Summer is coming to an end for us, as Labor Day is this weekend, which means you've only got so much time to bring out the tongs, stroke the coals, and take a bite into a deliciously cooked piece of meat. Slap that "Kiss the Cook" apron on, and prepare for the best barbecue recipes to make this last bit of summer sizzle!

Classic Cheeseburger (or Hamburger) Recipe:

Don't make grilling complicated. Keep things simple with a simple cheeseburger.

Ingredients:

• Hamburger:
  • 1 tablespoon of canola oil
  • 1 1/2 pounds of ground beef
  • 1/2 cup of yellow onion, minced
  • 1 teaspoon of Worcestershire sauce
  • 1 egg
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of garlic powder
  • 1 teaspoon of seasoned salt
  • 1 tablespoon of hamburger seasoning (homemade version in notes)
  • Salt and pepper to taste
  • 4 slices of cheddar cheese
• Toppings:
  • 4 hamburger buns
  • 1 medium tomato, sliced, (optional)
  • 4 large lettuce leaves (optional)
  • 1 medium red onion, sliced thin (optional)
  • Pickles slices to taste, (optional)
  • Ketchup to taste (optional)
  • Mustard to taste (optional)

Instructions:

1. Set your oven rack position to the highest level and preheat the oven to 350°F. (This is for toasting the buns, hamburgers are cooked in a pan.)
2. In a large bowl, mix ground beef with onion, Worcestershire sauce, egg, garlic, garlic powder, seasoned salt, hamburger seasoning, salt, and pepper. Divide the mixture into equal portions and shape it into patties.
3. Add oil to a non-stick pan and heat over medium for 5 minutes.
4. Flip the burgers only once and cook for 5 minutes on each side. Remove from heat.
5. Place cheese on top of the burgers and cover the pan. Allow the cheese to melt for 5 minutes.
6. Lightly coat both sides of the hamburger buns with spray or butter. Toast them in the oven until they are warm and slightly crispy, which should take about 5 minutes.
7. Take the buns out of the oven and assemble the cheeseburger with lettuce, tomato, onions, pickles, ketchup, and mustard (optional).

Sweet Heat Cheerwine Baby Back Ribs Recipe:

These ribs are finger-licking good! The Cheerwine glaze is the perfect accent to the grilled baby back ribs.

Ingredients:

• 2 tsp. of smoked paprika
• 2 tsp. of chili powder
• 2 tsp. of dry mustard
• 1 tsp. of garlic powder
• 1 tsp. of ground ginger
• Kosher salt and freshly ground black pepper
• 2 slabs of baby back ribs (3 pounds)
• 1 bottle of Cheerwine soft drink (12 ounces)
• 1 can of tomato sauce (15 ounces)
• 1/3 c. of light brown sugar
• 1 tbsp. of Dijon mustard
• 2 tsp. of chili-garlic sauce

Instructions:

1. To prepare the ribs, preheat the oven to 325°F.
2. In a bowl, mix paprika, chili powder, dry mustard, garlic powder, ginger, 4 teaspoons of salt, and 2 teaspoons of pepper. Sprinkle 2 tablespoons of the spice mixture evenly over the ribs.
3. Place the ribs on a rimmed baking sheet and cover tightly with aluminum foil. Bake for 2 to 2 1/2 hours until tender.
4. After removing the foil, let the ribs cool for 30 minutes before serving.
5. To make the sauce, mix together Cheerwine, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce, and 1 tablespoon of spice mixture in a medium saucepan. Heat the mixture on high until it boils. Then, lower the heat and let it simmer for about 25 to 30 minutes, stirring occasionally, until it reduces to 2 cups.
6. Heat the grill to medium heat. Grill the ribs, brushing them with 1 cup of Cheerwine sauce and turning them often, until they are lightly charred and glossy, which should take around 10 to 15 minutes.
7. Transfer to a platter and serve with remaining Cheerwine sauce and spice mixture.

Grilled Split Lobster Recipe:

No water in the shell means more flavor.

Ingredients:

• 2 live lobsters (1.5 pounds)
• 2 tablespoons of oil
• Salt
• Pepper
• Butter, hot sauce, and lemon wedges, for serving

Instructions:

1. Prepare grill for medium-high heat; oil grate. Chill two 1.5-pound live lobsters in the freezer for 15 minutes (this will slow down their nervous system—helpful for what comes next).
2. To prepare the lobster, take one at a time and place it on a cutting board with its belly facing down and the head facing towards you. Hold the tail securely with a kitchen towel and cut the body and head in half lengthwise, starting from where the tail meets the body.
3. Then, turn the lobster around and cut through the tail lengthwise. Make sure to remove any tomalley or eggs and set them aside if desired.
4. Rub the cut side of the lobsters with a total of 2 tablespoons of oil and season with salt and pepper.
5. Grill, cut side down, pressing the claws against the grill, until the meat is nearly cooked through (roughly 6–8 minutes).
6. Grill until the shrimp shells are lightly charred and the meat is opaque and firm (approximately 3 minutes).
7. Remove the lobsters from the grill and serve with melted butter, hot sauce, and lemon wedges for squeezing over.

