Christy Page, Editor and Publisher of Food Gardening Network

Dear RecipeLion readers,

Can you smell it? That first puff of charcoal drifting across the yard, the sizzle when steak meets a blazing‑hot grate, the swirl of fresh herbs releasing their fragrance in the summer breeze— that’s the moment I know grilling season has officially arrived. Every July, my patio becomes grand central for impromptu cook‑outs, marshmallow roasts, and sunset suppers. But here’s my secret: I keep the menu simple and let bold herb blends do the heavy lifting, so I can spend more time laughing with friends and less time chained to the grill.

Our Summer 2025 Grilling Issue is packed with 35 flavor‑boosting seasoning, rub, and marinade recipes that turn even a simple chicken thigh into something worthy of fireworks. Whether you’re tending a smoker all afternoon or flipping veggies for a quick weeknight feast, these mixes, sauces, and sweet finishing sugars make it effortless to taste like a pit‑master.

10 Bold Herb Rubs

• Classic Steakhouse Garlic‑Herb Rub – rosemary, thyme, and black pepper give any cut that just‑signed‑its‑name‑in‑smoke crust.
• Smoky Herb & Coffee Brisket Rub – earthy espresso meets oregano for deep campfire vibes.
• Lemon‑Herb Chicken Rub – summer’s answer to Sunday roast, brightened with lemon zest and thyme.

15 Zesty Sauces & Marinades

• Argentinian Chimichurri – parsley, oregano, and a punch of garlic that begs to be spooned over everything.
• Cilantro‑Lime Mojo – the grill‑side miracle that keeps shrimp juicy and pork zippy.
• Basil‑Walnut Pesto – slather it on zucchini planks, then watch veggie skeptics come back for seconds.

10 Sweet Dessert Grilling Spices

• Cinnamon‑Basil Sugar Rub – caramelizes peach halves into jammy perfection.
• Vanilla‑Lavender Sugar Dust – snowfall for grilled pound cake or pineapple rings.
• Mint‑Lime Sugar Rub – your new go‑to for watermelon wedges that taste like gourmet popsicles.

Use them straight from the jar, or mix‑and‑match to build your own signature blends—after all, experimenting is half the fun. I love brushing ribs with Chermoula early in the cook, then finishing with a crackle of Cardamom‑Thyme Spice Blend right before serving. The layers of flavor make guests swear I spent hours in culinary school (spoiler: I didn’t!).

So fire up the coals, grab a basting brush, and let’s make this the tastiest summer yet. Don’t forget to tag us with your triumphs—whether it’s perfectly pink lamb chops or the grilled peaches that disappeared before you snapped a photo, I want to cheer you on.

Here’s to sunshine, sizzling grates, and herb‑kissed memories!

Warmly,
Christy Page
Editor & Publisher

P.S. Which combo stole the show at your backyard gathering—coffee‑rubbed brisket with Chimichurri, or vanilla‑lavender peaches? Post a pic and let us know!