Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
This backyard BBQ recipe roundup post was originally published in the Greenwood Daily Journal, on Saturday July 2, 2011.
It may come as a shock to you that I am, in fact, a very picky eater. I do have a very diverse palate, but there are a few things that I just cannot eat. A few of these things I have actually tried and didn’t like. I can’t very well ask my kids to eat something that we all know I won’t ingest but I have taken a few hits for the team.
One of the items that I simply do not like is eggs. I don’t know how or why it started but I simply do not like them. It is not just a taste issue but also the consistency and smell. There is just not one thing about the egg that I like.
The caveat here in my anti-egg campaign is that I obviously cook with them. How can I enjoy a proper lemon meringue pie without eggs? French toast just doesn’t taste the same with ‘fake eggs’ so I guess they do find their way in my diet from time to time.
My family could regale you with stories of the horrors I have faced when an errant scrambled egg tidbit somehow ends up on my plate when we have breakfast out. Or how they hide their faces when I repeatedly ask for no eggs to be placed on my plate. Sorry, I just can’t do it!
In all honesty, I am not as picky as some. For me, besides the egg avoidance, my peculiar food dislikes also involve pitch-in’s. I know, I know, you are all thinking that one can not make it this far in life without eating food at a pitch-in, church potluck dinner or a family reunion at some point. You would be right. I tend to gravitate toward things that are prepared by people I know. Yes, this is odd, but that is a story for another time.
I am not one to try to reinvent the wheel to change the traditional dishes that everyone likes at holiday time, but that doesn’t mean I am not going to put my own spin on them. On my menu this year are smoky butter brushed on freshly grilled corn, tangy mustard coleslaw, sweet and zesty barbecue sauce made from Dr. Pepper, and lastly, the best potato salad I’ve ever had.
My twists on classic Memorial Day or Fourth of July food are perfect for a backyard BBQ.
Grilled Corn on the Cob with Smoked Butter
Grilled Corn on the Cob with Smoked Butter
1 tsp lemon zest
1 tsp minced shallot
1 tsp honey or maple syrup
1/2 tsp salt
1/2 tsp cumin
1/4 tsp smoked paprika
6 ears of shucked corn
Boil or grill corn.
Combine the above ingredients in a small bowl.
Brush the above ingredients over corn.
Tangy Mustard Coleslaw
INGREDIENTS
7 C finely shredded green cabbage ( about 1/2 head)
1 C very thinly sliced red onion
1 C grated carrot
1/4 C white vinegar
2 TB sugar
2 TB whole grain mustard
2 TB reduced fat mayonnaise
1/8 tsp of salt
1/8 tsp of fresh pepper
1/8 tsp ground red pepper
INSTRUCTIONS
Combine cabbage, onion, and carrot in a large bowl.
Combine vinegar, sugar, mustard, mayonnaise, salt, pepper and red pepper in a small bowl.
Add the this mixture to the cabbage in bowl.
Toss lightly, cover and chill for a few hours so it all can meld.
Stir before serving.
The final recipe, Dr. Pepper barbecue sauce, is a must make for your backyard BBQ.
It’s delicious on hot dogs, especially these Coney Dogs!
Dr. Pepper barbecue sauce has a spicy-sweet flavor. it’s great on Hot Dogs!
5 minPrep (inc. refrigeration & rest time)
30 minCook Time
35 minTotal Time
Ingredients
- 1/2 stick unsalted butter
- 1 large onion chopped
- 4 cloves garlic, chopped
- 12 ounces of Dr. Pepper
- 1 C ketchup
- 1/2 C packed brown sugar
- 1/2 C cider vinegar
- 1/3 C Worcestershire sauce
- 3 Tb tomato paste
- 2 tsp chili powder
- 1 tsp red pepper powder
- 1 tsp pepper
- 1 tsp coarse salt
Instructions
- Saute the onion and garlic in the butter in a tall sauce pan until tender, 6 minutes.
- Add all of the other ingredients and simmer for 20 to 30 minutes or until thickened.
- Remove from heat and allow to cool for 20 minutes.
- Using an immersion blender (or a regular blender) puree the sauce until smooth.
- Can be kept in refrigerator for one week.
