Grilling Season!

Grilling season is upon us! We sure had a lot of fun welcoming the season with a big grill event at Home Appliance! Smokers, sous vide, and grill marks, oh my! Here are the recipes for all of the dishes (and cocktails) that we served, as well as some tips & tricks while you’re firing up your outdoor kitchen. Please let me know if you have any questions & enjoy!

For our cocktails, we served, ‘Hot Honey Summer’ – A grilled lemon & rosemary spiked lemonade sweetened with hot honey. And ‘Smokin’ Oldies’ – Smoked Cherry Old Fashioneds.


1 Cup Fresh Lemon Juice

1 Cup Hot Honey

8 Cups Cold Water

Lemon Slices & Rosemary


Grill the lemon slices & rosemary, set aside to cool. Mix together all ingredients & serve over ice!


1/2 Cup Fresh or Frozen Cherries

1/2 Cup Simple Syrup


Angostura Bitters

Orange Peel


Cold smoke your cherries for about 45 minutes, or until you have the amount of smokiness that you would like. Soak half of them overnight in the simple syrup. To serve, pour 2 ounces of bourbon & 2 tsp simple syrup over ice. Add a few dashes of bitters, a smoked cherry & an orange peel. Enjoy!

For a fun simple app, definitely try these! Start by grilling peach slices and allowing them to cool. Cut them into equal pieces with fresh mozzarella. You can add fresh basil to your skewers or serve with fresh pesto. Sprinkle with salt, pepper, & drizzle with balsamic glaze!


1/4 Pineapple, Grilled & Diced

3 Roma Tomatoes, Diced

1/2 Red Onion, Diced Small

1/2 Cup Cilantro, Minced

1/2 Jalapeno, Minced

Juice of 1 Lime, Salt & Pepper to Taste

Such a great alternative to store bought!! Cut pineapple into planks. Brush them with vegetable oil & grill. While they are cooling, prepare other ingredients. Toss together all ingredients & season to taste.

Chef Andy Dubyoski’s Famous Grilled Mushrooms with Chili Crisp!!

Grilled mushrooms with Chili crisp and fresh ramps

6 large portobello mushrooms

4 fresh ramps (use scallions if ramps are unavailable)

Lao Gan Ma chili crisp to taste (I would use 3-4 TBS for mine)


¼ C Soy sauce

2 TBS Black Vinegar

2 TBS Toasted Sesame oil

1 Tbs Mushroom Dark soy sauce

1 Tbs Shaoxing Wine

1 tsp 5 spice

1 TBS Sugar

Marinate over night.  Grill. Garnish.


3 # Yellow Potatoes – Steamed & Grilled

4 Ribs of Celery, Chopped

1/2 Yellow Onion, Chopped


1 1/2 Cup Plain Greek Yogurt

1/2 Cup Mayonaise

2 T Olive Oil

1/2 Cup Fresh Basil

1/2 Cup Fresh Dill

1/2 Cup Fresh Parsley

Juice of 1/2-1 Lemon

3 Cloves of Garlic

1 tsp Garlic Powder

1/2 tsp Salt

Fresh Ground Pepper


For the dressing, place all ingredients in a blender and puree. Steam potatoes until for tender, slice into planks & grill. Once cool, cut into chunks and toss with the rest of ingredients and the dressing!

Chef Andrew Dubyoski’s Smoked Baba Ganoush

Baba Ganoush

2 lbs of Eggplant (about 2 small to medium eggplants)

1/3 C Tahini

1 Head Roasted Garlic

¼ C Extra Virgin Olive Oil (Plus 1-2 Tbs for garnish)

½ tsp Smoked Paprika (plus more for garnish)

½ tsp Cumin

Sumac for garnish

Juice of 1 Lemon

Zest of 1 Lemon

Kosher Salt

Fresh Black Pepper

Cut eggplant in half lengthwise.  Rub with olive oil.  Season with salt, pepper, cumin, and paprika.  Smoke until tender.  Whip tahini and roasted garlic in food processor till smooth.  Add eggplant with skin removed, lemon zest and juice and pulse several times.  Finish with extra virgin olive oil, adjust seasoning.  Garnish with more extra virgin olive oil, smoked paprika, and sumac.

Chef Andy at The Grill!


1 Cup Unsalted Butter, Softened

1 Cup Brown Sugar

1/2 Cup Sugar

2 Eggs

1 T Vanilla Extract

2 3/4 Cups Flour

1 t Baking Soda

1 t Salt

1 Cup Chocolate Chips

Smoked Sea Salt

Cream butter and sugars together for 3-4 minutes in electric mixer. Add 1 egg at a time and vanilla. In a separate bowl, mix together dry ingredients. Gradually add them until just combined and toss in chocolate chips. Bake at 350 for 10 minutes (they will look a bit underdone), and sprinkle with a bit of sea salt. Enjoy!!

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