BC recipe book

ULTIMATE

BBQ GUIDE

TABLE OF CONTENTS

BBQ RECIPES 5

BEEF 6

Seared beef with orange & chilli

Skewered beef with oyster sauce

Cumin & onion marinated beef

Soy-glazed beef

PORK 5

Stickiest ever BBQ ribs with chive dip 6

Slow cooker ribs

Pineapple & pork skewers

Jerk pork & pineapple skewers with black beans & rice 9

Seafood, pineapple & coconut kebabs 19

VEGETARIAN 20

BBQ vegetables with goat’s cheese 21

BBQ corn cobs with comté & herb butter 22

Butter-basted BBQ cabbage 23

Satay grilled aubergine 24

HOW TO GRILL THE PERFECT STEAK 25 How to barbecue the perfect steak 26

CHICKEN 10

Korean chilli, sesame & honey chicken 11 BBQ chicken drummers with green goddess salad 12

Maple-glazed hot wings 13 Italian Chicken Marinade

BBQ SAUCE RECIPE 31

Homemade BBQ Sauce Recipe 32 best Homemade BBQ Sauce recipe 36

SEAFOOD 15

Squid & prawn skewers

Thai-style prawns 17 Bay scented prawns with basil mayonnaise 18

SUMMER DRINK 37

Blackberry Paloma 38

Homemade lemonade recipe 39

Frozen strawberry margaritas recipe 40

Grapefruit salty dog 41

Frozen pina coladas recipe 42

Frozen watermelon margarita 43

Frozen chili mango margaritas 44

Best watermelon margaritas recipe

Blue margarita recipe

Best frozen margaritas recipe

Apple cider mimosas

Sherbet mimosas

Coconut water smoothie

Simple mango smoothie

Tropical mimosa recipe

Summer wine slush

Blood orange paloma recipe

Orange bourbon slush

Homemade poppy seed dressing recipe

Skinny pineapple sweet tea

TIPS FOR OUTDOOR ENTERTAINING 58

Backyard Barbecue Party Tips

BEST BBQS TO BUY 67

Best Outdoor Grills of 2020 68

BEST OVERALL GRILL amazon.com 72

BEST VALUE GRILL homedepot.com 72

BEST PORTABLE GRILL amazon.com 73

BEST GAS GRILL amazon.com 73

BEST GRILL FOR BEGINNERS lowes.com

BEST CHARCOAL GRILL walmart.com

BEST PELLET GRILL williams-sonoma.com

BEST TABLETOP GAS GRILL williams-sonoma.com

JUST FOR CAMPING 77

Best BBQ Apron for Men 78

BBQ CLEANING TIPS 82

clever cleaning hacks for clean BBQ 83

JUST FOR CAMPING 87

Grilled Sausage with Potatoes & Beans 88

Butter-basted BBQ cabbage 89

Beef Shish Kebabs for Freezer Cooking 90

Skinny pineapple sweet tea 91

Summer Corn Chowder 92

Big Ray’s Kielbasa Cabbage Skillet 93

Irish Soda Bread in a Skillet 94

Omelet in a Bag 95 Chicken and Chorizo Chili 96 Address 98

BBQ RECIPES

BEEF

Seared beef with orange & chilli

summery beef dish

METHOD

1. Wipe the beef and put in a large food bag. Mix together all the remaining ingredients, then pour into the bag. Massage marinade into the beef, then put on a plate in the fridge for at least 2 hrs, or overnight if you have time.

2. Light the barbecue, allowing time for the coals to turn grey. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.

3. Remove the beef from the barbecue and set on a board. Cover tightly with foil and leave to rest for 10 mins. Cut the beef across the grain into slices.

kg piece

perfect centrepiece for your outdoor entertaining

Prep:

Skewered beef with oyster sauce

nibble that gives a contemporary edge to party food

METHOD

1. Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.

2. Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they’re easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.

3. Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.

INGREDIENTS

long red chillies,

spring onions,

bamboo skewers

rump steak, cut into

soy sauce

vegetable oil,

A simple

Cumin & onion marinated beef

METHOD

1. Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.

2. Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see ‘goes well with’, right).

Based on the Brazilian dish churrasco, steak is flavoured with tangy Worcestershire sauce, spices, citrus and garlic

Prep:

Soy-glazed beef

Give beef a boost with this delicious soy marinade

METHOD

1. To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.

2. To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.

3. Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

PORK

Stickiest ever BBQ ribs with chive dip

METHOD

1. Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.

2. Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

3. When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.

2 RACKS BABY BACK PORK RIBS

4. Mix the dip ingredients together and chill until ready to serve.

5. Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Slow cooker ribs

Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq

INGREDIENTS

• 1½ kg meaty pork ribs

• 1 bottle barbecue sauce (350g approx)

• 2 pork stock cubes

• 2 bay leaves

• 1 tsp coriander seed

• 1 tsp mustard seed

• 1 tsp peppercorn

METHOD

1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.

2. Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foillined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

Prep: 15 min Cook:

HRS

HRS

Serves

Pineapple & pork skewers

Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread

INGREDIENTS

400G PORK FILLET

• 4 tbsp light muscovado sugar

• 60ml cider vinegar

• 1 tsp fish sauce

• ½ small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)

• 1 green pepper, deseeded and cut into squares (optional)

• 4 spring onions, trimmed and cut into 4 equal lengths

• small bunch coriander, chopped (optional)

• cooked rice or pitta, to serve

METHOD

1. Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.

2. Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.

3. Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.

Jerk pork & pineapple skewers with black beans & rice

INGREDIENTS

• 400g pork fillet, cut into 4cm chunks

• 2 tbsp jerk or Creole seasoning

• 1 tsp ground allspice

• 1 tbsp hot chilli sauce, plus extra to serve (optional)

• 3 limes, zest and juice 1, other 2 cut into wedges to serve

• ½ small pineapple, peeled, cored and cut into 4cm chunks

• 1 tbsp vegetable oil

• 200g basmati rice

• 400g can black bean, drained and rinsed

METHOD

1. Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.

2. Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.

3. Meanwhile, heat a griddle pan until very hot. Cook the skewers

3 mins on each side until nicely charred and the pork is cooked through. Serve

beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.

CHICKEN

Korean chilli, sesame & honey chicken

A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve

INGREDIENTS

• 12 chicken thighs, boneless and skinless

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• thumb-sized piece ginger, grated

• 4 spring onions, sliced

• For the glaze

• 4 tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce

• 2 tbsp honey

• juice ½ lime

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 2 tbsp sesame seeds

METHOD

1. Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.

2. Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.

3. Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring

BBQ chicken drummers with green goddess salad

Enjoy our sweet and sticky barbecue chicken drummers. Super healthy, serve with our green salad and jacket potatoes to get four of your 5-a-day

METHOD

1. Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.

2. To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.

3. Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

TOMATO PURÉE

Maple-glazed hot wings

Love chicken wings either on their own or as part of a big barbecue? The sticky maple and butter glaze on these wings adds extra succulence

INGREDIENTS

• 1kg chicken wings

• a little oil, for the tray

• For the rub

• ½ tsp ground cumin

• ½ tsp ground black pepper

• ½ tsp ground coriander

• 1 tsp dark brown soft sugar

• 1 tsp garlic powder

• 2½ tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp dried thyme

• For the glaze

• 75g butter

• 75g cider vinegar

• 75ml hot sauce

• 50ml maple syrup

METHOD

1. To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you’ve got time, chill and marinate for up to 24 hrs.

2. Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.

3. Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.

Italian Chicken Marinade

METHOD

shallow baking dish,

the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator

least

hours.

best results, marinate overnight.)

the grill for high heat.

oil grate. Discard marinade, and grill chicken

minutes on each side, or until juices

SEAFOOD

Squid & prawn skewers

INGREDIENTS

150g raw king prawns

250g cleaned squid

your chosen glaze

METHOD

1. Peel the king prawns and cut the cleaned squid into 3cm pieces, then thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze, then, when the flames have died down, cook for 2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze and cook for another 1 min on each side until charred and sticky.

