outdoor barbecue
There is no doubt that spring is known for its beautiful flowers and outdoor weather. That’s why everyone should take advantage of this and invite some friends over for a cookout that no one will ever forget. So fire up your grill and follow these easy tips and fabulous recipes to help make your cookout a breeze.
! ! ! Things to think about before your guests arrive:
1. First things first, be sure to scrub down your patio furniture. Nobody wants to sit on dirty furniture. Make sure you also have enough patio furniture for everyone so that once the food is ready to eat, everyone has a seat. If you don’t have enough, simple folding chairs are a quick fix.
2. If you decide to have a party during the afternoon instead of the night, have umbrellas covering your tables or at least make sure you have a shaded area for your guests. Also add some pretty potted plants and flowers on the tables to make it feel more like spring.
3. Evening parties don’t need umbrellas (obviously), but they do need additional lighting. Candles are always a great addition and set the mood for a party. If you are considering candles, you should buy citronella candles to keep those pesky bugs away. You can also put up white Christmas lights or fun, bright patio lights.
4. For silverware and plating ideas, use plastic or paper plates. Find some festive and spring themed paper or plastic plates along with mugs. If you’re going to have margaritas, buy plastic margarita cups in fun colors.
5. Most importantly, remember that timing is everything for this party. Make sure whoever the “grill” is knows what he’s doing and knows exactly how to time all the meats, seafood and vegetables at the right time.
When it comes to food options for a barbecue, people have different tastes and preferences. You can choose to serve the simpler, more predictable foods like burgers, sausages, and hot dogs, or you can get creative and make some fancier grill dishes. Below is a full menu/meal planner for a fancier type of barbecue.
For starters, you need a couple of appetizers for your guests to eat, as grilling can take a while. Here are some recipes that I think would work fantastically:
**Avocado dip with chilies**
Ingredients
2 large ripe avocados, peeled and pitted
1 ripe tomato, diced
1 small sweet onion, diced
15-ounce can green chiles, drained and diced
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
Addresses
Mash the avocados in a bowl. Add the remaining ingredients and mix well. Serve with tortilla chips.
** Spinach Dip **
Ingredients
1 frozen package. chopped spinach
1 loaf of shepherd’s bread
1 cup sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
3 green onions, chopped (optional)
1 small can water chestnuts, chopped (optional)
Addresses
Place the frozen spinach in a colander and run water over it until thawed (or put it in the fridge ahead of time to thaw). While you’re doing this, cut off the top of the bread to make a bowl. Chop the top of the bread and save it to use in the sauce. Scoop out the bottom of the bread to make a place for the sauce. Drain the spinach with your hands to remove all the water. Mix all the ingredients (except the bread) and take to the fridge for at least 4 hours. Fill the bread pan with the sauce and serve with the bread, crackers or vegetables.
Every barbecue has to have some side dishes to accompany your grilled meat or seafood. Here are some recipes I have found for you:
**Classic American Potato Salad**
Ingredients
6 cups quartered unpeeled small red potatoes
3/4 Cup Kraft Mayo Real Mayonnaise
1 tablespoon Dijon Gray Poupon mustard
8 slices Oscar Mayer bacon, cooked crisp, crumbled
1/4 cup chopped fresh chives
Addresses
Add potatoes to boiling water; cook 15 minutes or until tender. To drain. Mix the mayonnaise and mustard in a large bowl. Add potatoes, bacon and chives; mix lightly. Fridge.
**Baked Beans**
Ingredients
1 can (28 oz.) baked beans
1/2 pound bacon, cut into small pieces
1 small onion, chopped
8 oz. brown sugar
1 tablespoon spicy brown mustard
A few drops of Worcestershire sauce
Addresses
Preheat oven to 400 degrees. Pour the beans into a 2 qt. container. bread plate Place bacon in 9-inch skillet, completely covering bottom of skillet. Spread the brown sugar over the bacon and cook over medium heat. When the bacon fat begins to bubble through the sugar, transfer it to the saucepan and mix with the beans, onion, and mustard.
**The best corn on the cob**
Ingredients
corn in shell
2 teaspoons butter
Addresses
Pull down on the shells and remove the silk. Brush each ear with about 2 tsp. of butter and pull the shells up around the ears. If they don’t completely cover the corn, that’s okay. The exposed beans will burn and take on that great smoky flavor. Place the corn on a gas grill over medium heat or on a charcoal grate 4 to 6 inches from the medium coals. Grill for 10 minutes, turning ears halfway through cooking time. Spice with salt and pepper.
