May is National Barbecue Month and it’s time to celebrate the return to cooking outdoors. Backyard meals taste great and leave the kitchen clean.
At Bay Breeze Patio in Destin, Florida, we’re celebrating National Barbecue Month with recipes that infuse fresh seafood or embrace Florida flavors such as citrus and honey. In addition, these recipes are provided by some of our most popular premium grill brands, creating a pairing that showcases grill options and techniques along with delicious recipes.
Here are some of our favorite Southern and Coastal recipes that are ideal for backyard grilling in Destin, Florida and beyond.
Big Green Egg – Grilled Citrus Shrimp & Cedar Plank Salmon
Living along the Gulf Coast, we’re spoiled with delicious fresh seafood. In fact, our friends at the Sea Market are a great source for fresh fish and shrimp. And anyone who has attended our Eggs on the Beach Big Green EggFest in October knows that cooking on the Big Green Egg results in the most juicy and flavorful bites. Therefore, we selected Big Green Egg’s deliciously light and citrusy tasting grilled shrimp appetizer and cedar plank salmon dish for a coastal grill out on the Big Green Egg.
Cedar Plank Salmon
Another great recipe option is the smoked Cedar Plank Salmon on the Big Green Egg for a rich, smoky flavor. This easy recipe combines fresh salmon, a cedar plank, and savory seasonings to deliver a delicious, restaurant-quality meal right from your backyard.
Grilling Directions for Salmon
- Set the Egg for direct cooking
- Preheat the Egg to 400°F/204°C
- Place the cedar planks in a pan, cover with water, and let soak for 1 hour
- Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl
- Place the cedar planks on the grid, close the lid of the Egg, and preheat for 3 minutes
- Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank
- Season the salmon with salt and pepper and brush generously with the honey glaze
- Close the lid of the Egg
- Cook the salmon for 12 to 15 minutes for medium
- Remove from the heat, garnish with thyme, and serve immediately
Get full Cedar Plank Salmon recipe here.
Grilling Directions for Shrimp
- Set the EGG for direct cooking without the convEGGtor at 450°F/232°C
- In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, salt and black pepper
- Add shrimp and toss to coat
- Marinate in the refrigerator for 30 minutes
- Place the shrimp on a lightly oiled Perforated Cooking Grid and cook for 2 to 3 minutes per side, or until opaque
- Serve the shrimp drizzled with the sauce over quinoa or rice
For full recipe and directions to make the white wine citrus and herb seasoning, click here.
Learn more about Big Green Egg sizes here.
Broilmaster – Applesauce Rubbed Pork Rib Roast
Broilmaster Stainless gas grill series. Broilmaster Stainless gas grills combine the distinctive features of an original Broilmaster with a sleek, contemporary design. The versatile multi-level cooking grids, retract-a-rack, and timeless Bow Tie Burner live on in this new generation of stainless steel grills.
Broilmaster offers a breadth of recipes from chicken to pork to beef to seafood. Elevate your summer dining with Broilmaster’s Sweet & Smoky BBQ Pork Rib Roast. Transform your dinner table with this Applesauce Rubbed Pork Rib Roast recipe. The perfect blend of sweet and savory, this dish features a succulent pork rib roast coated in a flavorful applesauce rub that caramelizes beautifully during cooking. The result? Tender, juicy meat with a delightful hint of apple sweetness and a savory crust.
Grilling Directions:
- Set one grid at the highest setting and the others at the lowest setting
- Set the burner to medium heat under the high grid
- Place an oven-safe meat thermometer into the heart of the roast
- Cook with lid closed or partially closed until internal temperature is 170°F
- Place the pre-soaked apple wood chips on top of the flavor screen during last 30 minutes of cooking
- Remove roast from the grill, carve and serve
Read full recipe here. https://broilmaster.com/recipe-applesauce-rubbed-pork-rib-roast/
Napolean Grills – Classic BBQ Chicken with Velvet Brine and Sticky Homemade Sauce
Whether you call it a Barbecue, BBQ, or Grill, one thing is for sure, Napoleon Grills stand apart from the crowd. Built to last with premium steel that boasts excellent corrosion resistance and construction, Napolean Grills are a great choice for backyard barbecues.
