Summer BBQ Recipes

Warm weather and longer days make summertime the perfect season for barbecuing. But firing up the grill doesn’t mean you have to resort to basic burgers and hot dogs. Add a little sizzle to your next backyard cookout by serving up homemade meaty mains and seasonal side dishes that’ll impress your friends and family.

Need some inspiration? These easy-to-follow BBQ recipes from Savoury City Catering founder Donna Wadsworth are perfect for your next outdoor party. Wow your guests with a creative menu of finger-licking baby back ribs, Mediterranean grilled chicken skewers and colourful Southwestern kale salad all paired with a refreshing signature cocktail.

BABY BACK RIBS WITH BBQ SAUCE

For meat lovers, deliciously tender pork ribs coated with sweet and sticky sauce are a summertime staple. Cook these tasty ribs in the oven to start before slathering them in homemade BBQ sauce and finishing them on the grill.

INGREDIENTS:

• 2 full pork baby back ribs

• 1 carrot, chopped        

• 1 onion, chopped         

• 3 garlic cloves, crushed 

• 4 chipotles in adobo sauce

• 2 cinnamon sticks        

• 2 sprigs fresh thyme     

• 3 bay leaves     

• 1 x 5.5 oz. can tomato paste     

• 1 tbsp. Kosher salt                    

• Water or vegetable stock to cover        

• 750 ml homemade barbecue sauce (recipe below)        

BBQ Sauce

Melt 2 oz. unsalted butter and sweat 1 yellow onion (finely chopped) in a saucepot until soft. Add 500 ml ketchup, 125 ml brown sugar, 50 ml lemon juice, 50 ml Worcestershire sauce, 50 ml cider vinegar, 1 tsp. dry mustard powder and 1 tsp. cayenne pepper to the pot and bring the mixture to a boil. Reduce heat and simmer for 15 minutes or until sauce has thickened. Season with salt and pepper to taste and then let cool.

METHOD:                    

Place ribs into a casserole dish or oven-proof pan. Whisk tomato paste with a splash of water or stock to loosen and thin out the paste and then pour the mixture over the ribs. Add the rest of ingredients to the pan and then add water or stock to completely cover the ribs. Cover the pan completely with foil wrap, making a few small holes for steam to escape.                                         

Cook in a preheated oven at 375°F for 1 hour, then decrease oven temperature to 300°F and continue cooking for 30 minutes to 1 hour. Remove ribs from liquid and place them onto a baking sheet to cool. At this point, your ribs should be tender but not falling apart.

Once cool, place dry ribs on a preheated grill and heat fully. Brush ribs with homemade BBQ sauce and let caramelize, brushing on more sauce as needed. The sauce should heat up and caramelize within 5 to 10 minutes but watch carefully to avoid burning. Remove ribs from grill and serve with leftover sauce on the side.

GREEK CHICKEN SKEWERS

We recommend serving these succulent Greek-style chicken skewers with grilled lemons, tzatziki and soft pita bread. This recipe makes eight 5 oz. skewers and is tastes best when prepared the night before to give the meat plenty of time to soak up the zesty and flavourful marinade.

INGREDIENTS:

• 8 garlic cloves, peeled

• 2 tbsp. dried oregano

• 1 tsp. dried rosemary

• 1 tsp. sweet paprika

• 1 tsp each Kosher salt and black pepper

• ¼ cup extra virgin olive oil

• ¼ cup dry white wine

• Juice of 1 lemon

• 2 ½ lb. organic boneless skinless chicken thighs, fat removed, each thigh cut in half

• 8 wooden skewers (note: soak skewers in water for 10-15 minutes before using to avoid burning on the grill)

METHOD:

To prepare the marinade, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice to a blender or a food processor and pulse until well combined. Place chicken pieces in a large bowl and top with marinade making sure meat is well coated. Cover tightly and refrigerate for 2 hours or overnight.

Prepare your grill by brushing grates with a little oil and heat over medium-high heat.  Thread marinated chicken pieces onto the skewers, place on barbecue and cook until well browned and the internal temperature registers 160°F. Be sure to turn skewers evenly to cook on all sides, about 10-15 minutes total, adjusting temperature of grill if necessary. While grilling, brush skewers lightly with the marinade.

Transfer chicken to a serving platter and let rest for three minutes before serving. Brush with a little extra-virgin olive oil and sprinkle with Maldon salt.

SOUTHWESTERN KALE SALAD

Made with leafy greens, vibrant veggies, smoky spices and a spicy Cilantro dressing, this south-of-the-border-style salad is anything but boring. Serve on the side of grilled meats or on its own as a hearty and healthful summertime meal. If you have any homemade dressing leftover afterwards, try using it as a marinade for BBQ chicken.

INGREDIENTS:

• 2 heads Lacinato (Dinosaur) kale, centre rib removed, finely chopped

• 4 oz. arugula

• 1 head red leaf lettuce, washed and torn

• 1 large yam, diced

• 1 cup corn

• 1 large bell pepper, diced

• 4 oz. crumbled queso fresco

• ¼ cup pepitas

• Smoked paprika, to taste

• Salt and pepper, to taste

• Extra virgin olive oil

• Creamy Cilantro Dressing (recipe below)

Creamy Cilantro Dressing

In a blender, combine 1 bunch of cilantro (washed and trimmed), 3 garlic cloves, ½ cup Greek yogurt, 1 tsp. honey, ½ tsp. salt, ¼ tsp. black pepper, 1 jalapeño pepper (stem, seeds and ribs removed), and the juice from 3 limes. Blend for 30 seconds, or until smooth. Add olive oil and blend until just incorporated. Taste and adjust seasoning, if necessary, then store in the fridge for up to 5 days.

METHOD:

Place pepitas in a small saucepan over medium-low heat. Shake the pan frequently and stir occasionally for 3-5 minutes until pepitas are golden and fragrant. Remove from heat and stir a few more times to prevent burning.

Roast yams with salt, pepper, smoked paprika and extra virgin olive oil in an oven at 350°F for 8-10 minutes, or until golden brown and soft in the middle. At the same time, roast the peppers and corn at 350°F for 8-10 minutes, or until soft. Set aside to cool.

Place the greens in a large bowl. Add roasted yams, peppers and corn and toss. Add queso fresco and toss. Add the creamy cilantro dressing and toss the salad to coat. Top with toasted pepitas and season with additional salt and pepper if desired.

ROSEMARY-LEMON BOURBON SOUR

Pair your favourite barbecued dishes with this refreshing and herbaceous cocktail. The rosemary simple syrup is quick and easy to make on the stove and adds an elevated touch to this summertime crowd-pleaser. Leftover simple syrup can be stored in the fridge for up to three days and added to lemonades for a non-alcoholic twist on this recipe.

INGREDIENTS:

• 2 ounces bourbon

• 1 ounce lemon juice

• Rosemary Simple Syrup (1 ounce recommended, or to taste)

Rosemary Simple Syrup

Combine 8 tablespoons of sugar, 8 tablespoons of water and 3-4 crushed rosemary sprigs in a saucepan and bring the mixture to a simmer. Remove from heat and let cool. Leftovers can be stored in the fridge for up to 3 days.

METHOD:

Combine the bourbon, lemon juice and simple syrup in a cocktail shaker with ice. Shake for at least 10 seconds. Serve over ice in an old fashioned glass with a sprig of rosemary and a lemon wedge.