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Whether the weather cooperates or not, Memorial Day is the unofficial start of summer, and the summer grilling season. It's about time. I find grilling a wonderful way to spread one's culinary wings. I love experimenting with grilling methods and a bunch of flavorful marinades, rubs and sauces.
When it comes to choosing foods for the grill there are recipes for every taste and budget. For your Memorial Day celebration, or anytime, chicken, pork, sausage and ground beef are the most economical. If you crave a sizzling steak but cringe at the high prices go ahead and buy a cheaper cut and tenderize overnight in a tasty marinade.
Decide too, whether you want to stand watch over the grill or relax with guests. Quicker cooking meats tend to need frequent turning and basting whereas a large roast, like the Barbecued Pork Shoulder featured here, cooks for hours over low heat needing only occasional attention.
Whatever the choice, serve your barbecue with plenty of sides, ranging from cool salads, baked beans, corn-on-the-cob, fresh seasonal fruit, a sweet dessert and cold drinks.
Cheers to a season full of fun, flame and flavor.
Lemonade Chicken
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1/2 cup soy sauce
1 tsp. seasoned salt
1/2 tsp. celery salt
1/8 tsp. garlic powder
2 (3-pound) broiler-fryers, cut up or chicken pieces
Directions: Combine all ingredients except chicken, stirring well. Set sauce aside.
Grill chicken over medium-hot charcoal or gas grill 15 to 20 minutes, turning frequently. Baste with sauce. Grill chicken an additional 30 to 35 minutes or till thermometer inserted in thickest parts reads 170-degrees F. Serves 8.
Barbecued Pork
Shoulder
(Grill this succulent roast low and slow.)
1 (6- to 7-pound) pork shoulder roast
1 medium onion, minced
1 clove garlic, minced
1/2 cup butter, melted
1 cup firmly packed brown sugar
1 cup catsup
1/2 cup vinegar
1/2 cup water
2 T. Worcestershire sauce
1 1/2 tsp. grated lemon rind
1 T. plus 1 1/2 tsps. lemon juice
1 tsp. hot sauce
1/2 tsp. chili powder
Directions: Insert meat thermometer into thickest part of roast, making sure it doesn't touch bone or fat. Set aside.
To prepare sauce, saute onion and butter in medium saucepan till tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally. Remove from heat. Set aside.
Prepare fire in a covered charcoal grill or preheat gas grill. Place roast on grill. Cover with lid (for charcoal, open vent.) Cook over low heat 3 hours, turning roast occasionally. Baste roast with sauce, cover and cook an additional hour or till thermometer registers 160-degrees F (medium.) Baste frequently with remaining sauce. Let roast stand 10 to 15 minutes before slicing. Serves 10 to 12.
Sausage, Bacon and
Apricot Kabobs
1-pound Italian link sausage (hot or mild)
1 cup dried apricot halves
8 slices bacon
3 T. apricot preserves
3 T. fresh lemon juice
1 T. Dijon mustard
1 tsp. Worcestershire sauce
Directions: Place 6-inch wooden skewers in water and soak 30 minutes or more before using. Prepare basting sauce by combining the preserves, lemon juice, mustard and Worcestershire sauce in small bowl. Set aside.
Meanwhile, precook sausage links 10 minutes in gently boiling water. Drain and cut into 3/4-inch slices. Alternate 3 sausage pieces and 2 apricots on 8 wooden skewers, weaving 1 strip bacon back and forth in ribbon-like fashion between them.
Grill over medium-high heat 3 to 4 minutes on each side. Brush kabobs with basting sauce and continue grilling, turning and basting frequently till bacon is cooked through. Makes 8 kabobs.