Y'all, I have missed posting for so many great grillin' events! I have missed Memorial Day, Mother's Day, Father's Day and Juneteenth, but I am not about to miss another one!
The 4th of July is the official kickoff for summer grillin' season!
And feeding a large crowd can be expensive but I am here to help you make this event and your future grillin' events, more economical!
Let's create your menu. When choosing meats for a crowd, choose less expensive cuts of meats. No matter what cut of meat you decide to use, the secret to great BBQ is marinating your meat overnight. Liquid or Dry rub. Don't just take your meat out of the refrigerator and slap it on the grill, make sure your meat is at room temperature before grilling to get the best result and let your meat rest in the pan for 10-15 minutes to seal in the juices before serving.
Legs and thighs. Once upon a time, wings were on this list, but because of their popularity, wings have skyrocketed! But if you know a great butcher with great prices on wings, put those suckers on your list and on your grill!
Chuck eye steak aka "The Poor Man's Ribeye" which is a thinner cut than ribeye.
Chuck steak or "7 bones steak" which comes from the shoulder right beside the ribeye. This cut has the same flavor as ribeye but is less expensive.
Tri-tip steak, which is the bottom portion of the sirloin.
Beef Shank instead of short ribs, similar flavors
Bone in pork chops
Grill Roasted Vegetables: Drizzle the vegetables with olive oil, and sprinkle with garlic powder, Italian seasoning, all-purpose seasoning, pepper and salt (optional). Place the vegetables on the grill, and cook for 5-10 minutes, flipping occasionally, until they are tender and slightly charred. Remove the vegetables from the grill and serve immediately.
Here are three easy marinades and one rub recipe for your meats!
In a bowl, mix together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon rosemary, 1/2 teaspoon of sage, and 1/2 teaspoon salt. Place the chicken in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
In a bowl, mix together 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon minced garlic, and 1/2 teaspoon black pepper. Place the beef in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
In a bowl, mix together 1/4 cup apple juice, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon minced garlic, and 1 teaspoon dried thyme, 1/2 teaspoon of sage. Place the pork in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
2 tablespoons smoked paprika
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon ground cumin
2 tablespoon brown sugar
1/4 cup of Ms. Dash all-purpose seasoning or your favorite all-purpose seasoning
2 tablespoon chili powder
1 teaspoon ground cayenne for heat (optional)
1 teaspoon black coarse pepper
Mustard (Squeezable container is best)
Mix all dry ingredients together. Spread a thin layer of mustard on each side of the meat. Sprinkle both sides of the meat with rub and massage the spices into the meat. Place in a plastic resealable bag and marinate overnight.
Number one rule: Make sure you relax and enjoy yourself while entertaining! As always, these tips/recipes are guidelines, be creative and make it do what it do, honey!