 BBQ parties have been a cornerstone to American summers for centuries now. BBQs are casual and fun food gatherings for one’s family, friends, colleagues, and neighbors. A traditional BBQ involves cooking and grilling favorite meat or veggies and pounding on favorite beverages. But ever since 2020, summers haven’t been all that great for us. However, this year, we’ve all finally got some leeway in terms of once again going big for our BBQ parties. For the sake of America and all of its people, it is only right that we do as much as we can to “go big or go home” in terms of celebrating our BBQ parties. Accordingly, we’ve come up with the perfect list of BBQ recipes and BBQ tools that are sure to boost your fun and frolic during the summer of 2022. In this article, we will take a closer look at some of the best BBQ recipes and tools for summer 2022. The Best BBQ Recipes for Summer 2022
View BBQ FRUIT Recipe
Grilled Peaches with Aleppo-Tequila Honey Sauce made in the Adventure Kitchen. Serves 6 INGREDIENTS 1/3 cup + 1 tablespoon tequila, divided 1 lime 1/4 cup honey 1/4 teaspoon Aleppo pepper, plus a few pinches more for garnish Coarse salt 3 medium peaches, scrubbed Flavorless high-heat oil such as canola INSTRUCTIONS 1. Set up the grill with a high-heat area and a lower-heat area. Preheat it and scrub the grates clean. Make the Aleppo-tequila honey sauce: 2. Measure 1/3 cup tequila into a measuring cup, then add cold water up to the 1/2 cup mark. Pour the mixture into a small saucepan, heat until simmering, then cook with the lid off until the liquid is reduced by half (about 5 minutes), stirring occasionally. While the mixture reduces, use a microplane or rasp to zest the lime, then cut it in half and squeeze the juice from one of the halves. (You can reserve the other half for another use.) 3. Reduce the heat to very low, then stir in the honey, Aleppo pepper, half the lime zest (reserve the other half to garnish the dish at the end), and a pinch of salt. Partially cover the pan and let the flavors infuse into the mixture for about 5 minutes over lowest heat, stirring occasionally. 4. Remove the pan from heat and stir in another 1 tablespoon of tequila and 1 tablespoon of lime juice. Grill the peaches: 5. Cut the peaches in half and remove the pits. Brush the cut sides with oil, then lay them, cut side down, onto the grill and close the lid. After about 5 minutes, brush the upturned bottoms with oil, turn the peaches over and set them over the lower-heat area of the grill for about 5 more minutes, until they are nicely caramelized and softened. Remove the peaches to a cutting board and cut each peach half in half again, so that you have quarter wedges. Serve it up: 6. Arrange the peach wedges on a serving platter or individual plates. Drizzle a few generous spoonfuls of the sauce over the peaches, and serve the remaining sauce on the side for your guests to add more if they wish (they will wish!). Sprinkle the remaining lime zest and a couple pinches of Aleppo pepper over the peaches and serve. Notes: This sauce. What can I tell you? It’s sweet, zingy and sophisticated. It’s mariachi-music-meets-jazz-band, something you can’t stop listening to, from a place where they definitely know how to party. And just when you are all wrapped up in how light and bright and tasty the whole thing is, you’ll notice those peaches. Peachy, sure, but with a deeper, darker note thanks to all that charring, to grow the whole thing up just a teensy bit more. I’m figuring a half-peach (2 wedges) per person if you’re serving this at a dinner party (or a party party). But honestly, if it’s just you and me, we might eat twice that much. And we might even put a small dollop of vanilla ice cream over the whole thing, to melt into that warm sauce and mingle with those peaches. (But not too much, because nothing should overshadow that sauce.) And then we might have another shot of tequila. Fresh peaches on the grill, ready to be drizzled with the Aleppo-tequila honey sauce. Speaking of tequila, I used some pretty good stuff here. You can use whatever you like, of course, but what you’re getting in this dish is the essence of its flavor. So although it’s tempting to go for the cheap stuff (it’s just for cooking! insists my husband), you’ll want to use something you actually enjoy drinking. And then, of course, you’ll be drinking the rest of the bottle. So it all works out. Aleppo pepper is a mildly spicy