Patriotic Parties – Part 5: Good Grillin’

June 30, 2010 - Filed under 4th of July, Canada Day

Lets face it your patriotic party just isn’t complete without the good stuff…. Food!

And nothing says summer like a good old barbeque. This holiday, fire up your grill and check out these ideas and tips to keep your grillin’ good and your guests happy.

Patriotic Parties Grilled Food

Burger Bar

Setting up a burger bar is a great way to make something for everyone with limited effort. Pick a couple of meat options and set out a buffet of different toppings and let your guest build their own.

Try these twists on a good old classic:
Bacon Swiss Burgers with Tomato and Avocado
Moroccan-Spiced Lamb Burgers with Beet, Red Onion, and Orange Salsa
Grilled Turkey Burgers with Cheddar and Smoky Aioli

And don’t forget your vegetarian friends:
Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Homemade BBQ Sauce

Homemade barbecue sauces are a great way to add a delicious kick to your grilling favorites. Fruit based sauces like this Peachy Barbecue Sauce, work great on meats like pork and chicken. Try a this Sweet Mustard Barbecue Sauce for a nice change from your traditional sauce. And for those of you who think grilling just wouldn’t be grilling without adding beer to at least one dish, try this Guinness® BBQ Sauce.

Other Grillin’ Favs

Grillin’ Tips

1. Keep It Hot.
You should preheat your grill before your start, otherwise food will stick. To gage the temperature, hold your hand five inches above the grate if you can leave it for for two seconds if the fire is “hot” and three to four seconds if the fire is “medium-hot.” Another way to prevent food from sticking is to grease your grates before cooking. This will also make it easier to clean up later.

2. Get good Meat.
You can’t hide bad meet with good sauce! Quality meat doesn’t have to be expensive, and you’ll be thanking yourself later if you get the best you can afford.

3. Cook with Duel Heat.
If possible on your grill it’s a good idea to have two heat zones. One side hot for searing meat first and the other side set to low to finish off the cooking.

4. Sauce Later.
Many BBQ sauces have a high sugar content so it’s best to apply these later in the cooking process. If you sauce too soon, there’s a good chance they’ll just burn.

5. Grill Veggies Without the Lid.
Grilling with the lid down traps in moister and can make your veggies go soft. With the exception of larger veg like potatoes, which benefit from the steam, when grilling veggies keep the lid up.

Posted by: kelly

1 Comment so far

  1. Food o' del Mundo June 30, 2010 12:42 pm

    Thanks for the plug!
    Hope your holiday is a HAPPY day!
    .-= Food o’ del Mundo´s last blog ..Chicago Kuma’s Corner  Burger Nirvana =-.

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