There’s nothing like grilling out in the summer. Whether you’re inviting friends or the extended family over for a day of fun, or you want a delicious dinner without heating up your house, burgers and hot dogs just taste better when cooked on the grill. But sometimes you want to step it up a notch and have a restaurant-quality dinner instead of the old standbys. Here is one of our favorite dinners for four that is easy to make, and that you can prep in the air conditioning the morning of your guests’ arrival. We promise they’ll love it!
1 cup of sugar
6 cups cold water
2 trays ice
24-48 blueberries (optional)
This recipe doesn’t require heating anything, which makes it pretty easy to prepare. Whether you’re using this recipe or just going with a mix, wash fresh blueberries and add one or two to each slot in your ice cube tray, then fill with water and freeze. This is optional but certainly does make your lemonade look beautiful and taste great.
To make the lemonade without a juicer, cut 10 of the lemons in half along the width and strain the seeds out. Add the sugar and whisk until sugar is dissolved. Add water and refrigerate for at least 2 hours. Stir well and again before serving with ice and sliced lemon wedges.
Red Buds And Veggies
1 bag red bud potatoes, not peeled, diced into about 1-inch sections
1 large red onion, diced into about 1-inch sections
1 red pepper, diced into about 1-inch sections
2 tablespoons dried rosemary
3 tablespoons minced garlic
4 tablespoons olive oil
Salt and pepper to taste
Dicing all the potatoes and vegetables can be done in the morning to save time to be around your guests. Just put them in a glass dish and cover with plastic wrap. Do not add any other ingredient early.
When you’re ready to cook, add garlic, rosemary, salt and pepper to the mix and stir well. Take two large pieces of aluminum foil and divide the mixture onto the foil. Drizzle each mix with two tablespoons of olive oil and two tablespoons of water, then fold tightly into a flat pouch. Cook on a medium grill for 20 minutes, then flip and cook for another 15.
Tri-Meat BBQ Kabobs
3 chicken breasts, cut into 1-1.5 inch pieces
3 boneless pork chops, cut into 1-1.5 inch pieces
1 pound top sirloin, cut into 1-1.5 inch pieces
2 cups BBQ sauce
1 can diced pineapple
12-16 mushrooms washed
2 green peppers, cut into 1-1.5 inch pieces
1 large red onion, cut into 1-1.5 inch pieces
Lawry’s Seasoned Salt
4 wooden kabobs
4 tablespoons vegetable oil
2 tablespoons brown sugar (optional)
Soak the skewers for at least 30 minutes before assembling. Assembling the skewers can also be done before the guests arrive. Be sure to cover and refrigerate. When you’re ready to cook over a medium grill, season with Lawry’s and brush grill lightly with oil and add kabobs. Brush on BBQ sauce and cook for 2-3 minutes on each side before turning. You can also sprinkle on the brown sugar after adding the sauce. It helps the caramelization process and adds a touch of sweetness. Before serving, garnish with parsley.
Peaches and Cream
4 bathtub peaches
1 teaspoon cinnamon
4 teaspoons vegetable oil
1 quart vanilla ice cream
When selecting your peaches, be sure to choose ones that are still firm, but give a little to the touch. Bathtub peaches taste best, but any variety will do. Cut the peaches in half and pit them. Lightly brush about 1 teaspoon of oil onto the skin. Cook on grill, non-skin side first over medium heat for about 4 minutes. Flip the peaches and add about ¼ teaspoon of cinnamon to each peach, and cook for about 4 more minutes. The peaches should be tender, but not falling apart. Serve with ice cream.
Who says grilling out is only fun in the summer? With a patio cover by Giant Factory Direct, you’re able to grill out year-round. Give us a call at 513-296-5600 or 937-866-2000 with your measurements and we’ll give you a free, no-obligation quote to extend your grilling season.