chile that also brings lots of flavor and a slight smokiness to the dish. If you haven’t tried Aleppo pepper yet, you’ll want to run right out and get some! (Or just order some here.) It’s got a sophisticated, nuanced flavor profile, and once it’s in your pantry, you’ll find you’re using it on everything. (Here we are using it in a dessert. See how that works? Addictive little bugger.) If you’re feeling lazy (or it’s not grilling weather, or you’re pressed for time, or whatever), you can totally skip the grilling! This sauce is amazing just drizzled over fresh (un-grilled) peach slices. I leave the skins on the peaches here. Easier, and I like how the char brings a deep counterpoint to the zippy-limey sweetness of the sauce. If this bothers you, feel free to remove the skins. To make this in advance before your guests arrive: You have two options for the sauce. You can finish the sauce completely earlier in the day and hold it at room temperature until you’re ready to serve, or if you want to make it a couple days in advance, just stop before you get to Step 4. When you’re ready to serve, warm the sauce in a small saucepan, then remove it from heat and stir in the last tablespoons of tequila and lime juice. Either approach will work great. You can also grill the peaches ahead of time, and hold them at room temperature until you’re ready to serve. To keep them from losing their shape, keep the halves intact after grilling, and cut them into wedges just before serving. To bring this to a party, you can grill the peaches ahead of time and leave the halves intact. Pack the peaches and sauce in separate containers, and bring the extra Aleppo pepper and lime zest in a little baggie. When you get to your friend’s house, just cut the peach halves into wedges, pour on the sauce, sprinkle on the garnish and you’re ready to go. Or, you can simplify things a bit more by skipping the grilling - just bring fresh, cut-up peaches, then drizzle the sauce over them when you get there and sprinkle on the toppings. (You can also experiment with stirring the sauce into the cut-up peaches ahead of time - although I haven’t done this myself so can’t personally vouch for this approach!)  2) Mexican Stuffed BurgersBurgers are almost synonymous with every BBQ party and this summer 2022 shouldn’t be any different. Today, we’re giving you the king of burger recipes that will make you super famous amongst your peers. Garnished with avocados, organic garlic, cabbage, yellow onions, and more - this Mexican burger recipe will fulfill your burger needs for a long-long time! Find this best BBQ recipe for summer 2022 here Don’t forget to juice up this recipe with our delightful Organic Granulated Garlic - 4 oz VIEW BBQ BURGER Recipe
Mexican Stuffed Burger made in the Adventure Kitchen. Makes 6 burgers INGREDIENTS 1 1/2 teaspoons coarse salt 1/2 teaspoon ground garlic 1/2 teaspoon onion powder Black pepper 2 pounds ground beef 4 ounces mild melty cheese such as Monterrey Jack or Colby 2 medium yellow onions, sliced into 1/2-inch rounds About 1/2 cup canola oil (a bit more or less as needed) 3 roasted poblano chiles, skin removed 2 avocados About half a small head of green cabbage 1/4 cup roughly chopped cilantro 6 hamburger buns, such as potato rolls INSTRUCTIONS 1. Combine the salt, ground garlic, onion powder and several grinds of black pepper in a small dish. Blend well. Put the meat in a large bowl, sprinkle the seasoning mixture over it and use your hands to work it into the meat evenly. 2. Divide the meat into 6 even balls, then divide each of those balls in half. Cut the cheese into pieces about 1/4-inch thick and 1.5 inches in diameter (depending on the shape of your cheese, you might put a couple of smaller pieces together to make this shape.) Flatten one small ball of meat into a disk, and gently press the cheese into the center of the disk. Flatten another ball of meat into a disk and lay it on top. Carefully pinch the seams together well, all the way around the burger. Then pat the burger into a nice patty shape. Continue with all the burgers, then lay the burgers on a wax paper-lined plate or platter and refrigerate for at least an hour. 3. While the meat chills, remove the stems from the chiles and slit them open vertically down one side. Lay them flat, inside up, and use the back of a knife to scrape away the seeds and large membranes. Cut each chile vertically into 2 pieces and set all the chile halves