BBQ Recipes

July 4th Beach Barbeque Recipes

July-4th-beach-barbeque-recipesCelebrating July 4th at the beach with family and friends was something I dreamed about as a kid. As a Midwestern, the closest thing I experienced to a beach was our above ground swimming pool in the backyard.

In 2006, my immediate family relocated to Florida and I finally had the chance to celebrate July 4th at the beach. Since then, we've created a fun menu that is easy to prepare and transport to the beach. It has become our tradition and each year more people join in the fun.

Our beach barbeque menu consists of jerk chicken kabobs, pineapple BBQ shrimp kabobs, multi-colored peppers pasta salad, baked beans, fresh veggie platter with Beau Monde dip, and grilled banana boat S'mores.

 

JULY 4TH BEACH BARBEQUE MENU

Jerk-chicken-kabobs-the-cheap-gourmetJerk Chicken Kabobs
Servings: 6
Prep Time: 15 minutes
Cook time: 15 minutes

Ingredients:
1-1/2 pounds boneless, skinless chicken breasts, cut into 24 2-inch chunks
1/2 cup Jerk Sauce
2 cups fresh Pineapple, cut into 2-inch chunks
2 Red Bell Peppers, cut each pepper into 12 wedges
1 medium Sweet Onion, cut into 12 wedges and separated into chunks

Directions:
1. In a resealable gallon-size plastic bag, add chicken and 1/4 cup jerk sauce. Gently toss to cover chicken then store in refrigerator for 1 hour.
2. Using extra-long skewers, thread 4 chunks each of chicken, pineapple, peppers, and onion. Alternate ingredients and leave space between each piece. Lightly brush kabobs with remaining jerk sauce.
3. Cook kabobs over open-flame and rotate every 2 to 3 minutes for about 15 minutes or until chicken juice runs clear and vegetables are tender.

Pineapple-bbq-shrimp-skewers-the-cheap-gourmetPineapple BBQ Shrimp Skewers
Servings: 6
Prep Time: 15 minutes
Cook Time: 6 to 8 minutes

Ingredients:
1/2 cup Barbeque Sauce
3/4 cup fresh Pineapple Juice
1/4 cup fresh Lime Juice
2 Tablespoons fresh Cilantro, loosely chopped
24 large Shrimp, peeled and deveined
2 cups fresh Pineapple, cut into 2-inch chunks

Directions:
1. In a small bowl, combine BBQ sauce, pineapple juice, lime juice, and cilantro. Using a wire whisk, combine ingredients until well incorporated.
2. Pour half of mixture into a resealable gallon size plastic bag. Reserve the remaining sauce for basting and dipping. Add shrimp, seal the bag, and shake well until shrimp is coated. Marinate in refrigerator for 30 minutes.
3. Using extra-long skewers, thread 4 shrimp and pineapple chunks; alternating pieces and leaving space between each. Lightly brush pineapple with BBQ sauce.
4. Cook kabobs over open-flame and rotate every minute or two for 6 to 8 minutes or until shrimp begins to curl and turn translucent pink.
6. Serve with remaining pineapple BBQ sauce.

Multi-colored-peppers-pasta-salad-the-cheap-gourmetMulti-Colored Peppers Pasta Salad
Servings: 8
Prep Time: 30 minutes
Chill Time: 1 hour

Ingredients:
1 (16-oz.) box Rotini pasta
1 each Red, Yellow, and Green Bell Pepper
1 small Red Onion
2 medium Carrots
1 (7.5-oz.) can medium, pitted Black Olives
1/2 bottle spicy Italian salad dressing
Salt and pepper, to taste

Directions:
1. Cook pasta according to package directions.
2. While pasta is cooking, slice peppers, onion, and carrots into thin strips. Drain juice from olives.
3. Drain pasta and rinse with cold water to stop the cooking process.
4. Transfer pasta, veggies, and olives to a large bowl.
5. Add salad dressing. Season with salt and pepper and mix until ingredients are well combined. 6. Chill in refrigerator for 1 hour prior to serving.

Baked Beans

Crock-pot-baked-beans-the-cheap-gourmetI'm a little bit lazy when it comes to baked beans. I buy 2 cans of beans and add a few ingredients to boost the flavor. My favorite combination is 2 strips cooked bacon crumbled, 2 Tablespoons diced white onion, 2 Tablespoons light brown sugar, and 2 Tablespoons ketchup. I cook these in the slow-cooker for 4 to 6 hours and transport to the bonfire in a covered foil pan.

Fresh Veggie Platter with Beau Monde Dip

Beau-monde-chip-vegetable-dip-the-cheap-gourmetMy sister's Beau Monde Chip and Veggie Dip recipe has been a family favorite for over 30 years. This dip is amazing with just about anything. It's perfect for veggies, chips, and pretzels.

Beau Monde dip is made with cream cheese, so must be kept on ice. I found a great serving bowl that can be placed in the freezer overnight and remains cold for 4 to 6 hours. If you often eat outdoors it's a product you might want to look for.

