Maybe I should include some food inspiration to go with those cocktails....
So here are my favourite BBQ recipes!
Peppy Potato Salad from the Barefoot Contessa
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Country Greek Salad (stolen off of the Australian Marie Claire website)
So simple, so good!
4 large tomatoes in varying stages of ripeness
2 red onions, peeled
1 tablespoon dried oregano
handful black olives
4 tablespoons extra virgin olive oil
150g fetta
rustic bread to serve
Roughly chop tomatoes into chunks, discarding the tough cores at the stem ends, and place in a large bowl. Slice onions into strips and add to the bowl, season lightly with sea salt and ground black pepper, then sprinkle oregano over. Add olives and oil, carefully toss to combine, then set aside for about 15 minutes to allow tomato to release its juices and flavours to develop. Crumble fetta over, gently toss to combine and serve with crusty bread.
Righteous Ribs (can't remember where I got the recipe but it's good!)
Basic BBQ Rub
Here's the grand-daddy of all barbecue rubs, but don't let its simplicity fool you. There's a heap of flavor in this basic rub.
1 Cup of Course Korsher Salt or Sea Salt
1 Cup Dark Brown Sugar
1 Cup Of Paprika
3 Tablespoons Fresh Ground Black Pepper
3 Tablespoons Garlic Powder
3 Tablespoons Onion Powder
1 Heaping Tablespoon Ground Cayenne Pepper
Mix all together in a large bowl and mix very well. You can put this in a large shaker for storage.
Set your grill up for indirect grilling. You want your hot coals over on one side of your grill and have some extra hot coals on the side in case you need to add some later. Toss your soaked apple-wood chips on the coals a few at a time as the ribs cook.
While your coals are getting just right rub down the ribs with the above BBQ rub on both sides and place them in the refrigerator for a hour. After a hour place your ribs in the center of the grill in a rib rack if you have one. Brush the ribs with your favourite Barbecue Sauce (I like the Canadian Club BBQ Sauce) and continue cooking with indirect heat. When done the meat will be very tender and you will see it pulling back from the bones. Transfer the ribs to a platter and sprinkle with more of the BBQ Rub. Serve more Barbecue Sauce on the side.
BBQ Potatoes (from the McCormick Site)
4 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 tablespoons Barbecue Seasoning or 2 tablespoons Garlic and Herb Seasoning
1 large onion, cut into thin wedges
1. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly.
2. Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet.
3. Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.
And last but not least....
Freshly sliced tomatoes with just a pinch of salt on them because that is what summer tastes like to me....