on a serving dish. 4. Use a knife or mandoline to cut the cabbage into thinly shredded strips, across the horizontal surface of the cabbage to maintain all the nooks and crannies. (Another way to do this is to grate the cabbage on the large holes of a box grater.) In a medium bowl, combine the cabbage and the cilantro and toss to blend well. 5. Preheat the grill to high. Brush the onion rounds with some of the canola oil (reserve the rest of the oil for the buns). Remove the burgers from the fridge. Brush and oil the grill grate and grill the burgers and onions. Watch them and move them around the grill as needed to cook at an even rate. The burgers are done when the outsides are nicely browned and when you put them on the plate, the liquid that accumulates is not red. (If you are used to cooking unstuffed burgers, you may notice that these cook slightly faster, since the thickness of the meat is much less on any given side.) The onions are done when they are soft and caramelized. The whole process should take about 15-25 minutes, depending on the heat of your grill. 6. While the burgers and onions are cooking, brush the cut sides of each bun with the remaining canola oil and place cut side down on the grill. Watch them and remove them when they are lightly toasted. 7. When ready to serve, slice the avocados thinly and spread several slices on the bottom bun of each burger and use a fork or the back of a spoon to gently mash them down a bit (you'll use about 1/3 of an avocado for each burger). Rest the burger on top of the avocados, then lay a half-poblano on top of each burger patty. Top with grilled onions, followed by the cilantro-cabbage. Add the top bun and serve. Notes: To make sure the cheese doesn't melt out, be sure to thoroughly close all the seams when forming the burgers.  3) Grilled Pizza with Beet Greens and Goat CheeseWho doesn’t love pizzas at a BBQ party? Or better yet, who doesn’t love pizzas? Most of us already from - from sincere experience - that there is no time or place to eat pizzas. This is a great thing because most of us enjoy them at any time or place regardless of the situation. Our garlicky, beet greens, and goat cheese pizza recipe will surely add to the delight at your BBQ party in 2022. Find this best BBQ recipe for summer 2022 here Don’t forget to juice up this recipe with our delightful Aleppo Pepper - 4oz VIEW BBQ PIZZA RECIPE
Grilled Pizza with Beet Greens and Goat Cheese made in the Adventure Kitchen with store-bought multigrain pizza dough Crispy grilled pizza crust, topped with goat cheese, greens and tomatoes. This recipe was originally featured in Gorgeous Greens in our Mostly Plants series. Makes 1 large pizza, serving 4 as a main course INGREDIENTS 1/4 cup olive oil 1 fat clove garlic Coarse salt 1 medium tomato 1 4-ounce log of goat cheese at room temperature Flour for handling the dough Cornmeal (optional but strongly encouraged) for ease of handling dough 1 store-bought or homemade multigrain, whole grain or white pizza dough 1 recipe Cremini Beet Greens (using the full 1/2 teaspoon Aleppo pepper flakes in the recipe), warm or at room temperature Oil for the grill grate if needed INSTRUCTIONS 1. Use a microplane or garlic press to pulverize the garlic, then stir it into the olive oil along with a pinch of salt. Set aside, preferably in a warm place, to let the flavors of the garlic exude into the oil. You can do this just as you begin to make this recipe, but if you happen to do it ahead of time, so much the better. 2. Cut the goat cheese into chunks and put them in a bowl. 3. When you're ready to start making the pizza, dice the tomato, remove the seeds and stir in a pinch of salt (doing this too far ahead can disintegrate the tomatoes a little more than you want). 4. Flour your hands and a work surface and stretch the dough into a rough 16" circle (or whatever other shape you happen to achieve; rustic, oddly-shaped pizzas can be very appealing). The real key is to avoid holes or extreme thin spots in the dough. For best results, aim for about 1/8-inch uniform thickness across the main body of the pizza (edges can be thicker). 5. When fully stretched, lay the pizza on a pizza peel or large cutting board that has been dusted with cornmeal, so that the dough will easily slide off onto the grill later. 