Coffee-Rubbed Rib Eye Recipe:

The coffee adds irresistible flavor to the already delicious rib eye.

Ingredients:

• 4 ribeye steaks, 1-inch thick (8 ounces)
• 2 tablespoons of extra-virgin olive oil
• Coffee Rub:
  • 2 tablespoons of coffee beans, dark roast
  • 1 1/2 teaspoons of ground cumin
  • 1 tablespoon of ground ancho chili powder
  • 1 teaspoon of sweet paprika
  • 1 1/2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper

Instructions:

1. Trim any fat on the sides of the steaks to 1/4 inch to avoid flare-ups during cooking. Lightly brush the steaks with olive oil on all sides.
2. Use a coffee grinder to finely grind the coffee beans. Pour the ground coffee into a small bowl and stir in the cumin, chili powder, paprika, salt, and black pepper. Evenly apply the dry rub mixture to all sides of the meat, gently rubbing it into the meat. Let rest at room temperature for 30 minutes.
3. Preheat a gas grill to high heat, about 500 degrees. Turn off one burner and place the steaks on this section of the grill.
4. Close the lid and cook the steaks for 2 minutes on each side.
5. Transfer the steaks to the other side of the grill over direct heat. Continue cooking another 2 minutes per side for medium or adjust cooking times for desired temperature.
6. Remove the steaks to a cutting board and let rest for 5 minutes before serving.

Barbecued Chicken Recipe:

Perfectly grilled chicken smothered in delicious barbecue sauce. It doesn't get much better than that!

Ingredients:

• 1¾ pounds of chicken tenderloins, or boneless skinless chicken breasts
• 1/4 cup of vegetable oil
• 3 cloves of garlic, minced
• 1¼ teaspoon of salt
• 1 tablespoon packed light brown sugar
• 2 teaspoons of smoked paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/8 teaspoon of cayenne pepper
• 1 cup of store-bought barbecue sauce

Instructions:

1. If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even half-inch thickness. (Skip this step if using tenderloins.)
2. In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
3. Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
4. Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Beer Can Chicken Recipe:

This recipe by celebrity chef Bobby Flay is a classic! It's smoky, juicy, and a bit spicy (just to mix things up), and it should be on everybody's barbecue list.

Ingredients:

• 2 cups of mesquite or apple wood chips, soaked in cold water for 1 hour
• 1 roasting chicken (3 to 4 pounds)
• Vegetable oil
• Kosher salt and freshly ground black pepper
• 1/4 cup of Bobby Flay's 16 Spice Rub for Chicken, or your favorite dry spice rub recipe, divided
• 1 (12-oz) can beer
• cloves garlic, crushed
• 2 sprigs of fresh rosemary

Instructions:

1. Light charcoal on one side of a kettle grill and add soaked wood chips for indirect grilling.
2. Remove the neck and giblets and pat the chicken dry with paper towels.
3. Brush the chicken with oil and sprinkle salt, pepper, and 3 tbsp dry rub. Set aside.
4. Open the beer can and pour out approximately 1/2 cup of beer into a separate cup. You can either drink it or pour it over the wood chips. Then, using a church-key can opener, create an additional hole in the top of the can.
5. Add the remaining 1 tablespoon of dry rub to the beer can, the garlic, and the rosemary.
6. Hold the chicken over a can of beer and carefully slide it down so the can is inside the chicken. Fold the wings behind the chicken and ensure the legs are in front of the can to support it. Then, place the chicken inside a disposable pan.
7. Place the pan on the grates of the grill on the opposite side of the charcoals, put the lid on, and cook the chicken until golden brown and the internal temperature registers 160ºF in the breast area and 175ºF in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours.
8. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
9. Grab the bottom of the beer can with locking tongs to remove it from the chicken cavity. Place on a platter to rest before carving and serving.

We've got a list full of beer-infused foods!

Steak Skewers With Scallion Dipping Sauce Recipe:

Make things easier by dipping the steak in a scallion sauce that will make your taste buds sing.

Ingredients:

• 1 cup of canned unsweetened coconut milk
• 2 tablespoons of brown sugar
• 2 tablespoons of fresh lime juice
• 6 garlic cloves
• 1 jalapeno stem and seeds removed
• 2-inch piece ginger peeled
• 2 pounds of ribeye steak cut into 1-inch cubes
• 15 scallions very thinly sliced
• 1/4 cup of fish sauce
• 3 tablespoons of grapeseed oil
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of sesame seeds

Instructions:

1. Purée all ingredients in a blender, then trim any excess fat from the steak and discard.
2. Cut the meat into 1-inch cubes. Put it in a large bowl with marinade, toss to coat, and chill for at least 2 hours, preferably overnight.
3. Thread meat onto skewers, leaving space at ends for easy turning. Discard marinade.
4. Preheat the grill to medium-high. Evenly space skewers and grill for 2 minutes on each side. Set aside when done.
5. Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
6. Serve the skewers alongside the scallion sauce.

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