Your taste buds will think you’re on a flavor-filled vacation when you make this classic Barbecue Chicken Recipe with sticky homemade sauce by Andrea Aldean. From weeknight grilling to weekend cookouts, this BBQ chicken is one you’ll keep in rotation. The slow grill followed by a sauce-and-sear finish gives you that perfect caramelized glaze without sacrificing moisture.
Brining and Grilling Directions
- In a large, nonreactive vessel, whisk the kosher salt into the hot water until dissolved. Then add ice to quickly cool it. Stir in the vinegar and baking soda, then submerge your chicken parts. Brine the chicken in the fridge for 2 to 24 hours.
- If you have the time, remove the chicken from the brine and place on a rack to air-dry in the fridge for an additional 2 to 24 hours. This will greatly improve the texture of the skin when you cook. If you are eager to get grilling–can’t blame you–remove the chicken from the brine and pat it dry thoroughly. Set aside to air dry while you preheat the grill and make the rub.
- Preheat your grill, charcoal, or gas to 350°F (177°C) with a two-zone grilling setup. This is also an ideal opportunity to add smoke to this recipe.
- While the grill is heating, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, pepper, and brown sugar. We left salt out of the recipe because the chicken was submerged in salty brine and should be well seasoned. Thoroughly season the chicken on all sides.
- Place the chicken onto the grill over the cool side to start barbecuing. You want to start them a little slower. Grill your chicken using indirect heat until the breasts reach about 150°F (66°C) and the thighs reach about 170°F (77°C).
- As the chicken is grilling, make the sauce. On the side burner or on your stove, melt the butter, then cook the onion until the moisture has evaporated and it starts to fry, then add the tomato paste, cooking until the paste has darkened in color from bright to brick red. Stir in the vinegar and molasses, and add the Worcestershire and Frank’s Red Hot Nashville Sauce to taste. Taste the sauce and add more Frank’s if you want it spicier or more Worcestershire if it needs umami. Bring the whole thing to a simmer for at least 5 minutes, taste, and add salt as needed.
- When the chicken has reached temperature, begin brushing with sauce. Generously coat the chicken and close the lid, allowing the sauce to tack up before flipping and repeating. Then, transfer the chicken over direct heat for a little high-heat caramelization and a little more sauce.
- Allow the chicken to rest for at least 5 minutes before serving with your favorite classic BBQ sides like potato salad, grilled corn on the cob,
Serve it up with an ice-cold IPA to balance the heat, a malty amber ale to match the sweetness, or a bold Zinfandel to stand up to the smoke. However you plate it, this is BBQ done right, messy, satisfying, and worth every bite.
View full BBQ Chicken recipe here.
Fire Magic – Grilled Tuna
For a Florida Gulf Coast grill out, fresh tuna is a great choice. In Destin, we head to the Sea Market for the freshest tuna and seafood and then we turned to our friends at Fire Magic for the perfect recipe. Fire Magic Grills teamed with Chef Anna Rossi to create recipes that prepare best on a Fire Magic stainless steel gas grill. Anna was a finalist on MasterChef USA Season 3 and a host on NBC Boston’s The Hub Today, and is now a personal chef, culinary teacher and popular food writer. Here’s her recommended recipe for grilling tuna:
Preparation & Grilling Directions:
- Remove the Sear Zone protective cover and preheat the Fire Magic Infrared Sear Burner on high for 5 minutes with the hood down.
- Baste the tuna steak in a light coat of grapeseed oil on each side and season generously with kosher salt. Tuna is a beautiful, lean protein and the grapeseed oil has a high flash point that will keep the steak from sticking and contribute to texture and flavor in the final cook.
- Lift the Firemagic hood and firmly place the Tuna Steak over direct heat. Let the tuna cook for approx. 2 minutes, Flip and cook for an additional minute or 2. Premium protein like yellowfin tuna is best enjoyed rare to medium rare. A thick piece of Tuna will give you the chance to build great texture and grilled nuance on the surface while the center remains rare.
- In a small bowl, whisk together the dip ingredients and place on your serving plate.
- Pull the meat from the grill and place on a cutting board. Slice crosswise, garnish with scallion and enjoy immediately with the dipping sauce.
View full tuna recipe here or view Fire Magic’s recipe collection here, including rotisserie turkey with citrus & anise.
Considering a new grill for your backyard cooking arsenal? View our collection of premium grill brands here. Or stop by our showroom at 34 Forest Shore Drive, Miramar Beach (across from Seascape Resort).
Happy Grilling!