6. Heat a gas grill to high heat with the lid closed, so it gets very searingly hot. (Unless you are highly experienced with grilling pizzas over charcoal, I don't recommend testing your luck with this recipe on a charcoal grill. It can get pretty tricky to control the heat effectively.) 7. Assemble everything near the grill so you'll be ready to work quickly: olive oil/garlic mixture with a pastry brush, goat cheese chunks with a spoon for spreading, diced tomatoes with a spoon, beet greens and stretched pizza dough. 8. When the grill is very hot, brush it if needed. If your grate has rough spots that food tends to stick to, you may need to oil the grate to prevent the dough from sticking. Once the grate is prepared, close the lid again to retain the heat until you are ready to grill the pizza. 9. Gently shake the pizza peel or cutting board back and forth to confirm the dough can move freely and hasn't stuck to it. If it has, carefully dislodge it and use more cornmeal or flour underneath if needed to keep it unstuck. 10. Open the grill lid and carefully lay the pizza dough on the grate, starting at the back of the grill and sliding it off the pizza peel onto the grate as you work toward the front. Close the lid and let the pizza dough rise and cook for about 1 minute, give or take, depending on the heat of your grill. If you have hotter and cooler spots on your grill (as I do), you may want to shift the position of the pizza dough partway through to cook it evenly all over. Use tongs as needed to partially lift the dough so you can see what's going on underneath. 11. When the dough is crisp and browned evenly on the underside, it's time to flip it over. Slide your pizza peel or cutting board underneath it, and flip it over onto the other side like a giant pancake. 12. Turn the heat to low and work quickly to add the toppings as follows:
13. Close the lid and cook the pizza for a couple of minutes, letting the toppings bubble and get a little melty. Check the underside of the pizza and shift its position on the grill if needed for even cooking. 14. Use your pizza peel or cutting board to remove the pizza from the grill. Use the pastry brush to drizzle more garlic-olive oil over the top of the finished pizza. Slice and serve hot.  4) Frozen Hibiscus-Mint Lime Spice PopsLooking to cool your system down after your presumably fiery BBQ party in the summer? This lip-smacking ice-pop recipe comes with a twist of Latin-America and the Caribbean through the Hibiscus Flowers. You will also be able to eat the chewy, candy-like Hibiscus Flowers once your ice-pop is done. Fun Fact: Hibiscus Flowers, in Spanish, are called Jamaica and in Jamaica they're called sorrel!! Find this best BBQ ice-pop recipe for summer 2022 here Don’t forget to juice up this recipe with our delightful Hibiscus Flowers (Jamaica) - 4oz VIEW BBQ DESSERT RECIPE
Hibiscus-Mint Lime (sp)Ice Pops made in the Adventure Kitchen. Makes about 8 ice pops INGREDIENTS 1 cup sugar 1 medium sprig of fresh mint, or about 10 leaves 1/4 cup dried hibiscus flowers 3 Tablespoons freshly-squeezed lime juice Pinch of salt INSTRUCTIONS 1. Combine the sugar and mint with 1 cup water in a saucepan over medium heat. Whisk occasionally as the sugar melts into the water, about 3-5 minutes. Add the hibiscus flowers, turn the heat to low and steep for 15 minutes. 2. Strain the hibiscus-mint syrup into a large pitcher (discard the mint leaves, but read the notes at the bottom of this recipe for options to use the hibisus flowers). Add the lime juice, stir in 4 cups of cold water and add a pinch of salt. 3. Pour into ice pop molds and freeze until solid, about 4-6 hours. NOTES: This recipe calls for hibiscus flowers, which are a common ingredient in Latin-American and Caribbean cooking. In Spanish, they're called jamaica and (interestingly!) in Jamaica they're called sorrel! If all of this seems a bit confusing, not to worry - they're really simple to cook with! In the US, look for the word "hibiscus" and you'll be in good shape. When you steep the dried blossoms, they give off their gorgeous red color and a subtle tartness that's a little reminiscent of cranberries. One of the coolest things about steeping hibiscus flowers in a sugar syrup (as in this recipe) is that they turn into a chewy-sweet edible treat afterwards! You can eat them whole, or mince them up to stir into your oatmeal in the morning or blend into your breakfast smoothie. You can also include the minced blossoms in these spice pops. Just stir them into the finished juice before pouring them into the molds.