I serve a variety of veggies including Bell peppers, carrot and celery sticks, radishes, zucchini and cucumber slices. The dip is somewhat thick so it's best to use durable veggies. I arrange on a sectioned vegetable platter and insert a bowl of dip in the middle. If you don't have a chill platter, set a bowl of ice in the center and place the bowl of dip on top. Don't leave out in the heat for more than 15 minutes without ice underneath, and no more than 30 minutes with ice.

Grilled Banana Boat S'mores

Grilled-banana-boat-smores-betty-crocker-the-cheap-gourmetI discovered the recipe for grilled banana boat S'mores at the Betty Crocker website. This is a great dessert for kids and grown-ups and is super easy to make.

The original recipe is prepared by grilling bananas wrapped in foil. However, you can cook the S'mores over an open flame by sticking an extra-long skewer half-way into the banana.

Banana boat S'mores ingredients consist of whole bananas, chocolate chips, mini marshmallows, and chopped pecans. We store the chocolate chips in a small plastic container placed in the ice cooler until ready for use.

Once you try these S'mores you'll be hooked. Grab the recipe for Grilled Banana Boat S'mores at BettyCrocker.com.

Even if you aren't able to make it to the beach for July 4th, you can create a beach-themed party and cook foods on the grill. Close the night out with sparklers and fire crackers, weather permitting.

 

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BBQ Bacon Wrapped Meatloaf Onion Bombs

Everything about these BBQ bacon wrapped meatloaf onion bombs is amazing and certain to please the carnivores in your family. Not only are they easy to prepare, they can be made in advance and frozen for those nights when you don't want to cook.

I wish I could take full credit for the recipe, but instead it is adapted from one I found at MyFridgeFood.com. It's a great source for all types of recipes based on what you currently have in the fridge, plus guests can submit their own recipes for a chance to win prizes.

For us, the beef onion bomb is a meal in itself, but it would pair well with a fresh garden salad, steamed green beans, corn on the cob, mashed potatoes or fries.

Bacon-wrapped-beef-onion-bbq-bomb-the-cheap-gourmet

BBQ BACON WRAPPED MEATLOAF ONION BOMBS
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 2

INGREDIENTS:

1 pound grassfed ground beef
1/4 medium Green Bell Pepper, chopped
2 cloves Garlic, minced
1/2 teaspoon ground Pink Himalayan Salt
1/2 teaspoon ground Black Pepper
1/2 cup Panko breadcrumbs (we like Emeril's Original Panko breadcrumbs
1 medium egg, beaten
1/4 cup Half & Half or whole milk
1/4 cup BBQ sauce, plus extra for brushing (my favorite is The Shed Spicy Sweet BBQ Sauce)
2 medium White or Yellow onions
6 thick slices Applewood or Hickory Bacon

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. In a large bowl combine all ingredients except onions and bacon.
3. Cut the top and bottom off each onion and remove skin. Cut in half and remove core, leaving 3-4 thick outside layers.
4. Divide meat mixture in half and roll into balls.
5. Wrap onion halves around meat to create a seal around the meatball.
6. Wrap each bomb with 3 slices of bacon and secure with toothpicks.

Bacon-wrapped-beef-onion-bbq-bomb-1-the-cheap-gourmet

 

 

 

 

 

 

 

 

 

 

7. Bake in glass casserole dish for 45 minutes, or until internal temperature reaches 165 degrees.
8. Brush with BBQ sauce and bake an additional 5 minutes. Serve immediately.


BBQ Turkey Crostini Appetizer

Looking for something different to make from Thanksgiving leftover turkey? Try this tangy BBQ turkey crostini. It's super easy to make and only requires a few basic ingredients. Best of all, this tasty appetizer is ready in less than 30 minutes.

The BBQ turkey crostini appetizer is perfect year-round. If you don't have leftover turkey, a good alternative is packaged turkey meat chunks, smoked turkey legs, or use chicken or pork instead.

Bbq-turkey-crostini-appetizer
BBQ TURKEY CROSTINI APPETIZER

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Yield: 6
Prep Time: 10 minutes
Bake Time: 10 minutes

INGREDIENTS:

6 slices Farmer's Bread
1-1/2 cups Turkey meat, chopped
1/4 small Red Onion, diced
2/3 cup BBQ Sauce (try this homemade sweet and tart BBQ sauce)
4 slices cooked Bacon, chopped
6-8  slices Sharp Cheddar Cheese

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Add turkey, onion, and BBQ sauce to a small skillet. Cook over medium heat for 5-6 minutes or until sauce begins to bubble. Stir frequently.

Bbq-turkey-meat
3. Place bread slices on ungreased baking sheet. Top each slice with 1/4 cup BBQ turkey mixture.

Bbq-turkey-crostini-spread

4. Add 1-2 tablespoons chopped bacon.

Bbq-turkey-crostini-with-bacon

5. Top with cheddar cheese. If bread slices are long, you might need to break cheese slices into smaller pieces to cover the entire crostini.

Bbq-turkey-crostini-with-cheese
6. Bake for 10 minutes or until cheese bubbles and begins to turn brown.
7. Let sit for 2-3 minutes. Transfer to serving dish and enjoy!

