11 Wood-Fired Recipes for Your Memorial Day BBQ
Memorial Day Weekend is just around the corner - what we consider the official kickoff to backyard grilling season. As you head outside to feed your friends during the holiday weekend, we challenge you to fire up your BioLite grills and think beyond average burgers or hotdogs.
Here are 11 wood-fired recipes that will set your BBQ apart from the rest.
Grilled Skirt Steak with ESB BBQ Sauce
"Skirt steaks are one of the fastest and easiest cuts of beef to grill. Despite being a relatively thin cut of meat, it has a lot of great fat marbling which produces a ton of flavor. We used the sweet maltiness of the ESB beer to help build the flavors in our barbecue sauce."
French Onion Burger with Melted Gruyere on Toasted Garlic Bread
This recipe is everything you love about your favorite cheeseburger but elevated. Melty Gruyere cheese combines with a garlicky bread bun and freshly grilled onions for what we think might just be the perfect burger.
Wood-Fired BBQ Chicken Pizza
BBQ Chicken Pizza is a sweet and savory summer classic. This wood-fired twist on the recipe from Fresh Off The Grid will up the ante of your pizza party.
Flank Steak Tacos with Grilled Corn Salsa
Blackened corn salsa, freshly toasted tortillas and a flavor-packed flank steak, what more are you looking for in a taco?
Whole Peel & Eat Shrimp
A favorite from our Fueled by Fire Cookbook, this recipe comes from Tim, the lead designer behind the FirePit. Citrus juice combines with a wood-fired flavor to give this shrimp a refreshing yet smoky taste.
- Fire up your FirePit and let the coals begin to catch.
- Set bamboo skewers in a pan of water to soak.
- Combine all ingredients and marinate for 20 min.
- Remove shrimp from the marinade, removing chives and orange peel.
- Remove the skewers from the water and prepare four to five shrimp per skewer.
- Place the skewers on the grill top. Turning every few minutes to prevent over burning.
- When the shells have a little char, are a nice pinkish red and the flesh is slightly white, remove from the grill to a plate.
- Be sure not to over cook, if the flesh is a bright white and opaque, you’ve gone too far.
- After a few minutes of resting, they are ready to peel and eat.
Cilantro Lime Kebabs
A little tangy, a little sweet, and oh so juicy. We love grilling kabobs at big gatherings because they are easy to grill and require little to no clean up.
Al Pastor Tacos
“The warming, smoky aroma and subtle spice of the pork combined with sweet tropical flavor of pineapple makes a perfect pairing. With a little bit of preparation at home, this meal is super quick and easy to prepare at a campsite.” ~ Fresh Off The Grid.
Mexican Quesadilla Fajitas
“Our favorite meal to make while we were cycling through Mexico was quesadillas! This recipe can vary drastically in time depending on how hot your fire burns. We found a low-medium heat works best.” ~ Erin and Mehedi, BioLite ambassadors cycling through Central and South America.
Apple, Onion, and Sausage Kabobs
“They’re great for groups and can provide endless entertainment throughout the evening. We had a blast roasting these up and enjoying them with some spicy mustard and craft brews.” ~ Fresh Off The Grid.
Baby Back Ribs with Green Chile BBQ Sauce
“Pick up a bottle of locally grown red wine to sip as you grill; it’ll warm you from the inside out. A spicy Syrah pairs with these grilled ribs perfectly.” ~ Rachel.
Buffalo Chicken Skewers
Buffalo wings are a party staple, for sure, but let's face it: they're a mess. In our recipe, we got rid of the bones by putting cubes of chicken on a skewer instead. The result is more chicken per bite, wood-fired flavor, plus there's almost no clean up. After you eat, just toss the wood skewer in the fire of the BaseCamp and you're done.
Still hungry? Check out the Recipes section of our blog.