INGREDIENTS

600g jumbo king

4 lemongrass stems

the glaze

1 large red

Thai-style prawns

METHOD

Mix the marinade ingredients and add to the prawns. Leave for 5 mins. To cook on a barbecue: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.

Bay scented prawns with basil mayonnaise

INGREDIENTS

2 x 20g packs fresh basil leaves

6 tbsp olive oil

250ml jar mayonnaise

juice of 1 lime

32 large fresh raw prawns

, heads and shells removed

24 small fresh bay leaves

6 tbsp olive oil

METHOD

If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)

Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.

Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

Seafood, pineapple & coconut kebabs

Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

INGREDIENTS

• 16 large, unpeeled raw king prawns

• 500g mixture of boneless salmon

• and white fish fillets, skinned and cut into chunky pieces

• 200ml can coconut milk

• 100g fresh pineapple, cut into chunks

• 85g desiccated coconut

• drizzle of oil

• lime wedges, to serve

METHOD

1. You’ll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.

2. Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.

VEGETARIAN

BBQ vegetables with goat’s cheese

This is a great vegetarian main course - serve with hot tortillas to assemble into juicy warm sandwiches

INGREDIENTS

4 aubergines, cut into 1cm slices

8 plum tomatoes, each cut into 3 thick slices

2 bunches of spring onions, trimmed

150ml extra-virgin olive oil

2 tbsp white wine vinegar

3 plump garlic cloves, crushed

2 x 100g packs firm goat’s cheese

extra-virgin olive oil for drizzling

large handful of fresh basil leaves

8 flour tortillas

METHOD

1. Put the sliced aubergines, tomatoes and whole spring onions into a large shallow dish. Whisk the olive oil, white wine vinegar and garlic together with plenty of seasoning, pour over the vegetables and toss well.

Barbecue the aubergine slices directly over a medium high heat for 4-5 minutes each side, until tender and marked. Remove and put into a large shallow bowl. Barbecue the tomatoes and spring onions for 3-4 minutes, turning once. Add to the aubergines. Crumble the goat’s cheese over the hot vegetables and drizzle with extra virgin olive oil. Toss very gently.

3. To serve, scatter the basil leaves over the vegetables.Warm the floured tortillas on the barbecue for 1-2 minutes, turning once. Let each guest take a spoonful from the platter of vegetables and goat’s cheese and fold up in a warm tortilla.

BBQ corn cobs with comté & herb butter

INGREDIENTS

METHOD

1. To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.

2. Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

Butter-basted BBQ cabbage

Burn cabbage on a barbecue to add flavour while cooking the middle. It should be near-black when done, but don’t worry – you won’t eat the charred leaves

INGREDIENTS

• 1 medium Savoy or King cabbage, outer leaves kept on

• 100g butter

• 4 garlic cloves, grated

• 1 tbsp muscovado sugar

• 2 green chillies, finely chopped

• 1 lime, finely zested and juiced

• small bunch coriander, chopped

METHOD

1. Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.

2. Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).

3. Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn’t offer too much resistance. Remove the cabbage and cut off the string. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.

Satay grilled aubergine

INGREDIENTS

1 large aubergine, peeled and cut into 3cm cubes

1 tbsp soy sauce

1 tbsp vegetable oil

1 tsp ground turmeric

2 tbsp sweet chilli sauce

3 tbsp crunchy peanut butter

2 tbsp hoisin sauce

2 tbsp rice wine vinegar

2 tbsp coconut milk

basmati rice, to serve

For the glaze

1 small cucumber, cut into 2-3cm chunks

1 small red onion, cut into half moons

small handful fresh mint leaves

small handful fresh coriander leaves

METHOD

Toss the aubergine with the soy sauce, oil, turmeric, 1 tbsp chilli sauce and some black pepper, then thread onto pre-soaked wooden skewers. Heat a griddle pan or frying pan until medium-hot. Grill the aubergines on all sides turning after grill marks appear. They need time to soften so keep the heat on mediumlow and cook until soft and golden.

with a little oil if they start to stick to the pan.

For the salad, mix together all the ingredients in a small bowl, then set aside. In another bowl, mix the remaining chilli sauce, peanut butter, hoisin, vinegar and coconut milk. Serve the skewers with the salad, peanut sauce and some basmati rice.

HOW TO GRILL THE PERFECT STEAK

How to barbecue the perfect steak

You may think you already know how to cook steak, but this guide to barbecued beef has hints and tips to help you get the most from your meat.

As the days start getting warmer, the lure of cooking outdoors and dining alfresco becomes stronger. When this happens, you know it’s time to dust off the barbie and clean the grill. From casual family dinners to easy, relaxed entertaining with friends, think of classic Aussie barbecue fare and you can’t beat a succulent beef steak cooked just the way you like it. This easy guide has everything you need to know to guarantee success at the grill. By following our simple tricks and tips you can say goodbye to dry, tough steak. Learn which beef cuts to choose, how to check if your steak is rare, medium or well done and the different delicious marinades you can use to add extra zing to your meat. Then try our steak recipe, featuring a delicious flavoured butter made with fresh herbs.

WHAT YOU NEED

To barbecue steak and to get great results, make sure you have the following equipment ready:

• A charcoal or gas barbecue for cooking the steak.

• Long-handled tongs for turning your steak. This keeps your hands a safe distance away from the grill, hotplate or exposed flames.

• An oil bowl and a pastry brush for brushing your steak with oil before placing it on the barbecue.

• A large plate for resting the cooked steak before serving.

• Cleaning tools, such as a stiff wire brush or barbecue scraper, for cleaning your barbecue after use so it’s ready for next time.

HOW TO BARBECUE STEAK

Follow these simple steps for cooking steak on the barbecue and you’ll impress your family and friends with tender, juicy meat that’s full of flavour and cooked to perfection.

STEP 1:

Preheat a barbecue grill or flatplate on medium-high. Brush both sides of the steak with olive oil to prevent it from sticking to the barbecue. This is better than brushing the barbecue, as it prevents the oil from burning. Excess oil can create smoke and cause flare-ups on the barbecue.

HOW TO GRILL THE PERFECT STEAK

STEP 2:

Wait until just before cooking to season your steak, as salt draws out the flavoursome juices from the meat, making it tough. Season one side with salt and pepper, then cook the steak, seasoned-side down first, to seal in the flavour. Season the other side just before turning over.

STEP 3:

Cook the steak on the barbecue, using long-handled tongs to turn the steak, until cooked to your liking. Cooking times vary depending on the thickness (see How to know when your steak is done). Turn steak once only during cooking – any more and the juices escape, which can make the meat tough.

STEP 4:

After cooking, transfer the steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat pushes the juices to the centre of the steak. Resting it after cooking allows the meat to relax, and the juices then distribute evenly throughout the steak, making it succulent and tender.

HOW TO KNOW WHEN STEAK IS DONE

The time needed to cook a steak varies depending on its thickness, and how you like it. Don’t be tempted to cut into a steak to see if it’s done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs – if it’s medium the meat will spring back. Use this guide for cooking times and to tell when it’s ready.

BEST BARBECUE CUTS

The best cuts of beef steak to use for barbecuing are fillet, scotch fillet, porterhouse, T-bone, rump, round and blade. Look for cuts with a little fat marbled through the meat, as this helps to keep the steak moist.

TRY THESE STEAK MARINADES

Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade (any more acid can dry out your steak). These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.

