Memorial Day BBQ
Take your Memorial Day cookout to the next level and make a splash with your friends and family? This weekends unofficial start to the summer's first BBQ is sure to impress friends and family with these recipes. Read on and you’ll find some amazing recipes sure to put you at the top of the list for “Best BBQ’s” this summer!
Chicken Wings & Buffalo Sauce:
- 3 lbs Chicken wings
- 3/8 cup Frank
- 1 clove Garlic
- 1/2 tsp Onion powder
- 1/2 tsp Black pepper
- 1/2 tsp Chili powder
- 1 3/4 tsp Kosher salt
- 3/4 tsp Sugar
- 1 Vegetable oil
- 6 tbsp Butter, unsalted
- Heat the grill to medium-high. Season the wings with salt and pepper.
- Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown color.
- While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.
- Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.
Fall off the Bone Ribs:
These are probably the simplest ribs to make and with a little modification, they can be made any time of year. To achieve the best flavor with these, they are best cooked over charcoal to give a good smokey flavor, however a gas grill or oven works fine too. Changing the level of spice in the rub and the sauce also allows you to customize it to your specific heat likings.
- 2 racks of ribs
- Dry BBQ rub such as Sweet Mama (any dry BBQ rub works)
- 1 ½ cup BBQ sauce
- Pat the rack of ribs dry.
- Generously season on both sides with your dry BBQ rub
- Smother in BBQ sauce.
- Grill for 45 min to-1 hour on medium heat
- Transfer the partially cooked ribs to a tray and finish cooking in the oven for 20-30 minutes. Make sure to check and watch the ribs, as each time the ribs will cook at a slightly different pace on the grill depending on the heat. Watch to make sure they are taken out once fully cooked.
Grilled Cajun Shrimp
Time: 30 minutes, Makes 6 skewers
- 1 lb. tiger prawns (or jumbo shrimp), peeled, deveined, and tails removed (about 24 prawns)
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 tablespoon garlic, minced
- 1 tablespoon cajun spice (or Old Bay spice)
- 1 tablespoon Italian seasoning
- ½ tablespoon paprika
- 1 tablespoon parsley, finely chopped
- 2 lemon wedges
- Use scissors to cut through the shell along the back of the prawns, and remove the shells. Rinse to remove the veins and pat dry with paper towel.
- Add the prawns into a large bowl and add in a tablespoon olive oil, lemon juice, minced garlic, cajun spice, Italian seasoning, and paprika. Shrimp are naturally quite flavorful on their own, so you do not need to over season them.
- Toss to combine and fully coat the prawns with the marinade. Cover with cling wrap and refrigerate for at least 15 minutes, up to 30 minutes.
- Thread the marinated prawns onto skewers. Add 4 prawns on each skewer.
- Lightly brush some olive oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. In a small bowl, combine remaining olive oil with finely chopped parsley. Set aside until ready to grill.
- Place the skewers spaced evenly apart on the grill pan and grill for 3-4 minutes on each side or until the prawns turn completely orange. Brush the olive oil parsley mixture over the prawns during grilling.
- Transfer to a plate and serve warm with some lemon wedges on the side. Sprinkle extra chopped parsley on top.
Lemon & Herb Grilled Potatoes
- 2 lbs baby potatoes
- 2 sprigs fresh dill
- 2 sprigs fresh thyme
- 1 lemon
- 2-3 tbs of olive oil
- Chop the baby potatoes into quarters
- In a large bowl, combine potatoes, dill and thyme sprigs, olive oil, and ½ of the fresh lemon, squeezed.
- In a grill safe vegetable basket, cook the potatoes about 15-20 min until the potato is soft on the inside.
- After removing from the grill, squeeze the second half of the lemon over the potatoes and serve.