While at the New York City Wine & Food Festival Burger Bash and Jets + Chefs events, we couldn't help but notice the ingenious and unusual tailgating ideas. Surf and turf burgers, beer keg bowls, and buffalo-sauced shrimp are a few items that will guarantee a touchdown of a game day feast.
Elevate your hot dog to a haute dog with four luxe spins on this meaty stadium bite. Whether you want to amp up the indulgence with a bacon-wrapped and cheese-stuffed Swanky Franky, channel a Big Apple icon with The Real New Yorker, pack in a hefty serving of veggies with our Downward Dog, or take the classic pairing of beers and brats to the next level with a Lager Link, there's a style you're sure to enjoy. Watch the video to see how it's done and then get the recipes.
After a holiday weekend of grilling, chances are you've got some leftovers in the fridge. Brisket, ribs, sausages, and steak aren't exactly ideal leftovers; reheating these dishes can dry meat out, or even worse, make it chewy and inedible. But don't discard your barbecued meats just yet — with a little creativity, you can transform it into a delicious new dish.
- Quesadillas! Shred or finely chop chicken drumsticks, and layer it between tortillas with cheese.
- Go to bean town: Add to a pot of simmering beans. Enjoy the beans over rice with hot sauce.
Next Monday, Sept. 2, professionals everywhere will take advantage of Labor Day to play hooky, travel, and, of course, eat. Although the holiday originated out of labor disputes, the first Monday in September has become synonymous with many things — not the least of which is a national celebration of food. You may know exactly what you'll be snacking on next Monday, but what tasty tidbits do you know about the holiday weekend's food heritage? Click through our quiz to find out.
— Additional reporting by Nicole Perry
Happy Labor Day! Whether your must-have bite today is a burger, a hot dog, barbecued ribs, or otherwise, chances are you're firing up the 'cue for your festivities. In need of some inspiration? Regardless of what you're making, we've got you covered.
Go Back to Grilling and Smoking Basics
- Know your techniques: grilling
- Grilling tips from celebrity chefs
- How to light a grill
- Smoking meats on a charcoal or gas grill
- How to grill a whole fish
- How to tell when food's done on the grill
- 5 steps to pizza-grilling success
- Different ways to grill fish
- Prep tips for perfecting your kebabs
- Awesome grill pans for stovetop grilling
- What to do with leftover or used charcoal
- How to properly dispose of a propane tank
Keep reading for barbecue recipes, party-planning ideas, tips, education, and more!
Why This Recipe Works
Moving this Chesapeake classic to the grill intensifies its flavors. Shrimp are often grilled in their shells to protect their delicate flesh, but this means you have to remove the shells before eating — a task that can be messy. For easier access to our grilled shrimp, we peeled them first, then crowded the shrimp onto skewers to prevent them from overcooking. A very hot fire ensured they were cooked to perfection in just minutes. We took advantage of the rest of the space on the grate to grill corn, and since we seemed to be on our way to a seaside supper, we combined butter and Old Bay seasoning for a flavor-packed sauce. To complete our Chesapeake-inspired meal, we microwaved tender red potatoes and then tossed everything into our buttery sauce.
Old Bay seasoning is a spice mix that's essential for many shrimp and crab dishes. Created in the 1940s, this spice mix is a regional favorite in Maryland and Virginia along the coast. The predominant flavors in Old Bay are celery, mustard, and paprika. At your local supermarket, you can find it in the spice aisle or near the seafood department; many fish markets carry it as well.
Summer barbecues aren't just about hot dogs and hamburgers! Once you start grilling veggies regularly, the meal options and combinations are endless. If you're not sure how to keep veggies healthy and delicious on the grill, here are some helpful tips to help you out all Summer long.
- Have the right tools: First things first, order a stainless-steel grill wok topper ($20). This contraption prevents chopped veggies from falling through the grate onto the coals or gas. In addition to your wok topper, be sure to have a set of tongs ready to go next to the grill. This way you can flip your veggies and get a nice char easily.
- Chop ahead: Don't try to chop up your veggies outside! Prep your veggies in the kitchen before you head out to the grill. There's no need to stick to just one variety — offer a nice mix. Cut slightly larger pieces than you would when you roast or bake them, since the grilling process will cause them to shrink.
- Brush and season: Beyond the flavor factor, brushing your veggies with olive oil prevents them from sticking to your grill. Once you've got that covered, sprinkle with rosemary, minced garlic, salt, and pepper for a little extra flavor. Feel free to experiment with different sauces, herbs, and spices. Adding freshly grated ginger and lemon juice can be delicious, and other days hot sauce can offer that spicy heat you're craving. Don't consider sugary BBQ sauces or over-the-top marinades; let the natural flavors of your veggies speak for themselves.
- Keep an eye out: Shake, stir, and flip your veggies quite often. It's important to watch them closely since they don't take very long to cook! If you step away for too long, you could be left with a texture that's unpleasant. Once they're cooked just right, pour all your veggies onto a plate and serve hot. They're delicious to eat plain with the rest of your BBQ food, or top off your favorite burger or hot dogs with extra veggie power.
No grill? No problem! Whether you live in the city with no backyard or balcony to fit a grill or you simply don't own a grill, that doesn't mean you can't fake it. Sure, you might not achieve the same smoky flavor that an outdoor grill would impart, but there are plenty of great grill pans available to position on the stovetop. In particular, these three grill pans, made by well-known cookware makers like Scanpan and Le Creuset, will sear your food just like an outdoor grill would, creating those wonderfully sought-after grill marks on everything from vegetables to hot dogs.
Scanpan Mixed Grill and Griddle Pan ($150) — The latest in nonstick cookware, Scanpans are great because they are certified PFOA-free (the highly debated chemical used in traditional nonstick pans) and are scratch-free, so you can use metal spatulas and tongs without any fear of damaging the pan. The dual surface makes it easy to cook pancakes and bacon or burgers and veggie kebabs at the same time.