Chef Mickey returns with some recipes guaranteed to deliver a little smoke and fire… served right from the flame to your plate!
By Chef Mickey Boman | May 25, 2026
This week’s edition of the ‘Morsels’ is based on grilling ideas for the early, warm weather weeks. Grilling goes far beyond just the standard hot dogs or burgers I grew up with. So let’s fire up the grill & hope you all enjoy these recipes.
SteakPork Burgers
Why should beef have all the fun when you can also use pork?
1.5 lbs ground pork
1.5 cup grated onion
1/4 cup bread crumbs
1T Worcestershire
2T milk
1T salt
1tsp pepper
1/2 tsp rosemary or sage 8 slices bacon, finely chopped
1T veg oil to coat grill grates or pan 6 slices of provolone cheese 6 burger buns split & toasted
In a large bowl, combine onion, bread crumbs, milk, Worcestershire, salt, pepper, & rosemary or sage.
Let that mixture sit 5 minutes til fully absorbed. Gently mix your pork & bacon into the mixture
Divide into 6 balls about 6 oz. each.
Press into 1″ thick patties ( about 4.5 rounds )
Preheat grill 400-425° grill patties over direct heat covered until internal temp reads 165° (5-6 minutes on each side. If you like cheese, add last minute of cooking.
Serve on toasted buns with your desired toppings; whether it be onion, tomato, ketchup, mayo, mustard, BBQ sauce, pickles, relish, & slaw.
Chicken Drumsticks with grilled Peaches
12 drummies or 3 lbs 5 ripe peaches halved &pitted (Marinade)
1/2 cup white balsamic vinegar
1/2 cup olive oil 2 tsp sugar
1tsp garlic powder
1 minced shallot
Salt & pepper to taste
Combine to make a marinade
Then take 3 lbs or 12 drummies & place in bowl with 1/2 the marinade & toss to marinate & coat real good.
Let sit for 30 minutes
Meanwhile, heat your grill to 400°- 425°
Place the rest of your marinade in a saucepan & heat to a boil, then simmer for 5 minutes.
Remove chicken from marinade & arrange on grill or on a pan for grilling.
Turning every 15 minutes & brushing the extra marinade on each side as they grill until golden brown, about 30-45 total time.
For peaches:
Brush the cut side with olive oil
Grill the cut side down until grill marks form & flip & grill the other side the same way.
Let cool slightly, then cut into chunks,
Place in a bowl with leftover marinade, toss, & season with salt & pepper
Add your peaches to a yummy spinach, romaine, lettuce greens, or tarragon salad
Add arugula & feta cheese to peach salad. So yummy!
Chicken Drumsticks with grilled Peaches
12 drummies or 3 lbs
5 ripe peaches halved &pitted
(Marinade)
1/2 cup white balsamic vinegar
1/2 cup olive oil
2 tsp sugar
1tsp garlic powder
1 minced shallot
Salt & pepper to taste
Combine to make a marinade
Then take 3 lbs or 12 drummies & place in bowl with 1/2 the marinade & toss to marinate & coat real good.
Let sit for 30 minutes
Meanwhile, heat your grill to 400°- 425°
Place the rest of your marinade in a saucepan & heat to a boil, then simmer for 5 minutes.
Remove chicken from marinade & arrange on grill or on a pan for grilling.
Turning every 15 minutes & brushing the extra marinade on each side as they grill until golden brown, about 30-45 total time.
For peaches, brush the cut side with olive oil
Grill cut side down until grill marks form & flip & grill the other side the same way.
Let cool slightly, then cut into chunks, place in a bowl with leftover marinade, toss, & season with salt & pepper
Add your peaches to a yummy spinach, romaine, lettuce greens, or tarragon salad
Add arugula & feta cheese to peach salad. So yummy
Teriyaki Meatball & Broccoli Kebabs
In a bowl, you’re going to mix these first 9 ingredients listed:
1.5 ground beef
1/2 tsp salt
1 t pepper
1/2 tsp ground ginger
(Optional 1/2 tsp red pepper flakes)
1 LG egg
1/2 shallot, finely diced
1 cup panko or bread crumbs
Shape into 24 meatballs (1″)
Place on baking sheet, cover, & refrigerate 30 minutes
Next is your sauce
1 cup mirin
1 cup soy sauce
1/2 cup sugar or brown sugar
In a saucepan over medium heat, combine these sauce ingredients, simmer, and reduce the heat to low until thickened.
Reserve sauce for brushing meat, & rest for serving
Meanwhile, preheat grill to 400-425°
Vegetables
Head of broccoli cut into big florets
1 red onion, cut into chunks
1 bell pepper cut into chunks
Grab your meatballs, vegetables, and skewers for kebabs (soak them for 20 minutes in water first)
Start threading your meatballs, broccoli, onion, & bell pepper onto skewers
Place on the grill or pan & cover with foil, turning every 4 minutes on each side, brush with reserved sauce, turning to coat all over. Continue grilling uncovered & rotating occasionally until meatballs are dark brown & a little charred, about 5 minutes
Transfer to a platter & drizzle with sauce & sprinkle with scallions
Serve with white rice & remaining sauce.
Grilled Pizza
Forget about turning on the oven in the summer heat – grilling pizza is easier than you think!
Preheat your grill to 450°- 500°
Shape a store-bought pizza dough on foil; unless you want to make homemade, it’s up to you.
[I’m giving you the short version on this one]
Slide your pizza dough on the grill & add your favorite toppings for a fun weeknight dinner.