Spring is the perfect time to clean off the grill and start enjoying meals outdoors. Cooking on the grill doesn’t mean that you are limited to hamburgers and hotdogs. Chicken, fish, and vegetables are all great options for the grill and are sure to please even the pickiest of eaters. Here are a few recipes using our Maples Glazes that would be perfect for spring and summer grilling.
Springtime Grilling Recipes
When selecting foods to grill be sure to consider seasonal produce. Spring vegetables include artichoke, bok choy, potatoes, bell peppers, and Vidalia onions. So when carefully selecting your protein, take time to be choosy about your vegetables to grill, too.
Make the rub by mixing the brown sugar, cinnamon, paprika, garlic powder, onion powder, salt, and cayenne pepper.
Rub the spice mix all over both sides of the ribs.
Set up the grill for indirect cooking. Heat up one side of the grill and leave the other side with no flames. The ribs will be on the side with no flames and will cook in an indirect way preventing burning/charring.
Preheat grill to 300°F. Place a drip pan under the grill grates.
Using the indirect grilling method, place the ribs away from the flames, in a rib rack or right on the grill grates, and close the lid. Cook on the grill for 1 1/2 to 2 hours or until the ribs are done. Check often for flare-ups.
After 1 1/2 to 2 hours of cooking, use tongs to remove the ribs from the rib rack. Place, meat side up, on the grill grates.
Brush with maple glaze and cook for another 5 to 10 minutes.
In a small bowl, combine the first eight ingredients.
Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours.
Cover and refrigerate the remaining marinade.
Drain and discard the marinade, that was in with the salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes.
Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around the fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork.
Mix the brown sugar, smoked paprika, garlic powder, mustard powder, salt, and pepper together.
Using a sharp knife, make a series of crisscross cuts around 1/2 inch deep across the entire ham.
Coat the ham in the spice mixture, working it into the cut areas to help the flavors sink into the ham. This can be done a day or two before.
Using indirect heat, grill the ham for 2 to 2-1/2 hours.
While the ham is cooking, make the glaze by combining the bourbon, maple glaze, and butter in a small saucepan over high heat.
Stir the glaze while it comes to a boil. Lower the heat to medium-high and reduce the glaze for 10 minutes or until it starts to thicken.
Using a brush apply the glaze to the outside of the ham, turning the ham, so each side is coated. Let the glaze set for 10 to 15 minutes between each coat.
The ham should be glazed at least three times with a few minutes of cooking time after the final coat to let the last layer set before taking the ham off the grill.
Let the ham rest for a few minutes before serving. When slicing the ham, try and cut it so each slice comes with some of the crispy glaze.
Making your side dishes on the grill alongside your main dish means less clean-up in the kitchen and can help with the timing of your meal. These vegetable sides are tasty and filling, so they could also be used as a main dish for any of your vegetarian dinner guests.
Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
Melt the butter in a small saucepan and turn off the heat.
Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 tsp salt, and a few grinds of pepper into the saucepan.
Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
Mix together the chili powder, coriander, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Sprinkle the spice mixture over the squash slices.
Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
Place the squash slices on the grill and cover. Cook until dark grill marks appear (about 10 minutes). Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute.
Remove from the grill and arrange on a large platter.
Drizzle with the reserved glaze. Sprinkle with the pepitas.