The best way to kick off the summer? With a BBQ, of course! Whether you love grilling up some meat or sipping a refreshing drink, a backyard BBQ is the perfect setting to bring family, friends, and food all together. To help make your summer BBQs a blast, we’ve got some amazing guest bloggers here to share their summer BBQ recipes.
Our sweet and savory main dish comes from Susie of Hey Grill, Hey.
Cherry Chipotle Grilled Pork Tenderloin
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4-6 people
2 (1-2 pound) pork tenderloins, silver skin removed
For the sweet rub:
1/4 cup dark brown sugar
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
For the Cherry Chipotle BBQ sauce
1 cup ketchup
1 cup fresh or frozen sweet cherries, pits removed
1 chipotle pepper
1 tablespoon adobo sauce (taken from the can of chipotle peppers)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon molasses
1 teaspoon garlic powder
1 teaspoon onion powder
zest and juice of 1 lime
salt and pepper, to taste
In a medium saucepan, combine all of the ingredients for the Cherry Chipotle BBQ Sauce. Bring the sauce to a boil, then reduce to a simmer and cook for 25 minutes, stirring often. Turn off the heat and allow the sauce to cool before transferring to a blender. Blend until the sauce is smooth and set aside.
Preheat your grill to 350 degrees F.
In a small bowl, combine all of the ingredients for the sweet rub. Season all sides of the pork tenderloins and rub the spices in to ensure even coverage.
Place the pork tenderloins on the grill and cook for 10-12 minutes, turning every 5 minutes, or until the internal temperature reads 135 degrees F with an internal thermometer. Liberally baste the tenderloins with the BBQ sauce and cook for an additional 2-3 minutes or until the temperature reads 145 degrees.
Remove the tenderloins from the grill and transfer to a cutting board. Allow the meat to rest for 5 minutes before slicing into ½ inch thick medallions. Serve alongside the additional cherry chipotle BBQ sauce and enjoy!
For more recipes visit Hey Grill, Hey.
No BBQ festivity is complete without a tasty summer drink in your hand. Kim, from Cravings of a Lunatic, has just the beverage.
Grilled Pineapple Slushies
Grilled Pineapple Slushies:
1 fresh pineapple, cut into thick 1 to 2 inch strips
2 tablespoons olive oil
2 tablespoons brown sugar
4 cups ice
1 to 2 tablespoons sweetener (see notes)
Vodka, to taste (feel free to omit or substitute with a clear carbonated drink)
Pop Rocks Rims (optional):
1 tablespoon honey or corn syrup
2 packages pop rocks
Brush the top rim of your all your jars with honey or corn syrup. Open pop rocks and transfer to a small bowl or plate slightly larger than your jars. Dip the top end of the jars into the pop rocks. Set aside to let them dry.
Preheat grill to medium heat. Be sure the grill grates are clean and oiled before cooking pineapple.
Trim pineapple by cutting off the crown and the stem, then slice off the sides. Discard those pieces. Now cut long strips thick enough to not fall through the grill grates. Discard the core. Brush the pineapple strips with olive oil on all sides. Sprinkle pineapple with brown sugar. Place pineapple strips on the grill grate. Cook for about 2 to 3 minutes on each side. It should start to turn a golden color and grill marks should appear. Remove from grill and place in fridge for about 10 minutes to allow it to cool down before making slushies.
Place cooled pineapple and ice in a blender. Blend until desired consistency. Add vodka to taste and pulse the blender briefly to combine.
Transfer to pop rocks rimmed mason jars.
Serve with a big old pineapple loving smile!
You can sweeten this with honey, agave, sugar substitutes or sugar. I typically use honey or sugar. Adjust to your own taste and dietary restrictions.
Finally, we have dessert. Dessert is a must to finish off any tasty meal and Whitney, from The Blonde Who Bakes, knows just how to do it.
1 1/4 cup almond flour
1 1/3 cup confectioners sugar
4 eggs (only using the whites and divided)
1/2 tsp clear vanilla or almond extract
3/4 cup + 3 tablespoons sugar
1/4 cup water
Food coloring, optional
Preheat over to 320 degrees F.
In a bowl, sift together almond flour and confectioners sugar. After you are done mixing, add 2 egg whites to the mixture.
Mix 2 egg whites and flavored extract in stand mixer and whisk on low. Once the eggs reach the foamy point, add 3 tablespoons of sugar while mixing.
In a saucepan, combine water and remaining sugar (3/4 cup) and cook over medium to high heat, stirring frequently. Once the mixture is to the boiling point, turn off the stove and pour directly into mixer while on a low stir. Once you have it all poured in, turn up the speed to high to make a meringue. It will take about 3-5 minutes.
Once you get your meringue, stop mixing and clean off whisk. Add in the flour, sugar and egg mixture. Fold in slowly, but be sure it is well combined and has no clumps.
Now you can add your food coloring! Have fun with this and choose what you want.
Once you’ve colored your batter, put it in a pastry bag with a piping tip (I use a Wilton #12) and pipe on a silpat or macaron mat. Once your done piping, sprinkle them with your favorite toppings and bake for 13 minutes. If you’re really feeling the summer vibe, you could even shape the batter after you pipe it to make super cute macarons, like watermelons or pineapples.
For more recipes visit The Blonde Who Bakes.