1) SOY, CHILLI & GINGER MARINADE

80ml (1/3 cup) dark soy sauce – 1 large fresh red chilli, deseeded, thinly sliced – 2 garlic cloves, crushed – 2 tsp grated fresh ginger – 1/2 tsp Chinese five spice: marinate 4 hours or overnight

2) OREGANO & LEMON MARINADE

80ml (1/3 cup) extra virgin olive oil – 1 tbs fresh lemon juice – 2 garlic cloves, crushed – 1 tsp dried oregano – 1 tbs fresh thyme leaves: marinate up to 2 hours

3) INDIAN KORMA CURRY MARINADE

60ml (1/4 cup) olive oil – 2 tbs mild korma curry paste – 2 tbs chopped fresh coriander: marinate 2-4 hours

4) OLIVE TAPENADE, RED WINE & PARSLEY MARINADE

80ml (1/3 cup) extra virgin olive oil – 2 tbs red wine – 2 garlic cloves, crushed – 2 tbs olive tapenade – 2 tbs chopped fresh continental parsley: marinate up to 4 hours

FOR STEAK 1.5CM -

THICK:

Rare – 1-1 1/2 minutes each side

Medium – 2-3 minutes each side

Well done – 3-4 minutes each side

For steak - 2-3cm-thick:

Rare – 2-3 minutes each side

Medium – 4-5 minutes each side

Well done – 5-6 minutes each side

Tongs test

Rare – soft

Medium – slightly firmer and springy

Well done – very firm with no spring

TOP TIPS FOR BARBECUED STEAK:

• Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.

• Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.

• Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you’re cooking steak on a flatplate, the liquid can boil around the meat and make it tough.

• Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.

• Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.

• Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.

• Clean your barbecue grill or flatplate with a stiff wire brush or scraper while it’s still warm. This leaves it ready for your next barbie.

BBQ SAUCE RECIPE

Homemade BBQ Sauce Recipe

Homemade BBQ Sauce Recipe – Ready in 15 minutes, you’ll have the best Homemade Barbecue Sauce that is sweet and tangy and made from scratch!!

BBQ sauce is one of those topics that people can become really, really passionate about. There are the regional camps of North Carolina style BBQ sauce, Kansas City style BBQ sauce, white Alabama BBQ sauce, and then the Memphis style with no sauce at all (well, maybe just a smidge). Everyone has their personal favorites.

And you know, I really love them all.

I’ve shared my Mama’s Coca Cola BBQ Sauce with you that is the one that I personally grew up with. I’ve shared our Spicy Mustard BBQ Sauce that we use from time to time, and I’ve also shared my Peach BBQ Sauce that makes everything taste heavenly. I’ve also included our favorite molasses-based Sweet and Spicy BBQ Sauce in my cookbook which just takes ribs to a whole new level!

But today friends, I want to share with you this quick and easy, 15 minute BBQ sauce that takes just a handful of ingredients to make and comes out perfect every single time.

We’ve had friends who call this the best BBQ Sauce they’ve ever tasted and it’s pretty easy to see why!

HOMEMADE BBQ SAUCE RECIPE INGREDIENTS

This BBQ Sauce comes together quickly with just a handful of ingredients that I generally have in my refrigerator or my pantry and is one that I think you all will fall in love with as well. I’ve had friends ask me to please make extra for them to take home and if I’d bottle it, they’d surely buy it.

To make this homemade BBQ Sauce, you’ll need:

• Ketchup – You’ll use 2 cups of your favorite ketchup as the base in this recipe. I prefer to use one with the fewest ingredients and one that does not include high-fructose corn syrup.

• Apple Cider Vinegar – the apple cider vinegar gives the sauce a delicious, tangy flavor that helps to balance it perfectly.

• Brown Sugar – just 1/4 cup of brown sugar not only helps sweeten the sauce but deepens the flavor adding just a hint of molasses flavor.

• Honey – use a couple of tablespoons of your favorite honey. If you can find a reliable local honey provider, I always recommend it!

• Worcestershire sauce – this balances the sweetness with savory flavor in the sauce. If you are glutenfree or sensitive to soy (like me!), you can use coconut aminos in place of the Worcestershire sauce.

• Stone House Seasoning – this is my favorite, go-to blend of seasonings that I have shared previously. It is a blend of kosher salt, black pepper, and garlic that tastes amazing on so many dishes and adds flavor in a snap! We named it Stone House Seasoning since we use it practically on everything except desserts!

• Lemon Juice – A tablespoon of fresh or bottled lemon juice adds just the perfect amount of acid to this sauce to make it perfect.

• Hot Sauce – We love to add just a splash of hot sauce to this BBQ Sauce recipe. It is entirely optional if you’d rather not include it.

HOW TO MAKE THE BEST BBQ SAUCE

1. Cook the BBQ Sauce. Whisk together all of the ingredients in a medium saucepan over medium heat. Allow the sauce to bubble and then reduce the heat and allow it to simmer for 10 minutes. This helps to deepen the flavors and thicken the sauce.

2. Serve. You can use this sauce immediately on ribs, chicken, pork, salads, and so much more!

HOW TO STORE HOMEMADE BBQ SAUCE

If you have prepared this sauce as a make-ahead recipe to use for meal prep, you can allow it to cool slightly and then pour it into a quart-size mason jar. Seal it with a tight-fitting lid and store in the refrigerator to use for quick and easy meals throughout the week!

FAVORITE WAYS TO USE BBQ SAUCE

• Chicken – Use on baked chicken for a flavorful meal or drizzled over shredded chicken for a BBQ Chicken Sandwich.

• Pork – Delicious with ribs, brisket and definitely with pulled pork. Hello, best pulled pork sandwich ever!

• Burgers – Delicious on hamburgers in place of ketchup for a tasty BBQ Burger.

• Pizza – Use in place of pizza sauce for a BBQ Chicken Pizza or a Pulled Pork Pizza. Yum!

• Dip – as a dip with Sweet Potato Fries and ranch dressing

best Homemade BBQ Sauce recipe

SUMMER DRINK

Blackberry Paloma

This Blackberry Paloma recipe blends earthy agave, tart lime, and tangy grapefruit flavors with sweet blackberries and – of course – El Mayor tequila! The ultimate beautiful Cinco de Mayo cocktail recipe.

INGREDIENTS

• 2 tablespoons fresh lime juice2 tablespoons fresh lime juice

• 4 fresh blackberries plus more for garnish4 fresh blackberries plus more for garnish

• 2 mint leaves2 mint leaves

• 1 tablespoon honey1 tablespoon honey

• 1/2 cup pink grapefruit juice1/2 cup pink grapefruit juice

• 3 ounces El Mayor Tequila 2 shots (I used Reposado)3 ounces El Mayor Tequila 2 shots (I used Reposado)

• 1/2 cup blackberry soda or to taste1/2 cup blackberry soda or to taste

• Fresh mint and blackberries for garnishFresh mint and blackberries for garnish

• Crushed iceCrushed ice

METHOD

1.

3.

5.

Homemade lemonade recipe

This Fresh Squeezed Lemonade recipe is simple, pure, with the only 3 ingredients you need to make lemonade. Learn how to make lemonade to serve on hot days, at summer parties, or any time you need a quick refresher!

INGREDIENTS

• 1¼ cup granulated sugar (if using ultrafine sugar, see note)1¼ cup granulated sugar (if using ultrafine sugar, see note)

• 4½ cups water divided4½ cups water divided

• 1¼ cups fresh-squeezed lemon juice1¼ cups fresh-squeezed lemon juice

METHOD

1. In a small saucepan, over medium heat, whisk together sugar and 1½ cups water. Bring to a boil, reduce heat and stir often until sugar is dissolved. Remove from heat and cool.

2. Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher.

3. Add 3 more cups of water and the sugar/water simple syrup. Stir well and adjust to taste, if needed. Refrigerate until ready to serve.

