Grill/Barbecue

Recent Recipes

• 1

  Bib & Tucker Double Char Bourbon Brisket

• 2

  Grilled Corn with Teriyaki Butter

  Abbie Argersinger’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! This started with my friend's grilled corn method in which you soak the whole cob for an hour or so, peel back the husk and remove the silk, season it then put it back together, tie it shut (with strips of husk) and grill. My mind went to a fusion-y version of Mexican street corn. I mixed unsalted butter with Kikkoman® Teriyaki Marinade & Sauce, cumin and chili, spread this on the corn and bundled it back up. Once the husks were nicely charred I pulled them back and topped the corn with a squeeze of lime, queso fresco and cilantro. So good! The sweet saltiness of the teriyaki is perfect with the more traditional spices. Bonus: that teriyaki butter also served as a delicious baste for a grilled filet as well as a cedar plank grilled piece of salmon!

• 3

  Pork & Shrimp Grilled Quesadillas with Cucumber Salad

  Pamela Gelsomini’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! These Pork and Shrimp Grilled Quesadillas are a fusion-style umami bomb in every bite! I made a spin on a traditional wonton filling and served them up quesadilla-style (no fancy folding required)! The filling—a mix of ground pork and shrimp with Kikkoman® Teriyaki Marinade & Sauce, and other traditional Asian flavors like garlic, ginger, scallions, and sesame—is sandwiched between two tortillas and grilled until golden brown and toasty. Serve these drizzled with Kikkoman® Sriracha mayo and a fresh cucumber salad marinated in the Kikkoman® Teriyaki Marinade & Sauce, rice vinegar, sesame oil, and brown sugar on the side.

• 4

  Grilled Napa Caesar with Shrimp, Peanuts & Panko

  Michelle Kim’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest! This Caesar salad gets its Asian flair from Kikkoman® Teriyaki Marinade & Sauce used three ways! Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then seasoned with freshly ground sea salt and black pepper before being drizzled with a creamy, Caesar-style dressing and juicy, grilled shrimp. The umami flavors of the teriyaki make the perfect substitute for the traditional anchovies and Worcestershire sauce in the dressing. For croutons I tossed bread in a teriyaki-miso mixture and toasted in a pan right on the grill (See Food52’s sub, below). Finally, extra large shrimp are marinated in the teriyaki sauce before being grilled on skewers until perfectly plump. The cabbage can be served in whole wedges or chopped before topping and dressing.

• 5

  Marcy Ragan's Grilled Panzanella Caprese

  This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at Relish Your Chef.

• 6

  Teriyaki & Sofrito Grilled Lobster Tails

  I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Rican sofrito I know and love—is combined with Kikkoman® Teriyaki Marinade & Sauce and butter to baste juicy lobster tails as they grill. This combination would work well on chicken, shrimp, tofu, vegetables, or mushrooms, either on the grill or cooked in any way you choose.