The ultimate lineup for National BBQ Month
Lifestyle
Audio By Carbonatix
10:00 AM on Thursday, May 7
By Selena Wolcott for Wildfire Outdoor Living, Stacker
The ultimate lineup for National BBQ Month
May kicks off grilling season, and it’s no coincidence that it is also National BBQ Month. There's something about this time of year that brings a sense of togetherness. The days are longer, friends gather, and everyone is ready to start grilling. BBQ is a personal tradition for many with their go-to grilling recipes, but below, Wildfire Outdoor Living highlights BBQ recipes that will elevate your grill game.
Galbi, Grilled Korean BBQ Short Ribs
National BBQ Month isn’t complete without some Korean BBQ. This recipe is a take on traditional Galbi, which means “ribs” in Korean, and is one of the most popular and delicious dishes to become a part of mainstream American culture. Don’t forget the rice and kimchi for additional traditional Korean flavors.
Galbi Marinade
Prep Time: 5 minutes
Servings: Enough for 2 pounds of short ribs
Ingredients
- 1 cup low-sodium soy sauce
- ¾ cup water
- ¼ white onion, roughly chopped
- 2 large garlic cloves
- ⅓ cup sugar
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Blend the marinade. In a blender, combine the soy sauce, water, onion, garlic, sugar, rice vinegar, sesame oil, salt, and black pepper. Blend until smooth and slightly lighter in color.
- Marinate the short ribs. Place 2 pounds of Korean BBQ beef short ribs in a shallow dish or tray. Pour the marinade over the ribs, making sure they are fully covered. Cover and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.
Galbi, Grilled Korean BBQ Short Ribs
Prep Time: 5 minutes (plus marinating time)
Cook Time: 4 minutes
Servings: 4
Ingredients
- 2 pounds Korean BBQ beef short ribs, marinated
- Thinly sliced green onions, for garnish
- White rice, for serving
- Kimchi, for serving
Instructions
- Preheat the grill. Preheat the Wildfire grill to medium-high heat for 15 minutes.
- Grill the short ribs. Place the marinated short ribs directly on the grill grates. Cook for 2 minutes per side until nicely charred while still juicy.
- Serve immediately. Transfer the short ribs to a serving platter and garnish with green onions. Serve with white rice and kimchi.
Tip
These thin-cut short ribs cook very quickly, so keep a close eye on them to avoid overcooking while still getting the perfect char.
Grilled Pork Chops with Blackberry BBQ Sauce
To continue with National BBQ month recipes, a BBQ favorite must be mentioned: pork chops. These Grilled Pork Chops with Blackberry BBQ Sauce will be sure to impress your guests. The sweet and savory sauce packs a punch on top of tender, juicy pork chops fresh off the grill.
Blackberry BBQ Sauce
Prep Time: 10 minutes
Resting Time: 10–15 minutes
Servings: Enough glaze for 4 pork chops
Ingredients
- 1 cup blackberry jam
- 1 teaspoon minced garlic
- 1 tablespoon chipotle puree
- 2 tablespoons maple syrup
- 2 teaspoons Worcestershire sauce
- 3 tablespoons ketchup
- ½ teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
Instructions
- Combine the ingredients. In a medium bowl, combine the blackberry jam, garlic, chipotle puree, maple syrup, Worcestershire sauce, ketchup, salt, apple cider vinegar, rosemary, and tarragon.
- Mix and rest. Whisk until fully combined. Let the sauce rest while preparing and grilling the pork chops so the flavors can meld.
Grilled Pork Chops with Blackberry BBQ Sauce
Prep Time: 5 minutes
Cook Time: 12–14 minutes
Servings: 2
Ingredients
- 4 pork chops
- Salt, to taste
- Prepared Blackberry BBQ Sauce
- Fresh blackberries, sliced, for garnish
- Fresh tarragon leaves, for garnish
Instructions
- Season the pork chops. Generously season the pork chops with salt. Let them rest briefly at room temperature while preparing the grill.
- Grill the pork chops. Preheat the grill to medium-high heat. Grill the pork chops for 12–14 minutes, flipping every 3 minutes. After each flip, brush the chops generously with the blackberry BBQ sauce.
- Plate and serve. Transfer the pork chops to serving plates. Top with sliced blackberries, an extra spoonful of glaze, and fresh tarragon leaves.
Serving Suggestion
Serve immediately with your favorite sides. Baked potatoes topped with sour cream pair especially well.
Smoky Bourbon Barrel BBQ Wings
For a dish made to please a crowd, don’t forget fan-favorite BBQ chicken wings. These bourbon BBQ wings elevate wings to something special that will leave everyone wanting more. The bourbon adds a level of warmth and depth that is complemented by the smokiness of the grill.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 4–6
Ingredients
For the wings
- 2 pounds chicken wings (drums and flats)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the bourbon BBQ sauce
- ½ medium sweet onion, finely minced
- 4 cloves garlic, finely minced
- ½ cup bourbon
- 1½ cups ketchup
- ¼ cup tomato paste
- ½ cup packed brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon hot sauce
- ½ teaspoon cayenne pepper
Instructions
- Season the wings. In a large bowl, toss the chicken wings with olive oil. Add the salt, pepper, and garlic powder, then mix until evenly coated.