4. Serve in glasses filled with ice and garnish with lemon slices and fresh mint leaves.

5. Enjoy!

Frozen strawberry margaritas recipe

INGREDIENTS

• 4 cups 32 ounces frozen strawberries4 cups 32 ounces frozen strawberries

½ cup 4 ounces Cointreau½ cup 4 ounces Cointreau

½ cup 4 ounces fresh lime juice½ cup 4 ounces fresh lime juice

• 1 cup 8 ounces Tequila Resposado1 cup 8 ounces Tequila Resposado

• ½ cup 4 ounces agave syrup or simple syrup½ cup 4 ounces agave syrup or simple syrup

• ¼ teaspoon kosher salt¼ teaspoon kosher salt

• 4 cups 32 ounces ice4 cups 32 ounces ice

METHOD

Rub the rim of the glasses with a lime slice and dip in the prepared salt blend; set aside.

Place all ingredients in a blender and mix on CHOP until desired consistency.

Pour into prepared glasses, garnish with fresh strawberries and a lime wedge.

Serve immediately. Any leftovers can be frozen in an airtight container and kept up to 2 months.

Grapefruit salty dog

A Grapefruit Salty Dog is such a fun and simple cocktail. So refreshing!

Juice. Vodka. And salt. All coming together to make my new favorite Summer cocktail!

INGREDIENTS

1/3 cup freshly squeezed red

juice1/3 cup freshly squeezed red grapefruit juice

2 tablespoons good quality vodka I love Pearl!2 tablespoons good quality vodka

love Pearl!

course sea salt for rimcourse sea salt for rim

grapefruit slice for garnishgrapefruit slice for garnish

1 cup crushed ice1 cup crushed ice

METHOD

Wet the rim of your glass with water or the grapefruit slice. Dip in sea salt.

glass with crushed ice.

juice and vodka

over

Frozen pina coladas recipe

Frozen pina coladas are the drink you need this summer! Wonderfully creamy with flavors of pineapple and coconut, this tropical cocktail will help you beat the heat.

INGREDIENTS

• 7.5 ounces Real Cream of Coconut Coco Lopez7.5 ounces Real Cream of Coconut Coco Lopez

• 1 8-ounce can crushed pineapple (undrained)1 8-ounce can crushed pineapple (undrained)

• 7.5 ounces white rum7.5 ounces white rum

• 6 ounces pineapple Juice6 ounces pineapple Juice

• ¼ cup vanilla ice cream¼ cup vanilla ice cream

• 4-5 cups ice4-5 cups ice

METHOD

1. Pour Cream of Coconut and crushed pineapple in a blender and purée until smooth.

Add rum and pineapple juice and blend until incorporated.

NOTES

• If making ahead: prepare the Pina Colada mixture and pour into an airtight freezer container. Keep frozen until ready to use (up to 1 month). Remove from freezer 10 minutes before serving, stir (or give a quick mix in the blender), pour into ice-cold glasses and serve.

• If you use frozen pineapple for this pina colada, add a little extra pineapple juice when blending.

• Serve in cold glasses so that it doesn’t melt too quickly.

Add ice cream and top with 4 cups ice. Purée until desired consistency.

Pour into ice-cold glasses and serve immediately, or if making ahead, see *Note below.

Garnish with a pineapple wedge, and…

Enjoy!

Frozen watermelon margarita

A Frozen Watermelon Margarita is just what you need for Cinco de Mayo! The best easy margarita ingredients all thrown together in a blender and ready to serve.

INGREDIENTS

• 2 1/2 cup seedless watermelon rind removed, cubed2 1/2 cup seedless watermelon rind removed, cubed

• 1/4 cup lime juice1/4 cup lime juice

• 3/4 cup tequila good quality!3/4 cup tequila good quality!

• 1/4 cup orange juice1/4 cup orange juice

• 1 1/2 cup ice or more as needed1 1/2 cup ice or more as needed

METHOD

1. Freeze the watermelon chunks for at least 2 hours (optional but makes it even better)

2. Combine all the ingredients in a high powered blender and pulse until fully combined and smooth. Add more ice if needed to get the consistency you like.

3. Pour into salt or sugar rimmed glasses and garnish with a lime wedge.

Enjoy!

Frozen chili mango margaritas

Creamy and dreamy SUPER EASY Chili Mango Margaritas are perfect for any Summer party!

mango margaritas and this chili twist

INGREDIENTS

• 20 ounces frozen mango chunks20 ounces frozen mango chunks

• 1 12 ounce can frozen limeade concentrate1 12 ounce can frozen limeade concentrate

• 2-3 cups water depending on desired consistency2-3 cups water depending on desired consistency

• 3 ounces good quality tequila optional3 ounces good quality tequila optional

• dash hot sauce optionaldash hot sauce optional

• course sea salt for rimcourse sea salt for rim

• chili powder for rimchili powder for rim

• lime slices for garnishlime slices for garnish

METHOD

In a large blender, combine

On a small plate,

cups water, tequila, and hot sauce.

sea salt/chili powder mixture

Best watermelon margaritas recipe

Watermelon Margaritas are the perfect summer cocktail! Get that fresh and fruity watermelon flavor in a delicious and easy margarita recipe that everyone will love.

INGREDIENTS

• 3 ounces good quality tequila blanco 1/3 cup3 ounces good quality tequila blanco 1/3 cup

• 2 ounces BOLS Watermelon Liqueur 1/4 cup2 ounces BOLS Watermelon Liqueur 1/4 cup

• 1.5 ounces freshly squeezed lime juice 3 tablespoons1.5 ounces freshly squeezed lime juice 3 tablespoons

.5 ounce simple syrup or agave nectar 1 tablespoon.5 ounce simple syrup or agave nectar 1 tablespoon

1 cup cubed watermelon1 cup cubed watermelon

METHOD

Blend all ingredients in a high powered blender.

Rim 2 glasses with lime juice and then dip in course sea salt.

Fill with ice.

Strain watermelon margarita mixture over ice.

and enjoy!

Top with watermelon

Blue

recipe

INGREDIENTS

1 cup Tequila Blanco1 cup Tequila Blanco

1/2 cup BOLS Liqueur Blue Curacao1/2 cup BOLS Liqueur Blue Curacao

1/2 cup Fresh Lime Juice1/2 cup Fresh Lime Juice

1/4 cup Simple Syrup1/4 cup Simple Syrup

Course sea salt and lime wedges for servingCourse sea salt and lime wedges for serving

METHOD

Swipe rim of 3 glasses with a lime wedge and then dip in course sea salt to rim glasses with salt.

Fill glasses with ice.

In a shaker combine the Tequila, Blue Curacao, lime juice, and simple syrup. Shake to combine.

Pour over the ice and enjoy!

Top with additional lime wedges.

Best frozen margaritas recipe

Summer is here and what better way to celebrate than with this delicious frozen margaritas recipe?!

INGREDIENTS

1/4 cup Cointreau1/4 cup Cointreau

1/4 cup freshly squeezed lime juice1/4 cup freshly squeezed lime juice

1/2 cup Reposado Tequila we love Exotico1/2 cup Reposado

love Exotico

1/4 cup agave nectar/syrup1/4 cup agave nectar/syrup

iceice

METHOD

Place first four ingredients in a high powered blender and add 2 cups ice. Blend until smooth. Add more ice if necessary.

2. Enjoy!

Apple cider mimosas

Cider

INGREDIENTS

1/2 cup Apple Cider1/2 cup Apple Cider

1/4 cup Champagne1/4 cup Champagne

gold and silver sprinkles for rim of glass optionalgold and silver sprinkles for rim of glass optional

apple slices for garnish optionalapple slices for garnish optional

METHOD

Dip the top of each champagne glass into water and then dip in the sprinkles to coat.

Pour each champagne glass 1/23/4 full with apple cider.

with

Sherbet mimosas

Sherbet Mimosas are a fun and creative way to dress up any mimosa recipe!

the ice cream, sherbet,

sorbet flavor of your choice and mix with champagne.

so fun, delicious,

beautiful!

