If You Grill It, They Will Come

As Memorial Day approaches, there is one question you should be asking yourself: what am I putting on the grill? Not only is it the official summer kick-off weekend, but May is National BBQ Month—and that's a celebration no one should take lightly! While it may be tempting to do the usual burgers-and-hot-dogs-routine, why not think outside the prepackaged box and try something new? There are endless options for crowd-pleasing plate fillers that don't even need a bun!

We rounded up a few of our favorite recipes, including tempting treats for vegetarians and carnivores, and even something to satisfy the sweet tooth. So break out your aprons, get your tongs ready, and start heating those charcoals, because you're going to be serving a Memorable Memorial Day with our menu.

Pulled Pork Jackfruit Sandwiches

Vegetarians shouldn't be stuck with grilled mushrooms and Seitan patties, so get creative and make this delicious sandwich—we bet people won't even be able to tell it's not pulled pork!

2 cans of jackfruit in water (not syrup!)
1 tsp BBQ spice
1 tsp smoked salt
1 tsp cumin
2 tbsp brown sugar
½ tsp cayenne pepper
½ tsp black pepper
2 cloves minced garlic
1 small minced sweet onion
¼ cup apple cider vinegar
2 bottles/8 cups of your favorite BBQ sauce

Prep the jackfruit the night before serving: remove the core pieces from the jackfruit wedges and discard. Pull apart the wedges and dry them with a paper towel. Begin pulling it apart with your fingers, until it resembles the texture of pulled pork. Add all of the spices and vinegar, toss, and let marinate in the fridge overnight.

In a grill safe pot, simmer the garlic and onions until they are soft. Add the jackfruit, 3 cups of sauce, and let simmer for about 15 minutes. Serve on toasted buns, topped with more sauce, cabbage slaw, avocados, or pickles.

Brown Sugar Breakfast Skirt Steak

Coffee, brown sugar, and cinnamon pack a flavor punch in this steak rub that'll have your guests coming back for seconds.

Rub:
½ cup packed dark brown sugar
1.5 tsp salt
¼ tsp ground cinnamon
1/8 tsp ground ginger
¼ tsp white pepper
¼ tsp cayenne pepper
1 tbsp olive oil
¼ cup finely ground espresso roast (not instant)
2.5 lbs skirt steak, sliced into four pieces

Mix coffee, brown sugar, salt, pepper, cinnamon, white pepper, and cayenne pepper in a bowl and set aside. Rest steak countertop until its room temperature and then rub it with oil, sprinkling the rub as it works into the meat. Grill on high to achieve outer char, and cook until desired level of doneness is achieved. Let repose for 3-5 minutes and serve immediately.

This pairs perfectly with any dish, but especially potato salad, greens, or baked beans. Excellent leftovers, if you manage to save any.

Grilled Tropical Pizza

Pizza on the grill? Yes! The smoky flavors mimic a wood-fired pizza, and with frozen dough you've never made anything as simple or versatile.

2lbs frozen pizza dough
3 cups mozzarella cheese
1 can diced pineapple (or about 2 cups fresh)
1 red bell pepper, sliced into thin rounds
1 sweet onion, sliced into thin rounds
Fresh pineapple basil
1.5 cups tomato sauce (homemade or canned)

Toss sliced bell pepper and onions in a bowl with olive oil and grill on medium high for 5-6 minutes, until soft. Set aside.

Roll dough into two 9x18 inch pizzas, about 1/8-inch thick. Brush one side with olive oil, add salt and pepper, and grill oil side facedown for about 8 minutes. Brush the other side with olive oil, flip, and continue grilling until cooked through. Once they are done, spread the tomato sauce from the center toward the edges, add the grilled vegetables and pineapple, top with mozzarella and allow to cook for 2-3 minutes. Top with shredded pineapple basil and serve.

Grilled Stone Fruit Sundaes

Dessert just got a whole lot sweeter with warm, marinated summer fruits and a dash of mint.

12 firm stone fruits (we like 2 peaches, 2 golden plums, 2 nectarines, but select whatever you enjoy)
2 tbsp lime juice (fresh or packaged)
½ cup olive oil
1 tbsp honey
1 sprig of thyme
1 vanilla bean, split and scraped
¼ cup Chambord

Slice fruit in half and remove the pit, which will allow the flavors of the marinade to soak through. In a baking dish, arrange fruit flesh side down and cover in marinade. Let sit for 3 hours. Grill the fruit flesh side down until warmed through, about 4-6 minutes. Serve warm with vanilla bean ice cream, granola sprinkles, or pound cake. Grilled fruits are also a perfect accent to grilled meat, like lamb chops, ribs, and pork loin.