A warm summer evening and a hot grill are a combination hard to beat, and with July being National Grilling Month, there’s never been a better excuse to host a cookout.
Backyard barbecues have long been a staple of American summers, from neighborhood block parties to family gatherings. While the act of cooking over fire dates back roughly 500,000 years, the backyard barbecue as we know it took hold in the 1950s as suburban living became more common across the country.
This summer, consider celebrating the tradition with meals made from locally raised ingredients — think classic steak fajitas or Cuban-inspired grilled pork ribs packed with bold flavor.
Virginia is home to a thriving beef and pork industry. Cattle and calves rank as the state’s second-largest agricultural commodity, bringing in more than $712 million in 2025, according to data from the U.S. Department of Agriculture Economic Research Service. Hog and pig farming is also significant, with 974 farms recording more than $157 million in sales in 2022, per the U.S. Census of Agriculture.
Before you get the grill going or set out the food, make sure everything has been handled safely. Summer temperatures can quickly create conditions for dangerous foodborne illness, so proper food safety practices are a must.
Classic Fajitas
For the marinade:
1 package (about 1.25 ounces) fajita seasoning mix
¼ cup water
2 tablespoons fresh lime juice
Additional ingredients:
1½ pounds beef flank or skirt steak
2 small onions, cut into ½-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas, warmed
Salt and pepper to taste
Guacamole (optional)
Mix the marinade ingredients together in a small bowl. Place the steak and marinade into a food-safe plastic bag, turning the steak to coat it evenly. Seal the bag and let the steak marinate in the refrigerator for at least 6 hours or overnight, turning it occasionally.
Take the steak out of the marinade and discard the liquid. Place the steak in the center of the grill over medium, ash-covered coals, and arrange the onion slices and bell pepper quarters around it.
Grill flank steak covered for 11 to 16 minutes over coals, or 16 to 21 minutes on a preheated gas grill. Skirt steak needs 7 to 12 minutes over coals or 8 to 12 minutes on a gas grill for medium-rare to medium doneness, turning occasionally.
Grill the vegetables for 13 to 16 minutes, turning occasionally, until they are crisp but tender.
Slice the flank steak lengthwise in half, then cut crosswise into thin strips. Carve skirt steak diagonally across the grain into thin slices. Cut bell peppers into half-inch strips and roughly chop the onions. Layer the steak slices onto warmed tortillas, top with the grilled vegetables, and season with salt and pepper. Add guacamole if desired.
Recipe courtesy of Beef. It’s What’s for Dinner.
Cuban-Inspired Mojo Grilled Ribs
2 pounds baby back pork ribs, membrane removed (about 1 rack)
8 cloves garlic, minced
Zest and juice from 1 orange, plus more for garnish
Zest and juice from 1 lime, plus more for garnish
2 tablespoons brown sugar
2 tablespoons sofrito (optional)
1 tablespoon adobo
2 teaspoons sazón
1 teaspoon oregano
¾ teaspoon cumin
¼ cup honey
¼ cup chopped cilantro, plus more for garnish
Salt and pepper to taste
Preheat the grill to 250° and set up an indirect heating zone. On a gas grill, light only half the burners; on a charcoal grill, push the hot coals to one side.
Line a baking tray with a large sheet of aluminum foil and place parchment paper on top. Lay the ribs meat-side down on the parchment.
In a small bowl, combine the garlic, orange zest, lime zest, brown sugar, sofrito if using, adobo, sazón, oregano, and cumin. Stir well and season with salt and pepper. Rub the mixture thoroughly over all sides of the ribs. Wrap the parchment and foil tightly around the ribs to form a sealed packet.
Set the foil-wrapped ribs on the indirect heat section of the grill, meat-side down, and close the lid. Cook for 1½ to 2 hours, until the ribs reach an internal temperature between 145° and 195°, then allow a 3-minute rest. Remove from the grill and let cool slightly.
While the ribs cook, make the glaze by mixing the orange juice, lime juice, honey, and cilantro together in a bowl. Set aside.
Raise the grill temperature to between 350° and 400°. Unwrap the ribs and brush the glaze over both sides. Move the ribs to the direct heat section and cook on both sides, brushing with glaze one or two more times until the surface is caramelized. Reserve any leftover glaze.
Pull the ribs off the grill and let them rest for 5 to 10 minutes before cutting. Drizzle with the remaining glaze and toss to coat. Garnish with fresh cilantro and season with salt and pepper. Finish with extra orange and lime zest, and serve alongside red beans and rice.
Recipe courtesy of National Pork Board.
