There’s nothing quite like a grill-side meal on a summer night, and National Grilling Month in July is just another reason to celebrate prime cookout season.

From backyard barbecues to neighborhood block parties, grilling has become a favorite summer pastime for countless U.S. households. While grilling was invented some 500,000 years ago, backyard barbecues gained traction in the 1950s as families settled into the suburbs.

Indulge in a long-beloved tradition by grilling up mouthwatering meals with local ingredients for friends and family—like classic steak fajitas or Cuban-inspired pork ribs.

There’s plenty of locally raised beef and pork in Virginia. Cattle and calves are the state’s No. 2 commodity, generating over $712 million in 2025, according to U.S. Department of Agriculture Economic Research Service data. In 2022, 974 farms generated over $157 million in hog and pig sales, according to the U.S. Census of Agriculture.

Before firing up the grill or setting out the party platters, ensure that all food has been properly handled—summer heat breeds risk of serious food-borne illness. Click here for more cookout safety tips.

Classic Fajitas

For the marinade:

1 package (about 1.25 ounces) fajita seasoning mix
¼ cup water
2 tablespoons fresh lime juice

For the fajitas:

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)

Combine marinade ingredients in small bowl. Place the steak and marinade in a food-safe plastic bag; turn the steak to coat. Seal the bag and marinate in the refrigerator 6 hours or overnight, turning occasionally.

Remove the steak from the marinade, and discard the marinade. Place the steak in the center of a grill over medium, ash-covered coals. Arrange onions and bell peppers around the steak.

Grill flank steak, covered, 11-16 minutes, or 16-21 minutes over medium heat on a pre-heated grill. Grill skirt steak 7-12 minutes, or 8-12 minutes on a gas grill, for medium rare-to-medium doneness, turning occasionally.

Grill vegetables 13-16 minutes or until crisp-tender, turning occasionally.

Carve flank steak lengthwise in half, then crosswise into thin slices; carve skirt steak diagonally across the grain into thin slices.

Cut bell peppers into ½” strips, and coarsely chop onions. Place the steak slices on tortillas; top with vegetables. Season with salt and pepper. Serve with 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 garnishing
zest and juice from 1 lime, plus more for garnishing
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

Heat grill to 250° with an indirect heating location. If using a gas grill, only light half of the burners; if using a charcoal grill, move hot coals to one side of the grill.

In a baking tray, place a large piece of aluminum foil and top with parchment paper. Place ribs, meat side down, onto the parchment paper.

In a small bowl, combine garlic, orange zest, lime zest, brown sugar, sofrito if using, adobo, sazón, oregano and cumin. Stir, then season with salt and pepper. Rub the mixture on all sides of the ribs until well coated. Wrap parchment and foil around the ribs to create a tight packet.

Place foil-wrapped ribs onto the indirect heat section of the grill, meat-side down, and close the lid. Grill for 1½-2 hours, until ribs reach an internal temperature of 145-195° with a 3-minute rest. Remove from the grill and allow to cool slightly.

While ribs are cooking, prepare a glaze by combining the orange and lime juice with honey and cilantro in a bowl. Set aside.

Increase the grill temperature to 350-400°. Unwrap ribs and brush on both sides with the glaze. Place ribs on the direct heat section of the grill and cook on both sides, brushing with glaze 1-2 more times until caramelized. Reserve the remaining glaze.

Remove ribs from the grill, and cool for 5-10 minutes before cutting. Drizzle with remaining glaze and toss to coat. Garnish with cilantro, and season with salt and pepper. Finish mojo ribs with extra orange and lime zest, and pair with red beans and rice.

—Recipe courtesy of National Pork Board