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Favorite summer barbeque food
So, I'm beginning to fantasize over the upcoming holiday weekend and the thrill of the barbeque, while lounging in the pool.
What among the summer barbeque fare do you most look forward to? I'm ready for some seriously ripe cherries, steaks cooked over an open fire, homemade ice cream and mojitos...not necessarily all at the same time :o) Anyone else have something good to look forward to? Even better, how about a recipe? I'll spill my secret cowboy beans recipe if someone else spills theirs... 7 comments from 7 users
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posted by
GregL
on May 27, 2007 at 07:56 AM
Jewels, your tri tip roast sounds absolutely fabulous! My wife and I can't wait to try it, and we both LOVE garlic. I always say, there's no such thing as too much garlic (unless your partner hasn't had any)! Thanks for sharing!
posted by
weebles
on May 25, 2007 at 12:48 PM
Since it looks like we've got the main dish and the dessert taken care of, guess I'll have to add the side dish.Cowboy Beans 3 cans of pinto beans, drained and rinsed 1/2 yellow onion, finely chopped 1 clove garlic, minced (or run through a garlic press) 1/2 cup of catsup 1/2 cup dark molasses 1/2 tsp. salt (or to taste) 1/4 tsp. pepper (or to taste) 1 can or bottle of beer (stout beers or ales work best) Place drained beans into a 2 quart casserole dish. Add all ingredients, except beer, and stir. Add beer slowly. It may not all fit into the casserole (in which case you'll have to drink the leftovers --- hee hee), but use all you can. If it all fit and there is still room for more liquid, you can add water. Place the uncovered casserole dish into a 350 degree oven. Stir the beans once every 30 minutes or so. The beans should cook anywhere from 1 to 2 hours, so all of the flavors combine. Enjoy! posted by
gillfish
on May 25, 2007 at 12:15 PM
BBQed chicken, fresh corn, cucumbers & real tomatoes grown in a garden. I don't have a special recipe but I will definately want Weebles beans, Mimi's cake & jewls tri tip finally a tri tip recipe I think I can manage.
posted by
oohchild
on May 25, 2007 at 10:34 AM
When the coals on the BBQ go gray, take peach halves (be sure to remove the pit) and place them face down on the grill. Turn them over once they've gotten some nice grill marks, & fill the centers with pieces of dark, semi-sweet chocolate. Once the chocolate has melted, remove the peaches & place in a bowl. Top with vanilla ice cream, preferably homemade. Enjoy!
posted by
jewels
on May 25, 2007 at 08:58 AM
Tri tip roast, poke holes in it and stuff it with garlic, inject it with marinade and put it on the bbq. let it catch flames so it is seared (kind of burned) on all sides, which means you will flip it around until all sides are brown/black. Usually about 20 minutes. Throw it in the oven on 375 for 20-30 minutes. I swear you will never have anything better. And of course there is my famous potato salad...cant share that one
posted by
mimi
on May 25, 2007 at 08:26 AM
This is one of my favorites to make in the summerIs It Really Better Than Sex? Cake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bake Sale 
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare 1 (20-ounce) can crushed pineapple 1 1/3 cups sugar 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream 1 cup flaked, sweetened toasted coconutPreheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top. posted by
jimr
on May 24, 2007 at 03:28 PM
How very nice of you to share this with us. (Ummmm!) Jim Richards
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