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Summer Barbecue
July is the perfect month to hit the grill, and this menu offers up a bevy of recipes to get you started. A smoky starter of Grilled Corn Salsa is ideal for summer entertaining, paired with tortilla chips and Mexican beer.
My “Secret” Baby Backs are no longer a family secret, and the recipe will help you turn out perfect ribs without spending hours over the grill. Add sides of Chile Cheese Rice and Corny Coleslaw, you’ll have a barbecue that just can’t be beaten.
Finish the meal with some of summer’s seasonal peaches, served up in quick Peaches Foster with easy Pecan Shortbread and store-bought vanilla ice cream.
This is a simple-to-prepare menu that’s quick and easy enough for weeknight entertaining, and most of the recipes can be made ahead. So go ahead and fire up your Viking outdoor grill and get grillin’!Recipes:
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Grilled Corn Salsa
During July the corner produce stands abound with fresh, crisp corn. Shucked, thrown on the grill, and sprinkled with sea salt and freshly ground black pepper, nothing could be better.More. -
Karin's Secret Baby Back Ribs
I’m bit of a “reverse sexist” when it comes to grilling. In translation, I usually let my husband handle this chore. The exception to this rule is cooking up baby back ribs. That’s when I become the queen of our Viking Outdoor Chargrill.More. -
Chile-Cheese Rice
Steak and baked potatoes. Spaghetti and meatballs. Some dishes go so well together that they become synonymous. At our house, my baby back ribs and Chile-Cheese Rice could be added to that list.More. -
Corny Coleslaw
Coleslaw is the ever-present sidekick to barbecue, and the crisp and crunchy salad is the perfect foil to smoky ribs or pulled pork sandwiches. With the help of a Viking food processor, turning an inexpensive head of cabbage into a mound of slaw takes mere seconds.More. -
Peaches Foster with Pecan Shortbread
Living in Georgia near the South Carolina state line means I have access to the best peaches in the country, in my opinion, from June through August no matter which direction I turn. I pick up the season’s best and then peel, slice and turn the gems into pies and preserves.More.