INGREDIENTS

4 smalls scoops of your favorite sherbet sorbet,

cream4 smalls scoops of your favorite sherbet sorbet,

ice cream

1 tablespoon clementine vodka 1 T per drink - optional. you could also use other flavors of vodka like sherbet vodka, or leave this step out completely.1 tablespoon clementine vodka 1 T per drink - optional. you could also use other flavors of vodka like sherbet vodka, or leave this step out completely.

Any type of champagneAny type of champagne

Fresh fruit for garnishFresh fruit

garnish

METHOD

glass

Coconut water smoothie

INGREDIENTS

1 1/2 cup Coconut Water1 1/2 cup Coconut Water

1 avocado peeled and chopped1 avocado peeled and chopped

1 cup baby carrots1 cup baby carrots

1 cup frozen strawberries1 cup frozen strawberries

1 cup frozen mango1 cup frozen mango

METHOD

Place all ingredients in a high powered blender and blend until well combined and totally smooth.

it’s too thick, add a bit more coconut water.

Simple mango smoothie

This Simple Mango Smoothie is just three ingredients! Quick, healthy, and oh so refreshing, this delightful smoothie will brighten your mornings!

INGREDIENTS

• 1 16 ounce bag frozen mango1 16 ounce bag frozen mango

• 1 1/2 cups almond milk or skim milk1 1/2 cups almond milk or skim milk

• 1-2 tablespoons honey or more to taste1-2 tablespoons honey or more to taste

METHOD

1. Combine all ingredients in a blender and pulse until fully combined. If too thick, add more milk, if too thin, add more mango.

Add in 2 shots tequila if looking to make a Creamy Mango Margarita! Only on the craziest of mornings

TIP: If you’re looking to make this into a cocktail, a splash of tequila, rum, or vodka would all taste great!

saying

Tropical mimosa recipe

orange,

INGREDIENTS

1/2 cup agave nectar1/2 cup agave nectar

1/2 cup Coconut Water1/2 cup Coconut Water

Organic Pure Orange JuiceOrganic Pure Orange Juice

ZICO Chilled Pineapple Mango Juice BlendZICO Chilled Pineapple Mango Juice Blend

Champagne or proseccoChampagne

Unsweetened coconut flakes for garnishUnsweetened coconut flakes for garnish

METHOD

Heat the agave nectar and coconut water in a small sauce pan over medium/high heat. Bring to a boil, and then reduce to a simmer, stirring occasionally. Let simmer for 10-15 minutes, or until reduced by about half. Remove from heat and set aside. (This is your coconut simple syrup)

Dip each champagne flute into the simple syrup about 1/4 of an inch, then dip in the coconut flakes to create the coconut rim. (optional, but so fun!)

Pour 1/4 of the way up the flute with simple syrup, then another 1/4 of the way with the two juices. Top with champagne.

Enjoy!

Summer wine slush

Cool off with a delicious summer wine slush! This adults only drink is super refreshing and are a great make ahead option if you are entertaining. These pink wine slushies

best way to beat the heat!

INGREDIENTS

• 50 ml Rosa Regale or semisweet sparkling Rosé wine750 ml Rosa Regale or semi-sweet sparkling Rosé wine

• ¾ cup flavored vodka Citron, Blood Orange or Vanilla¾ cup flavored vodka Citron, Blood Orange or Vanilla

• ½ cup Cointreau½ cup

• ½ cup frozen lemonade

limeade

lemonade

cup

• 4 cups cold water4 cups cold water

• Gingerale 7-up or club soda for servingGingerale 7-up or club soda for serving

NOTE

1. This summer wine slush recipe is easily doubled and tripled, it’s always a good idea to have extra in your freezer!

2. Citron, blood orange or vanilla flavored vodkas all work well in this drink.

3. Garnish with a slice of orange for a fresh and flavorful sip.

METHOD

1. Pour all into an airtight freezer container and stir well.

2. Freeze at least 24 hours.

3. When ready to serve, remove from freezer 5 minutes before serving, break up the ice with a fork and scoop 1-cup slush into glasses and top with a splash of Gingerale, 7-up or club soda. Stir gently.

4. Enjoy!

Nutrition:

Blood orange paloma recipe

refreshing paloma

mix of sweet

make

of

of fresh fruit juices

this stirred cocktail is easy

sunny days with

INGREDIENTS

• 3 ounces Exotico Tequila I like the Reposado Tequila for this recipe3 ounces Exotico Tequila

like the Reposado Tequila for this recipe

1/2 cup fresh blood orange juice 2 blood oranges1/2 cup fresh blood orange juice 2 blood oranges

2 tablespoons fresh lime juice

lime2 tablespoons fresh lime juice 1 lime

1 cup grapefruit juice1 cup grapefruit juice

11 ounces blood orange soda 1 can11 ounces blood orange soda 1 can

blood orange slices and coarse sea salt for garnishblood orange slices and coarse sea salt for garnish

METHOD

Fill 2 large glasses with ice.

In a separate large glass or pitcher stir together all of the ingredients.

Pour the palomas over the ice in the glasses.

Pour course sea salt over a small plate.

Slice a blood orange into thin slices

dip one side into the sea salt.

Garnish the palomas with a salted blood orange slice.

Orange bourbon slush

This Bourbon Slush cocktail drink is loved by all who come to my house on Christmas Eve. We have this Orange Bourbon Slush every year and it’s such a fun and easy drink recipe, you have no reason not to try it!

INGREDIENTS

• 1 c. sugar1 c. sugar

2 c. warm water2 c. warm water

6 oz. can Frozen Orange Juicethawed6 oz. can Frozen Orange Juice - thawed

6 oz. can Frozen Lemonade

thawed6 oz. can Frozen Lemonade - thawed

6 more cups water6 more cups water

3 t. Instant Tea3 t. Instant Tea

1 1/2 c. Bourbon can substitute Rum for Rum Slush1 1/2 c. Bourbon can substitute Rum for Rum Slush

METHOD

Dissolve the sugar in 2 c. warm water.

Add the remaining ingredients to the sugar mixture.

Stir until thoroughly

Place in a freezer container

Take out about 1/2 hour before

Homemade poppy seed dressing recipe

INGREDIENTS

• 1¼ cups granulated sugar; ultrafine sugar can be used1¼ cups granulated sugar; ultrafine sugar can be used

• ¾ cup white vinegar¾ cup white vinegar

• 2 tablespoons orange juice2 tablespoons orange juice

• 2 tablespoons dried onion flakes2 tablespoons dried onion flakes

• 2 teaspoons dried mustard2 teaspoons dried mustard

• ½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper

• ¼ teaspoon kosher salt¼ teaspoon kosher salt

• 1½ cups canola oil; vegetable oil can be used1½ cups canola oil; vegetable oil can be used

2 teaspoons poppyseeds2 teaspoons poppyseeds

Skinny pineapple sweet tea

This Bourbon Slush cocktail drink is loved by all who come to my house on Christmas Eve. We have this Orange Bourbon Slush every year and it’s such a fun and easy drink recipe, you have no reason not to try it!

INGREDIENTS

• 8 cups water8 cups water

• 2 family sized tea bags such as Luzianne2 family sized tea bags such as Luzianne

• 2-4 tablespoons Wholesome Organic Stevia I like mine on the less sweet side but totally up to your taste!2-4 tablespoons Wholesome Organic Stevia I like mine on the less sweet side but totally up to your taste!

• 1/4 teaspoon baking soda1/4 teaspoon baking soda

• 2 cups fresh pineapple juice2 cups fresh pineapple juice

• pineapple slices and fresh mint for garnishpineapple slices and fresh mint for garnish

Nutrition:

Prep:

serving

METHOD

1. Bring the 8 cups water to a boil and then remove from the heat. Add in the tea bags and cover, letting sit and steep for 15-20 minutes.

