Recipe 8 Hacks to Pump you Up for Summer
Grill, eat, repeat!
Cut 3/8" wide strips halfway down the sides of an empty tin can. Fold the strips down to horizontal and fold the ends upwards. Cover the strips and the center of the can with aluminum foil and place hot charcoal on top. Cover with the barbecue grill. Place 2 lemon slices side by side and place a salmon filet on top. Cover with aluminum foil until cooked and enjoy.
Place some wood chips in a loaf pan, then light some rosemary sprigs with a lighter and add them to the chips. Cover the pan with aluminum foil and pierce holes with the tines of a fork. Place the dish on the barbecue grill, place marinated spare ribs next to it and cook, covering the barbecue to smoke the meat.
Collect the box wine spouts. Carve a hole the size of the spouts in a watermelon, melon, pineapple, and grapefruit. Cut a second hole at the top of each fruit. Place the spouts in the first holes and a bottle of vodka, tequila, whiskey, and rum in the other holes. Fill glasses from the spouts.
Plant mini booze bottles upside down in yogurt cups and freeze for 4 hours. Remove the frozen yogurt from the freezer and enjoy.
Cover the bottom of a cardboard box with garbage bags and fill it with ice cubes. Lay beers in the box and close the box while the beers cool down.
Skewer pieces of pepper, onion, and steak on rosemary sprigs. Drizzle with olive oil on top and season with salt and pepper. Rub half an onion on the barbecue grill and then grill the skewers.
Cut 3 wheels of brie cheese into wedges and place each one on a little raspberry, apricot, or blueberry jam. Place pretzels between the portions of one of the bries and thin slices between those of the other bries. Arrange pistachios, almonds, raisins, dried cranberries and dried apricots around the cheeses and enjoy.
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