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A long-time contributor to SeriouslySmoked. Jim has had a lifelong relationship with the art of grilling, passed on from his father and grandfather to him.
Doug is a hardcore barbeque enthusiast and connoisseur. While he spends most of his time on editing and research, he sometimes moonlights as a product tester for particularly interesting things he comes across.
Why wait until summer to start your barbecue season? When the snow has melted, and you can feel the sun in the spring breeze, it’s time to kick off the grilling season. So pull out all your favorite grilling gear and step out of the house and outdoors to enjoy the spring weather and the gratifying smell of smoke from your barbecue filling the air.
Incorporating grilled food into your springtime menu can be fun and easy. Try our grilling ideas for spring for your Easter gatherings and graduation parties.
- 2 large zucchinis
- 1 bundle of asparagus (about 1½ lbs.)
- 2 whole artichokes
- 4-6 large spring onions
- 1 lemon cut in half with the seeds removed
- 1 bundle of small rainbow carrots (6-7 total)
- 1 clove minced garlic
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Wash and chop the asparagus, zucchini, small carrots into 3-inch pieces. Cut the onion into wedges. Then marinate the chopped vegetables for at least half an hour. Bring water in a pot to a boil, cook the artichokes for 5 minutes. Then brush them with the marinade.
Preheat your grill to medium-high heat. Place vegetables in a grill basket on the grill rack and cook for 8-10 minutes until crisp-tender and slightly charred, turning once or twice during cooking. Before serving, sprinkle with fresh lemon juice to enhance the overall flavor.
Raspberry Spiral Ham
This unique ham recipe is sure to wow your guests. Sides of garlic mashed potatoes and blanched green beans bring out the ham’s smoky raspberry flavor.
- 1 spiral ham (precooked)
- Louisiana Grills raspberry chipotle spice rub
- ½ jar raspberry jam
- 1 quart fresh raspberries
- ¼ cup of sugar
- ⅓ cup of warm water
Preheat the grill to 225°F. The low temperature helps to retain the meat’s juices while cooking.
Season the ham with the raspberry chipotle spice rub. Make sure you get the seasoning between each slice. Place the ham on the grill grates and cook for about two hours until it reaches an internal temperature of 140°F.
Combine the glaze ingredients in a small saucepan over medium heat until it becomes runny. For a smoother glaze, strain the raspberry seeds using a cheesecloth. Pour the glaze over the ham just before serving or place it in a small bowl for guests to add themselves.
Grilled Avocados with Black Bean and Sweet Corn Pico de Gallo
This quick dish is the perfect appetizer to serve with pita chips. It is full of flavor, affordable and easy to make.
- 2 ripe California avocados
- 1 cup black bean and sweet corn pico de gallo
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 2 freshly squeezed limes
Slice the avocados in half lengthwise and remove the pits. Brush the avocado flesh with olive oil and place flesh down on the grill grates. Grill on medium heat for about 8 minutes until the sear marks appear, and the flesh has crispened.
Stuff each avocado half with the black bean and sweet corn pico de gallo. Drizzle with freshly squeezed limes before serving.
The sweet corn and black bean pico de gallo can easily be switched out to a mango and habanero pico de gallo for a sweeter flavor. Serve as a side dish with your favorite grilled fish. Also, great meal to pack during camping season.
Grilled Rosemary Leg of Lamb
Many families worldwide enjoy lamb at their Easter celebration, so why not grill it? Grilling lamb adds a distinctive flavor while keeping the meat tender and moist. You can prepare this meal during autumn season.
- ½ cup
- ½ cup olive oil
- ⅓ cup red wine
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh rosemary, roughly chopped
- 1 teaspoon fresh thyme leaves
- 3 cloves fresh garlic, minced
- 10 turns of a black pepper mill
- 10 turns of a white pepper mill (optional)
- 1 bone-in leg of lamb, approximately 7-8 pounds
- 2 cloves of garlic, sliced into slivers
- 2 tablespoon of rosemary sprigs
- Coarse salt
- Black pepper
- White pepper
When preparing this recipe, there are two main stages: stuffing the meat and marinating. Use a long and thin knife to create slits throughout the leg of the lamb. Place the garlic slivers and rosemary in the slits. The goal is to have both garlic and rosemary a couple of inches apart around the complete leg. Stuffing the lamb helps to flavor the meat from the inside.
Whisk together the marinade ingredients in a resealable plastic bag. Place the lamb inside the bag and marinate the lamb for 2-24 hours. The longer it marinates, the more flavor it will have.
Coat all sides of the lamb with salt, black and white pepper. Then grill it on low (about 350°F) for around 3 hours or until the internal temperature is 120°F for rare, 130°F for medium, and 145°F for well-done.
Let it rest for a few minutes before slicing and serving with mint sauce, roast potatoes, and grilled vegetables.
Who doesn’t love desserts at a barbecue? The subtly smoked flavor of this carrot cake is irresistible.
- ½ cup unsweetened apple sauce
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups brown sugar
- ¾ cup canola oil
- 3 cups grated carrot
- 1½ teaspoon ground cinnamon
- 4 eggs
- 2 cups of all-purpose flour
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup of sugar
- 2 8-0unce packages of room temperature cream cheese
- ½ cup room temperature butter
- 3 cups of icing sugar
- ¼ cup crushed pecans
In a small bowl, whisk together the eggs, oils, sugars, and applesauce. Combine the flour, baking powder, baking soda, salt, and spices in a large bowl. Pour the wet ingredients into the dry, then stir to combine, be careful not to overmix.
Pour the batter into 2 x 9-inch cake pans lined with parchment paper. Cook them in your preheated 350°F grill for about 35 minutes. Rotate the pans halfway through to ensure they cook evenly. Poke the cake’s center with a toothpick; when it comes out clean, the cake is done cooking, and remove it from the grill. Once cooled, remove from the cake pans onto a cooling rack.
While the cake is cooling, beat the cream cheese, butter, and icing sugar until smooth; once the cake has completely cooled, add the frosting mix—frost the top of one layer and place the other layer on top before frosting the entire cake. When frosting the cake, try not to lift your knife as this will cause crumbles, instead use long and smooth strokes. Top the cake with pecans before serving for an additional crunch.
Read more: Grilling oysters.