Backyard BBQ! (There's free stuff involved!)

PhillyMINI is having a backyard BBQ next Tuesday. The hosts are supplying the BBQ portion and each of us are bringing a side dish. It's one of my favorite ways to dine: BBQ + Potluck. I love to see what dishes people bring. From savory to sweet, there's always something to try that I have never tasted before.

I'm still deciding what to bring. I usually have this problem and always end up with either a side AND a desert (hello, overachiever!) or a bottle of wine/beer. This time I think I am going to bring one of my favorite sides: String Bean and Tomato salad.

It's super simple: 1lb of green beans, lightly steamed, drained & rinsed to cool, 2 ripe tomatoes, diced, 1 red onion, halved and sliced, olive oil, garlic (minced), balsamic vinegar, salt, pepper, sprinkle of cumin. Toss all in a tupperware until coated and tomato juice, oil and vinegar make a nice pool of dressing at the bottom of the bowl. Stir before serving. Serve chilled.

See? Super simple. I'll post a photo next week after I make it!

To celebrate the BBQ season, I have a mega giveaway!! McCormick has sent me a "toolbox" of GrillMates to give to one of my readers! It's a ginormous box of rubs, marinades and seasoning salts. I'm serious, it's HUGE!! Eight different spice seasoning bottles, three different rubs and eight different marinades!!

Here's what you have to do to win: I'm hosting a virtual BBQ!

By next Tuesday at 6pm, post your favorite BBQ dish. It can be a main BBQ course, a side dish, a dessert, a beverage... whatever you would bring to my BBQ!

You can post it on your blog and comment with the link to this post or you can just comment and tell me what it is you would bring (store-bought or home made, whatever floats your boat! I've been known to be pressed for time and packed Klondike bars to bring to a BBQ!!)

I'll use the random number generator and choose a winner. You'll get this amazing box of McCormick Grill Mates for your next backyard BBQ and I'll get some new recipes to try out at my next BBQ!... Win-win!

Can't wait to see what you have up your culinary sleeves!

Comments

[Bonney]

Yummm! I would bring the ever easy sliced mush melon, oranges, apples or whatever fruit you like served with a bowl of 1 package of cream cheese mixed with a large container of Marshmallow Fluff and a dot of vanilla extract; a drop of food coloring if you like. There are never any leftovers!!

[Emmie]

Broccoli salad. who knew brocco, bacon & onions mixed with vinegar, sugar and mayo would be.so.darn.good.

I'll have to bring some next time I come over :)

[Lisa]

I would bring:

Grilled Eggplant

* 3 cloves garlic
* 2 tbsp chopped fresh cilantro
* 1 onion
* 2 tsp brown sugar
* 2 tbsp lime juice
* 1/2 cup chopped fresh basil
* 2 eggplants

In a food processor, process the garlic, cilantro, onion, sugar, lime juice and basil.

Slice the eggplant in thick, flat slices and place on grill, basting with the garlic, onions and herbs mixture, reserving half of the mixture.

Allow eggplants to grill for about 15 minutes, turning once.

Top with remaining onion and herb mix and serve hot.

[Leslie]

I would bake my Mom's best recipe: A Shrewsbury Cake, which is like a pound cake, only better- (never dry- made with real butter not that fake margarine stuff)

And to top the cake would be a bowl of fresh heavy cream that's been whipped and another bowl of strawberries & blueberries to dollop generously on top of a big slice- terrific with a cup of good coffee after a meal.

[Justy]

I'm definately trying your bean and tomato recipe...sounds really good.

If super pressed for time, I'd swing by KFC for their cole slaw.

Otherwise, I'd take along foil packets of sliced summer squash, quartered tomatoes, sliced onions, fresh basil, a little butter and a dash of salt and pepper. Place on the grill until veggies are the desired consistancy.

