| Summertime Barbecues | |
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Summer is a time for family picnics, camping and barbecues. This week, our discussion forum members have shared some of their favorite marinades, salads, and main dishes.
Whiskey BBQ GLAZE
We added this on the last 15 minutes to cook ...also I served it as a dipping sauce, but
make sure you don't cross contaminate - pour off what you will use for basting and
refrigerate the rest.
Mojo Marinade and Sauce
I only soak the meat in the marinade for 1/2 hour at room temp or about 2 hours in the 'fridge (whichever happens to work out time wise) or I find it to gets too tart for our
taste.
BBQ Beef Kabobs
Place on skewers, bbq on med. heat for about 20-25 minutes.
from MarshaSue
Combine all ingredients in a small pan. Bring to a boil, reduce and simmer for 15
minutes. Allow to cool and use as a sauce on any grilled meat.
from Julie
Mix all ingredients together. This is enough marinade for approximately 2 lbs of chicken or pork.
from Barbara
Marinate the meat; I used Durkee Grill Creations, Italian Herb. It comes with a bag to marinate in, too. I added double the water it called for. Marinate for about 15-20 minutes. Add the veggies, and gently turn over a few times to coat it all.
from Mel
- 1 lb thin spaghetti
- 1 tomato
- 1 cucumber
- 8oz. Italian dressing
- salad seasoning
Spinach Salad
from Jill
- Fresh Spinach Leaves
- Grapes (halved or quartered)
- Green Apple (chopped)
- Dried cherries, apricots, or cranberries (Craisins)
- Goat Cheese or Feta Cheese (crumbled)
- Walnuts
- Green Onion (diced)
- Oil and Vinegar (just enough to lightly coat the salad)
Grilled Maple Sweet Potato Slices
from Julie
- 2 sweet potatoes
- 1 large zip-lock bag
- 1/2 c. maple syrup
- 1 t. cinnamon
- 1/4 c. brown sugar
- 2 butter pats
- alum. foil
When ready to grill, place entire contents of bag in foil and close up, poke some vent holes on top so steam can escape and put on grill for about 5-7 mts. You want them to be tender but still crisp. Take out of foil and grill to brown more if desired.
Cajun BBQ'ed Chicken
from Barbara
We injected two whole chickens with Cajun marinade (available here at Walmart). We used the Rosemary/Garlic flavored one. Then tied the legs together, rubbed a bit of vegetable oil on them, and bbq'ed for about 1 1/2 hrs. They came out so juicy and tender, and browned really well, too.
Photos copyright © Barbara Whiting. All rights reserved.