In honor of Memorial Day, we asked our team to share their favorite Memorial Day picnic grilling recipes. We hope you enjoy one (or two) of our recipes and you have a safe and fun weekend. A special thank you to all the men and women who have served our country, this weekend we honor you.
Chris O.’s Secret Family BBQ Rub
- 1/3 c Salt (course)
- 1/3 c Pepper (course ‐ fresh ground preferably)
- 1/4 c Secret Ingredient
- 1/4 c Light Brown Sugar
- 5 tbsp Asst. Chili Powder (Ancho, Paprika, Chili, Cayenne, whatever you have)
- 3 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Cumin
- 1 tbsp Dried Oregano
- 1 tbsp Dried Thyme
- 1 tbsp Mustard powder
- Apply rub generously to meat of your choice.
- Smoke over indirect heat, using lump charcoal and hickory or mesquite wood chips, until internal temperature reaches 195-205°
- Toss in sauce, if desired, and return to direct heat for 5-10 minutes, until desired level of “crispyness” is achieved.
Abigail’s Fall-Off the Bone Grilled Ribs
- 1 rack of pork ribs
- ½ jar of homemade pepper jelly (sweet, not spicy)
- ¼ cup of brown sugar
- 1 tbs chili powder
- ¼ tsp ground cayenne
- ¼ tsp garlic powder
- ½ minced onion
- Remove ribs from refrigerator and uncover 20 minutes before prepping.
- Brush pepper jelly over front and back of ribs.
- Mix brown sugar, chili powder, cayenne, garlic powder, minced onion in small bowl.
- Heavily coat both sides of ribs with sugar/spice mixture.
- Brush sugar/spice mixture into jelly coating until ribs are coated in a mud-like glaze.
- Wrap ribs completely with aluminum foil sprayed with cooking oil.
- Grill on low from 3-6 hours, or until ribs reach 200 degrees F.
Jonathan N.’s Grilled Red Snapper
- Red snapper Fillet
- 2 limes or lemons, juiced (your preference)
- 1 teaspoon coarse ground black pepper
- 1 1/2 Tony Chachere’s Original creole seasoning
- 2 tablespoons extra-virgin olive oil
- 1 Cedar grilling plank
- Preheat a grill
- Place snapper and plank on grill
- Grill over medium heat until fish is cooked throughout, top with your preferred condiment if desired and serve. (Douse flames with water if needed)
Bill’s Pork Sirloin Roast
Put boneless roast (1.5 to 2lbs) in crock pot, low setting. Cook for approximately 12-16 hours, cooking in its own juices and basting occasionally with barbecue sauce (I used Sticky Fingers Carolina Classic, but people fight over their sauces). Refrigerate overnight, wrapped in foil. Next day, put back in crock pot on low for a couple of hours (no liquid) to get a better “bark”. After shredding, lightly stir in mixture of organic apple cider vinegar and Srirachas hot chili sauce (about 2:1 mix). Eat. Repeat.
Sarah’s Red, Romaine and Bleu (Grilled Romaine Wedge Salad)
- 3 to 4 romaine hearts or 1 head romaine lettuce
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
- 1/4 teaspoon salt
- Pinch freshly ground black pepper
- For Garnish: grape tomatoes, chopped bacon and bleu cheese crumbles
- Prep the romaine: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together. If using the whole lettuce head, cut in half.
- Prepare your grill for high, direct heat.
- Prepare the vinaigrette:Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.
- Grill: Grill the romaine until lightly browned on all sides, turning every minute or two until done.
- Cut the grilled romaine into halves and garnish with halved grape tomatoes, bacon pieces and bleu cheese crumbles. Serve immediately.
Mamie’s Easiest Pasta Salad You Will Ever Make
- 1 box tri-color rotini, cooked per directions on box
- 1 package cherry tomatoes
- 1 English (seedless) cucumber, sliced
- 1 bunch of green onions, chopped
- 1 bottle of Italian dressing (brand of your choice)
- Salt & Pepper to taste
- Cook pasta per box directions.
- In a large mixing bowl, mix pasta, vegetables, and dressing, add salt & pepper to taste. That’s it, nothing else. Told you it was the easiest pasta salad you will ever make. It’s so simple but I get a lot of compliments when I bring it to parties. If there are leftovers the next day, you may want to add a bit more Italian dressing, the pasta seems to soak it up overnight.
Mike N.’s Chicken Marinade
- ½ cup EVOO
- 3 Tlb Lemon Juice
- 3 Tlb Soy Sauce
- 2 Tlb Balsamic Vinegar
- ¼ Cup Brown Sugar
- 1 Tlb Worcestershire Sauce
- ½ Tsp Garlic Powder
- 1 ½ Tsp Salt
- 1 tsp Pepper
- Mix it all up and Marinate for 30 minutes – Longer for more flavor.
- Grill to correct Temp. Garnish with Parsley. Enjoy with you locally brewed beer. This one is Edmunds Oats Hutson Alley Blond Ale.
Beth’s Watermelon-Feta Salad with Grilled Chicken
- 1 1/2 cups diced seedless watermelon
- 3/4 cup diced cucumber
- 1/4 cup coarsely chopped pitted kalamata olives
- 1/4 cup diced red onion
- 2 tablespoons reserved marinade from grilled chicken recipe of your choice
- 1/4 cup crumbled feta cheese
- 4 boneless, skinless chicken breasts – grilled, cut into pieces, cooled
Place first 5 ingredients in a large bowl; gently toss. Sprinkle with feta cheese and grilled chicken. Chill until ready to eat.
Note: Original recipe calls for salad as a side to the grilled chicken. I have always mixed the chicken in and served as a cold salad.