School is out and the summer season has officially started. That means long leisurely fun-filled days that usually end in a delicious BBQ suppers. But for some, BBQ means the unfortunate task of eating burnt hamburgers and dried steak with the occasional charred hot dog.  Here are some fool-proof summer BBQ recipes that will wow your taste buds and make you wish summer grilling was an all year round option!

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The Ultimate BBQ Steak

A lucky girl am I married to the king of all BBQs. Dov can make a mean steak; he’s methodical about choosing the right cut, marinating them and cooking them to perfect medium-rare temperature. Dov will make a BBQ warm weather or in a blizzard; nothing can come between a man and his steak.  Our once-a-week home BBQ has taught me a great deal about meat and its complexities.

For the Marinade:

  • 2 steaks, rinsed & patted dry
  • 3 Tbsp. steak seasoning mix (mesquite flavoring)
  • Kosher salt & black pepper
  • ½ cup teriyaki sauce
  • 2 Tbsp. honey
  • 1 tsp. ginger
  • ½ cup hickory BBQ sauce (your favorite brand)

For the Glaze:

  • ½ cup teriyaki sauce
  • 2 Tbsp. honey
  • 1 tsp. ginger
  • ½ cup hickory BBQ sauce
  • 2 tsp. spicy Dijon mustard (optional)

Preheat oven to 400 degrees. Or place on grill that has been already preheated and is very hot and has been coated lightly with cooking spray. (If gas grill keep it on med heat)

Take a fork and punch small holes into the meat of your steak. Combine the steak seasoning with the Kosher salt and pepper and rub into the top and bottom of your steak. In a small bowl combine all the remaining marinade ingredients, mix well. Put the steaks into a Ziploc bag and then pour in your marinade. Refrigerate for up to 4 hours or at least 30 minutes before grilling.

Heat your grill. Remove steaks from marinade and wipe off excess with paper towels. Grill off both sides of your steak for about 2 minutes each side. While the steaks are grilling combine your glaze ingredients in a small bowl. Remove steaks from grill and place into aluminum pan. Brush both side of steaks with your glaze using a pastry brush and finish cooking in the oven until your steaks reach 130 degrees for medium rare, (about 8-10 minutes). 

Mustard BBQ Chicken Wings

Late one night when in my eighth month of pregnancy, my husband and I saw a piece about an all night restaurant that serves chicken wings and waffles. I can’t even describe the cravings that report elicited, so much so, that I made my poor husband go out and beg our local chicken take out place to stay open 10 minutes longer to satisfy my hunger. I have since had my daughter, but still have cravings for these chicken wings.

  • 12-16 chicken wings, rinsed and patted dry
  • ¼ cup orange juice
  • ¼ cup honey
  • ¼ cup spicy Dijon mustard
  • ¼ cup hickory BBQ sauce (favorite brand)

For the Mustard Glaze:

  • ¾ cup mayonnaise
  • ¼ cup sweet teriyaki sauce
  • 3 Tbsp. spicy Dijon mustard
  • 1 tsp. ground ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. soy sauce
  • Extra ginger powder for sprinkling

Preheat oven to 400 degrees. Or keep on the med-high side of your grill and cover with hood for 6-8 minutes on each side.

Place the chicken wings in a heavy duty Ziploc bag. Mix all the remaining ingredients in a small bowl blending well. Pour mixture into Ziploc bag and gently shake, coating all wings as best as you can. Place into refrigerator and let marinate for at least 30 minutes or ideally up to 4 hours or more.

In another small bowl, mix together all the glaze ingredients, combining well. Set aside.

Drain and remove wings from marinade and pat dry with paper towel. Place the wings in a large baking tray. Sprinkle with ginger powder over the top of the wings, then using a pastry brush coat each wing thoroughly with the glaze mixture that you made. Place into oven and bake about 20-25 minutes. Remove and pile up onto a plate and dig in.  

Pareve Ranch Dipping Sauce

  • ¼ cup mayonnaise
  • 1 cup Tofutti non-dairy sour cream
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

Mix together all the ingredients in a small bowl, blending well. Cover and refrigerate for 30 minutes before serving. 


This salad is super easy to make and does not need a lot of your time. As I prep for my BBQ, I cut the cherries and throw them together in the bowl with my whole blueberries. I make the dressing and set it aside. I then start to BBQ the fruit only after all the meat is finished cooking on the BBQ and while everyone else is enjoying the burgers and steaks the fruit cooks. I then quickly cut and toss all the rest together with the dressing and serve with some Pareve Ice Cream or Whip Cream!

  • 1 whole pineapple, cut into 1/2 inch rounds
  • 6 peaches or nectarines, halved with pit removes
  • 1 cup pitted cherries, diced
  • 1 pint whole blueberries  

for dressing:

  • 3 tbsp. apricot or peach preserve
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic powder
  • 1/2 tsp ground ginger  

On your hot BBQ, grill the pineapple and peaches for about 4 minutes each side. When finished cut them into bite size pieces and toss into a big bowl with the cut cherries and whole blueberries. Mix all the ingredients for the dressing in a separate small bowl, and then pour over the cut fruit. Mix well and serve.

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