Hello to my readers. I hope everybody is having a great Friday and I hope everyone has a splendid weekend.
Today is my second post of the day. This morning I posted “Life hacks for the hot weather” which went up at 9 a.m, BBQ bonanza is my second post of the day, which you are reading right now and at 10 a.m ” Crazy burger recipes”, which will be my last post of the day.
Now onto the post 🙂
Just because Fourth of July is over does not mean that the grilling season and party season is over. For anyone who is reading this post and has an upcoming party or someone who wants to have a party, this post is for you. Even if you are not having a party these ideas and tips& tricks will help your grilling all year round 🙂 and the recipes are delicious!
This post will be in two parts, part 1 – tips & tricks
Part 2 – Recipes
And I will also be sure to leave all of my previous posts on recipes, tricks & tricks, and hacks that will help you with any party you are having.
Part 1- Tips & tricks
1. Wash everything after handling raw meat, and don’t reuse the plate that you used for uncooked meat.
2. Have a spray bottle full of water nearby your grill in cause of flare-ups.
3. Using charcoal briquettes for your grill’s heat? Then light the coals about 30 minutes before to cooking. If you’re using lighter fluid, make sure the fire is completely out before slapping the meat on the grill, or else you’ll have the nasty fuel taste in your meat. At this time, the charcoal should be mostly an ash-gray color with a little bit of glowing red underneath.
4. Using a smoker? Light the charcoal with a chimney starter. It’s relatively quick to get some hot coals going and you won’t have to fret about getting nasty lighter fluid fumes in your smoker.
5. If using a smoker, minimize the amount of times you open it. I know you’re anxious to see how the meat is doing, but opening it frequently will keep the smoker below the necessary heat levels.
6. Cooking chicken? If you intend to eat the skin, rub the outside with a little butter or oil and then lightly season it. It’ll give the chicken a nice, crispy, savory skin. Not eating the skin? Don’t season the outside, as it can’t penetrate the skin.
7. Leaner steak cuts possess more flavor but will be a little tougher if cooked past medium.
8. Don’t leave the meat out in room temperature for longer than one hour. This will make bacteria grow at an exponential rate, plus it will make the meat less fresh. If you need to thaw out meat, do so overnight or all day in the refrigerator.
9. Don’t pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.
10. Get a dutch oven or a large pot (depending on the amount of stuff you grill) with a lid when transporting your cooked meats inside. It will help keep your barbecue moist, juicy, and warm until it’s time to chow down.
11. Quick and easy way to grill large vegetables such as potatoes and ears of corn: coat heavily in butter, sprinkle on some seasoned salt, wrap securely in aluminum foil, and throw it on the grill.
12. To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars during the last 10 or so minutes of grilling.
13. Lots of people like steaks rare, but don’t do the same for your hamburger. More bacteria is present in ground beef, so cook until it’s well done and no pink is in the middle. If in doubt, grab a meat thermometer and make sure the temperature reaches no less than 160 degrees in the burger’s center.
14. Don’t add any salt until the meat is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.
15. Keep your grill grate clean with a stiff wire brush or a piece of crumpled-up foil (with a subsequent wipe with a dry paper towel). When it’s time for cooking, grab the grate with an oven mitt and clean it after the grill heats up after started your fire and also after you’re done grilling. Dip a folded paper towel in oil and apply to the bars of the grate. This is to ensure your meat won’t stick to the grill AND you’ll get awesome-looking grill marks.
I found these tips & tricks on Scott Roberts web
Part 2 Recipes
prosciutto wrapped asparagus
- 6 ounces sliced prosciutto, halved horizontally
- 1 pound asparagus, trimmed
- 1 tablespoons olive oil
- Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
- Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
- Serve immediately.
BBQ Chicken Kabobs with Bacon and Pineapple
- 2 large chicken breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
- 1 1/2 cups of your favorite BBQ sauce
- 1 lb bacon, cut into 1″- 1 1/2″ segments
- fresh pineapple cut into 2″ chunks
- Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!)
- Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
- Using kabob skewers, thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
- Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.
I found this recipe on butter with a side of bread
Tomato, Cucumber and Avocado Salad
- 1½ cups of cherry tomatoes
- 1 peeled and seeded then diced cucumber
- 1 diced avocado
- 4 oz cubed feta cheese
- 2 tbs minced red onion
- 1 handle or 2 tbs minced parsley
- 2 tbs olive oil
- 1 tbs red wine vinegar
- Salt and pepper to taste
- Cut cherry tomatoes in half. Add to bowl.
- Peel and seed one cucumber and dice.
- Remove pit, dice avocado and using a spoon scoop out the
- avocado from the peel. Cube feta
- Add everything to a bowl.
- Add minced red onion and minced parsley to the bowl
- Whisk together olive oil, red wine vinegar and black pepper
- then pour over salad.
- Toss gently so the feta and avocado don’t break up.
- Serve immediately and enjoy!
I found this recipe on 1mrecipes
Hawaiian Chicken Kababs
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves , minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
- 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers , diced into 1 1/4-inch pieces
- 1 large red onion , diced into 1 1/4-inch pieces
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.
I found this recipe on cooking classy
Best Homemade BBQ Burger Recipe
- 2 lbs Ground Sirloin Beef
- ¼ cup light Brown Sugar
- 1 tsp Chili Powder
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Onion Powder
- 1 Tbsp Heinz Ketchup
- ¼ tsp liquid Hickory Smoke
- 1 Egg
- Mix your Brown Sugar, Chili Powder, Salt, Pepper and Onion Powder in a bowl. Add in your Ketchup, liquid Smoke and Egg and stir thoroughly.
- Add your lean ground sirloin beef to bowl and mix with your fingers.
- Form mixture into 8 balls, smashing into patties
- Carefully stack burgers with Wax Paper separating patties, and place burgers in fridge to marinate for a few hours or overnight.
- Grill your burgers for 4.5 minutes on each side at 350 – 400 degrees, or until done.
- Melt cheese onto burgers.
- Build your burgers… bun, burger, optional lettuce, tomato, pickles & onion and ENJOY!!
I found this recipe on thefrugalgirls
Thank you so much for reading my second post out of 3. If you have not read my first post of today “Life hacks for the hot weather” you can find this on my blog, below this one, my blog is called diylifestyle.co . Also be sure to keep a look out for my next and final post of the day, called “Crazy burger recipes” which will be posted at 10 a.m
Have a great day 🙂
My previous posts relating to party recipes, tips & tricks and hacks
- Scrumptious summer dishes
- Quick & easy gluten-free fourth of july dishes (or for any day)
- Gluten-free fourth of July dishes
- Delicious Dishes for Independence Day
- Fourth of July vegan meals
- Last minute Memorial Day party tips/recipes
- 5 Spectacular Spring Specialties
How useful was this post?
Click on a star to rate this post!
Average rating / 5. Vote count:
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!