Grilled burgers are great, but why limit yourself? The smoke and sizzle of grilling is the perfect way to add flavor to a variety of foods. We’ve rounded up five of our favorite non-burger recipes from the grill-makers at Saber. Read below, see what you’re missing from Saber grills and accessories, and then fire up the grill!
Korean Style BBQ Beef Ribs with Green Beans
- 4 pounds cross cut beef short ribs (aka flanken cut)
- 1/2 cup green onions, bias cut
For the marinade
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon finely chopped garlic
1 green onion, chopped
3 tablespoons rice wine vinegar
3 tablespoons mirin
1 tablespoon red chile paste
1 teaspoon finely minced fresh ginger
For the Green Beans
1 pound trimmed green beans
2 tablespoons oyster sauce
2 tablespoons mirin
1 tablespoon honey
2 tablespoons peanut oil or other high temperature cooking oil
1 tablespoon chopped ginger
1 tablespoon chopped garlic
3/4 teaspoon sea salt
1 teaspoon sesame seeds
- Marinate the ribs – Mix together the marinade ingredients. Place the ribs in a 1 gallon zip-top bag, pour in the marinade, seal the top, and place in refrigeration for 6-8 hours. Flip the bag every 2 hours.
- Preheat – Preheat your grill to medium high heat. Preheat a small wok or skillet over low heat on the side burner.
- Grill the ribs – Grill the ribs 4 minutes per side. For pretty grill marks, rotate the ribs one quarter turn halfway through each side (2 minute mark). Remove from heat.
- Meanwhile, add oil to the preheated wok or skillet. As soon as the oil is hot (shimmering, wisps of smoke), add the garlic and ginger. Add the green beans, oyster sauce, mirin, and honey and stir fry for 3-4 minutes. Remove from heat.
- Garnish the ribs with green onion, garnish the green beans with sesame seeds, and serve. Can be served with sweet Jasmine rice.
Grilled Caprese Pizza
5-6 plum tomatoes
Salt & pepper
Grapeseed or olive oil
Mozzarella (such as fresh, plain Bocconcini balls)
Fresh basil leaves
- Slice your tomatoes 1/8 – 1/4 inch thick. Season with salt and pepper and let drain for a few minutes on paper towels.
- Preheat grill to high heat using all burners.
- Prep your mozzarella and basil leaves so they are ready to go as soon as you flip the pizza dough. Halve the Bocconcini balls.
- Shape your dough into a rustic rectangle and place it on a wood or plastic cutting board.
- With your fingertips or a pastry brush, lightly brush one side with oil and season with salt and pepper.
- When ready to place the dough onto your grill, grab the cutting board and from it, toss the dough right onto the grill in one quick motion. Or pick it up and firmly and quickly place it onto the grill. Aim for the center of the grill for this.
- Close your lid and allow the pizza to cook for 2 minutes. Your grill temperature should be between 500-600°F at this point.
- Using a spatula, peek at the underside of your dough. Does it have char marks? Does it look cooked on the outside? If so, turn your two center burners off, flip the pizza (it should not stick at all – it should come up easily and be cracker-like on the exterior) and immediately place your mozzarella and tomatoes on top. Season with salt and pepper again.
- Close the lid for 2-3 minutes, then turn off the heat of the grill. Allow it to sit so the cheese and tomatoes melt/wilt for another minute or two.
- Remove the pizza from the grill, top with basil leaves and balsamic glaze and enjoy!
Chorizo and Cheese Stuffed Jalapenos
12 large jalapeno peppers
1 tablespoon olive oil
1 yellow onion, finely diced
1 pound chorizo sausage, casing removed
4 oz. shredded Monterey jack cheese
Salt, to taste
- In a skillet on the side burner, or on a grill griddle, warm the olive oil. Add the onion and season with salt. Cook until the onion is translucent, about 6-8 minutes.
- Add the chorizo and cook. Crumble the meat as you go. Cook for about 5-7 minutes or until cooked thoroughly. Let the chorizo cool to room temperature.
- Preheat half the grill to Medium-High.
- Cut the top ¼ inch off each jalapeno pepper. Hollow out the center and remove the seeds and ribs.
- In a bowl, mix the chorizo and cheese. Stuff mixture into each jalapeno. Place the filled peppers upright in the pepper roaster.
- Place the pepper roaster on the grill over indirect heat (beside the hot burners). Roast for about 20-30 minutes or until peppers are tender.
- When the cheese starts to melt, sprinkle a few bacon bits on top so they melt into the top of the popper.
Recipe from Saber Grills.
Holiday Grilling: Turkey Brine
Large brining container, small sauce pan, whisk, plate
- Combine 1 cup of Kosher salt, ¼ cup of sugar, bay leaf, a few sprigs of thyme and a handful of peppercorns in a large pot. Add the juice from half a lemon, then add the squeezed lemon half directly to the pot along with 2 quarts of water.
- Heat the water (option to boil), and whisk to dissolve the salt and sugar.
- When the salt and sugar are just dissolved, remove the pot from the heat and pour in a large brining container. Stir in 2 quarts of cold water or ice cubes to cool rapidly.
- Once brine water is cool, add turkey to brine, weighing it down with a plate to keep it submerged, if needed. Cover and place in the refrigerator to chill for 12-24 hours.
Cook the turkey as desired. With a Saber rotisserie kit, you can even cook it right on the grill without drying it out.
Candied Bacon Crusted Salmon
2 pounds salmon fillet
For the candied bacon
5 strips bacon
3 tablespoons brown sugar
1/4 teaspoon cayenne
1/4 teaspoon BBQ seasoning (optional)
1/4 cup panko bread crumbs
For the lemon butter
3 tablespoons unsalted butter
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 cedar grilling planks, soaked for 2 hours
Quarter sheet pan or other shallow-edge, grill-safe pan for roasting bacon
- Preheat your SABER® grill with burners on low.
- Prepare candied bacon. Place bacon strips in a plastic bag and sprinkle in brown sugar, cayenne pepper, and BBQ seasoning. Shake the bag and move the bacon around to coat the bacon all over. Wrap a quarter sheet pan with foil and top with a cooling rack (rack optional but preferred). Lay the bacon strips evenly across the rack/pan.
- Cook the bacon. Place the quarter sheet pan on the upper rack of your grill, close the lid, and let cook for 10 minutes. Flip the bacon and cook until almost cooked through, about another 10 minutes. Remove from grill.
- Make the lemon butter. Cut the lemon in half and grill, cut side down, until dark grill marks form. Remove from grill. Squeeze out the lemon juice and discard the rinds. Add butter, salt, pepper, and parsley and cook over low heat until melted, stirring to combine.
- Place the bacon into a small food processor or mini blender and pulse until the bacon is fine crumbs. Mix with the panko bread crumbs.
- Prepare the salmon. Place the salmon fillet on the soaked planks and brush liberally with butter. Sprinkle the bacon mixture over the top of the salmon. Drizzle the remaining butter over the fillet.
- Cook the salmon. Place the salmon planks onto the grill, close the lid and allow to cook until the fish becomes flaky and reaches an internal temperature of 120°f to 140°f. This should take right about 20 minutes. Remove from grill.
- To serve, use a thin spatula to lift the salmon flesh off of the plank. The skin should stick mostly to the planks.
Ready to up your grilling game? Saber’s grills use a patented infrared system to lock in moisture and take your cooking to the next level.