2. Discard tea bags and pour tea into a large pitcher. Stir in the stevia and baking soda until fully dissolved.

Stir in the pineapple juice.

Place tea, covered, in the fridge until fully chilled.

Pour over ice and garnish with fresh pineapple and mint.

Enjoy!

TIPS FOR OUTDOOR ENTERTAINING

Backyard Barbecue Party Tips

As a self-proclaimed grill master, summer is one of my favorite times of the year. It means I get to roll out my grill and use it pretty much every night of the week. But, as much as I enjoy grilling up a few juicy ribeyes for my family, it’s even more fun to invite friends over for a backyard barbecue. Here are 11 of my tried and true backyard barbecue party tips to impress your guests without stress.

1. PREP FOOD BEFORE YOUR GUESTS ARRIVE.

As you’ll discover, most of these backyard barbecue party tips come from mistakes that I’ve made in the past when hosting friends and family. This first tip – prep before your guests arrive – is one that I still fail to do frequently. But, when I do prepare as much as possible beforehand, it makes a world of difference in the enjoyment of the cookout for both my family and our guests.

Make sure all the food is ready to go on the grill when the guests arrive and that any side dishes are assembled, cooked as needed and out on display. You don’t want guests to arrive while you’re still forming burger patties and chopping lettuce and tomatoes.

2. MAKE SURE YOU HAVE ENOUGH PROPANE OR CHARCOAL.

Can I raise my hand as guilty again? Triple check to make sure you have enough gas in the propane tank or enough charcoal to cook dinner! I’ve made more runs than I’d like to admit to the gas station as my half-cooked burgers sat waiting on a cold grill for me to return with propane. When I finally do return to cook them, the burgers taste lifeless and rubbery.

3. ASK GUESTS TO BRING SIDE DISHES.

This tip especially comes in handy when it comes to large barbecues. And, in our family, the more the merrier. Ask your guests to bring side dishes and desserts. I tend to avoid asking them to bring snacks and appetizers for reasons mentioned later in this article. Don’t feel like asking for side dishes is a burden. People love to show off their prized dish. Besides, you don’t want to be whipping up five pounds of baked beans, ten pounds of potato salad, and four dozen deviled eggs while you’re getting the house and backyard ready.

4. PUT UP DECORATIVE OUTSIDE LIGHTS.

It will get dark outside. Be ready with tiki torches or other decorative backyard lights. We love our outdoor solar powered string lights! They have an automatic timer so they kick on when the sun drops. That way, we aren’t scrambling to turn on lights. They look so good, that we keep them up all summer long and plan family barbecues with just the three of us.

5. SERVE SNACKS AWAY FROM THE COOKING

As a frequent dinner party and backyard barbecue party host, nothing annoys me more than people congregating in the kitchen or around the grill – even if most of the work is prepped beforehand. (This cook needs his space!) Thus, we set up a snack table AWAY from the kitchen and grill. We bought a compact folding table to set up that easily stores in our garage when we don’t need it.

6. ENCOURAGE GUESTS TO HELP THEMSELVES TO BOTH KIDFRIENDLY AND ADULT DRINKS.

As part of the pre-party prep, be sure to stock a cooler with ice, bottled waters, juice boxes and other kid-friendly drinks. Set up another tub filled with beer, wine, and other adult beverages. To spruce up the drink station, use these steel tubs instead of the weathered Igloo cooler. If you want to offer fun summer cocktails, go for it! I suggest pre-mixing them, though, so you’re not constantly measuring, pouring, and stirring.

Offer guests their first beverage, and then encourage them to help themselves after that. That way, you can greet new guests as they arrive and finish any last-minute cooking obligations.

7. SET UP SOME YARD GAMES TO KEEP THE KIDS

OCCUPIED.

It’s summer and the kids are restless to get outside and play. Arrange any outdoor games like cornhole, horseshoes, or Twister before the party starts. This way, the kids can go straight to playing and the adults can begin their drinking…ahem… socializing.

8. MIX UP YOUR GRILLING GAME.

Don’t bore your guests with plain old hamburgers and hotdogs. Chances are, they went to a barbecue last night and ate the same thing. Mix it up with fun and adventurous burger toppings or outfit your backyard with a Traeger electric smoker and smoke some pork or brisket!

9. SKIP THE DESSERT AND MAKE S’MORES.

Nothing says summertime more than s’mores made over an open fire. The best part is you don’t have to cook them. All you need are some marshmallows, chocolate bars, graham crackers, and marshmallow sticks. You don’t need to build an elaborate fire pit to have a backyard fire either. There are plenty of steel fire pits available for any size or budget.

10. PUT SAFETY FIRST.

Lastly, always remember to put safety first. Burgers, sausages, and even bone in chicken quarters and breasts have a lot of fat that can cause flare ups. Flame broiled doesn’t mean opening your grill to find everything in flames. Make sure you have a spray bottle at the ready for small flare ups and a fire extinguisher just in case. Yes, I’ve used mine.

11. HAVE FUN!

and play. Arrange any outdoor games like cornhole,

It’s summer and the kids

or

can begin

before

starts. This way, the kids can go straight to playing and the

BEST BBQS TO BUY

8 Best Outdoor Grills of 2020

Our Good Housekeeping Institute Kitchen Appliance Lab looked at more than a dozen grills to find you the best models with even heating, excellent searing skills, and minimal flare-ups and smoking. Then we considered helpful extras like side tables, tool storage, concealed gas tanks, wheels for portability, and more. These are the best grills you can buy in 2020:

THE BEST GRILLS YOU CAN BUY IN 2020

• Best Overall Grill: Weber Genesis II E-335 Propane Grill

• Best Value Grill: NexGrill 4-Burner Gas Grill

• Best Gas Grill: Weber Spirit II E-310 Propane Grill

• Best Grill for Beginners: Char-Broil Infrared Gas Grill

• Best Portable Grill: Napolean Travel Q Portable Propane Grill

• Best Charcoal Grill: Weber Original Kettle Premium Charcoal Grill

• Best Pellet Grill: Traeger Ranger Tabletop Grill

• Best Tabletop Gas Grill: Coleman Roadtrip 225 Portable Tabletop Propane Grill

WHAT TYPE OF GRILL IS BEST?

When buying a new outdoor grill, the two biggest players are gas and charcoal, but electric and wood pellet grills are also fair game. When selecting what type of grill to buy, consider how often you’ll be grilling, the amount of space you have for storage, what flavor you prefer, and the amount of time and attention you’ll want to spend cooking. Here are the basics on each:

Gas grills are the most common type. Gas grills are great because they offer excellent control over cooking temp (the ability to adjust the burner knobs makes it less likely that you’ll end up with burnt brisket!), plus they ignite with the push of a button, heat up quickly, and are easy to clean. It’s the go-to option for no-fuss grillers who plan to barbecue frequently. Just keep in mind that you’ll need fuel from a propane tank or natural gas line on your property.

The Weber Genesis II gas grill E-310 was a superstar performer in our tests at under $1,000. Its grilling ability was dependable, whether we seared steaks or slow cooked chicken quarters. We loved the handy extras, including stainless steel cooking grates, a gauge to show much gas was left in the tank, an easy-empty grease pan, and lighted control knobs for grilling when the sun’s down. This grill is a new, upgraded version with a 12,000 BTU side burner and a sear station, which creates pronounced grill marks and imparts smoky flavor.

It can be tough to find a great quality grill for under $500, but with its gleaming stainless steel, the NexGrill 4-Burner Propane Gas Grill with Side Burner is an A+ choice for the price tag. It delivers perfect grill marks, a side burner, and space for 28 (!) burgers. On the side, there’s a burner for heating beans or sauce. And best of all: We saw no smoking or flareups when cooking.

