A man’s favorite thing to do is bringing out his toys… so clean them off and start-up the grills boys its BBQ-ing Season!…Yes I know grilling isn’t always for the men, but there are so many other things to plan for the BBQ , so just leave the grilling to the men, shall we.
Grilling has taken to the water! It’s been around for a while but it was just introduced to me recently and boy did I enjoy the steak and sausages I ate while relaxing at the sandbar near Bal Harbor.
GrillsForBoats.com, the Ultimate Headquarters for grilling on the water. Grills For Boats focuses its efforts on satisfying your hunger and needs while at sea. They carry a tremendous selection of Boat Grills, Boat Filet Tables & Boat Coolers. So check out their products, fire up the boat grill, and put some drinks in the cooler.
Don’t think you were ready for this one a Floating BBQ …what a great idea for a small party of friends to enjoy. The BBQ Donut is what i think pure genius. what more information on this floating restaurant, check it out on EliteChoice.com
Getting ready for your annual BBQ or the whole family is just coming over to enjoy a relaxed evening -here are some design ideas and some tips for an effective BBQ in style.
here’s an idea. Ever thought of having your BBQ catered and all you have to do is enjoy the food.
Advanced Catering Concepts
Advanced Catering Concepts has all your catering needs for any event that you want , but today we’re focusing on BBQ’s and they have a selection of menus to choose from to meet your needs. Just lay back and have the experts do all the work.
Example of their Standard BBQ Menu
- Traditional BBQ Suasages with Tomato Sauce
- Sizzling Beef Burgers with Caramelized Onions
- Spicy Thai Chicken Patties with Plum Suace
- variety of Gourmet Sausages with Mustards
- Vegetable Burgers with Tomatie Relish (v)
- Four Salads
- BBQ Lamb Chops with Mint Jelly
Here are some cool recipes that we stumbled across as well.
Photograph by Tina Rupp
1. Spicy Hoisin-Glazed Ribs (Food Network)
Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
2. Marinated Grilled Shrimp (Allrecipes.com)
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
- 4 peaches, halved and pitted
- 2 tablespoons clover honey
- 1 cup soft cream cheese with honey and nuts
- 1 tablespoon vegetable oil
- Preheat a grill for medium-high heat.
- Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.
Often with barbecues, we think of the traditionally fun red and white checkered linens on picnic tables. Effective as they are, they are too common.
Image : epicurious.com
Or maybe even a Waterfront Cookout check out Country Living
Get with the VIBE this summer and host a BBQ!