Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:

Ingredients

1 lb. of lean or extra lean ground beef
3 handfuls of quick oats
1 egg
1 “sploosh” of milk
1 tsp. minced garlic
3-5 mushrooms, finely diced
1-2 jalapeño chilis, finely diced
6-9 splashes Worcestershire sauce
2-5 splashes hot sauce
1 tsp. each ground cayenne, oregano and thyme ½ tsp. each basil and sage
1 Tbsp. ground black pepper
2 tsp. chili powder
8 bread rolls of your choice
8 slices of cheese of your choice
1 large white onion, cut into rings
2 beefsteak tomatoes, cut into slices
2 ripe avocados
Ketchup, mustard and relish
Head of romaine lettuce

Instructions

Mix well all ingredients for the patties. Separate the meat into 8 round patties. Grill them at 375-450 F (or medium-high) for about 6 minutes. Flip the burgers and grill their opposite sides for about 6 minutes. Flip them again and add a slice of cheese per patty. Move all burgers to the side of the grill, but keep a burner on maximum and close the grill lid for 6 minutes. Remove them from the grill. Decorate the bottoms of the halved bread rolls first: Add 1 layer of relish, then 4-6 rings of onion and 3-4 strips of thinly sliced avocado.

Next, place the patties onto the bottom buns, cheese side down. Top them with ketchup and mustard smiley faces, one 1/8-in. slice of tomato, and 3-6 leaves of lettuce. Place the tops of buns gently onto the lettuce stacks, being careful not to spoil the burgers via tippage. Place the palm of your hand firmly on top of each burger and in a smooth, gentle, but forceful motion, compress each burger to half its original height.

From the terrific book The Ultimate Guide to Grilling by Rick Browne. Available on Amazon.com

Ingredients

1/4 cup soy sauce
1/2 cup extra virgin olive oil
4 oz. good quality tequila
2 pound choice porterhouse steak, aged
1 crushed garlic clove
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
dash of balsamic vinegar
2 teaspoons lemon pepper
2 teaspoons Montreal Steak Seasoning

Instructions

Mix the soy sauce, olive oil and 2 ounces of the tequila together in a small container and shake until well mixed. Put steak into Ziplock bag, pour in marinade, and marinate at room temperature for 1 hour. Drain the steak, discarding the marinade.

Mix the remaining ingredients in a small bowl. Apply to both sides of the meat, rubbing in well with your hands.

Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6-8 minutes per side for medium-rare. Place meat on a platter and drizzle the extra tequila over both sides of the steak just before serving.

Do not pour liquor over the meat while it is over or near an open flame unless you want to be an ignited part of the barbecue yourself!

This drink looks too good to be legal…but it is, proving that epic July 4th fireworks can be served up in a glass as well as in the sky. Wow your Fourth of July barbecue guests with the Riazul Firecracker. This spicy cocktail, infused with Riazul Premium Silver, was concocted by Jorge Guzman, master mixologist and owner of Ofrenda, the new cantina-themed hot spot in Manhattan’s West Village.

Ingredients

2 ounces Riazul Silver Tequila*
2 ounces Fresh squeeze orange juice
1/2 ounce homemade grenadine (see below, or subsitute with Rose’s Grenadine)
Optional: 1 tablespoon 80-proof mescal

Homemade Grenadine (optional):
1-32oz bottle of POM pomegranate juice
2 cups of sugar

Bring pomegranate juice to a boil. Lower heat and simmer for 10 minutes until it reduces in half. Add sugar and allow to dissolve. Chill.

Instructions

Combine Riazul Silver tequila in a Collins glass with ice, and top with fresh-squeezed orange juice. Pour grenadine down side of the glass while tilting it, so it sinks straight to the bottom and only rises up slightly. Top off with 80-proof mescal, pouring it across the back of a spoon that’s touching the side of the inside of the glass. Let the mescal trickle slowly down the side of the glass until it forms a “float” over the drink. Garnish with an orange wheel.

*You can substitute your own favorite tequila if needed.