Meat and Vegetable Combinations For Grilling and Picnics
BBQ Chicken and Corn on the Cob Of course there's nothing better than grilled corn on the cob but what meat does it go best with? When grilling outdoors at your favorite picnic site, pairing finger foods like barbecue chicken and grilled corn on the cob is enough to make your mouth water.
Add a quick side of lite coleslaw and you have the perfect healthy menu.
Perfectly grilled corn on the cob is easy.
Simply place 4 ears of corn, shucked, onto a large piece of foil.
Place two ice cubes and two tablespoons of butter on the corn and wrap tightly.
Grill for 15-20 minutes; remove from heat and let sit for 5 minutes.
Carefully unwrap and enjoy! NY Strip Steak, Summer Squash, and Sweet Peppers Looking for a more hearty and quick menu? Try kebobs.
They can be prepared in advance and make picnic grilling easy.
Mix your favorite red, green, and yellow peppers with a seasonal squash like zucchini.
Add mushrooms, onion wedges, and 2-inch chunks of tenderloin or NY Strip steak.
Arrange veggies and meat on kebobs and marinate in your favorite Italian dressing for 2-3 hours.
Remove from marinade and grill until meat has reached desired temperature.
BBQ Pork Roast and Mashed Sweet Potatoes In a small bowl combine ingredients and marinade a 4 pound pork loin overnight.
Marinade: 1/4 cup Worcestershire sauce 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons cider vinegar 2 teaspoons lemon juice 1 teaspoon yellow mustard Salt and pepper to taste 2 cloves garlic, minced Remove roast from bag, place in a roasting pan, and discard marinade.
Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature reads160 to 170 degrees.
Pack for picnic and serve with your favorite barbecue sauce.
Boil 2-3 large diced sweet potatoes until a fork pushes through easily.
Mix with 2 tablespoons of butter and 1/8 cup of maple syrup.
Pack for picnic and serve warm or cold.
Add a quick side of lite coleslaw and you have the perfect healthy menu.
Perfectly grilled corn on the cob is easy.
Simply place 4 ears of corn, shucked, onto a large piece of foil.
Place two ice cubes and two tablespoons of butter on the corn and wrap tightly.
Grill for 15-20 minutes; remove from heat and let sit for 5 minutes.
Carefully unwrap and enjoy! NY Strip Steak, Summer Squash, and Sweet Peppers Looking for a more hearty and quick menu? Try kebobs.
They can be prepared in advance and make picnic grilling easy.
Mix your favorite red, green, and yellow peppers with a seasonal squash like zucchini.
Add mushrooms, onion wedges, and 2-inch chunks of tenderloin or NY Strip steak.
Arrange veggies and meat on kebobs and marinate in your favorite Italian dressing for 2-3 hours.
Remove from marinade and grill until meat has reached desired temperature.
BBQ Pork Roast and Mashed Sweet Potatoes In a small bowl combine ingredients and marinade a 4 pound pork loin overnight.
Marinade: 1/4 cup Worcestershire sauce 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons cider vinegar 2 teaspoons lemon juice 1 teaspoon yellow mustard Salt and pepper to taste 2 cloves garlic, minced Remove roast from bag, place in a roasting pan, and discard marinade.
Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature reads160 to 170 degrees.
Pack for picnic and serve with your favorite barbecue sauce.
Boil 2-3 large diced sweet potatoes until a fork pushes through easily.
Mix with 2 tablespoons of butter and 1/8 cup of maple syrup.
Pack for picnic and serve warm or cold.
