Stop licking the screen! But seriously, they're as good as they look.
You’ll have to excuse the shoddy camera work (we were stranded without a camera and had to use Jake’s phone) but the results will be worth more than a thousand words. This simple recipe takes about 20 minutes from prep to plate and is the perfect way to finish any BBQ.
Equipment Needed: Grill, Microwave, Tongs, Basting Brush, Baking Pan, Mug or Bowl, Chef’s Knife, Cutting Board, Spoon
Serving Suggestion: Family Style or Individual Plating (depending on how long you can keep people away from the grill)
Servings: 6-12, depending on how hungry people are
Suggested Wine Pairing: Viognier, Riesling, Chardonnay, Sparkling White or Rosé Wine
Suggested Beer Pairing: Lambic, Fruit Ale, Chocolate Stout, Barley Wine
- 6 large peaches ($2.99/lb)
- 3 TBSP butter ($4.99/lb)
- 1/2 C grade A maple syrup (about $7/8 oz)
- 2-3 TBSP brown sugar ($1.39/lb)
- Turn your grill to medium-low heat (or let the charcoal burn down thoroughly; you should be able to hold your hand over the grill for about 3 seconds before it hurts).
- Gently rub the fuzz off the skin of your peaches under running cold water. Cut each peach in half and take the pit out using either a spoon or your knife. Sprinkle the flesh side (as opposed to the skin side) of each half with brown sugar and let them sit for a few minutes in your baking pan.
- Put the butter and maple syrup in your bowl or mug and pop it in the microwave for about 30 seconds or until everything’s melted. Mix thoroughly and coat each halve entirely with the magic sauce. Put them on the grill and turn them every 3 minutes, reapplying the syrup mix each time. It’ll take you about 4 turns before they’re nicely charred and cooked throughout.
This is one of the few times it's ok to turn something more than once on the grill. Be liberal with your basting.
- Serve with whipped cream, vanilla ice cream or plain. If you’re feeling adventurous add a sprinkle of sea salt or a little drizzle of balsamic vinegar.
Sweet briny bounty awaits.
All this hot weather has reminded us of two things. 1) If you’ve gotta be outside you might as well be eating and 2) we love fresh seafood. Clam season is upon us and what better or simpler way to celebrate than by throwing a few on the grill and cracking an ice-cold adult beverage. Like cheerleaders at homecoming, when things get hot they open wide to reveal their cash and prizes.
Equipment Needed: Grill, Tongs, Pan or Platter (to put the clams in when they’re done), Microwave-safe Bowl(s)
Serving Suggestion: Family Style or Individual Plating (if you can keep people away from the grill long enough to plate them)
Suggested Wine Pairing: Sauvignon Blanc, Pinot Grigio, or a Sparkling White
Suggested Beer Pairing: Wheat Beer, Summer Ale, American Lager or Pilsner
- 4 dozen littleneck clams (market price varies, we paid $5.99/dozen)
- 1 stick butter ($4.99/lb)
- 1 lemon (optional) ($ 0.50)
- Fire up the grill and get it to medium heat. Scrub and wash the clams to remove any visible grit. Toss any clams that are already open or have cracks to avoid any gastrointestinal unpleasantries later.
- Place the clams on the grill evenly spaced apart. You can either set them in between the grates on their hinges (i.e. vertically) or flat on their shells, whatever floats your boat.
- Stand back, sip said adult beverage and wait. The clams will open at different rates depending on how big they are and how hot each area of the grill is but it should take around 5-10 minutes. Throw away any that don’t fully open after several minutes of cooking.
The one in the front and back are done, the others still need time.
- Remove the open ones from the heat and either serve immediately or keep to the side of the grill. Don’t leave them over direct heat or you’ll get overcooked, rubbery results.
- Melt the butter in the microwave and either put it in individual dishes or keep a communal bowl for dipping. Serve with lemon wedges for those that want them.
Buttery Grilled Salmon
With the end of summer fast approaching, the Brothers Brown will use any excuse to use the grill…and copious amounts of butter. This recipe takes about five minutes to prep and just as long to eat, seriously, it’s redonkulous. The result is rich salmon with an almost poached consistency and a zesty hit of lemon (yes, we used zesty in a sentence). Plays well with fingerling potatoes or cous cous.
Equipment: Grill, Aluminum Foil, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Servings: 1lb. Salmon serves 3 comfortably
Suggested Wine Pairing: Riesling, Chardonnay, Sauvignon Blanc, Vinho Verde, Pinot Noir (salmon’s kinda like the village doorknob, everyone gets a turn)
Suggested Beer Pairing:Lager, Brown Ale, Amber Ale, Pilsner (again…salmon…hooker-esque)
- 1 lb of Salmon Fillet (market price varies, expect to pay around $13/lb)
- 2 Lemons ($.50 each)
- Dill (dried or fresh, somewhere around $5 for a package of either)
- 1/4 stick of unsalted butter ($4.99/lb package)
- Rinse salmon fillet and scrape off any loose scales. You can be a man (or tough momma) and use your hands or use the edge of a serving spoon if you wanna be dainty, or as dainty as you can be when handling a piece of raw fish.
- Pull off a piece of aluminum foil 2 1/2 times the length of the fillet and place the fish on the left half, skin side down. Cut the butter into equal sized pats and place them evenly spaced on the top of the fillet.
- Squeeze the juice of half a lemon over the top of the fish, then sprinkle the dill evenly across the top. The amount depends on how much you like dill, something reasonable is around 2-4 TBSP. Slice the rest of the lemon into equal sized rounds and place them on top of everything else.
Place the lemon rounds evenly across the top of the salmon.
- Wrap the fillet completely in the foil and place skin side down (oh, we forgot to tell you, remember which side is the skin side). Cook for 10 minutes and flip. Cook for another 6-8 minutes; you can eat salmon a little on the raw side if you like. Place on a platter and cut and serve individual portions.
Place over medium heat and let the awesomeness commence.