Elevate Your Labor Day Barbecue with Delicious Recipes

Celebrate the unofficial end of summer with a fantastic barbecue that offers more than just burgers and hot dogs. This Labor Day, treat yourself and your guests to a menu filled with seasonal flavors. Think of grilling options like blackened Santa Maria tri-tip and appetizing chicken and vegetable skewers, complemented by a charred corn pasta salad and tantalizing buttery grilled garlic potatoes. These recipes from Wildfire Outdoor Living will certainly enhance your backyard gathering by making the most of summer’s fresh ingredients.

Blackened Santa Maria Tri-Tip

Savor the bold flavors of this Blackened Santa Maria Tri-Tip. It features a rich spice rub that creates a perfect caramelized crust, resulting in juicy, tender slices ideal for sharing. Here’s how to prepare it:

• Prep Time: 10 minutes (plus 20 minutes resting)
• Cook Time: 25 to 30 minutes
• Servings: 4

Ingredients

• 2-pound tri-tip
• Santa Maria Seasoning (see below)
• Oil, for the griddle

Santa Maria Seasoning

• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary, ground or chopped
• 1/4 teaspoon cayenne pepper (optional)

Instructions

Season the Tri-Tip: Mix salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne pepper in a small bowl. Rub the mix generously over the tri-tip. Allow the meat to sit at room temperature for 20 minutes.

Preheat the Griddle: Set to low heat and preheat for 20 minutes.

Cook the Tri-Tip: Drizzle oil onto the griddle. Place the tri-tip on the griddle and cook for about 15 minutes. Add more seasoning to the other side, then flip after a dark crust forms. Continue cooking for another 10 to 15 minutes.

Rest and Serve: Remove from the griddle and let rest for at least 10 minutes. Slice against the grain into thin pieces and serve.

Lemon Herb Chicken Skewers

These skewers are filled with the vibrant flavors of summer. Grilled chicken marinated in lemon, garlic, and fresh herbs is paired with zucchini, bell peppers, and onions. A true crowd-pleaser for a Labor Day gathering.

• Prep Time: 20 minutes (plus 1-4 hours marinating)
• Cook Time: 12-15 minutes
• Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 zucchinis
• 2 bell peppers
• 1 large red onion
• 8 ounces cremini mushrooms

Lemon Herb Marinade

• 1/3 cup olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Basil leaves

Instructions

Marinate the Chicken: In a large bowl, mix olive oil, lemon juice, zest, garlic, mustard, honey, and herbs. Add the chicken and mix to coat. Chill for 1 to 4 hours.

Prepare the Grill: Preheat to medium-high (400-450 F). Lightly oil the grates to prevent sticking.

Assemble the Skewers: Thread chicken and vegetables onto skewers, alternating for color. Leave space between pieces for even cooking.

Grill: Cook skewers over direct heat for 12-15 minutes, turning every 3-4 minutes. Ensure the internal temperature reaches 165.

Finish and Serve: Serve skewers garnished with fresh lemon juice and basil leaves.

Parmesan Garlic Grilled Potatoes

Add a delicious side to your grill menu with Parmesan Garlic Grilled Potatoes. Enjoy these tender spuds mixed with butter, garlic, and herbs, wrapped in foil, and grilled.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Servings: 6-8

Ingredients

• 2 pounds baby Yukon gold potatoes
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

Prepare the Potatoes: Preheat grill to medium (375-400 F). Mix potatoes with butter, olive oil, garlic, cheese, herbs, and spices. Coat evenly.

Assemble the Foil Packet: Lay foil sheets out. Place potatoes in center and seal tightly.

Grill: Cook packet over indirect heat for 30-35 minutes, flipping halfway. Ensure potatoes are tender and browned.

Finish and Serve: Open packet and serve potatoes with additional cheese. For crispiness, grill for 3-5 more minutes with the packet opened.

Santa Fe Grilled Corn Salad

This salad brings a burst of colorful, Southwestern flavor to your plate. Grilled sweet corn combines with black beans, bell peppers, and avocado in a lime-cilantro dressing.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Servings: 6-8

Ingredients

For the salad:

• 5 ears fresh sweet corn
• 1 can (15-ounce) black beans
• 1 cup cherry tomatoes
• 2 red bell peppers
• 1/2 red onion
• 1 large avocado
• 1/2 cup Cotija cheese (optional)
• 1/4 cup chopped fresh cilantro

For the lime dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 teaspoon lime zest
• 1 tablespoon honey
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Grill the Corn: Preheat grill to medium-high (400-450F). Brush corn with olive oil and grill for 10-12 minutes until charred. Cool and slice kernels off.

Prepare the Dressing: Whisk olive oil, lime juice and zest, honey, cumin, chili powder, paprika, garlic, salt, and pepper.

Assemble the Salad: Combine grilled corn, beans, tomatoes, peppers, onion, and cilantro in a large bowl. Add cheese if desired. Dress the salad and toss gently. Add avocado just before serving.

Serve: Adjust seasoning with salt, pepper, or lime juice. Serve chilled or at room temperature.

These flavorful recipes are brought to you by Wildfire Outdoor Living, reviewed and distributed by Stacker.