lay the bread onto a cookie sheet. Sprinkle with kosher salt.

You can freeze the bread at this point if you wish. Bread can be baked or grilled (recommended). To grill, preheat grill to medium to medium-high. Once grill is hot, place bread, sliced side down on the grates. Bread burns VERY easily, so you must stay close to the grill. Do not leave it unattended. Grill bread for 1 minute or so and then turn over. Repeat on the other side.

To bake, preheat oven to 350 degrees. Reassemble slices to form a loaf. Bake for 20 minutes or until bread is hot and crisped.

Summer corn salad


6 large ears of corn

2 cups cherry tomatoes, cut in half

½ cup yellow onion, chopped fine

1 cup fresh basil, chopped small

1 teaspoon sugar

2 tablespoons rice vinegar

2 tablespoons olive oil

2 tablespoons mayonnaise

2 teaspoons salt

½ teaspoons black pepper

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 10 minutes or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a small glass dish, combine the sugar and the rice vinegar. Microwave on high for 30 seconds to dissolve the sugar. Add the mayonnaise and olive oil. Whisk well.

In a large bowl, toss together the corn, tomatoes, onion and basil. Pour the dressing over it and season with salt and pepper. Stir well and refrigerate until serving.


Santa Maria tri-tip


1 tri-tip roast (2 to 2 ½ pounds)

Oak wood chips, large piece of heavy duty foil

Dry rub:
2 teaspoons kosher salt

2 teaspoons black pepper

2 teaspoons garlic powder

1 ½ teaspoons smoked paprika

1 ½ teaspoon onion powder

2 tablespoons fresh rosemary, minced

Basting sauce:
1/3  cup red wine vinegar

1/3  cup canola oil

6 garlic cloves, crushed

1 teaspoon Dijon mustard

Start this recipe the night before you plan on grilling the tri-tip for the best flavor.

Prepare the dry rub by combining kosher salt, black pepper, garlic powder, smoked paprika, onion powder and rosemary in a small bowl. Pat spices all over the tri-tip and wrap in plastic wrap. Refrigerate overnight.

Soak the wood chips in water for at least 30 minutes. Drain wood chips. Prepare a large piece of heavy-duty foil. Fold in half to double the thickness. Place wood chips in the center and fold foil over the ends to create a foil packet. Pierce the foil several times with the tines of a fork.

Make the basting sauce by combining the red wine vinegar, canola oil, garlic cloves and Dijon mustard in a bowl.

Preheat grill to high. Place the foil smoker packet under the grates, right on top one of the burners. When you start seeing smoke, turn the heat down to medium-high.

Oil the grates with an oil soaked paper towel. Place the tri-tip on the grill and brush with basting sauce. Close lid and set timer for 4 minutes.

Turn tri-tip over, brush with basting sauce, and close lid. Set timer for 4 minutes.

Repeat these steps one or two more times, depending on the thickness of your steak. Use a meat thermometer and check. The temperature should read 130 degrees.


Personal chef, caterer and television personality, Chef Becky McConnell is a regular contributor to MOM Magazine. When not in the kitchen, Becky enjoys spending time with her daughter Ellie. Visit

Photos by Craig Volpe Photography



31 comments for “Fire up the Grill”

  1. Posted Friday, June 09, 2017 at 4:12:12 AM

    You know i absolutely love all the food that involves a grill. Grilled food is super delicious. Thanks for posting this recipe looks great and will give it a try.

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