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Mother’s Day Grilling Feast Ideas

candied bacon mother's day grilling

Mother’s Day Grilling Feast

Who says the grill is just for Father’s Day?

Inspired by Clint Cantwell of TheDailyMeal.com, we fired up the grills in order to create a Mother’s Day Grilling Feast! Mother’s Day is right around the corner and while cooking for Mom seems like a good idea on paper, it usually ends with her spending a good part of her special day in the kitchen, cleaning up the huge mess that Dad and the kids created.

And although a trip to a local hot spot for brunch or dinner is always an option, it’s more likely than not that you’ll end up waiting forever for a table large enough for your family and that at least one of the kids will turn what would be a pleasant meal in to a nightmare with a full on meltdown.

But there is hope. This year why not fire up the grill for a true family feast? After all, no other style of cooking brings friends and family together more than a good ol’ backyard cookout. Mom, grandma, and all of the aunts can relax over a nice batch of grilled cocktails while the kids wear themselves out running around the yard and the dads work their magic at the grill.

To get your Mother’s Day cookout started out on the right foot, Clint Cantwell compiled a few grilling recipes that are sure to wow all of the special moms in your life. As always, you can also visit Grilling.com for more barbecue and grilling recipes from me and the rest of our VIP team.

From Mother’s Day menus and party ideas to the best cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Mother’s Day Recipes & Menus Page.

Mother’s Day Grilling Feast Ideas

candied bacon mother's day grillingCandied Bacon

Bacon for breakfast is good but candied bacon is even better, especially when you add the smoky flavor of the grill to the mix.

INGREDIENTS

1 pound bacon
1/4 cup honey
¼ teaspoon. chipotle powder (optional)
1/2 cup brown sugar

Directions

Prepare grill for medium-high heat grilling. Place bacon strip on the grill grate, drizzle honey over the top of the bacon slices and sprinkle liberally with brown sugar. Close the grill and allow the bacon to cook until crisp, approximately 15-20 minutes. Remove the bacon using a spatula as the honey and brown sugar mixture will be extremely hot. Allow the bacon to cool completely before serving.

Mother’s Day Grilling Feast Ideas

Grilled Coconut Rum French Toast

Leave it to Robyn Medlin-Lindars of Grillgrrrl.com to take Mother’s Day brunch to a whole ‘nother level by taking classic French toast and firing it up on the grill!

INGREDIENTS

One loaf Challah or Brioche, sliced into 1/2” piecesMother's day grilling grilled french toast
4 eggs
2 tablespoon milk
2 tablespoon coconut rum
Dash Cinnamon

Notes

Additions:
• Fresh strawberries (optional), chopped up with a bit of powdered sugar
• Maple syrup
• Breakfast sausage patties or links

Directions

Combine eggs, milk, coconut rum and cinnamon. Next, preheat your grill for medium direct heat (about 350 degrees). Coat the grill grates well with canola oil so the bread does not stick.

While the grill is heating up, soak your bread pieces in the egg mixture. Once the grill is heated, grill the bread until nice char marks form, about 4 minutes each side.

Meanwhile, you can grill up breakfast sausage patties or links to go with the French toast. Grill the sausage links while grilling the French toast.
Serve the French toast with diced strawberries (or fruit of your preference) and whipped cream (optional) and sausage.

Mother’s Day Grilling Feast Ideas

Grilled Coffee-Coriander Strip Steaks

CoffeeGrillRubEvery Mother’s Day I ask my wife what she’d like for dinner and every year the answer is the same — a perfectly grilled steak. Here’s one of my personal favorite recipes, one that incorporates ground coffee to really up the flavor profile of the steak. To really take it over the top, place the grilled steaks on a tablespoon of butter as soon as they come off the grill. You won’t be disappointed!

