|
July (4th of July Cookout)
Get ready to smoke your meat over charcoal. This roasted meat was invented by the Arawak people of South America who used a wooden structure called “barbacoa” and eventually it became known as barbeque. Not to mention the tomato based sauce that was first introduced by Heniz in 1875. You can craft your own BBQ sauce with ketchup, spices, seasonings, sweetener, vinegar, lemon juice, and vinegar. If you decide to avoid all of the hassle, I recommend buying a bottle of the mouth watering Sweet Baby Ray barbeque sauce to slather over your meat if you choose not to eat them dry rub style. Well it’s exceptionally hot in Memphis in July and I love to see a man working the grill sweating in the sun while we prep the food in the cooled house. Now we are working together as a team or shall I say as “one”. The finest ingredient is how attractive your man looks outside simply because he is confident on that grill and taking responsibility over the charcoal. Oh and the movement of his hands delicately maneuvering the spatula turning over meat as the smoke hits his eyes. Ladies it may be an ideal time to sneak outside to take your man a bottled water. Gently wrap your arms around your man, look into his eyes and let him know how much you appreciate him. Don’t forget to add how sexy he looks on the grill. Now slowly walk away and I guarantee you two things: First, he can’t take his eyes off of you in those skimpy shorts and linen strappy sandals. Secondly, the next time you won’t have to ask him to grill, he will volunteer.
On the Menu
Pineapple BBQ Grilled Pork Chops
Brown Sugar & Applewood Bacon Baked Beans
Creamy Coleslaw
Pineapple BBQ Grilled Pork Chops
Prep: 10 minutes
Cook: 20 minutes
Servings: 8-10
Ingredients:
• 8-10 Pork Loin Chops
• 2 (20 oz) cans of pineapple slices in heavy syrup
• ½ cup of low sodium soy sauce
• ¼ cup of Vegetable oil
• Sea Salt
• Cavender’s seasoning
• Ground Pepper
• Sweet Baby Rays BBQ sauce
Directions:
1. Rinse pork chops and season to taste with sea salt, Cavender’s, and ground pepper.
2. Combine pineapple syrup (place slices to the side), soy sauce and vegetable oil in a bowl. Mix well. Add pork chops and marinate in refrigerator for 2-3 hours.
3. Preheat outdoor grill to medium heat.
4. Grill pork chops for approximately 10 minutes on each side or until no longer pink in center with grill lid closed.
5. Place pineapple slices on grill for approximately 1 minute on each side
6. Spread barbeque sauce on pork chops immediately when removed from grill. Place grilled pineapple slices on top of pork chops.
Brown Sugar & Applewood Bacon Baked Beans
Prep: 20 minutes
Cook: 35 minutes
Servings: 8-10
Ingredients:
• ( 3) 28 oz cans of Original Bush’s Baked Beans
• 1 lb of ground beef (optional)
• 4 slices of thick Applewood bacon (cut into pieces)
• ½ cup of BBQ sauce (Sweet Baby Ray or your favorite brand)
• ½ bell pepper (chopped)
• ¼ cup of Brown sugar
• ¼ cup of Honey
Directions:
7. Preheat oven to 400 degrees F
8. In a skillet over medium heat; cook ground beef and bell pepper. Season with salt and pepper to your taste preference. Cook for approximately 15 minutes; stirring occasionally or until cooked completely.
9. Drain grease from ground beef and set to the side
10. In a large casserole dish, combine all ingredients and mix well. Add cooked ground beef and stir.
11. Bake in oven for 35 minutes stirring occasionally. Be sure not to allow beans to dry out.
Creamy Coleslaw
Prep: 15 minutes
Refrigerate: 1 hour
Servings: 8-10
Ingredients:
• 4 cups of green cabbage (shredded)
• 1 cup of purple cabbage (shredded)
• 1 cup of carrots (shredded)
• ¼ cup of sugar
• 1 cup of mayonnaise
• 2 tbsp of Moscato wine (May substitute for more apple cider vinegar)
• 2 tbsp of apple cider vinegar
• Salt, Pepper, and Cavendar’s (Your taste preference, however I suggest only a sprinkle of each)
Directions:
1. In large bowl combine all dressing ingredients and mix well (excluding cabbage and carrots)
2. Add cabbage and carrots in bowl. Stir well
3. Cover bowl and refrigerate for approximately 1 hour prior to the cookout!
|