The Napolean Travel Q scored very high in our tests. It turned out a medium rare steak with distinct grill marks quickly, and produced golden brown chicken quarters with virtually no charring when cooked for 20 minutes over medium heat. While relatively small and easy to fold up for travel, the grates can fit 16 burgers and the domed shape allows for thicker cuts of meat with barely any flareups and minimal smoke. Its two burners turned on right away and can be used for direct and indirect cooking, and it’s powered by either a one-pound propane cylinder but can also be connected to a full sized tank.

When it comes to cooking, threeburner stainless steel grill is just about perfect. When we tested a previous model in this Spirit line, it heated evenly and turned out steaks with gorgeous grill marks that were beautifully rare and juicy in our testing. Chicken came off the grates golden brown, moist, and tender. And all this with very few flare-ups! This grill comes with porcelain enameled cast-iron grates that grill up 25 four-inch burgers at once, a stainless side table, and a gauge to give you an idea how much gas is in the tank.

This Char-Broil grill heated quickly and evenly in our tests and didn’t flare up once. It turned on with no effort at all, and got hot enough to sear steak and chicken without burning it. This model features Char-Broil’s Tru-Infrared technology, which is basically a large metal plate that sits below the cooking grates and traps the foods’ juices as it cooks. Once the juices hit the plate, they steam and infuse the food with more flavor. Results were juicy and not dry. In addition to the Char-Broil’s cooking performance, we liked the simple two-knob design that quickly responded to adjustments. The entire grill was easy to move around when it was time to store away or rotate away from the wind.

This Weber kettle is iconic in the industry and well-loved by consumers, so it’s unsurprising it’s a best-seller at Walmart (and its slightly less expensive version has over 1,000 positive reviews on Amazon). At under $200 (!), it’s powered by charcoal and features an ash tray below the grill that’s easy to refill for continuous cooking. The structure is sturdy with solid accessories and a removable lid that can be rested on the side of the grill, and it can be rolled around easy for convenience and storage in the off-season.

Traeger is known for its wide assortment of large pellet grills designed to smoke a lot of meat at once at a precise temperature. They heat up more quickly than charcoal grills and require less prep work (no fussing around with coals that won’t light or are hard to spread out). This Ranger Grill is a great option for pellet grill-newbies who don’t want to make a steep investment off the bat, urbanites without tons of outdoor grill space, or those who like to road trip. It allows you to smoke, braise, roast, or barbecue in five-degree

while creating the wood-fire flavor pellet grills are known for. It features a thermometer probe and “keep warm” function, and comes with a griddle to make eggs and other breakfast food.

asparagus

This tabletop version

JUST FOR CAMPING

Best BBQ Apron for Men

An apron is an apron is it not? So what makes one a BBQ apron? Well as bad as it might sound, BBQ apron is often used as a slightly sexist way of saying aprons for men. Now you and I both know there are some extremely talented women pitmasters who I’m sure would like my list of best BBQ aprons. But for some reason, the marketing people have decided these aprons must be geared towards men with macho styles such as military camouflage or police tactical vests. So for the purpose of this article, BBQ apron will mean men’s grilling apron.

BEST BBQ APRONS

There are thousands of aprons available to buy and as it’s an item of clothing as well as a cooking tool, what I personally think looks good might not be your thing. So below I have tried to give a varied list of great BBQ aprons in different styles but with the features I’ve listed above.

TACTICAL APRON:

The only negative with a tactical apron is you’ll have a stream of guests coming over to talk to you about it. They look cool and would make a great gift for anyone that works for the police. The one I recommend is the Tactical Chef Apron by ThinkGeek. It has plenty of pocket space, and to accommodate the extra weight this bring, they have swapped out neck straps for shoulder straps.

SPORTS TEAM APRONS

If you like to grill great food while tailgating at your favorite sports stadium then a BBQ apron with your team logo might my be your thing. Several companies offer BBQ sports aprons, like Pro Specialties Group if you want a cheap easy to pack apron. But if you want an apron that has the features I have outlined in the buyer guide section, I highly recommend the Team Sports America Apron.

This apron has five pockets of different sizes and an adjustable neck strap so you can adjust to your size. It also has some unique features you’ll not find on many, if any, other aprons. It has a strap for you to hold a dish towel, giving you something to wipe your hands on other than the apron. And it has an insulated drinks holder for you to keep your beer along with an attached bottle opener.

PERSONALIZED BBQ APRONS

The king of gifts for a BBQ enthusiast is a personalized apron. Unfortunately these are often cheap novelty aprons that are not fit for purpose. However, a company called Embroidered Stitches do make a pretty decent BBQ apron if you want that personalized touch.

CAMOUFLAGE APRON

Military camouflage seems to be a style that never goes out of fashion. So it’s no surprise it looks great on a BBQ apron and if you know someone that has served his country these make great gifts. The one I’m recommending is pretty cheap compared to the others but gets my vote because I love the number of pockets it has. For the money, it’s great value –

The EZ Drinker Grill Master Grill Apron.

BEST

BEST OF THE REST – GRILL APRONS

This guide to the best BBQ apron is in no particular order, I’ve just tried to break it down into different subcategories and give you the best option from each. So although this section is at the bottom it doesn’t mean the ones above are any better – aprons are a personal choice. However, you will be happy with the quality of any of the BBQ aprons I have listed.

WEBER BBQ APRON:

Weber BBQ Apron – I have to say I am firmly in the Weber fan club. Everything they make you just know will be quality. And their attempt at a BBQ apron is no different. It’s a bit basic when it comes to features compared to other aprons I’ve recommended, but it does have pockets, an adjustable neck strap and a Weber bottle opener. It’s made of a durable cotton which gives it a heavy, more manly feel. And for extra macho points, the black and gray colors make it look like an apron of a car mechanic.

CLASSIC BBQ APRON

If you want a classic understated BBQ apron then a Hudson apron is a great pick. This apron is often used by tradesman so is built to withstand heavy use and carry heavy tools.

WAXED CANVAS APRON

This apron from Texas Canvas Wares is again built for tradespeople, but as long as an apron has pockets and is durable then it can be used for grilling.

DIFFERENT APRON STYLES

All the BBQ aprons I’ve recommended above are the most common “Bib apron” style. There are other styles of apron, which might look strange at your grilling shindig, but for completeness I’ll give them a mention just in case “strange” is your style.

COBBLER APRON

These are neck to waist aprons, covering both front and back. Although not the worst type of apron for grilling it’s not the easiest to put on and off as you mingle with guests.

BISTRO APRON

An apron from waist to knee with a couple of pockets. This is probably the worst of the styles for outdoor cooking, as it offers no protection to from grease of sauce splashes from the waist up

TUXEDO APRON:

Give the name for it’s very slight resemblance to a tuxedo (I don’t really see it, but obviously others do, hence the name). Here we aren’t talking about an apron with a print on the front that looks like a tuxedo. No, this is a posh apron that would normally be worn by restaurant employees that work the front of the house.

BBQ CLEANING TIPS

12 clever cleaning hacks for clean BBQ

The sun’s out and you’re about to dust off your BBQ from last year for a feast in the garden, or alternatively, you’ve spent all day and evening barbecuing (and rustling up some tasty BBQ lamb burgers with beetroot relish), but now the night is over and all that remains is a dirty barbecue.

Whatever scenario you find yourself in, we all want to know the best way to clean a barbecue, and remove all the grease and grime in the process? Luckily for you, many items in your kitchen and around the home will act as the perfect cleaning agents (including onion and coffee). Whether you have a freestanding BBQ or a mini portable one, follow these clever cleaning hacks from Garden Buildings Direct and Buster, and you’ll have a sparkling grill and clean BBQ in no time.

