Browse our wide assortment of patio furniture online and order classic furniture for outdoor entertaining like patio sets, umbrellas and fire pits. We have everything you need to make your Memorial Day celebration your best one yet! If you are like me, then the first half of 2015 has gone by faster than the blink of an eye and you’re in the last minute scramble for 4th of July plans. It’s absolutely insane that the year is already half over and the 4th is the perfect excuse to have friends and family get together. The 4th of July brings up memories of backyard barbeques featuring hamburgers, hotdogs, and the biggest watermelon I could find at the store. Now, even though the traditional favorites and flavors take us back to our most cherished memories, it’s fun to add a twist to these staples to create new memories. Even though creating new dishes sounds like it would be a challenge, I’ve collected some of my favorite summer Bar-B-Q recipes below and if I can make them, you can too- trust me. Some of the recipes only have two steps! How can you go wrong with that?
Hot Dogs Topped with Baked Beans and Onions
- Ingredient
ts - Ball Park® Angus Beef Franks
- Baked Beans, heated
- Shredded Cheddar Cheese
- French Fried Onion rings
- Crispy cooked bacon, crumbled
- Hot dog buns
Directions
- Prepare franks according to package directions. Keep warm.
- Fill bun with frank, heated baked beans, cheese onion rings and bacon. Serve immediately.
Ingredients
- ½ lb watermelon, cubed
- ¼ lb feta cheese, cumbled
- 3 tablespoons fresh mint, chopped
- 3 oz arugula
- Ken’s® Lite Raspberry Walnut Vinaigrette Dressing
- Combine all ingredients in a bowl and gently toss with Ken’s® Lite Raspberry Walnut Vinaigrette.
Ingredients
- 2 lbs Certified Angus Beef ® ground beef (80/20)
- 1 large onion, finely diced (2 cups)
- 2 tablespoons butter
- ¼ cup barbeque sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ancho chili powder
- 1 ½ teaspoons coarse kosher sald
- 1 teaspoon freshly cracked pepper
- 8 oz thick cut bacon, hand diced
- 4 oz grated cheddar
- 6 onion burger buns
- Sauté onion in butter one to two minutes on medium-high heat until transparent. Transfer to a mixing bowl. Add barbeque sauce, Worcestershire, ancho, salt and pepper. Allow to cool to room temperature.
- By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over medium heat until internal temperature is 160°F.
- Suggested toppings – Grilled red onion, more bacon, barbeque sauce, potato chip
The meatballs are made from 100% beef, whole fresh eggs, Romano cheese, onion, parsley, salt, pepper and bread crumbs. They are formed by hand, lightly browned, placed in sauce and slowly cooked for three hours – this is the only way to prepare authentic Old World Meatballs and Sauce. Gently stirring every twenty minutes guarantees perfect meatballs every time.
We are very proud to be able to offer this amazing family dinner available to everyone. What was a four hour process takes you just twenty minutes – just heat them up and serve!
Mama Mancini’s didn’t invent the meatball – they just perfected it! Look for Mama Mancini’s Meatballs in the Fresh Meat case.
SADLER’S SMOKEHOUSE REAL TEXAS BARBEQUE
INTRODUCING SADLER’S SMOKEHOUSE REAL TEXAS BARBEQUE!
Now find real Texas Barbeque in your local Price Chopper’s meat case.
Smokers, with rotating rotisserie racks, allow the meat to self marinate, locking in all the flavor and juices.
The smoke is created by natural hardwood coals from logs, which creates the real smoke flavor, with no bitterness. Only Hickory, Pecan, Mesquite and other hardwoods are used; Sadler’s does not use woodchips, charcoal or artificial smoke flavorings. With a 14 – 16 hour smoking process, each piece is cooked to a tenderness specification and each piece is inspected before it is taken out of the pit.
Fully cooked, ready to heat and eat in 2 minutes. Sadler’s is committed to offering the best premium BBQ meat products!
Try these great tasting favorites:
- Pulled Pork
- Country Style Ribs
- Sliced Beef Brisket
- Chopped Smoked Beef
With all of the great combinations of brines, marinades (wet seasoning), rubs (dry seasoning), mops, glazes and sauces, the options are endless (and often overwhelming!). Here are some quick tips and tricks to ensure your ribs are lip-smackin’ good:
Marinades
Marinades are a great way to add flavor to grilled pork, by enhancing the juiciness and complexity. In addition to using a base of oil (to lock in the flavor and keep food moist), standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients.
Quick tip: Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats, but be careful not to add too many sweet components, since sugars burn quickly.
Rubs
Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking.
Quick tip: Don’t rub the seasonings too hard into the food – it can damage the texture and risk over seasoning. Instead, sprinkle the rub from side to side over the pork from about a foot above. This will help evenly distribute the rub. Pat gently for the seasonings to adhere.
Sauces, Glazes and Spritzes
Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Favorite bottled sauces are fantastic stand-bys – and also an opportunity to get inspired.
For more tips and tricks, as well as hundreds of finger-lickin’ good rib recipes, visit http://www.porkbeinspired.com.