Bbq-turkey-crostini-with-bacon-cheese-baked

 


KC Masterpiece Southern Style BBQ Chicken

KC-Masterpiece-BBQ-Chicken2 I recently received a bottle of KC Masterpiece Southern Style BBQ Sauce through the FoodBuzz Tastemaker program with KC Masterpiece. I've been a fan of KC Masterpiece for as long as I've been cooking and was eager to try their new sauce.

The KC Masterpiece Southern Style BBQ Sauce is thin-bodied with slightly tangy notes of cider vinegar and a bit of heat from red and black pepper.

I wanted to create a sweet and tangy flavor, so I whipped up a wet rub consisting of dark brown sugar, fresh garlic, onion powder, Beau Monde seasoning, and a splash of BBQ sauce, then brushed the chicken in BBQ sauce during the final minutes of grilling.

The brown sugar rub can be tricky to cook with as it creates a caramel-coating that is sticky and can burn easily on the grill. For this reason, I cooked the chicken on low heat to minimize the black crunch. The end result was a sweet and tangy chicken with just a hint of spicy notes at the back of the throat.

I served the KC Masterpiece Southern Style BBQ Chicken with sides of baked beans, baked garlic cheddar mashed muffins, and yeast dinner rolls. I used a whole cut-up chicken and turned the leftovers into a BBQ chicken salad.

My husband and I absolutely loved the new KC Masterpiece sauce. It's thinner than most of the bottled sauces I've used in the past, which I really liked because it didn't overpower the flavor of the meal. I can't wait to try it on pulled pork, ribs, and my slow-roasted beef brisket.

KC MASTERPIECE SOUTHERN STYLE BBQ CHICKEN

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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

1 whole Chicken, cut-up
1/4 cup Dark Brown Sugar
2 large cloves Garlic, minced
1 teaspoon Onion Powder
1 teaspoon Beau Monde seasoning
2 teaspoons dry Chicken Rub
1/2 cup + 2 teaspoons KC Masterpiece Southern Style BBQ Sauce

Directions:

1. Preheat gas grill to 300 degrees Fahrenheit.
2. Rinse whole chicken with cool water and pat dry. Cut into pieces.
3. In small bowl, combine dark brown sugar, garlic, onion powder, Beau Monde seasoning, dry chicken rub, and 2 teaspoons KC Masterpiece Southern Style BBQ Sauce.
4. Gently massage rub onto chicken pieces.

KC-Masterpiece-Chicken Rub
5. Place on grill and cook for 25 minutes, turning chicken pieces half-way through cooking.
6. Brush chicken pieces with remaining 1/2-cup of BBQ Sauce during final 5 minutes of cooking.
7. Remove from grill and serve immediately.

KC-Masterpiece-BBQ-Chicken-Dinner


Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

I'm excited to share this gourmet BBQ Country Spare Ribs recipe with you. What began as an experiment turned out to be the best barbeque sauce I've ever tasted. The leftovers yield tastebud-exploding pulled pork BBQ that will leave you begging for more!

Country-style ribs aren't actually ribs. They are pork chops cut from the front of the loin near the shoulder. The attached bone is usually the shoulder blade. Country style ribs are meatier, yet less fatty than other rib cuts.

Packaged country-style ribs typically contain various sizes and thicknesses, making it difficult to cook to an even level of doneness. For this reason it is best to cook spare ribs in the slow cooker. Doing so will yield fall-off-the-bone meat infused with flavor.

The Sweet and Tart BBQ County Spare Ribs were served with homemade garlic, green onion, parmesan mashed potatoes; green beans with Canadian bacon; and Jalapeno corn muffins.

Keep an eye out at the grocery store and stock up on country-style spare ribs. These ribs generally sell for $3 to $4 per pound. Our grocer recently had them on sale for $1.99 pound. We purchased a 5-pound package and divided it in half. The entire meal cost less than $10 for two.

Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe

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Serves: 2
Prep Time: 20 minutes
Cook Time: 6 hours

Ingredients:

2-1/2 to 3 pounds Country-style Spare Ribs
1 Tablespoon Vegetable Oil
1 onion, quartered and sliced into 1/4-inch strips

Sauce:

1/3 cup Tamari Sauce (can substitute with Soy Sauce)
1/2 cup bottled Ketchup
1 Tablespoon prepared Mustard
2 Tablespoons Balsamic Vinegar
3 Tablespoons Brown Sugar
2 cloves Garlic, minced
1 teaspoon Celery Seed
Dash of salt and freshly ground black pepper (optional)

Cooking Directions:

  1. Trim excess fat from ribs.
  2. In a 12-inch round skillet, heat vegetable oil over medium-high heat until it begins to evaporate from the pan.
  3. Carefully add ribs and sear for 3 minutes per side.
  4. Transfer to slow cooker Crockpot.
  5. Place onion slices on top of ribs.
  6. Mix sauce ingredient together and pour over onions and ribs.
  7. Cover and cook over high heat for one hour.
  8. Reduce heat to medium and cook for one hour.
  9. Reduce heat to low and cook for four hours.
  10. Transfer to serving dish or individual plates and serve immediately.

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