[Joyce]

My famous recipe for BBQ baked breans. You need a 3 quart corning ware pot, 2 large cans of baked beans, 1/2 onion fresh chopped up, 1-1/2 cup of BBQ sauce more or less to your taste. Pour all ingredients into the pot, mix well, place into a microwave, and cook for 30 min. Half way through stop and mix the beans then continue cooking. The dish is finished when it is boiling and around the edge the sauce is starting to stick to the sides. Pack well with a lid, wrap with kitchen towels, in a cardboard box, and your off to the picnic.

[Marlene]

I would make my famous cole slaw.

Combine in a bowl:

- 1 medium head of cabbage (shreaded in a food processor)
- 2 carrots - peeled and shreaded
- 1 medium onion diced

Blend 2 cups of lite mayonaise, 2 Tablespoons of white vinegar, 2 Tablespoons of sugar and 1/4 cup of water. Pour mixture over vegtables and stir well. Refrigerate for at least 2 hours and serve.

[Donna Zimmerman]

Hmmmn, my family always requests that I make brocolli slaw or brocolli salad. The slaw is easier with ramen noodles and almonds and sunflower seeds. The salad means takes more time with cooking bacon, shredding cheese etc.
But I got a MINI clubman cookie cutter at the "Dragon" so I should make some cookies.

[Paulette]

I would bring marinated pork tenderloin ( using the mesquite BBQ spice!) and slow cook on the rotisserie,brushing with real maple syrup every half hour or so!!! I'd probably throw on some tiny potatoes doused in olive oil & salt too! Now if I was watching my weight I'd bring a veggie tray... hope I'm not on a diet for your BBQ!!!

[Vanessa]

I say BQ ribs for my family.
Bring on the spices.

butterflyjones03@yahoo.com
www.butterflyknitter.blogspot.com

[Cameron Yates]

Well, if you're having burgers at your BBQ then I will bring the fancy toppings! A tray of everything yummy: bacon pieces, blue cheese crumbles, pickles, sliced banana peppers, sauteed mushrooms, etc, and little bowls of fancy sauces like chipotle barbecue and jalepeno mustard. I like my burgers FANCY. :)

[Katherine McKamey]

I would probably bring the potato salad from our local grocery store - it is sooooooo good! My family had a hard time understanding it was not homemade!
-Katherine

[Susan Gilman]

Oooohhh...I have several great salads for summer.

An oldie but goodie:
Spinach Salad:
The dressing:
Combine in blender:
1 T Worcestershire Sauce
1/3 C Ketchup (Heinz, please!)
1 medium onion - finely chopped
1/4 C apple cider vinegar
1 C oil
3/4 C sugar (can use MUCH less)

Salad:
Toss together
Fresh spinach leaves
Sliced mushrooms
hard-boiled eggs - sliced or diced
Crumbled bacon
Fresh ground pepper

I like to keep the ingredients separate until just ready to serve--or allow guests to add combine their own fixin's. The dressing is rather sweet - like a Catalina French.

And another crowd pleaser:

Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette:

Vinaigrette:
1/2 C plus 1 T olive oil
3/4 C thinly sliced shallots
8 slices bacon (or pancetta)
5 T wine vinegar

Salad:
8 C loosely packed and trimmed watercress (or other dark greens)
2 heads Belgian endive, trimmed and sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4C feta cheese
1/3 C roasted hazelnuts, chopped

Heat 1 T oil in large skillet over medium heat. Add shallots, saute until golden and tender (about 8 min) Transfer to bowl and cool. Cook bacon in same skillet until crisp. Drain on paper towels. Crumble.
Whisk vinegar and 1/2 C oil in bowl to blend. Add shallots. Season with salt and pepper.

To serve: Combine greens, pears in large bowl. Pour dressing over and toss to coat. Sprinkle with feta, nuts and bacon. ENJOY!

(of course if I have no time to cook, I always offer to bring the PAPER PRODUCTS!)