- Make the bourbon glaze.
- Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened and fragrant.
- Pour in the bourbon and simmer for about 3 minutes to cook off the alcohol while keeping the flavor.
- Whisk in the tomato paste, then add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, honey, hot sauce, cayenne, salt, and pepper. Stir until fully combined.
- Bring the sauce to a gentle bubble, then reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until glossy and thick enough to coat a spoon.
- Preheat the grill. Heat the grill to medium heat (about 350°F).
- Grill the wings. Place the wings on the grill slightly crowded together so they gently steam and stay juicy. Grill for 20 minutes, flipping every 5 minutes.
- Toss with sauce. Transfer the grilled wings to a clean bowl and toss with half of the bourbon glaze.
- Crisp the wings. Increase the grill heat to medium-high (375–400°F). Return the wings to the grill and cook for 1–2 minutes per side until caramelized and crisp around the edges.
- Finish and serve. Remove the wings from the grill and immediately toss with the remaining bourbon glaze. Serve warm with celery, carrots, and ranch or blue cheese dressing.
Grilled Bison Burger
A grilled bison burger is the perfect go-to recipe to sweeten up National BBQ month. Bison burgers are leaner and slightly sweeter than beef burgers. Top each burger with caramelized onions and bacon, and you have a perfect springtime meal.
Caramelized Bacon & Onions Topping
Prep Time: 5 minutes
Cook Time: 30–45 minutes
Servings: About 1 cup
Ingredients
- 1 large onion (about 1 pound), thinly sliced
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ cup Marsala wine
- 2 tablespoons bacon, cooked and finely chopped
- 1 teaspoon sherry vinegar
Instructions
- Start the onions. In a skillet over medium-low heat, melt the butter. Add the onions and salt, stirring to coat.
- Add the wine and bacon. Once the onions have softened, pour in the Marsala wine and stir in the chopped bacon.
- Slow cook. Continue cooking over medium-low heat for 30–45 minutes, stirring often, until the onions become deep golden brown and caramelized.
- Finish. Stir in the sherry vinegar. Remove from heat and keep warm until ready to serve.
Grilled Bison Burger
Prep Time: 15 minutes (plus onion cooking time)
Cook Time: 8 minutes
Servings: 4 burgers
Ingredients
- 4 bison patties (½ pound each)
- Salt, to taste
- 4 brioche buns, buttered and toasted
- 4 slices provolone cheese
- Prepared caramelized bacon and onions topping
- Fresh thyme, for garnish
Instructions
- Preheat the grill or griddle. Set the grill or griddle to medium heat and preheat for 15 minutes.
- Cook the patties. Place the patties on the hot surface and cook for about 4 minutes per side, seasoning generously with salt. After flipping, top each patty with provolone cheese and allow it to melt.
- Toast the buns. Toast the buttered brioche buns until golden brown.
- Assemble the burgers. Place each cheesy bison patty on the bottom bun. Top generously with the caramelized bacon and onions mixture and garnish with fresh thyme. Add the top bun and serve immediately.
Grilled New York Strip Steak with Creamy Brie
A perfectly grilled New York strip steak is a staple of any great BBQ spread. This elevated take goes beyond a standard steak dinner, pairing rich, juicy beef with creamy brie and smoked thyme for a decadent main course full of bold flavor.
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Servings: 2
Ingredients
- 2 New York strip steaks, about 2 inches thick
- Salt, to taste
- Brie cheese, sliced
- Fresh thyme sprigs
- Olive oil, for finishing
- Mashed potatoes, for serving
Instructions
- Season the steaks. Generously season the steaks with salt about 10 minutes before grilling.
- Preheat the grill. Preheat the Wildfire Outdoor Living grill to high heat for 10 minutes.
- Grill the steaks. Place the steaks seasoned-side down on the grill. Season the second side once the steaks are on the grates. Grill for 4–5 minutes per side, depending on preferred doneness.
- Add the brie and thyme. During the last 2 minutes of cooking, place slices of brie on top of each steak. Sprinkle fresh thyme over the cheese and allow it to soften and melt slightly.
- Plate and finish. Serve the steaks over mashed potatoes or your favorite side. Sprinkle with additional thyme and drizzle lightly with olive oil.
- Serve immediately. Torch or broil the brie briefly to lightly brown the cheese and intentionally burn the thyme for a smoky finish. Serve immediately.
Tip
Burning the thyme releases an incredible aroma that pairs beautifully with the richness of the brie and the char from the grill.
This story was produced by Wildfire Outdoor Living and reviewed and distributed by Stacker.
