Great Recipes for the Grill!

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MrPartyPooper.net 

Although the summer is winding down, there is still some time to fit in a couple of more summer barbeques! I know we’ve already provided you with some delicious drink recipes, so how about some ideas for the grill!

Here are a couple of BBQ recipes to pair with your delicious drinks! These recipes are courtesy of family.go.com!

Inside-Out Cheeseburgers

Recipe Ingredients 

1/4 cup shredded Cheddar cheese 

1/4 cup shredded Gruyere cheese 

1 pound 90%-lean ground beef 

1 tablespoon Worcestershire sauce

 1 1/2 teaspoons paprika 

1/4 teaspoon freshly ground pepper

Recipe Directions

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tuscan Style Grilled Chicken Kabobs

Ingredients
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 16 cubes
16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed 
1 medium green bell pepper, cut into 16 pieces
16 cherry tomatoes
Cooking spray
1/2 cup uncooked instant brown rice
1 cup fat-free, low-sodium chicken broth
1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch squares

Directions

1. In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes.
2. Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high.
3. Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray.
4. In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork.
5. Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.

What do you think about these recipes? Will you use them at your next BBQ? Let us know on our Facebook page, linked HERE! Also, if you want to keep the party outdoors, Mr, Party Pooper can help! Contact us for more information! 

Summer BBQ Recipes That Are Sure to be a HIT!

631-447-5216

MrPartyPooper.net 

Can you believe it’s August already? This summer seems to be flying by! Have you your big summer BBQ yet? If not, there is still time left to plan a great BBQ with friends and family to celebrate the end of another great summer!

Here are a couple of great recipes that are sure to be a hit at your next BBQ, courtesy of foodnetwork.com!

The Ultimate Barbecued Ribs

Ingredients

2 slabs baby back ribs (about 3 pounds)

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

2 bacon slices

4 sprigs fresh thyme

1/2 onion

3 smashed garlic cloves

2 cups ketchup

1 cup peach preserves

2 tablespoons Dijon mustard or 1 tablespoon dry mustard

2 tablespoons brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 teaspoon ground cumin

1 teaspoon ground paprika

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add thethyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Creamy Cole Slaw

Ingredients

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

 Remember; if you want to keep the BBQ outside this summer be sure to call Mr. Party Pooper to supply your party with outdoor bathroom facilities! Call us TODAY! Let us know what you think of these recipes on our Facebook page, linked HERE!