The Avec Rooftop is a BBQ Paradise

Last year we all missed out on a lot of outdoor fun. Now that we have a chance to do it all over again with a tad bit more freedom, the goal is not to take one moment for granted! At Avec on H Street Apartments, achieving this goal is very easy! With the warm season’s arrival, our residents can look forward to many of our apartment features. But none more significant than the fun possibilities Spring weather brings to our rooftop experience. Specifically, the culinary aspect! 

Our two-block-long rooftop has plenty of room for residents to enjoy plenty of Spring memories. And like millions of others, we also believe that one of the best ways to add a particular type of feeling to your warm season is delicious food and even better company! Our community rooftop offers several rooftop grilling stations and intimate seating areas that help you bring every element of Spring and Summer vibes to you consistently! 

To give you some ideas to get started grilling, we’ve curated a list of some tasty grilling recipes! 

1. Grilled Shrimp Foil Packets


1 1/2 lb. large shrimp, peeled and deveined

Two cloves garlic, minced

Two smoked andouille sausages, thinly sliced

Two ears of corn, each cut crosswise into four pieces

1 lb. red bliss potatoes, chopped into 1-in pieces

2 tbsp. extra-virgin olive oil

1 tbsp. Old Bay seasoning

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped parsley

One lemon, sliced into thin wedges

4 tbsp. Butter


1. Preheat grill over high heat.  Cut four sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon, and a tablespoon of butter each.

2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food: roll top and bottom edges to seal them closed.

3. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes (or transfer to the oven and bake for 20 minutes). 

2. Jalapeño Popper Dogs


12 extra-large jalapeños

8 slices American cheese

Four thin hot dogs halved lengthwise

Four hot dog buns

Mustard, for serving


Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube.

Break cheese into rectangles the same width as hot dogs. Place a few pieces on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center.

Stuff hot dogs into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.)

Grill, charring jalapeños on all sides, and warming the dogs, but remove from heat before too much cheese spills out. Serve on hot dog buns with mustard.

3. Asian BBQ Salmon


1/4 c. low-sodium soy sauce

1/4 c. water

2 tsp. cornstarch

4 tbsp. honey

2 tbsp. pineapple juice

2 tbsp. rice wine vinegar

Two cloves garlic, minced


Four salmon fillets, boneless with skin on

kosher salt

Freshly ground black pepper

Six green onions

Toasted sesame seeds for garnish

Fresh cilantro, for garnish


 1. Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium-low heat and simmer until mixture has thickened enough to coat the back of a spoon.

2. Preheat grill to 375º. Place salmon, skin-side down, onto a cedar plank board (that has been soaking for 30 minutes), or place salmon onto a parchment-lined baking sheet—season with salt and pepper.

3. Grill salmon with the lid closed until salmon has barely cooked through, 18 to 20 minutes. Brush teriyaki sauce generously over salmon and cover grill again. Grill 5 minutes more, then remove from heat and coat with more glaze, if desired.

4. Place green onions directly on hot grill surface and sear on each side, 2 to 3 minutes. Top salmon with sesame seeds and cilantro and serve with grilled green onions.

 4. Steak Fajita Skewers


1 lb. sirloin steak, cut into large cubes

One bunch scallions, cut into thirds

One pack of small flour tortillas, torn into large pieces

Four large bell peppers, cut into large pieces

Eight skewers, soaked in water for 20 minutes

Extra-virgin olive oil for drizzling

kosher salt

Freshly ground black pepper


1 . Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper.

2. Grill, occasionally turning, until steak is medium-rare and vegetables tender and slightly charred, about 7 minutes.

5. Grilled Pineapple Sundaes


Four pineapple slices

Four scoops of vanilla ice cream

Dulce de leche, for drizzling

2 tbsp. sweetened shredded coconut, toasted


 1. Heat grill to high. Grill pineapple until charred, 1 minute per side.

2. Top each pineapple slice with vanilla ice cream and drizzle with dulce de leche or caramel. Top with shredded coconut and serve immediately.