Now for the main course! I have found a great Grilled Chicken, Steak and Seafood Recipe for you:
**Grilled steaks with rib eye and spices**
Ingredients
8 1-inch-thick bone-in rib-eye steaks (1 pound each)
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 tablespoons kosher salt
Addresses
Prepare the grill for cooking. Let the fillets rest at room temperature for 30 minutes. Mix allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture on both sides of steaks to lightly coat, pressing to adhere.
Grill steaks in 2 batches on an oiled rack placed 5 to 6 inches above hot coals for 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130 degrees so that it is medium cooked. Transfer fillets to a plate and let rest 10 minutes.
**Quick Baby Ribs**
1 cup mesquite chips, soaked
1 2 pound slab of baby back ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
1/2 teaspoon ground thyme
1 cup barbecue sauce
Addresses
Set up an outdoor grill for indirect heat: a pile of charcoal on one side, nothing under the food. Once it’s ready, throw in some soaked mesquite wood chips. Remove the membrane from the ribs if the butcher has not already done so. Combine salt, pepper, paprika, chili powder, and thyme; rub on ribs. Cut the slab of ribs in half. Place the ribs on indirect heat and close the lid. Cook for 20 minutes, then brush with barbecue sauce. Cover and continue cooking for an additional 30 minutes.
**Mesquite Grilled Chicken**
Dip:
1 15 oz. tomato sauce can
2 teaspoons olive oil or canola oil
1 tablespoon chili powder
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons cider vinegar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3/4 teaspoon prepared mustard
3 tablespoons finely chopped onion
1 pound. boneless, skinless chicken breasts
Addresses
In a jar with a lid, combine all the sauce ingredients. Refrigerate until ready to use. The sauce can be used right away, but the best flavors come from making it early in the day. Prepare the mesquite coals and cover the grill with aluminum foil. Grill the chicken over coals for about 6 minutes. Flip and grill 6 more minutes. Flip again, drizzle with sauce, and cook for 4 to 5 minutes. Flip, baste, and grill 4 to 5 minutes or until chicken is done. Brush generously with the sauce during the last few minutes of cooking.
**Grilled Tuna Steaks**
Ingredients
4 tuna steaks, about 1 1/2 lbs.
1 cup teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon fresh ginger, peeled and minced
Addresses
Mix the teriyaki sauce, ginger and garlic. Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2-3 times. Preheat grill. Place steaks on grill and cook until done, basting with marinade.
For anyone not really satisfied with this feast of food, here are a couple of dessert recipes for you:
**Fresh fruit pizza**
Ingredients
18 ounce package refrigerated sliceable sugar cookie dough
8 oz. packet cream cheese, softened
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 cups of assorted fresh juicy fruits
1/2 cup of orange marmalade
Addresses
Preheat oven to 350F degrees. Grease or spray a 12-inch-diameter pizza pan. Cut cookie dough into 1/3-inch circles. Arrange the biscuit slices in a single layer in the pan and press to form a crust. (Use a little water on your fingertips if needed.) Bake until golden brown, about 10 minutes. Cool completely. Transfer to a serving plate or keep on a pizza pan. Beat softened cream cheese, sugar, and vanilla extract in a medium bowl until smooth. Use a spatula to spread the cream cheese over the crust, covering to the edges. Arrange the fruits in a decorative circular pattern around the filling (like a bullseye). Mix the jam and water and heat slightly. Lightly brush over fruit to glaze. Refrigerate until ready to serve. Makes 8-10 servings.
**Guilt Free Watermelon Pie**
Ingredients
1 watermelon
1/2 8oz. container frozen fat-free whipped topping, thawed
1 8 oz. low fat fat free lemon yogurt container
Fresh fruit to decorate the cake (strawberries, kiwi, grapes, blueberries)
Addresses
Select a symmetrical watermelon that is approximately 7 to 9 inches in diameter. Cut a 3-inch-thick cross section out of the watermelon. Cut 4 slits through the crust without cutting into the meat. Cut between the white rind portion and the red flesh to remove the rind. Mix whipped topping and yogurt. Pat the watermelon cake dry with a paper towel.
Place the watermelon cake on a flat serving plate. Coat top and sides with whipped topping mixture. Decorate to your liking with fresh fruit. Refrigerate until ready to serve. It can be stored for several hours or overnight. Cut into wedges to serve.
Yield: 10 servings
When it comes to drinks, they are just as important as food. Depending on the temperature, outdoor drinks may be more important as your guests need to stay hydrated.
Have some non-alcoholic drinks available, such as lemonade, iced tea, soda, and water. As for alcoholic beverages, beer, wine, margaritas, or some type of fruit punch would be perfect. Just be sure to keep an eye on your ice supply.
Take advantage of the beautiful weather. With time flying these days, winter could be right around the corner.