I am planning a BBQ..for supper tonight?

Question

Any suggestions on something good..That will wow my family?

Answer 1

Steak, green salad or potato salad, beans, corn on the cob or asparagus. A nice Iced tea with lemon and ice cream for desert.......don't forget the coffee afterwards.

Answer 2

it's a probably a little late already, but an idea would be to prepare chimichurri Argentinean style, by mixing 4 tbsp of olive oil, 4 tbsp of red wine vinegar, 4 tbsp of red chilli, 4 garlic cloves, 1 tsp of ground pepper, 1 tsp of oregano, 1 bay leaf, 1/2 tsp salt - you need to grind everything together and should leave it for 5-6 days before using, but you can try anyway, should be nice and tasty - this sauce is served as a seasoning for your meat. What I would also do is grill some bread and tomatoes to serve as a side, and perhaps you could make a quick salad with the veg you prefer.

Answer 3

Make a beer can chicken!! Take a chicken, remove insides & rinse well. Sprinkle inside and out with your favorite dry rub or seasonings. Open a can of beer and drink or discard about 1/3 of the can, then punch a few extra holes into top. Set chicken down onto the can so the top goes into the cavity for the chicken to set on. Place carefully on coals & close lid. You can cover the top with a small tent of foil if it starts to brown too quickly. Cook over medium coals til done, juices will run clear. Tastes just as good with or without sauce. I like to add traditional sides like baked beans, coleslaw, potato salad, cucumber salad, cantelope slices & texas toast......

Answer 4

For a starter wings are always good grilled, teriyaki style, and then go to a nice rib and chicken with bbq sauce at the end slowly brushed on. Make a good potato salad or pasta salad. Add a nice green salad with all kinds of bright colored veggies and corn on the cob grilled and, some good sweet tea! Perfect Picnic! check out www.epicurious.com for a great recipe finder.

Answer 5

I would say for wow. Grill "rib-eye steaks" and grill some fruits as well and maybe a cheesy mashed potatoes souffle.
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Related Categories:
--Mashed Potatoes Recipes

Ingredients:
6 cups mashed potatoes
3/4 cup milk
1 tablespoon dijon mustard
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup Parmesan cheese
3 large scallions -- sliced
1/4 cup chopped onions
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 large eggs -- separated

Directions:

Preheat oven to 375F degrees. Add milk to the prepared potatoes, mustard, cheese, scallions, onions, salt, pepper and egg yolks. Mix together thoroughly until well blended.

In a small bowl with mixer on high speed, whip the egg whites until stiff peaks form. Gently fold beaten egg whites into mashed potato mixture. Spoon the mixture into a greased 2 quart soufflé dish. Bake about 50 minutes, or until the soufflé is puffed and golden.

This recipe for Cheesey Potato Souffle serves/makes 4

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Grilled Fruit Kebabs
Recipe courtesy Sandra Lee
See this recipe on air Thursday Jun. 07 at 5:30 PM ET/PT.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Pool Party
2 pounds assorted fruit (pre-cut into chunks), such as pineapple, mango, cantaloupe, honeydew and watermelon
1/2 cup light olive oil
Ice cream, serving suggestion

Special Equipment: 8-inch wooden skewers

Submerge skewers in water for 10 to 12 minutes. This will keep them from burning when grilled.

Preheat a grill pan over medium heat.

Thread fruit onto skewer, alternating types of fruit for a colorful presentation; fill the skewer no more than halfway. With a pastry brush, paint the fruit with a light coating of oil. Place skewers, a few at a time, in the hot grill pan. Turn occasionally until you have grill marks on all sides of the fruit. Serve with ice cream, if desired.
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4 choice rib-eye steaks
Rib-eye rub, recipe follows

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub:
Salt and ground black pepper
Chili powder
Cayenne pepper

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 6

Grilled Corn on the Cob

INGREDIENTS
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Answer 7

Make or buy an angel food cake and get some colorful fresh fruit, berries or peaches are good, and whipping cream. Slice the cake up and serve it with the fruit and sweetened whipped cream, yummy, pretty, and easy!

Other fruit that is good besides berries:
tropical-kiwi, mango, and/or canned pinapple, add a sprinkle of coconut to the top

Answer 8

Meatloaf and mashed tators, in step with probability some corn and a great salad!. upload a biscuit and that i could say finished. in case you relatively want a dessert, try some sparkling mellon chunks with apple wedges!

Answer 9

Steak, New Potato and Portobello Kebabs

4 new potatoes, such as red bliss (about 3 ounces each)
1 large portobello mushroom cap, about 4 ounces
1 (14 to 16-ounce) steak
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable oil
1/3 cup balsamic vinegar
2 tablespoons chopped fresh rosemary leaves
2 tablespoons minced garlic
12-inch bamboo skewers

Place the potatoes in a small, 1-quart saucepan and cover with water, by 1-inch.
Set over high heat and bring to a boil.
Cook the potatoes at a boil for 10 minutes, or until barely fork-tender.
Remove from the water and allow to cool before cutting in half.
Set the potatoes aside until ready to use.
Remove the stem and the gills from the portobello with a sharp knife and cut into 8 wedges.
Place the wedges in a medium bowl.

Cut the steak into 8 even pieces, about 1 3/4 to 2 ounces each,
and season with 1/2 teaspoon of the sea salt and the black pepper.
Place in the bowl with the mushrooms.
Add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl
and stir to coat the mushrooms and steak well.
Wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours.
Remove from the refrigerator and skewer a potato on the rosemary branch,
followed by a piece of steak, a mushroom wedge, followed by another piece of potato,
steak and mushroom. Continue in the same manner with the remaining skewers
and potatoes, pieces of steak, and mushroom pieces.
Reserve any marinade remaining in the bowl for basting the skewers as they cook.

Heat a grill to medium-high and lightly oil the grill grates.
Grill the kebabs, basting with the remaining marinade as they cook,
for about 3 minutes. Turn and cook for another 3 minutes,
basting, before turning over to cook on the first side again.
Continue to cook on the first side for another 2 to 3 minutes
before turning over and cooking a final 2 to 3 minutes

Sugared Sirloins Recipe works with ribeye


3/4 cup dark brown sugar
5 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
6 (1 1/4 to 1 1/2-inch thick) sirloin steaks, 10 to 12 ounces
Cooking spray

Heat grill or grill pan to high.
Mix sugar and steak seasoning. Pat steaks dry.
Coat completely on both sides with sugar and spice blend.
Wash up. Spray grill or grill pan and cook steaks 10 to 16 minutes,
medium rare to medium well doneness. Let stand 5 minutes for juices to redistribute and serve.

Answer 10

shrimp