Sooz

[SueYoung]

I love grilled side dishes/recipes:
1-2 whole onions, sliced 1/3-inch thick - leave peel on.
Carefully skewered (metal is best)through middle section. Brushed w/olive oil.
Barbecue on each side until browned. Remove to plate and drizzles with a heavy coating of balsamic vinegar. Serve.
Often I cup open small bell or hot peppers for the same method.

[SueYoung]

I love grilled side dishes/recipes:
1-2 whole onions, sliced 1/3-inch thick - leave peel on.
Carefully skewered (metal is best)through middle section. Brushed w/olive oil.
Barbecue on each side until browned. Remove to plate and drizzles with a heavy coating of balsamic vinegar. Serve.
Often I cup open small bell or hot peppers for the same method.

[SueYoung]

PS - our bookclub is currently reading Friday Night Knitting Club; I sent your website to our members, as many are knitters too. Using a recipe idea from the book will be my contribution at our June meeting.
Sue

[Rebecca G.]

I can't believe that nobody has mentioned corn on the cob! That's what I would bring. You can wrap it in foil with a pat of butter and some salt. Then, throw it on the BBQ with whatever meat you are cooking. Mmmm.... that's my absolute favorite summer time food!

Another good way to have it is to just throw the corn directly on the grill. I let it sit on there until it starts to look golden. Yum! It give is a super yummy flavor. After you take it off, slather it with butter, salt, and a tiny bit of cayenne pepper. Whoa baby! Good stuff.

[Liz Louie]

Rats, someone beat me to corn on the cob. I'd probably bring a fruit salad and of course what's a BBQ without watermelons.

[Joyce in Mo]

Ok, I've told you about my Baked Bean, someone took my cole slaw, corn in the husk on the grill, so the last thing you need is the Deviled Eggs!

12 hard boiled eggs
Cut in half seperating the yoke from the whiles

Blend in 1/2 mayo and yellow mustard.
Add salt and pepper to taste
Smash the yokes and blend till the mixture is smoth or a little chuncky is ok.

Scoop a teaspoonful of yoke mixture into a white half and place on a tray covered in fresh clean letteuce. Continue until all whites are filled.

Skatter a little papprika over the halfs, cover, chill and serve right before the meal begins.

[maryann schuler]

I would bring my famous chicken tortellini salad.
Cheese tortellini, broccoli, olives, white meat chicken, cubed swiss cheese, & tomatoes all prepared and tossed in a balsamic vinegar dressing.

it's THE BOMB!!!!!

[Emily Barklage]

This is a yummy one:

Chicken Pasta Pronto

2 c Bowtie Pasta-uncooked (2 boxes)
1/4 c sun-dried oil packed tomatoes –finely sliced
1 t Dried basil or 1 T fresh basil
3/4 t garlic salt
1 T olive oil
3 T red wine vinegar
2 dashes Tabasco sauce
1/2 lb grilled chicken breast cut into bite size pieces
Parmesan cheese

Put raw chicken in a Zip loc bag with any kind of bottled Italian dressing as marinade. Let it sit all day in refrigerator then grill and cut into bite size pieces
Combine chicken, tomatoes, basil, garlic salt, vinegar, oil and Tabasco in a serving bowl. Set aside (this can be done up to 2 hours before serving)
Cook pasta just before you want to eat.
Toss with chicken and its sauce and sprinkle generously with parmesan cheese. Toss again and serve. Can be served hot or cold or at room temperature

Notes:
I think the proportions of the recipe are too small. I multiplied the sauce and chicken ingredients by four and used 3 boxes of pasta.

[Alan]

Here's a twist on a favorite:

Pizza On The Grill

- pre-made pizza dough, from your grocery store
- ingredients to taste

Heat your grill to high (about 450 degrees), then set all burners to low.

Prep the dough by stretching it and making it pliant with a spin or two.

Apply dough directly to the grill. Don't worry, it won't fall in!

When first side is done, flip the dough with tongs and add ingredients, starting with the toppings that need to cook the longest.

Cook until both sides are done and toppings are hot.

Enjoy!