Outdoor Entertaining: Sizzle Into Summer — Elevate the Backyard Barbecue
The countdown is over. Memorial Day weekend sets the stage for our march into June and the start of Summer ’24. The yard is tidy and the grill is ready, so it’s time to honor the season and the country with a patriotic picnic. This year, let’s elevate our barbecue with a spread that has guests coming back for seconds. Traditional fare of hot dogs and burgers can be paired with a baked potato bar and signature beverages for a patriotic welcome-to-summer barbecue that promises to be a highlight of your summer gatherings.
First, let’s set the scene with an atmosphere of patriotism with red, white, and blue décor. By now, you have a nice selection of red, white, and blue, but feel free to be creative with the theme. Pair some light blues with red, vivid pink, or burgundy. I have opted to use simple white or light blue hydrangeas in four clear mason jars filled with water tinged with just a touch of blue food coloring for a pretty sky-blue color. I’ll add a small American flag to each jar for a pretty table piece arranged on a blue and white tablecloth. It’s simple but pretty. The remaining requisite patriotic décor – flags and buntings complete the look. Search around to see what you have collected over the years, and use pieces in novel ways. That’s what makes it fun.
Now, let’s focus on the menu. Naturally, burgers are the star of the show. I usually offer both beef and turkey burgers, but the key lies in the seasoning. I make a blend of spices – garlic powder, smoked paprika, cumin, and a hint of brown sugar for the perfect balance of sweet and savory – and sprinkle the burgers with the blend several hours before grilling. Use a selection of cheese for melting – Swiss is nice on the turkey burgers, and cheddar, American or even pepper jack all work on beef burgers. Don't forget to toast the buns to golden perfection – it's the little details that make all the difference.
Surprise guests with some baked potato fun in the form of a baked potato bar. Perfectly grilled baked potatoes with a variety of toppings lets guests create a mouth-watering potato masterpiece – crispy on the outside and fluffy on the inside. I precook russet potatoes in the microwave. Wash and dry the potatoes, poke holes all around them and cook in the microwave at high temperature for 8 minutes or until soft when pressing them gently. Remove them and slice the top of the potatoes lengthwise without going all the way through and then make three more small slices the other way without going all the way through. Add 1 teaspoon of butter, garlic salt and freshly ground pepper on top of each potato. Wrap each in aluminum foil and place on the grill until the potatoes are fully cooked – about 10 minutes. If you grill these before the burgers, keep them warm in a Crock-Pot set on warm until you are ready to serve them.
Time for the fun part: the toppings bar. This can feature classics like sour cream, shredded cheese, crispy bacon bits, chives, and chopped green onions, or for a gourmet twist, include options like caramelized onions, sautéed mushrooms, guacamole, and salsa. Add a burst of freshness with toppings like chopped parsley, cilantro, basil, or arugula. These vibrant greens not only enhance the visual appeal but also add a pop of flavor. Let your guests be creative as they pile their potatoes high with their favorite toppings.
You’ll need a signature drink along with classic soft drinks and a nice selection of beer and wine to complement the delicious spread. Shake up a batch of watermelon basil coolers by blending fresh watermelon chunks with basil, honey, lime, and a generous pour of vodka for the adults. Serve the cocktails over ice with a sprig of fresh basil for a burst of flavor that screams summer in a glass. Offer a refreshing nonalcoholic version, too, by omitting the vodka and topping it off with sparkling water or lemon-lime soda.
After indulging in burgers and loaded baked potatoes, satisfy your guests’ sweet tooth with an ending that, I think, is as close to dessert perfection as I can imagine. It combines two traditional summer desserts to create a S’mores Root Beer Float. To make, begin by rimming a tall glass with chocolate syrup, then fill the glass with a scoop of vanilla and a scoop of chocolate ice cream. Pour root beer over top, then garnish with crushed graham crackers and a toasted marshmallow. Trust me, this is worth the work and the calories.
Finally, since you’ve lit the fire pit for the marshmallows, you can keep it burning into the evening hours while guests continue to celebrate the promise of the lazy, hazy days of summer. Every gathering is an opportunity for creating more unforgettable memories with family and friends. Cheers to a summer filled with good food, great company, and patriotic pride!
Best “Grilled” Baked Potatoes
Ingredients:
Potatoes
Butter
Garlic salt and freshly ground pepper
Directions:
Wash and dry the potatoes. Poke holes all around the potatoes and place them in microwave save dish. Cook in the microwave at high temperature for 8 minutes or until soft when pressing them gently. Slice the top of the potatoes lengthwise without going all the way through. Make three more insertions the other way without going all the way through. Add 1 teaspoon of butter, garlic salt and freshly ground pepper on top of each potato. Cover with aluminum paper and place on the grill until the potatoes are fully cooked (about 10 minutes).
Watermelon-Basil Cooler
Ingredients:
1 cup watermelon
4-6 basil leaves
2 ounces vodka
1 ounce lime juice
1 tablespoon honey
1 cup ice cubes
Directions:
Make the watermelon basil puree. Cut the watermelon into cubes and remove any seeds. Add to a blender along with the basil and blend until smooth. Start with 4 leaves of basil, taste after pureeing, add more and puree again, if desired. Combine the cocktail ingredients. Pour 6 ounces of the puree into a cocktail shaker, along with 2 ounces of vodka, 1 ounce of lime juice, and 1 tablespoon of honey. Stir with a tall spoon until combined. Make the drink. Add the ice to your shaker, put on the top, and shake well for about 20 seconds. Strain into the prepared glass. Serve with a garnish of a couple of basil leaves and a small piece of watermelon.
S’mores Root Beer Float
Ingredients:
Chocolate syrup
1 cup chocolate ice cream
1 cup vanilla ice cream
2 bottles root beer
Pinch of smoked sea salt
2 tablespoons crushed graham crackers
2 marshmallows, toasted
Directions:
Rim each glass with chocolate syrup. Fill each glass with both chocolate and vanilla ice cream. Add a pinch of smoked sea salt into the glass. Pour the root beer over top just before serving. Sprinkle on the graham crackers and add a charred marshmallow.
