Looking for a few ideas for summertime and grilling ideas? We have a few great ones, including Dave Frees' secret BBQ Sauce! Click on pictures to access the recipe when not posted on this page.
Enjoy and comment below with your favorites.
Dave Frees’ Secret BBQ Sauce:
Sauté ½ cup of minced onion and 2 cloves of minced garlic in 1 tbsp each of olive oil & butter. Add 1 cup of ketchup, ¼ cup of Worcestershire sauce, ¼ cup of strong coffee, 1 tbsp of brown sugar, and white or apple cider vinegar to taste, 1 tsp each of salt and Dijon mustard. Warm over medium heat and reduce to bbq sauce consistency, stirring often. Cool. Then use on chicken, ribs, and more! Enjoy!
APPETIZERS AND SIDES:
Egg Roll in a Bowl
Ingredients: 1 Tbsp oil, 1 lb ground turkey (or beyond meat sausage), 1 diced onion, 4 cloves of garlic (minced), 1 tbsp ginger; 1 tbsp soy sauces, 1 head cabbage, shredded, 1 cup carrots shredded, 1 cup mushrooms diced; 1 tbsp sesame oil, ¼ cup green onions (diced);
Directions: Heat oil in large skillet then add meat (or meat substitute) and onion. Cook until no longer pink and meat is crumbled. Stir in garlic, ginger, and soy sauce, add remaining vegetables and cook until softened, and your level of desired “done-ness”. Mix in sesame oil and green onions. Makes about 4 to 5 servings.
Avocado Deviled Eggs
Ingredients: 12 hard boiled eggs, cut in half lengthwise, save yolks, ¼ cup olive oil, zest and juice of two limes, ¼ cup cilantro, 1 avocado, salt & pepper to taste
Mix all ingredients except the whites of the eggs in a food processor until smooth. Arrange the egg whites on a serving tray. Spoon mixture into a plastic bag and snip the corner and pipe the mixture into the egg whites. Garnish with crumbled bacon or a spring of cilantro.
Potato Salad (another Frees family recipe)
Ingredients: 2 pounds of potatoes (about 6 medium); 1 1/2 cups mayo; 1 Tablespoon vinegar; 1 Tablespoon prepared mustard; 1 teaspoon salt; 1/4 teaspoon pepper; 2 medium stalks celery chopped, about 1 cup; 1 medium onion chopped, about 1/2 cup; 1 teaspoon dill; Dash of celery seed
Optional- 2 hardcooked eggs chopped
Directions: Prepare potatoes. Wash, leaving skin on or removing it, as you desire. Cube the potatoes. 1 inch of salted water(1/2 teaspoon to 1 cup.) brought to a boil. Add potatoes, cover and bring back to a boil. Reduce heat and boil until tender. About 20 to 25 minutes for the cubes.
Mix all ingredients while the potatoes are cooking in a 4 quart bowl. Add potatoes and optional eggs, stir, and refrigerate for at least 4 hours
Grilled Corn: Who is sick of plain boiled corn on the cob? Try this delicious grilled version - cilantro, lime and paprika combined for a great new spin on regular corn on the cob. If you hate cilantro, skip it and substitute another herb of your choice! Click on the picture if you would like to access the recipes below.
Have you ever tried a clambake? This recipe is full of seafood and will have you wondering why it took you so long to try something like this!
Are you interested in trying a new way to spice up your steak? This coffee spice rub is unique and worth a try.
Adding mozzarella to your grilled chicken makes it even more tasty! Try this grilled chicken caprese recipe, you will not be disappointed!
For the vegetarians who love grilled veggies of all kinds, try this:
NOW FOR THE COCKTAILS!
Ingredients: 1.5 oz 1800 Silver tequila, 0.75 oz Cointreau 1.5 oz lime juice, 1.5 oz agave nectar, Half a ripe avocado, 2-3 sprigs of cilantro, Kosher salt/celery salt, for rim *, Lime wedge, for garnish
Kosher/Celery Salt Rim: Mix 1 tsp of celery salt with 4 Tbsp Kosher salt.
To rim the glass, wet outside of Margarita glass with lime wedge and dip into salt mixture. Set the glass aside.
In a mixing glass, muddle the avocado, lime juice and agave nectar. Add the 1800 tequila and Cointreau. Top with ice and shake vigorously. Strain into ice-filled, salt-rimmed glass. Garnish with lime wedge and serve. (from 101 Mojitos and other Muddled Drinks by Kim Haasarud)
Cucumber Lemonade Cocktail
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- 2 cups red wine (Tempranillo or red blends work well)
- 1/4 cup orange juice
- 2 ounces brandy
- 1 lime, juiced
- 1 cup ice
Instructions: Place all ingredients in a blender EXCEPT ice and puree until slushy. If you need it to be more ‘slushy’, add ice. If you don’t want to water down your slush with ice, then you can make red wine ice cubes before hand. Simply place the red wine in an ice cube tray and freeze until mostly solid; the alcohol will prevent it from freezing completely.
We hope these recipes helps make planning your next barbeque a bit easier. Feel free to share your favorites in the comments section.