INGREDIENTS

Grilled Coffee-Coriander Strip Steaks

4 New York strip steaks, about 1½ inches thick
¼ cup extra virgin olive oil
Coffee-Coriander Steak Rub
Coffee-Coriander Steak Rub

2 tablespoons ground coffee
3 tablespoons smoked paprika
1½ tablespoons coriander seeds, lightly toasted and ground
½ teaspoon dry mustard
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt

Directions

Grilled Coffee-Coriander Strip Steaks

Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. Meanwhile, heat a grill to high, placing the majority of the coals and a couple (optional) fist-sized wood chunks in the center of the grill to create a cool zone on the outer edges.

Once the steaks have come to room temperature, coat all sides with the olive oil; then season generously with the coffee-coriander rub. Place the steaks in the center of the grill, cover, and cook for 3 minutes. Flip and grill, covered, for another 3 minutes. Flip and cook each side for an additional 2 to 3 minutes, until they reach your desired level of doneness (145° to 150°F for medium-rare and 150° to 160°F for medium according to the USDA. Remember, however, that the meat will rise in temperature as much as 10 degrees as it rests). Remove from the grill and allow to rest for at least 5 minutes so that the juices have time to redistribute and don’t end up all over your serving platter or cutting board.

Coffee-Coriander Steak Rub

Mix all the rub ingredients together and set aside.

Mother’s Day Grilling Feast Ideas

Grilled Blue Whale Cocktails

When it comes time to serve up cocktails at your backyard bash, consider giving them an added depth of flavor by using grilled fruits such as those found in this Grilled Blue Whale recipe from Chris Grove of NibbleMeThis.com.

INGREDIENTS

6 ounces blue curaco
6 ounces pineapple rum
ounces Ol Smoky Moonshine (plain) or grain alcohol
32 oranges, sliced thin
2 limes, sliced thin
1 lemon, sliced thin
2 teaspoon white sugar
2 quarts lemonade

Directions

Toss orange, lemon, and lime slices with the sugar in a Glad ziptop gallon bag.

Preheat a charcoal grill to 350f. In my Smoke Hollow grill this takes about 3/4 of a chimney filled with Kingsford blue bag briquettes.

Remove the slices from the bag (retain the bag) and grill both sides until nice grill marks form, about 3-5 minutes. Return the slices to the bag.grilled blue whale cocktail

Mix the lemonade, curaco, pineapple rum, and moonshine together. Add the fruit and the juices, to the punch.

Refrigerate for 1 hour or until chilled. Serve over ice with the fruit as a garnish.

Drink responsibly and enjoy!

Mother’s Day Grilling Feast Ideas

Cayenne Grilled Peaches

grilled peaches bbqdragon.comWhen it comes to “manning” the grill, few do it better than Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co. and author of the newly released BBQ and grilling cookbook Smokin’ in the Boys Room. For Melissa, Mother’s Day starts with a perfectly grilled rib-eye and smoked Vidalia onions (the recipe for which can be found in her book) and ends with one of her favorite desserts, grilled cayenne peaches.

INGREDIENTS

4 peaches
3 Tablespoons light brown sugar
1 Teaspoon vanilla extract
1 Teaspoon cayenne
Whipped cream for serving

Directions

Prepare a hot grill.

Cut the peaches in half and remove the pits.

In a small bowl, mix together the brown sugar, vanilla, and cayenne. Place the peach halves in a baking dish cut side up and spoon the sugar mixture over the peaches. Allow to sit for 20 minutes or until the sugar dissolves.

Place the peaches on the grill skin side down and cook for about 3 minutes or until they develop some char and the sugar is slightly set.

Turn over and grill for 1 minute, then quarter turn them to develop a nice diamond-shaped grill mark. Remove, place on serving plates, and serve with a dollop of whipped cream.

About Clint Cantwell

With a large online following and a passion for all things barbecue and grilling, Clint is the Editor of Grilling.com and pitmaster of Smoke in da Eye competition barbecue and grilling team. From his childhood in Texas to several years spent in Kansas City, Wisconsin, New Orleans and New York, Clint’s passion for barbecue and grilling runs deep as he travels the country in search of the people, places and tastes that define our shared grilling culture. He currently resides just outside of Memphis, TN along with his wife, three children and Charcoal the dog, sharing his experiences, recipes, tips, techniques and more via the site, social media, traditional media, cooking demos and more.

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