Last minute BBQ ideas
Trying to hold on to as much summer sun as you can? As September is less than a week away, it’s time to crank up those BBQ’s and get grilling! Just because summer is almost over doesn’t mean it’s time to put the covers on your grills just yet! Labor day is this weekend, so grab a pen and paper and write down what you’re going to need to get at the grocery store! Here’s some fun and easy recipes we’ve done on Bringing it Home with Laura McIntosh that we know you’ll love!
Chamorro Barbecue Ribs
1 Rack Baby Back Ribs
4 cups Soy Sauce
4 cups Distilled White Vinegar
1 cup Sugar
1 Lemon, sliced
1 1/3 cup Onion (Chopped)
6 Tbsp Garlic (Minced)
3/4 cup Ginger (Minced)
Salt + Pepper to taste
Instructions for Chamorro Barbecue Ribs:
Portion ribs into slabs of 4 ribs each.
For the marinade combine soy sauce, distilled vinegar, sugar, lemon, onion, garlic, ginger, salt and pepper.
Add ribs to marinade and let sit for at least 1 hour, or up to 24 hours.
Remove ribs from marinade and grill over open fire until cooked throughout.
1 perfectly ripe, large tomato, sliced into rounds
1/8 inch thick 1 ball fresh burrata, pulled into 8 pieces
1 bunch fresh, Italian basil
¼ cup extra virgin olive oil
¼ Tbsp fresh oregano chopped
¼ Tbsp fresh thyme chopped
1 tsp salt
1 ball pizza dough, formed into pizza disk 11” across
INSTRUCTIONS FOR GRILLED (3 min)
Take the pizza dough and put it on the grill.
After 90 seconds flip the dough.
After another 90 seconds remove from heat and brush with herbal oil crust to crust.
Place the burrata and tomato on the pizza in a stacked pattern repeating around the whole pizza.
Top with fresh basil leaves and finish with a little extra salt.
Balsamic or lemon can also be added according to taste.
BBQ Turkey LEgs
4 Large Turkey Legs Brine
4 cups of water
1 cup kosher salt
1⁄2 cup brown sugar
4 bay leaves Peppercorns House seasoning
3 parts kosher salt
1 part crushed black pepper
1 part garlic powder
First you want to soak your turkey legs in brine. A brine salt water solution which makes the turkey legs super moist.
Brine Put all ingredients in pot and bring to a boil and let cool.
Place turkey legs in cooled brine and let soak for 24 hours.
After 24 hours remove the legs from brine, rinse and pat dry.
After you have pat the legs dry, its time to season with a basic house seasoning. Rub this mix all over your meat and cover until ready to grill.
Grill the turkey legs over medium hot coals and cover.
Cook for 30 min, turning the leg every 10.
After 30 min baste with your favorite bbq sauce every 5 min for 20 more min and turn every time you baste the leg.
Grilled Ahi Burger with Wasabi Mayo
4 5 oz. fresh ahi steaks, cut 1/2" thick
4 burger buns
Soy sauce, for marinating Oil, for brushing marinated
Ingredients: Ahi Asian vinaigrette (Directions below)
2 green onions
4 Tbsp. rice wine vinegar
2 Tbsp. sherry vinegar
3 Tbsp. soy sauce
2 tsp. hoisin sauce
2 tsp. sambal sauce Fresh ginger - 1" piece peeled and rough chopped
2 Tbsp. pickled ginger
2 tsp. honey
2 Tbsp. light sesame oil
2 Tbsp. lime juice
4 Tbsp. vegetable / peanut oil
1 garlic clove rough chopped Red wine vinegar
*You can find items at your local Asian Market.
Place all ingredients in blender, pulse to combine.
1 c julienned napa cabbage
1/2 c julienned red cabbage
1/2 c julienned carrots
Toss slaw with 1/4 c dressing, reserve remainder for another use.
1 1/2 tsp. wasabi powder
1 tsp. water
1 1/2 tsp. lime juice
1 Tbsp. chopped pickled ginger
1/2 cup mayonnaise
Mix wasabi powder with water and lime juice until it forms a paste.
whisk in all other ingredients
We often see folks order these burgers with sweet potato fries - some sweet potato chips would be a nice substitute
Build a hot charcoal fire, or set gas grill on medium high.
Set ahi steaks in a shallow pan with enough soy sauce to cover half way.
Marinate 2 1/2 minutes, turn over, marinate another 2 1/2 minutes.
Remove to a plate, and brush lightly with oil. Meanwhile, toast split buns, and set aside on plates.
Spread 1 T ginger - wasabi mayo on each bun surface
Spread 1/4 c slaw on each bun surface
Place ahi over hot coals, after 45 seconds, turn 90 degrees to get some nice grill marks, wait 45 more seconds, then turn over and grill for one more minute
Take ahi off grill, place between dressed buns, and serve immediately
Grilled Corn on the Cob with Red Pepper-Cilantro Butter
6 Each Ears of Corn
1 Lb Unsalted Butter, softened
1 Each Red Pepper, diced very small
1 Each Cilantro Bunch, leaves no stems, sliced
1 Each Zested Lime, zested on a microplane
Salt, to taste
Pull back husks from corn without removing them.
Soak corn in cold water.
In a mixer combine butter, pepper, cilantro, lime and salt.
Whip butter until all ingredients are combined.
Remove corn from water and pat the corn dry.
Rub corn with the butter.
Fold the husk back on the corn, tie with a string or another piece of husk.
Place on the grill on indirect heat.
Cook for about 10 minutes.
Have guests peel back the husk revealing the buttered corn.
4-6 Extra Large Baking Potatoes
8oz Sour Cream
2 Tbs Hidden Valley® Ranch dry seasoning mix
8 OZ Whipped Butter or Margarine
3 Cups Cheddar Cheese, shredded
1/3 Cup Fresh Scallions, chopped
6-8 Slices of Cooked Bacon, crumbled
Prepare your outdoor grill for indirect heat, by building a charcoal fire on one side of the grill, leaving the other side void.
Preheat the grill to 450 degrees Fahrenheit.
Wash the potatoes and wrap them with aluminum foil.
Place the wrapped potatoes over the void side of the grill, close the grill lid, and cook for 1½ hours or until the potatoes soften.
Remove the potatoes and set aside.
In a small bowl, mix the sour cream and the Hidden Valley® Ranch Seasoning mix.
Cut each potato open and add butter, seasoned sour cream, cheese, scallions, and bacon bits.
For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef, or pork.