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Summer Barbecue: Labor Day Edition

Stephen Brown

Happy Labor Day! Celebrate the three-day weekend as it is meant to be honored: enjoying the time off, being with friends and family and, of course, barbecuing. We took care of the menu planning with these tasty recipes for a backyard picnic party, with a few cocktails to boot. Enjoy, and happy Labor Day!

 

Tropical Chicken Sliders

Simple and sweet, this recipe for grilled chicken and pineapple sliders will have guests clamoring for more from the grill.

Chciken and Pineapple Sliders

   Makes 6

  • 3 chicken breast, pounded to even thickness and halved
  • 6 pineapple rings, cut fresh (reserve juice for marinade)
  • 6 Hawaiian rolls
  • 3 tbsp. pineapple juice
  • 1 tbsp. cider vinegar
  • Squeeze of lemon, half
  • Salt and pepper to taste
  • Red onion, sliced
  • Spicy mango and pineapple salsa (recipe below), 1 tbsp. per slider

Method:

  1. Combine pineapple juice, cider, lemon juice, and salt and pepper in a large ceramic bowl. Add chicken and toss to coat evenly. Cover and marinate in the refrigerator for 1 hour.
  2. While chicken is marinating, stoke the charcoal briquettes until the grill reaches medium-high heat. Clean and lightly oil the grate, which will help prevent the chicken from sticking. Cook the chicken until lightly browned on both sides—flip once—and the thermometer reads 160 degrees Fahrenheit.
  3. Halfway through grilling the chicken, place the pineapple slices on the grill and let sit for about two to three minutes per side, until grill marks begin to appear.
  4. On the bottom half of each bun, spread a small spoonful of mango-hababero salsa (for a not-so-spicy substitute, use teriyaki sauce). Top with lettuce, chicken, pineapple slice and red onion. Enjoy.

 


Cheddar-Stuffed Meatloaf Burger recipe

Burger Time

Serve a cheesy surprise at the next backyard barbecue with the cheddar-stuffed meatloaf burger.

Get the recipe here >>


 

Spicy Mango and Pineapple Salsa

For a sweet and spicy treat, this recipe for mango, pineapple salsa is a great tropical side for dipping chips or as a topper to chicken, fish and seafood. Enjoy!

Spicy Mango, Pineapple Salsa - Labor Day barbecue recipes

  • ½ mango, peeled and chopped
  • ¼ white or red onion, diced
  • ½ cup pineapple, diced
  • 3 tbsp. mango Scotch bonnet hot sauce (recipe below)
  • Salt, pinch
  • Cilantro, roughly chopped to taste

Method:

Mix chopped mango, finely diced onion and pineapple in a bowl. Add hot sauce, cilantro to taste and salt; mix gently to combine ingredients. Chill in refrigerator and serve.

 

Mango Scotch Bonnet Hot Sauce

  • 6 medium Scotch bonnet peppers, seeded and chopped
  • 3 Thai chili peppers, seeded and chopped
  • 3 cloves of garlic
  • ½ ripe mango, peeled and chopped
  • 1 cup pineapple, chopped and juice reserved
  • ½ white onion, diced
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1/3 cup white vinegar
  • 1 tbsp. cilantro
  • Salt and pepper to taste

Method:

  1. Wearing gloves, de-seed and chop peppers. Add all ingredients to a large bowl and mix until thoroughly combined. Add mix to a food processor or Vitamix blender, and blend until smooth.
  2. Portion into jars and let sit in refrigerator for 24 hours before eating.

 


Chicago-Style Hot Dog

Hot Dog

For the grill master, there is nothing better than a hot dog, especially one served Chicago-style.

Get the recipe here >>
 

Southern-Style Coleslaw

When it comes to backyard barbecues, few foods are more fitting than an old-fashioned Southern coleslaw. The perfect blend of sweet and tart, this recipe will have guests loading up on sides or topping a hot dog, burger or pulled-pork sandwich with a special treat.

Southern-Style Coleslaw - summer barbecue recipes

  • 1 lb. shredded cabbage (red and green mix is best)
  • 1 large carrot, shredded
  • 2 tbsp. finely chopped onion
  • ½ cup mayonnaise
  • 2 tbsp. buttermilk
  • 1 tsp. sugar
  • 1 tsp. cider vinegar
  • Squeeze of half lemon
  • Salt and pepper to taste
  • ½ tsp. garlic powder

Method:

  1. In a bowl, add mayonnaise, onion, buttermilk, sugar, vinegar, salt, pepper, lemon juice and garlic powder, and mix thoroughly.
  2. In a large bowl, add shredded cabbage and carrot. For a simple shredding method, use a food processor. Add mixture and combine thoroughly, coating cabbage evenly.
  3. Taste for seasoning and moisture: add salt, pepper, garlic powder and mayonnaise accordingly.
  4. Cover and refrigerate for at least two hours before serving. If possible, let sit for 24 hours, allowing for all the flavors to combine completely.

 


Cool Summer Desserts

Cool it Down

What’s a party without dessert? Chill with these tasty, cold desserts—the perfect accompaniment on a steamy summer day.

Get the recipe here >>


 

Go to page two for cocktails that use beer as the main ingredient.

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