Justin's favorite grilling and smoking recipes for summer

By Justin Segelstrom

When the weather warms up, my cooking moves outdoors. There’s just something about flame kissed food that hits differently this time of year. Whether it's grilled chicken on a weeknight, a loaded corn salad for a cookout, or something low and slow on the smoker, this is the season where backyard cooking really shines.

Here are four recipes I’ve made over and over again that always deliver on flavor, whether you’re cooking for the family or feeding a hungry crowd.

The Best Chicken Marinade for the Grill

This is my go-to marinade for grilled chicken. It’s tangy, garlicky, slightly sweet, and full of flavor. Works great on breasts, thighs, drumsticks, or kabobs.

Ingredients

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk all ingredients together in a bowl.
2. Pour over chicken in a zip-top bag or container.
3. Marinate at least 4 hours, or overnight for best results.
4. Grill over medium-high heat until cooked through and nicely charred.

Grilled Corn Salad with Cotija and Lime

This grilled corn salad is loaded with flavor—smoky, creamy, and fresh with lime and herbs. It’s perfect as a side dish with anything coming off the grill.

Ingredients

• 4 ears fresh corn, husked
• Extra-virgin olive oil, for brushing
• 1½ tbsp mayonnaise
• 1½ tbsp sour cream
• ½ red bell pepper, diced
• 1 garlic clove, minced
• Zest and juice of 1 lime
• ⅓ cup chopped scallions
• ¼ cup crumbled Cotija cheese
• ¼ cup chopped cilantro
• ¼ tsp chili powder
• 1 jalapeño, diced (*grill it with the corn for extra flavor)
• ¼ tsp sea salt

Instructions

1. Preheat grill to medium-high. Brush corn with olive oil and grill 2 minutes per side, until charred.
2. In a bowl, mix mayo, sour cream, garlic, lime zest, and juice.
3. Slice corn kernels off the cob and add to the bowl with scallions and bell pepper. Stir to coat.
4. Add Cotija, cilantro, chili powder, jalapeño, and salt. Mix well and serve warm or chilled.

Smoked Chicken Bombs

These are like jalapeño poppers taken to the next level. Cream cheese and cheddar-stuffed peppers wrapped in seasoned chicken thighs, then bacon, then smoked until juicy and glazed with BBQ sauce. They were a hit at my house.

Ingredients

• 6 large jalapeños
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tbsp BBQ rub
• 6 boneless, skinless chicken thighs
• Salt and pepper
• 12 slices of bacon
• BBQ sauce for glazing

Instructions

1. Cut stems off the jalapeños and core them.
2. Mix cream cheese, cheddar, and BBQ rub. Stuff mixture into the peppers.
3. Pound out chicken thighs and season lightly. Wrap each pepper in a chicken thigh.
4. Wrap each bomb with 2 slices of bacon. Use toothpicks to secure if needed.
5. Smoke at 250–275°F for 2 to 2½ hours, until internal temp reaches 165°F.
6. Brush with BBQ sauce during the last hour and let it caramelize.
7. Rest briefly before serving. Slicing into these is almost too pretty to eat—almost.

Smoked Pulled Pork (Competition Style)

If you’ve got a smoker and a free afternoon, this pulled pork recipe is worth the effort. It’s layered with flavor from the inside out—starting with an injection, followed by a rub, a mop sauce, and a sticky glaze to finish.

Pork Injection (for 2 pork butts)

• 1 cup apple juice
• 1 cup water
• ½ cup brown sugar
• ½ cup salt
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce

Whisk ingredients together and inject evenly throughout the pork. Let rest in the fridge for at least 4 hours.
Need an injector? I use this one and it works great: https://amzn.to/4jQ2EVH

Pulled Pork Mop Sauce

• 16 oz vegetable oil
• 16 oz apple cider vinegar
• 32 oz water
• 1 cup BBQ rub
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce

Whisk together with hot water to dissolve the rub. Mop the pork every 2 hours while smoking.

Smoking Instructions

1. Preheat smoker to 225°F with cherry wood.
2. Pat pork dry, coat with mustard, and apply a generous layer of rub.
3. Smoke uncovered for about 6 hours, mopping every 2 hours.
4. At 165°F internal temp, wrap tightly in foil with a little mop and rub.
5. Continue smoking until internal temp hits 195°F.
6. Let rest (still wrapped) in a cooler for 1 to 2 hours.
7. Optional: Brush with BBQ sauce mixed with pan drippings and return to smoker at 245°F for 30–45 minutes to set the bark.
8. Shred and serve. It’s great on buns, nachos, or eaten straight from the pan.

Justin Segelstrom is a chef who lives in Bismarck.

Follow him on Instagram at @mycompletecooking and on Facebook at My Complete Cooking

His posts appear the third Friday of each month.

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