10 Dishes Hitting FoodNetwork.com Staffers’ Grills First

If you’re asking us, Memorial Day — not the solstice or any other date on the calendar — kicks off summer. That means grills across the country are being dusted off, scraped clean and fired up, likely for the first time all year. Our FoodNetwork.com staffers have been ogling these charred beauties, both tried-and-true favorites and brand-new recipes from our test kitchens, for months already. Behold the juicy meats, charred veggies and other surprising foods they simply cannot wait to throw on the grill.

Bobby Flay's Perfectly Grilled Corn as seen on Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

Bobby Flay's Perfectly Grilled Corn as seen on Food Network

“I love grilled corn on the cob; there’s nothing like it. On the fire, the kernels get charred and chewy, and it’s this texture that reminds me of my birthday parties growing up (I’m a late-summer baby, so sweet corn was always aplenty). My mom would throw her handmade burgers on the grill along with a few ears of corn, which all the cousins would TACKLE like wild animals. We’d gnaw on the cobs for ages — and then throw them at each other for good measure.”

— Eric Kim, Programming Coordinator

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

“As a born-and-raised Texan, I’m a huge BBQ fan in general, and ribs are my absolute favorite. I’ve made plenty of rib recipes from FoodNetwork.com (some favorites include Alton Brown’s and Food Network Magazine’s). This year I’m jazzed to try The Ultimate Barbecued Ribs from Tyler Florence, as laid out in a step-by-step format for our beautiful How to Make Ribs photo gallery. Why these? Well, Tyler’s recipes always produce fantastic results, and the sauce contains ‘bundles of bacon-wrapped thyme.’ Sold!”

— Angela Moore, Vice President, Digital

“I grew up near Detroit, where the classic hot dog is a Coney Island, topped with chili, mustard and onions. I love that style of hot dog (and crave it regularly). But what I’m looking forward to most this summer is a smoky grilled dog, one that’s on the edge of burned, with a crispy, charred skin. Jeff Mauro’s hot dogs look like the best place to start. Plus, they’re covered in a jalapeno cheese sauce. Sign me up.”

— Maria Russo, Editor

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

“Flashing back to last summer, the very last thing I grilled was Bobby Flay’s Beer-Can Chicken over Labor Day weekend — and let’s just say I’ve been dreaming of it since September. It left the grill with crispy-crackly skin and the juiciest meat, and might I say it looked pretty hilarious perched on my dad’s propane grill. You better bet I’m cracking open an extra cold one for another bird this summer, and I might even try using a different beverage while I’m at it.”

— Allison Milam, Associate Editor

“My family goes down to the Jersey shore every summer, and the first thing we do before we even get to the house is stop at the fish market and pick up a few pounds of local littleneck clams. We like to grill them with some white wine (or beer!), butter and fresh herbs, like in this recipe from Food Network Magazine. If you want to skip the packets, you can pop the clams straight onto the grill and heat the butter and beer up in an empty beer can. Don’t forget some crusty Italian bread — that buttery juice is liquid gold.”

— Julie Hines, Digital Asset and Recipe Library Coordinator

GUY_F_GRILLED_TEQUILA_LIME_FLANK_STEAK_H.jpg

GUY_F_GRILLED_TEQUILA_LIME_FLANK_STEAK_H.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

“One of my barbecues wouldn’t be complete without this Grilled Tequila-Garlic-Lime Flank Steak. Booze really does make everything better, and this steak is no exception. The tequila tenderizes and adds an unmistakable savory taste to an otherwise average cut of flank steak. This steak delivers flavor on so many other different levels, with spice from the peppers and cumin, salt from the soy sauce, and a hit of acid from the lime juice. Once fire-grilled over charcoal to a perfect medium-rare, my friends and family can’t get enough of this mouthwatering steak.”

— Matt Dominguez, Production Coordinator

“While I do wear white year-round, I reserve lobster rolls for the weeks between Memorial Day and Labor Day. They’re my ultimate summertime indulgence! Normally I’ll head to the boardwalk to snag one on a freshly buttered roll, but this summer I’m determined to make one myself. Guy Fieri’s lobster roll recipe from Food Network Magazine is exactly how I plan to christen my grill this summer. With two flavored butters, a zesty slaw and freshly grilled lobster meat, I might have to make this a multiseasonal exception!”

— TK Brady, Magazine Online Editor

GRILLED PIZZA FOR A CROWD, Food Network Kitchen, Food Network, Bread Flour, Kosher Salt, Olive Oil, Sugar, Active Dry Yeast, Cornmeal, Mozzarella, Fontina, Asiago, Prosciutto, Salami, Ham, Tuscan Kale, Bell Peppers, Mushrooms, Red Onions, Figs, Corn, Olives, Pistachios, Fennel, Summer Squash or Zucchini, Radicchio, Balsamic Vinegar, Calabrese Chili Sauce, Honey, Parmesan, Sea Salt, Fennel Seeds, Baby Greens, Basil, Lemon Wedges, Tomato Sauce, Garlic, Arugula, Parsley, Capers, Ricotta

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

GRILLED PIZZA FOR A CROWD, Food Network Kitchen, Food Network, Bread Flour, Kosher Salt, Olive Oil, Sugar, Active Dry Yeast, Cornmeal, Mozzarella, Fontina, Asiago, Prosciutto, Salami, Ham, Tuscan Kale, Bell Peppers, Mushrooms, Red Onions, Figs, Corn, Olives, Pistachios, Fennel, Summer Squash or Zucchini, Radicchio, Balsamic Vinegar, Calabrese Chili Sauce, Honey, Parmesan, Sea Salt, Fennel Seeds, Baby Greens, Basil, Lemon Wedges, Tomato Sauce, Garlic, Arugula, Parsley, Capers, Ricotta

“My favorite thing to grill is pizza. I love how the crust gets charred and chewy, but the real reason [I like to grill pizza] is that it gives me an excuse to make and eat pizza outside in the yard. My favorite toppings are fresh-from-the-garden tomatoes, grilled shrimp and fontina.”

— Michelle Buffardi, Director, Digital Programming

“Grilling in New York can be a challenge, so with the effort of finding a grill and a fire-hazard-free place to grill in, you should make it worth the trouble. This grilled branzino recipe is actually pretty effortless and makes me feel like I’m eating on the shores of Sicily rather than a dodgy Brooklyn rooftop.”

— Joel Russo, Associate Producer

Food Network Kitchen's Grilled Peach Iced Tea, as seen on Food Network.

Photo by: Stephen Johnson ©2015, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2015, Television Food Network, G.P. All Rights Reserved

Food Network Kitchen's Grilled Peach Iced Tea, as seen on Food Network.

“Believe it or not, the recipe I’m most excited about grilling this year is a drink! The peach in this iced tea gets a quick char on the grill before you muddle it in a simple syrup. The extra step is easy enough and totally worth it — the smokiness is subtle, but it’s unexpected and super-summery.”

— Lauren Piro, Editor

Stock up on our favorite grilling recipes, for fired-up mains, summery side dishes and more, right here.

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