Grilled Peaches

Anyone who cooks can likely share stories of recipes that just didn’t quite turn out right, or could have benefited from some tweaking. Today you get to hear one of mine! Several months ago, I spotted this recipe from The Framed Table on Pinterest and knew I had to try it!

This weekend, Bailey and I headed over to Strite’s Orchard to pick a bunch of yummy fresh peaches (stay tuned – more peachy recipes to come!), so it seemed like the perfect time to finally try my hand at grilling peaches. So here’s how to make ’em!IMG_1952

Grilled Peaches with Rosemary and Balsamic Vinegar

  • Peaches
  • Fresh rosemary, chopped
  • Canola oil
  • Balsamic vinegar

Step One: Pre-heat your grill to medium high. Cut each peach in half and remove pits.  Brush the cut surfaces lightly with canola oil.

Step Two: Place peach halves with their cut sides facing down and grill for 5 minutes.  Flip peaches over and grill for another 5 minutes, then remove from grill.

Step Three: Drizzle peaches with balsamic vinegar, and sprinkle with chopped rosemary.


Sounds easy enough, right? The peaches came out looking and smelling pretty good – and even had a good flavor to them – but there are a few things I would definitely do differently next time:

  • The peaches were SUPER juicy, which is great for flavor, but made them a little challenging to eat. The excess of juice in the hole where the pit used to be also sucked up a lot of the balsamic, make that flavor less pronounced. Next time, I would grill the peaches cut side UP first, then flip the cut side down. This would allow some of that excess juice to run off.
  • Balsamic vinegar, by it’s nature, is a relatively thin, runny liquid.  Next time around, I would cook the balsamic down to make a reduction. A thicker reduction would cling to the peach better, and give the flavor a higher impact.
  • Lastly, we weren’t sure the best way to tackle eating these, so we scooped them out with a spoon. This was harder than I thought it would be, and we missed a lot of the flesh this way. If you decide to grill peaches at home, I’d recommend using a knife and fork to really get the most out of it!

I hope you enjoy these suggestions! Remember that every cooking hiccup is an opportunity to make something fantastic the next time around!

Happy Cooking!
~ Megan


Maryland Style Pit Beef Recipe

A summer tradition at my house is the use of the smoker. I’m sure later this summer there will be some smoked deliciousness posts. For Memorial Day we wanted to try something new, so we decided to make Maryland Style Pit Beef. I was shocked to learn that it’s not smoked, just grilled. That makes this recipe easy for anyone to make! Pit beef is a Maryland summer-time tradition and it’s easy to understand why. It’s crusty spicy edges and perfect-medium rare middle make it an amazing summer sandwich.

Maryland Style Pit Beef

First mix up your dry rub:

  • 2 Teaspoons of Old Bay Seasoning
  • 1 Teaspoon of Sweet Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Black Pepper

You may find that you need to mix up more rub depending on the size of your meat. I think I actually tripled this when I made it, but I had two pieces to cook.

5-27 - 1 Pit Beef Ingredients               5-27 - 2 - Pit Beef Spices

Other ingredients:

  • A piece of Top Round (ours were about 3 lbs each)
  • Rolls
  • Horseradish or Horseradish Spread (see below for recipe)
  • Veggies for on sandwiches.

Making Maryland Pit Beef is deceivingly simple. Begin my rubbing the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.

5-27 - 3 - Pit Beef Raw                     5-27 - 4 - Pit Beef Rubbed

After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if you meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.

5-27 - 5 - Pit Beef cooking      5-27 - 6 - Pit Beef Temped 

5-27 - 7 - Pit Beef RestingThe next step is to let the  meat rest, you can even let it cool down completely if you want. When you slice it, go against the grain and slice it as thin as possible. If you are lucky like I am, your husband can take it to work and slice it on the a real meat slicer!
After it’s sliced, reheat if you need to, serve and enjoy! Traditionally this is put on a good roll with a horseradish spread which is easy to make. Just mix to taste!

Horseradish Spread:

  • Mayonnaise ( I use my own homemade, see The Truth About Mayonnaise )
  • Prepared White Horseradish
  • Salt & Pepper
  • A dash of Lemon Juice

Even if you don’t live in Maryland you can now enjoy one of their greatest culinary delights!
~ Bailey