VIEW BBQ DRINK RECIPE
Sumac-Basil Vodka Lemonade Cocktails made in the Adventure Kitchen. Vodka lemonade infused with sumac and basil. Makes about 8 cocktails INGREDIENTS 1 cup sugar A few sprigs of basil (Thai, African or Italian; see notes for specifics on quantities) 1 tablespoon sumac Vodka Freshly squeezed lemon juice Cold seltzer water Optional: extra lemon slices and basil leaves for garnish INSTRUCTIONS 1. Make the sumac-basil syrup by dissolving the sugar in 1/2 cup water in a saucepan over medium-high. Add the basil and let it simmer gently in the mixture for about 2 minutes. Remove from heat and stir in the sumac. Let the mixture steep for 15 minutes, then strain and let cool to room temperature. 2. Make the cocktails: Fill 8-ounce glasses with ice to about 3/4 full. Add an ounce of vodka to each glass, followed by a half-ounce each of lemon juice and sumac-basil syrup. Fill the glasses with seltzer, give each a quick stir, and serve with the optional garnish. Notes: This has become the unofficial warm-weather cocktail around our pop-up spice shop this year. It’s pink, fizzy and fun, and super-tasty. It’s one of those cocktails you can easily drink a few too many of, especially in warm weather. And especially when you’re chatting with friends. And especially when you somehow blessedly find yourself with no small people depending upon you to keep your head together. But I digress. I originally created this recipe for a fundraising event to benefit Pink for Africa, a non-profit started by my friend Juls Mills-Lutterodt, who also owns Juls Collection Italian Leather Handbags. The organization helps African and African-American women diagnosed with breast cancer, and tears down cultural and social mores to improve outcomes for women. If you want to make it with African basil like I did that evening, look for it labeled “Thai basil” in Asian markets. If you’re using Thai or African basil, use just 1 sprig; if you’re using Italian basil, use 2-3 (depending on their size). Sumac is a traditional ingredient in Middle Eastern, Persian and north African cuisines. it adds a citrusy flavor and gives this cocktail it’s pretty pink color.  The Best BBQ Tools for Summer 20221) Wood Pepper Mill and Spice Grinder
Handcrafted from 3 kinds of domestic wood, this pepper mill is an elegant addition to your kitchen. Makes a great gift for a chef or foodie. Can be used to grind peppercorns, coriander seeds, and more. 2) Cedar Wood BBQ Grill Grate Scraper Handmade by Wood-N-Thingz. Wooden Grill Grate Scrapers are safer than Grill Brushes as there's no risk of nylon melting, or grill bristles getting stuck in your grill or your food. As you use your wood grill scraper, over time the hot grill grates will gradually sear down the teeth of the scraper until they perfectly fit your grill. 3) Pigtail Food Flipper - BBQ and Cooking Tool Handmade by Wood-N-Thingz. The Pigtail Food Flippers are a fantastic kitchen tool, especially if you love to barbecue. Great to use in place of spatulas, tongs, or forks when working on a grill. The hook allows you to catch your BBQ items and flip it, without accidentally squeezing out any juices like with a tong. Makes a great gift for anyone who loves to cook meat or vegetables on a grill. 4) Multipurpose Wooden Kitchen Utensil - Spatula, Tongs, Sauté Handmade by Wood-N-Thingz. These wooden spatulas are the ultimate kitchen tools. Our spatula can serve a multitude of functions like sauteing veggies/meat, mixing salads, frosting cakes, and a lot more. This product also makes a great gift for chefs, bakers, and anyone who loves to cook. The Bottom Line So, there you have it! A range of some of the coolest and most appropriate BBQ recipes, along with a list of some useful BBQ accessories and tools, to juice up your summer in 2022. Which of these are you going to be making today? For more information about our range of BBQ accessories, products, and tools, please visit our website: www.theeclecticchicboutique.com
1 Comment
ALEX
7/16/2022 03:13:42 pm
LOVE THESE YUMMIES. THNX Leave a Reply. |
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