Get the most out of grilling season, in five easy steps!
Grilling is one of our favorite warm-weather pastimes! Firing up the grill is a great way to cook something delicious and keep the kitchen cool. No matter what kind of grill you choose, we’re here to provide all the inspiration you need to have a sensational summer outside. Check back often and get the most out of grilling season, in five easy steps!
Step 1: Get grilling recipes, specials, sneak peeks, how-tos and much more sent right to your inbox. Sign up for our emails.
Step 3: Visit your Market Meat & Seafood Dept. each week for the best meat and seafood in the Northwest. Choose from countless cuts of meat and fresh, sustainably sourced seafood, many of which are pre-seasoned or marinated with our own rubs and sauces to make getting dinner on the table even easier.
Step 4: Stop by your Market Home & Gift Dept. for grilling gadgets, cedar planks and more to round out your grilling toolbox.
Step 5: Get grilling!
Love Rub Baby Back Ribs
Ready for the barbecue, these succulent baby back pork ribs are seasoned with our smoky Love Rub. Slowly grill over indirect heat until the meat is tender. Exact time will depend on the temperature of your grill. You’ll know when they are done when about 1/4-inch of bone is exposed. Slather with your favorite sauce, return to the grill briefly, then remove and let rest before cutting and serving. Delicious!
Porterhouse Pork Chops
Thick-cut, bone-in pork chops are best enjoyed on the grill alongside an Oregon beer, like a Heater Allen Pils, which is hoppy rich, round and malty. You can marinate the chops, stuff them, or grill them however you like. If you’re craving something new, try our recipe for Porterhouse Pork Chops with Grilled Fruit featuring a finishing glaze of garlic, thyme, jalapeño and Oregon-made pepper jelly. Top them with grilled tropical fruit and you’ll have yourself a stunning summer meal in snap.
Tuscan Ahi Tuna Kabobs and Greek Shrimp and Tomato Skewers
Fire up the grill and put the heat to these appetizing kabobs! Marinated in a tangy combination of olive oil, lemon juice, oregano, onion, garlic, paprika and a pinch of cayenne, our Market-made Greek Shrimp and Tomato Skewers feature plump shrimp and fresh veggies, like Roma tomatoes, bell peppers, red onions and zucchini. Or choose boldly flavored Tuscan Ahi Tuna Kabobs, featuring Grade-A ahi tuna, bell peppers, red onions, zucchini and mushrooms, marinated in a fantastic house-made sauce. To cook, simply toss them onto a hot grill and turn a couple times, until desired doneness. Both are sensational served with rice pilaf and your favorite summertime beverage!
Triple Garlic Teriyaki Flank Steak
Steeped in our own house-made garlic and teriyaki marinade, flavorful flank steak is fantastic on the grill. Best cooked medium rare and thinly sliced at an angle across the grain, this melt-in-your-mouth steak can be prepared over high heat on the barbecue. Serve it with rice and veggies or alongside a crisp green salad with fresh tomatoes and mozzarella. Delish!
Cedar Plank Sockeye Salmon
Infuse your salmon with fantastic flavor by grilling your next fillet atop a cedar plank! Soak your plank 1 hour prior to grilling and prep your barbecue for direct cooking over medium heat. Season salmon with a mixture of cumin and brown sugar or your favorite spice blend. Place the salmon skin-side-down on the plank. Close the lid and cook until the salmon flakes easily. Portland-made Bobbie’s Boat Sauce would be a wonderful way to add a little heat at the end! We suggest pairing your cedar plank salmon with locally produced Ovum Big Salt wine, which is basically the beach in a bottle – fresh, dry and breezy.
Gourmet Burger Patties
There’s nothing better than a burger on the grill, especially when it’s a gourmet burger from your Market Meat Department! Made with antibiotic-free, Northwest-raised beef ground fresh in store, our burger patties come in several varieties. Try Cheddar Bacon, Gorgonzola or Firecracker for a bit of heat! Also great on the grill are sliced Sweet Potato Planks and Sweet Onions to serve with your burgers.
Chicken and Pork Sugar-Free Sausages
Crafted with high-quality chicken or pork and tasty spices, these sugar-free sausages are amazing on their own, in a bun, or added to your favorite recipes. Made fresh in store with our own recipes, each variety has fantastic flavor. Choose mellow Mushroom Parmesan or slightly spicy Southwest Chicken Sausages. Or, try herby Tuscan Sienna or spicy Creole Pork Sausages on the grill to kick off your weekend!
Pork and Chicken Greek Souvlaki
Made fresh at your Market Meat Department, these crave-worthy kabobs will transport you to the blue waters and white sands of the Greek isles. Skewered with colorful bell peppers and red onion, our taste-tempting souvlaki comes in your choice of chicken or pork, marinated in a tangy combination of olive oil, lemon juice, oregano, onion, garlic, paprika and a pinch of cayenne. Grill and serve with rice pilaf to enjoy on the patio.
USDA Prime Steak Burgers
Cowboy Rubbed Steaks
Dust off your barbecue and your cowboy hat and get grilling with these sensational steaks. Choose from New York strip, top sirloin or rib eye steaks rubbed with a special blend of spices. These spicy steaks won’t make you cry, but they will bring the heat. Full of flavor and fantastic for summer, they’re excellent alongside grilled asparagus and potatoes. Ask for them at your Market Meat Dept!
Tequila Lime Marinated Chicken Breasts
Our Market Meat Dept. Tequila Lime Chicken Breasts are marinated in a tangy sauce that makes south-of-the-border dishes extra delicious! Made with no-antibiotics-ever chicken, they’re ready for the grill and are great sliced for tacos and salads.
Beer Bottom Whole Chicken
Discard or consume half of the beer, leaving the remainder in the can. We recommend ExNovo, The Most Lager in the World, to create this amazing chicken. If included, remove neck and giblets from cavity of chicken. Baste chicken with melted butter and rub the bird all over with Smokey Joe’s Rub, then let it sit for 30 min. In the meantime, preheat and prepare your grill for low, indirect heat. Set chicken on can, inserting the into the cavity of the chicken, so that the bird is sitting upright. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken and keep it stable. Cover the grill and do not check the chicken for at least an hour. After an hour, check the chicken and refresh the coals (if you are using a charcoal grill). Check the chicken every 15 min. thereafter, until a meat thermometer inserted into the thickest part of the thigh reads 165°. Total cooking time will vary depending on the size of the chicken and the temperature of the grill. A 4 lb chicken will usually take approx. 90 minutes. Carefully transfer chicken to a tray or pan – the beer inside the can will be very hot. A trick to transferring is to slide a metal spatula under the bottom of the beer can and use tongs to hold the top of the chicken. Let rest 10 min. Carefully lift the chicken off of the can, then carve. Enjoy!