Warm breezes; refreshing, cold beverages; food cooking on the grill; and enjoying the company of family and friends‍—‍memories only summertime can bring. It’s our favorite season and barbecuing is one of America’s favorite pastimes. To heat things up, check out this amazing mahi mahi recipe that everyone is sure to love.

- RECIPE -

GRILLED MAHI
MAHI WITH SALSA

Tropical
and tasty.

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- RECIPE -

BOURBON
MARINATED STEAK

For all meat
lovers out there.

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- RECIPE -

CHICKEN & VEGGIE
KABOBS

Tender and bursting
with flavor.

Get Recipe >>
Watch Video >>

Great Grill Tips

There are all sorts of tips and tricks to help you get the most out of your summer grilling. Here are a few.

Thumbs Up

Putting a thumbprint in the middle of your patty helps the burger hold its shape while cooking.

Cube It

When making the patty, put a little ice cube in the center and fold the meat over it. As it cooks, the ice melts, keeping the burger from drying out.

Give It a Rest

Once you’ve taken your steak off the grill, let it sit for 5 minutes. This gives the juices a chance to evenly distribute.

Soak That Shish

Soaking your wooden skewers in water before placing on the grill will help keep them from going up in flames. Which is good, unless you want your shish kebabs to taste of charred bamboo.

Gauge It

Wanna know how much propane is left in your tank? Gently pour a glass of hot water down the side of the tank. Carefully feel the side—where it’s still cool is your remaining gas.

Smoke It

Even if you grill with propane, you can add hardwood logs, briquettes, or chips to add that smoky flavor to your food.

Get In the Zone

Creating heat zones allows you to fully cook meat without burning or charring its outer edges. On a gas grill, play with your burners. Put one on high—put the others on low to medium. With charcoal, bank coals in the center to quickly sear the meat before moving it to the outer edges.

The Direct Approach

If food takes less than 20 minutes to cook, use direct heat (over the flame). If it takes longer, opt for indirect heat (away from the flame).

Sauce It Up

Knowing when to brush sauce on meat is an art in itself. When using a sweet sauce, brushing it on too early can lead to burning—wait until the very end!

No Reaction

When preparing sauces, marinades, etc., be sure to use non-reactive mixing bowls, like stainless steel or glass. Reactive bowls react to acidic ingredients, which could change the flavor of the entire meal.