Grilling has been a consistency ever since we got our grill about two months ago, but something about last night’s BBQ with friends really felt like summer. Maybe it was the glass(es) of cold white wine I drank (I only ever crave whites during warm months), or the fact that the entire meal was eaten with our hands – no utensils required. Whatever the reason, the menu was a winner. Here’s how it all came together!
11:00 – Wandered through the farmers’ market on my way home from the gym (kettlebells for the win!) and picked up some perfectly ripe avocados and deliciously in-season fresh figs. I looked for corn, but no luck today.
3:00 – NU and I headed to Whole Foods. The haul:
- babyback pork ribs
- peeled and de-veined shrimp
- corn on the cob
4:00 – Coated babyback ribs with smoked paprika, adobo chile sauce, dijon mustard, and a half cup of cranberry juice. Covered in tin foil and placed in a 300F oven.
4:10 – Made a marinade for the chicken drumsticks and wings by combining 1/2 cup tamari, 1/2 cup sesame oil, 1/4 cup of honey, and 2 cloves crushed garlic. Placed it all in two zip-top bags and into the refrigerator they went to soak in the flavor.
4:20 – Removed the tails from the shrimp and threw them into a bowl with garlic and chile infused olive oil (left over from a previous dinner), fresh lemon juice, ground coriander, and fresh cilantro.
4:30 – Made homemade guacamole – 4 avocados, 1/4 cup finely diced onion, 1/3 cup fresh salsa, 1 grated jalapeno, finely chopped cilantro, lime juice, lemon juice, sea salt
5:00 – Put together homemade BBQ sauce – 2 cloves garlic and 1/2 diced onion sauteed in a pan until tender. Then add 1 cup ketchup, 1/3 cup molasses, 1/3 cup brown sugar, 4 tablespoons chipotle chile sauce, 4 tablespoons vinegar, 1 tablespoon tamari, sea salt. Simmer slowly until heated through and thickened.
5:15 – Assemble fresh fig tarts. I used the recipe I used at my ladies’ brunch for pear and almond tarts, but substituted fresh figs in place of the pears. I also halved the recipe to make four instead of eight.
6:00 – After relaxing with some wine and snacking on guacamole and chips, it was time to skewer up the shrimp and throw it on the grill. I also turned the oven temperature for the ribs down to 225F to keep slowly cooking until we were ready to grill them up.
6:10 – Eat the shrimp!! I made two sauces to go along with them – one with Greek yogurt, ketchup, Tapatio, and another with Greek Yogurt, 1 clove minced garlic, juice of one lemon.
6:30 – Throw chicken onto the grill.
7:00 – Eat the chicken!!
7:15 – Ribs and corn (wrapped in foil) go onto the grill. Turn the oven temperature up to 375F and bake fig tarts for 20 minutes.
7:30 – Slather ribs with homemade BBQ sauce (wait until about 5-10 minutes before taking them off of the grill so that the sauce doesn’t burn).
7:45 – Inhale corn and ribs. The meat completely fell off of the bone and the sauce was sweet and spicy!
8:00 – Watch the end of the Bruins game, finish a bottle of wine, and bask in the glory that is summer.
9:00 – End the night with a fresh fig tart despite being stuffed.
Next morning – Go to a spin class to work it all off.
What are your summer grilling staples?