Everyone loves a great barbecue party–the folks, the fun and most of all the food! I’ve found or created a few recipes using BBQ favorites, but adding a fun, delicious twist to them. We gave them all a try at a recent barbecue and every single one went over with a bang. Take a look and maybe give some of them a try for your next backyard barbecue.
Stuffed Bacon Cheeseburgers – a fantastic twist on a great American favorite that’s wonderfully refreshing for summertime.
Recipe courtesy of Food Network
1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving
Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
Preheat your grill and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.
Instead of the usual hotdogs, why not give bratwurst a try? Your local supermarket’s meat department should have several varieties of brats for you to choose from. Stadium brats, Italian Sausage brats, Classic brats, and the list goes on. We really enjoy the Johnsonville name brand in that the flavor and freshness is always perfect, every time. Grill them up just right, place on a fresh bun and garnish with spicy mustard and dill relish mmMM! You’ll be ready to let the kids have the ol’ O-s-c-a-r hotdogs all to themselves!
Yet another classic family picnic favorite is potato salad and here we have just that, in a flavorful version that needs no refrigeration.
The Lady’s Warm Potato Salad
Paula Deen
8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon-pepper seasoning
2 tablespoons seasoning salt (recommended: Jane’s Krazy mixed up salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.
Serve at room temperature.
Dessert time found us making old-fashioned coke floats–giving everyone their choice of chocolate or vanilla ice cream, various syrups to go with the coke, adding whipped cream to top it all off.
I hope these recipes give you some fresh ideas for the stand-by favorites of summertime BBQ fare!
