Heartland Farms - Bringing Families Together, One Meal At A Time

Memorial Day is the perfect time to gather with family and friends, fire up the grill, and enjoy a delicious BBQ feast. At Heartland, we believe in bringing the best farm-sourced meats and vegetables straight to your freezer, making your holiday meal preparation easier and more sustainable. In this blog, we’ll share some mouth-watering BBQ recipes that highlight the convenience and quality of our farm-to-freezer products. From perfectly grilled steaks and juicy chicken, we’ve got you covered for a memorable Memorial Day celebration. Read on for our top 4 BBQ Summer Recipes! These BBQ Recipes can not only be used for special occasions but those warm summer nights with the family!

 

1. Grilled Ribeye Steaks with Herb Butter

Ingredients:

– 4 Heartland farm-sourced ribeye steaks
– Salt and pepper to taste
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter, softened
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– 2 cloves garlic, minced

Instructions:

  1. Thaw the Steaks: Quickly thaw the ribeye steaks by placing them in a sealed plastic bag and submerging them in cold water for about 15 minutes.
  2. Season and Prep: Pat the steaks dry with paper towels. Rub them with olive oil and season generously with salt and pepper.
  3. Preheat the Grill: Heat your grill to high, around 450-500°F.
  4. Grill the Steaks: Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, adjusting the time based on your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
  5. Prepare the Herb Butter: In a small bowl, combine the softened butter, rosemary, thyme, and garlic.
  6. Serve: Let the steaks rest for 5 minutes after grilling. Top each steak with a dollop of herb butter before serving.

Tip: For the perfect grill marks, rotate the steaks 45 degrees halfway through cooking each side.

2. BBQ Chicken Thighs with Honey Mustard Glaze

Ingredients:

– 8 Heartland Farms All-Natural chicken thighs
– Salt and pepper to taste
– 1 cup honey
– 1/2 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 2 tablespoons soy sauce
– 1 teaspoon garlic powder
– 1 teaspoon paprika

 

Instructions:

  1. Thaw the Chicken: Use the quick-thaw method by placing the chicken thighs in a sealed bag and submerging them in cold water for 30 minutes.
  2. Season the Chicken: Pat the thighs dry and season with salt and pepper.
  3. Prepare the Glaze: In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, and paprika.
  4. Preheat the Grill: Heat your grill to medium-high, around 375-400°F.
  5. Grill the Chicken: Place the chicken thighs on the grill, skin-side down. Cook for 6-7 minutes per side, brushing with the honey mustard glaze during the last few minutes of grilling. Ensure the internal temperature reaches 165°F.
  6. Serve: Let the chicken rest for a few minutes before serving, allowing the juices to redistribute.

Tip: For extra crispy skin, start grilling skin-side down and resist flipping too soon.

3. Grilled Corn on the Cob with Chili Lime Butter

Ingredients:

– 6 ears of corn, husked
– 1/2 cup unsalted butter, softened
– 1 tablespoon chili powder
– 1 lime, zested and juiced
– Salt to taste

 

Instructions:

  1. Make the Butter: In a bowl, mix together the softened butter, chili powder, lime zest, lime juice, and a pinch of salt.
  2. Preheat the Grill: Heat your grill to medium-high, around 375-400°F.
  3. Grill the Corn: Place the corn directly on the grill grates and cook for 10-12 minutes, turning occasionally, until charred in spots.
  4. Serve: Spread the chili lime butter over the hot corn before serving.

Tip: For a smoky flavor, leave a few husks on the corn while grilling.

4. Grilled Pineapple with Cinnamon Sugar

Ingredients:

– 1 pineapple, peeled, cored, and cut into rings
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– Vanilla ice cream (optional)

 

Instructions:

  1. Prepare the Pineapple: Thaw frozen pineapple rings by placing them in a sealed bag and submerging them in cold water for a few minutes. (Or skip this step if you have a fresh pineapple to cut up!)
  2. Season