1. STEAM CLEAN

If you’ve been using your BBQ for the day, once it has started to cool down, cover the grill with water-soaked newspaper and close the lid. Leave it shut for 30 minutes to give it a good steam clean. – Garden Buildings Direct

2. USE THE DISHWASHER

Unless your BBQ is huge, the hotplates should fit nicely into the dishwasher. Set it to a pot wash cycle and they should come out as new. Again, try to clean them whilst warm to get the best results. – Buster

3. USE AN ONION

While there’s still some heat in your grill, attach an onion to a fork and rub over the hot bars. The water in the onion steam cleans them and removes any stuck-on food. – Garden Buildings Direct

4. VINEGAR SPRAY

Mix 500ml of vinegar and the same amount of water in a spray bottle. Spray the solution onto the grill and leave for 10 minutes. Empty the bottle, refill with vinegar, spray on and then scrub to clean the grill and its interior. – Garden Buildings Direct

5. COFFEE CLEANER

Try soaking your grill and utensils in coffee for hardto-remove food remains. The acid in the coffee loosens up the caked-on dirt. – Garden Buildings Direct

6. BAKING SODA

Sprinkle baking soda on the grill and dissolve some in water. Use a sponge with a scourer to scrub until all the baking soda is gone and the grill is sparkling. – Garden Buildings Direct

7. BEER

Pour half a bottle of beer onto a warm grill and scrub with some newspaper or a wire brush. In no time, your grill will be sparkling. – Garden Buildings Direct

8. HOT WATER & FOIL

If there are still remains on your grill, scrub them in hot, soapy water. If you don’t have a BBQ grill brush, scrunch up some foil and use that instead. –Garden Buildings Direct

9. CLEAN THE BASE

It’s important to remove old ash and coals before you start cooking again. Tip them into a bucket and use damp kitchen towels to pick up any remains. Then give it a good wash down with warm, soapy water. – Garden Buildings Direct

10. DISPOSE OF FAT AND OIL CORRECTLY

Scrape fats, oils and grease that have cooled into a container or newspaper before binning them. It’s a good idea to keep a ‘fat trap’ or container in the kitchen to collect waste fats, oils and grease. Many water companies will provide you with a free fat trap. Mix cooking oil with absorbent material such as cat litter or coffee grounds, and then throw it away in the bin. – Buster

11. SCRUB OUTSIDE

Once the inside of your BBQ

sparkling,

the outside a good wash down. Hot soapy water

Garden Buildings Direct

12. HEAT IT UP

When you’re finished cleaning make sure you heat the BBQ for at least 15 minutes. This will ensure any residual cleaning agents are burnt off and won’t compromise food taste when next used for cooking. – Buster

REMEMBER

It’s important to remove old ash and coals before you start cooking again. Tip them into a bucket and use damp kitchen towels to pick up any remains. Then give it a good wash down with warm, soapy water. – Garden Buildings Direct

JUST FOR CAMPING

Grilled Sausage with Potatoes & Beans

METHOD

Preheat an outdoor grill for high heat.

On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Butter-basted BBQ cabbage

This hearty casserole with canned biscuit topping cooks quickly in the Dutch oven. And it will fill your tummy after a long day on the trails.

INGREDIENTS

• ½ pound bacon

• 1 pound ground beef

• 1 small onion, chopped

• 2 (15 ounce) cans baked beans with pork

• ⅓ cup barbeque sauce

• 1 (7.5 ounce) package refrigerated biscuit dough

METHOD

1. Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.

2. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

Beef Shish Kebabs for Freezer Cooking

INGREDIENTS

5/8 zucchini, cut into chunks

5/8 red bell pepper, cut into 1 inch pieces

5/8 (15 ounce) can pineapple chunks, drained

1 tablespoon and 1 teaspoon olive oil

1/3 cup ketchup

3/4 teaspoon salt

1 tablespoon and 1 teaspoon steak sauce (such as A1®)

1 tablespoon and 1 teaspoon white sugar

1 tablespoon and 1 teaspoon apple cider vinegar

1 tablespoon and 1 teaspoon Worcestershire sauce

2 table and 2 teaspoons water

1 pound beef sirloin, cut into 1 inch cubes

8 bamboo skewers

METHOD

the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.

To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.

Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

Skinny pineapple sweet tea

Bourbon Slush

INGREDIENTS

2 tablespoons olive oil

4 (8 ounce) salmon fillets

4 medium potatoes,

2 large red onions,

1 jarred roasted red pepper,

ounces

1 tablespoon fresh lemon juice

salt and pepper to taste

1 teaspoon sesame oil

METHOD

1. Preheat the oven to 350 degrees. Coat the bottom of a 9x13 inch baking dish generously with olive oil.

2. Arrange potato slices in a layer on the bottom of the baking dish. Season with a little salt and pepper. Place a layer of onions over the potatoes, then a layer of roasted peppers, seasoning each layer with salt and pepper as desired. Place salmon fillets over the vegetables in the dish, and season with lemon juice, salt and pepper. Place whole mushrooms over the fillets, and drizzle them with sesame oil.

Bake for 45 minutes in the preheated oven. Fish should flake easily with a fork, and potatoes should be tender.

who

house

a

Summer Corn Chowder

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

1 large onion, diced

3 tablespoons all-purpose flour

5 cups vegetable broth

2 large russet potatoes, cut into 1/4-inch pieces

4 cups corn kernels

½ cup diced red bell pepper

½ cup diced green bell pepper

1 cup half-and-half

¼ teaspoon ground black pepper

salt to taste

METHOD

olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.

Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

Big Ray’s Kielbasa Cabbage Skillet

INGREDIENTS

3 large potatoes, cubed

cup butter,

1 pound Polish kielbasa

into 1/2-inch

2 medium (2-1/2”

1 large head

2 (15 ounce)

cup white sugar

1 tablespoon

METHOD

1. Place potatoes in a microwavesafe bowl; cook in microwave until partially tender, about 8 minutes.

Heat 2 tablespoons butter in a Dutch oven or large cast iron skillet over medium heat; cook and stir sausage and onions until browned, about 5 minutes. Transfer sausage and onions to a bowl.

Heat remaining 2 tablespoons butter in the same Dutch oven; cook and stir cabbage until tender, about 5 minutes.

4. Combine tomatoes, sugar, and paprika in a bowl; pour over cabbage and bring to a boil. Reduce heat and add potatoes and sausage-onion mixture. Cover Dutch oven and simmer until potatoes are tender, about 40 minutes.

Irish Soda Bread in a Skillet

INGREDIENTS

METHOD

1.Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.

2. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.

Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

Omelet in a Bag

the crowd. Can make as many as needed

Great for when there are picky eaters

just one if you like.

INGREDIENTS

2 large eggs eggs

2 slices ham, chopped

cup shredded

1 tablespoon chopped onion

1 tablespoon chopped green

pepper

2 tablespoons chopped fresh

tablespoon

medium

METHOD

cheese

this from

internet friend. Good served with fruit and coffee cake.

1. Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.

Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

stir

Chicken and Chorizo Chili

INGREDIENTS

1 tablespoon extra-virgin olive oil

¾ pound chorizo sausage, chopped

2 pounds ground chicken

¼ cup chili powder

1 ½ tablespoons ground cumin

1 onion, chopped

3 cloves garlic, finely chopped

1 red bell pepper, chopped

1 (15 ounce) can black beans, drained

1 (15 ounce) can white beans, drained

1 (12 fluid ounce) can or beer

1 (28 ounce) can fire-roasted diced tomatoes, with juice

3 cups chicken stock

1 (6 ounce) can tomato paste

salt to taste

stir chorizo

hot oil until

to a bowl. Add chicken; cook

Season with chili powder and cumin.

black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes.

Stir chorizo, onion, garlic, red bell

beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated

low

about 5 minutes. Season with salt. Reduce heat

ULTIMATE BBQ GUIDE