Summer has arrived and it’s time for some BBQing! We have the pool up and are ready to invite some friends over for a party! Today we have Alek sharing with us 4 Recipes for a Summer BBQ!
4 Recipes for a Perfect Summer BBQ
by Alek Sabin
Now that summer is here, it’s the perfect time for social gatherings of family and friends. Of these gatherings, nothing hits the spot quite like a classic summer barbecue, which is one of the best ways to spend a summer night. Of course, to throw the perfect barbecue, you need food that everyone is going to enjoy. Sure, you could just go with some standard burgers and dogs, but why not go out on a limb and try something out of the box that is going to surprise everyone! Whether you are cooking on a grill or over a backyard firepit, there are plenty of great new recipes to try! Here are some great recipes and tips for your summer barbecue…
Portobello Mushroom Burgers
If you want to have burgers, but try something with a lot more flavor, then try this great burger recipe that utilizes portobello mushrooms, instead of hamburger. Here are the ingredients you’ll need.
- Portobello mushroom caps
- 1 Tablespoon of fresh rosemary for every cap
- Lemon juice
- Salt and pepper
- Olive oil
This recipe is exceptionally simple. To get started, just take your mushroom caps, wash off the dirt, and break off the stem. After that, mix your rosemary and olive oil into a boil, and add salt, pepper, and lemon juice to your own personal taste. Take your mushroom caps and put them into a freezer bag, then fill the bag with your marinade. Let sit for at least 1 hour, and then cook those puppies up on the grill like you would any other hamburger. When finished, serve on a bun with your preferred burger fixings.
Yogurt Chicken
If you want a refreshing, creamy chicken recipe that you can make over the grill, look no further than this amazing yogurt chicken recipe for bone-in chicken.
- ½ Cup of yogurt
- Lemon juice
- 1 Tablespoon of olive oil
- 3 cloves of crushed garlic
- 1 tablespoon of chipotle
- 1 teaspoon of thyme
- Salt and pepper
- Whole bone-in chicken
To do this recipe, mix your marinade together by putting your yogurt, lemon juice, oil oil, chipotle, and thyme into a bowl. Add salt and pepper to your own preference. After that, marinate the chicken in a bag with the marinade, and let it sit for at least 2 hours (though longer is preferable). Afterwards, place some foil on your grill and then cook the chicken on the grill, while flipping it, until it reaches an internal temperature of 165 degrees F.
Fruit Pizza
If you are looking for a refreshing dessert item for your barbecue, then try your luck with some fruit pizza.
- 1 package sugar cookie mix
- 1 package of softened cream cheese
- ¼ cup of sugar
- ½ teaspoon of vanilla
- Your own assortment of fruit
- 1 tablespoon of water
Fruit pizza is a great option because it can include any type of fruit you want, whether it is apples, raspberries, blackberries, kiwi, blueberries, or even peaches, among other things. To get started, wrap a baking pan with foil, and then put your sugar cookie mix along the bottom of the pan, then bake for 15 minutes at around 400 degrees F. Once done, mix the cream cheese with your sugar and vanilla, then spread onto the crust. After that, top with the fruit in any arrangement you want! Let sit in the refrigerator for at least 1 hour before serving.
Wisconsin Bratwursts
Hot dogs are a classic barbecue meal, but you can go the extra mile by cooking some bratwursts the way they do in the upper midwest.
- Bratwursts
- 2 cans of cheap beer (it cooks out)
- 2 tablespoons of dill
- 1 can of sauerkraut
- 1 teaspoon of ginger
- 1 chopped onion
This meal is exceptionally easy to make. To get started, boil your bratwurst, sauerkraut, and chopped onion in the beer on the stove at medium-low heat for about 30 minutes. While cooking, mix in your dill and ginger. After that, take the bratwursts off and separate them from the sauerkraut and onion. The brats should be cooked all the way through. Finish up by cooking the brats on the grill until there is a nice tough layer on the outside of the whole sausage, then serve on a bun with the sauerkraut/onion mix.
