Patch Picks: BBQ Time

Patch Picks highlights editor and reader picks of great local businesses, destinations, services, organizations, ways to spend a day off, and more. 

This feature provides lists to help you, your family, friends, and significant others find the best places for everything from Sunday brunch to New Year’s Eve celebrations, pumpkin patches, date night destinations, florists, girlfriend nights out, kids party places, parks and more.

This week we present the best summer barbecue recipes and tips.

Grilled Honey Mustard Chicken: From one of our Norwood Patch bloggers - 3/4 cups low-fat plain yogurt, 2 tablespoons dijon mustard, 2 tablespoons chopped fresh dill, 1 teaspoon honey, salt and pepper to taste, 1 pound boneless, skinless chicken thighs, and 1-2 tablespoons olive oil. Brush thighs with oil and season with salt and pepper. Grill or broil 12 minutes per side or until 160 degrees and juices run clear. Mix yogurt, mustard, dill and honey in small bowl. Let sit while thighs are grilling. Top thighs with sauce upon serving. Serve with grilled asparagas.

Grilled Salmon with a Cajun Rub: Posted to our Facebook page from some of the folks at Boch Honda - 2 tbsp oregano, 2 tbsp thyme, 1 tsp ground pepper or lemon pepper, 1 tsp salt, 1 tsp cayenne pepper, and salmon fillets. Mix spices in a bowl (measurements should yield enough for four fillets). Rub either side of fillet with olive oil. Rub the mix evenly on the non-skin side of the fillet. Place rub side down on medium heat grill for 2 minutes, and flip to finish off the cooking on the other side.

Potato Salad: A classic from one of our Norwood Patch contributors - 3 lbs baby red potatoes (unpeeled), 1/3 cup finely chopped purple onion, 1/3 cup olive oil, 1/3 cup red wine vinegar, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp freshly ground pepper, 1/2 lb bacon cooked & crumbled, 1 cup fresh chopped parsley, and 1/4 cup stone ground mustard (*Inglehoffer brand and the jar says "Full Strength" stone ground mustard, it comes in a small round jar about the size of a tennis ball...the mustard can make or break the salad...). Cook potatoes in boiling water about 15 min or until tender. Drain and cool slightly. Cut into 1/4 inch slices or cubes. Combine potatoes and onion in a large bowl and set aside. Combine all other ingredients in a small bowl and let it sit for a while. Then just mix everything together. Serve room temp or cold.

Glista's Grilling Tips: A few words to the wise from your grilling-enthusiast editor - When grilling any type of meat, use tongs to flip the items on the grill - a fork will pierce the meat and let juice (and flavor) escape. When it comes to burgers you can use a spatula. Try to make sure the items are only flipped once to cook on both sides. Continuously flipping can again reduce the flavor. For large cuts of meat it's better to use indirect heat - it reduces the risk of overcooking that can occur placing the meat over a direct heat source. If grilling vegetables, be sure to brush with oil before placing on the grill and cook over a medium heat. Also, soaking the vegetables in cold water before grilling can help assure they don't dry out when cooking.