any ideas for a sunday evening BBQ?

Answer 1

a nice beef tenderloin, yum. or a pork tenderloin.

Answer 2

I assume you're looking for something different. Anyone can cook hot dogs and hamburger.

I think you'll like this fun BBQ alternative:

Beef Brisket Recipe courtesy Butch Lupinetti, BBQ Pit Master


1 (6 to 8-pound) beef brisket
1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)

Preheat the oven or smoker to 225 degrees F.
Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices.

Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.

Enjoy!

Answer 3

Yes.

Invite a few friends over, cook up burgers, hot dogs, and bbq chicken. Make a variety of bbq sauces/ buy them from a local grocery store. Squirt a bit of lemon juice on the chicken, and sprinkle some herbs on it. Add a little spice to your burgers and hot dogs, and thats it. Remember the corn, and watermelon!

Also, heres something unique you may want to try:

Grilled Peaches and Cream.

4 peaches, haved and pitted.
1 tbs. veg. oil.
2 tbs. clover honey.
1 cup soft cream, cheese, with honey, and nuts.

1) Preheat grill to medium-high heat.
2) Brush peaches with a light coating of oil, place pit down on grill. Cook 5 minutes or until sufaces have nice grill marks.
3) Turn peaches over, and drizzle with a bit of honey. Place a dollop of cream cheese in dent where the pit was.
grill to 2 or 3 minutes.

remember to serve immediately. makes 8 servings.

Answer 4

Cowboy Steak (from Ellie Krieger)

1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.


Jan’s Five Bean Salad

Marinade:
¾ cup red wine vinegar
¾ cup sugar
½ cup oil
¾ teaspoon dry ground mustard

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
½ red onion, chopped (or more depending on the size of the onion, or your individual taste)
1 green bell pepper, chopped
1 ½ teaspoons fresh cilantro

In a large bowl, mix together the beans, onion and green pepper. Set aside.

In a small saucepan, mix the vinegar, sugar, oil, mustard, and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated with marinade. This salad is best if left to marinate overnight in the refrigerator, and stirred occasionally.

Answer 5

2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds

Purchased guacamole
preparation
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.

Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.

Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.

Answer 6

We enjoy beef or pork kabobs. They are easy. Buy either flank steak, or boneless pork and slice them then in cubes and marinade in terriaki suace ovenight, Thread the meat on metal kabob skewers or soak wood ones in water then thread the meat the same way. Then add slices of bell peppers, onions and pineapple and grill untill meat is done and veggies are slightly charred. Enjoy!!!

Answer 7

BBQ spare ribs with any sauce! With Cajun spice corn on the cob.
Don't forget the watermelon!

Answer 8

italian sauceges on a bun, or hot dogs,
homemade burgers or steaks
chicken or fish
or make kabobs with different meat/veggies
some different salads
veggie platter with dip
keep it simple yet delicious Enjoy your bbq*

Answer 9

PORKK STEAK.

Baked beans
Corn on the cobb
Potato salad
pasta salad

Beer
Swimming?

Answer 10

Tri-Tip